Strawberry Coffee Cake

Strawberry Coffee Cake bursting with fresh strawberry filling, cream cheese and a delectable crumb topping!

This fluffy, moist Strawberry Coffee Cake will be the best breakfast cake you make this spring OR serve it as dessert!  It boasts a buttery coffee cake layer, topped with silky cream cheese,  homemade fresh strawberry filling and finished with sugary crumb topping – in every bite.  This easy coffee cake recipe is destined to become a favorite most requested special occasion breakfast!

a half eat slice of easy Strawberry Coffee Cake

Easy Coffee Cake Recipe

I love how coffee cake makes eating cake for breakfast acceptable  – and you are going to want to eat this easy coffee cake recipe EVERY morning for breakfast!  If we could only be so lucky.

This Strawberry Coffee Cake Recipe looks fancy, but it is EASY!   The cake and the crumb topping are made from the same simple crumb mixture and the strawberry sauce is made by simmering fresh strawberries with a couple pantry ingredients.

The end result is Strawberry Coffee Cake with each and every bite bursting with buttery, moist coffee cake, layered with velvety cream cheese, fresh sweet strawberry jam and buttery sugar crumb topping – did I mention that was in every bite?

After Patrick and I had devoured our pieces of sour cream coffee cake with “ooohs” and “awwws” and “this tastes professional!” (Patrick), I asked who we should take the leftovers to? (Not because I didn’t absolutely love this cake but because our fridge was already exploding!)  Patrick said he could finish the cake.  Patrick isn’t usually a leftovers type of guy which means this is one incredibly delicious easy coffee cake recipe!

Now you can eat breakfast and have your cake too!

side view of easy coffee cake recipe with sour cream

WHY IS IT CALLED A COFFEE CAKE?

When I first posted this Strawberry Coffee Cake recipe,  I received comment asking why it was called coffee cake if there is no coffee in the recipe?   It turns out “Coffee Cake” is a popular American term but not so much abroad.

In the US, “Coffee Cake” has come to mean sweet breakfast cake typically with a crumb topping or streusel, as opposed to frosting, commonly served alongside coffee or tea at breakfast or brunch.  So while, there is no coffee in this easy coffee cake recipe, there are strawberries and cream cheese!

What Strawberries are Best?

For this Strawberry Coffee Cake recipe, you will want to use two cups roughly chopped fresh strawberries.  If you need to substitute frozen strawberries, make sure to use strawberries without any sugar added.  You do not need to defrost frozen strawberries before adding them to the pan, you will just need to simmer longer until the filling is thick but still spreadable and mash up some of the strawberries once softened. 

A slice of sour cream coffee cake with strawberries

How to Make Strawberry Coffee Cake

Strawberry Filling:  This Strawberry Coffee Cake starts by making a simple strawberry syrup which will become your strawberry layer.  To make, you simmer roughly chopped fresh strawberries, sugar, cornstarch and lemon juice.  You want the strawberry syrup to be thick yet spreadable.

Coffee  Cake:  The crumb mixture is made by mixing flour, sugars and butter.  You reserve part of this mixture to become your sugar crumb topping (no double work) then mix the rest of the mixture with the baking soda, baking powder and salt then combine with sour cream, egg and vanilla extract. The batter will be a bit lumpy which is OKAY, don’t overmix or your cake will become dense. 

Cream Cheese:  This layer is very simple to make but adds a luscious depth you will love sinking your teeth into.  To make, beat cream cheese until smooth then beat in sugar and egg until smooth.  

Assemble:  Spread the batter in the prepared pan, pressing about ½ inch of batter up the sides. Pour the cream cheese mixture over the batter and spread to within ½ inch edge of the batter (so there is a ½ inch border of uncovered batter all around). Spread the strawberry filling on top of the cream cheese mixture. Sprinkle the remaining ¾ cup crumbs over the strawberry filling.

Bake:  Bake sour cream coffee cake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.

top view of easy Strawberry coffee cake with crumb topping

How do I know when my coffee cake is done?

There are several variables that affect cooking time such as pans, actual oven temperature, etc.  Your Strawberry Coffee Cake is done when just a few crumbs cling to a toothpick inserted into the center.  If your easy coffee cake is not baked in 50 minutes – BAKE ON.

a bite on a fork of strawberry coffee cake with cream cheese
  • Use Correct Pan:  You need an 8” inch round, at least 3″ deep spring form pan for this recipe.  If you use a traditional cake pan, it will overflow.
  • Grease Pan:  I always line my cake pans with parchment paper then spray with nonstick cooking spray WITH FLOUR.  I have NEVER had a problem with any of my cakes or breads sticking with this method.
  • Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing.  Room temperature cream cheese will ensure your cream cheese filling isn’t lumpy.  Room temperature eggs and sour cream will help you not to overmix your cake which results in a softer, more tender cake as opposed to dense and dry.
  • Don’t Overmix:  Stir you wet ingredients and dry ingredients together with a spoon and not a whisk, folding gently just until the batter is evenly combined.  You never want to overmix wet and dry ingredients because this will overdevelop the gluten resulting in a tough, dry coffee cake.
  • Don’t peak:  Don’t open the oven doors until you are ready to check your Strawberry Coffee Cake for doneness.  Opening the doors too early can cause the cake to fall in the middle or cook unevenly.
  • Don’t slice while warm:  Don’t be tempted to slice your cake while it is still warm or it can fall apart.
top view of two slices of easy coffee cake recipe with strawberries, sour cream and cream cheese

DOES This Sour Cream COFFEE CAKE NEED TO BE REFRIGERATED?

This Strawberry Coffee Cake contains cream cheese so it needs to be refrigerated.  To store, wrap coffee cake tightly in plastic wrap, place on a plate and refrigerate for up to 5 days, although it is best (more moist) if consumed within 2.

CAN I FREEZE SOUR CREAM COFFEE CAKE?

Yes!  Sour Cream Coffee Cakes makes a fabulous make ahead breakfast for stress free mornings or special occasions.

To freeze Coffee Cake:

  1. Let Coffee Cake cool completely.
  2. Wrap cake tightly in plastic wrap then repeat with a second layer of plastic wrap. Next wrap tightly in 1-2 layers of foil until completely sealed.
  3. If you are freezing individual slices, then place these plastic/foil wrapped slices in a freezer bag. If you are freezing your entire Coffee Cake for an extended period of time, then secure the aluminum foil with freezer tape to prevent freezer burn.
  4. You can store your Strawberry Coffee Cake for up to 3 months.
  5. When ready to eat, thaw overnight in the refrigerator.
side view of sour cream coffee cake recipe with layers of coffee cake, cream cheese, strawberries and crumb topping

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top view of easy coffee cake recipe with crumb topping

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Strawberry Coffee Cake

This fluffy, moist Strawberry Coffee Cake will be the best breakfast cake you make this spring OR serve it as dessert!  It boasts a buttery coffee cake layer, topped with silky cream cheese,  homemade fresh strawberry filling and finished with sugary crumb topping – in every bite.  This easy coffee cake recipe is destined to become a favorite most requested special occasion breakfast!
Servings: 8 -10
Total Time: 1 hr 20 mins
Prep Time: 30 mins
Cook Time: 50 mins

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Ingredients

Strawberry Filling

  • 2 cups fresh strawberries, roughly chopped
  • 1/3 cup sugar
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water
  • 1 teaspoon lemon juice

Cream Cheese Filling

  • 8 oz, Cream Cheese at room temperature
  • 1/4 cup sugar
  • 1 large egg

Butter Cake & Crumb Topping

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup butter, very cold and cut into chunks
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350F. Line an 8” inch round 3″ deep spring form pan with parchment paper and spray with nonstick cooking spray.
  • Add all of the “strawberry filling” ingredients to a medium saucepan. Cook over low heat for 5 to 7 minutes, stirring constantly until the filling is thickened and strawberries are soft and somewhat broken down. Set aside to cool.
  • Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in ¼ cup sugar and 1 egg and beat until well combined. Set aside.
  • To make the cake, combine the flour and sugar together in a bowl. Using a pastry cutter, 2 forks or your food processor, cut in the butter until the mixture resembles coarse crumbs. Measure ¾ cup of the mixture and set aside. Add the baking soda, baking powder and salt to the remaining mixture and mix well.
  • In a separate bowl, beat the sour cream, egg and vanilla extract until well blended. Using a spoon, gently stir in the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.
  • Spread the batter in the prepared pan, pressing about ½ inch of batter up the sides. Pour the cream cheese mixture over the batter and spread to within ½ inch edge of the batter (so there is a ½ inch border of uncovered batter all around). Spread the strawberry filling on top of the cream cheese mixture. Sprinkle the remaining ¾ cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.
  • Enjoy!

Notes

This is a coffeecake meant to be eaten for breakfast or brunch so it is not overly sweet – but just right.

Tips for Strawberry Coffee Cake

  • Use Correct Pan:  You need an 8” inch round, at least 3″ deep spring form pan for this recipe.  If you use a traditional cake pan, it will overflow.
  • Grease Pan:  I always line my cake pans with parchment paper then spray with nonstick cooking spray WITH FLOUR.  I have NEVER had a problem with any of my cakes or breads sticking with this method.
  • Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing.  Room temperature cream cheese will ensure your cream cheese filling isn’t lumpy.  Room temperature eggs and sour cream will help you not to overmix your cake which results in a softer, more tender cake as opposed to dense and dry.
  • Don’t Overmix:  Stir you wet ingredients and dry ingredients together with a spoon and not a whisk, folding gently just until the batter is evenly combined.  You never want to overmix wet and dry ingredients because this will overdevelop the gluten resulting in a tough, dry coffee cake.
  • Don’t peak:  Don’t open the oven doors until you are ready to check your Strawberry Coffee Cake for doneness.  Opening the doors too early can cause the cake to fall in the middle or cook unevenly.
  • Don’t slice while warm:  Don’t be tempted to slice your cake while it is still warm or it can fall apart.

STORAGE

This Strawberry Coffee Cake contains cream cheese so it needs to be refrigerated.  To store, wrap coffee cake tightly in plastic wrap, place on a plate and refrigerate for up to 5 days, although it is best (more moist) if consumed within 2.

HOW TO FREEZE

  1. Let Coffee Cake cool completely.
  2. Wrap cake tightly in plastic wrap then repeat with a second layer of plastic wrap. Next wrap tightly in 1-2 layers of foil until completely sealed.
  3. If you are freezing individual slices, then place these plastic/foil wrapped slices in a freezer bag. If you are freezing your entire Coffee Cake for an extended period of time, then secure the aluminum foil with freezer tape to prevent freezer burn.
  4. You can store your Strawberry Coffee Cake for up to 3 months.
  5. When ready to eat, thaw overnight in the refrigerator.

Did You Make This Recipe?

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Slightly adapted from Food Wanderings in Asia 

Reader Interactions

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48 Comments

  1. Jenn W says

    Oh my yummy!! This cake looks amazing- and I adore anything with Strawberries. This is on my must make list!! 🙂

    • Jen says

      I guess us “Jen’s” have similar taste! Thanks and Enjoy!

  2. Samantha says

    this looks amazing! I am going to make it for my husbands birthday this weekend

    • Jen says

      Thanks Samantha! This is a delicious cake but not quite as sweet as traditional birthday cake because it doesn’t have the sugary frosting – just wanted you to know beforehand! Enjoy!

    • Jen says

      Thanks Jennifer! Love that you used the word “fresh” – perfect for spring!

    • Jen says

      Thank you Sophia! I realized I never got back to you about my camera – I use a Canon Rebel T3i, 17-75. I usually have it set to a 70 zoom and am about 2 -3 feet away from the food. Is that what you were looking for?

    • Jen says

      Thanks Sheena! you speak my language!

  3. Elle says

    That looks heavenly! So many favorite things in one dessert! Awesome!

    • Jen says

      We are on the same page Elle! Thanks for stopping by!

  4. Spencer says

    What?! Too much yummy for my eyes to handle!

    • Jen says

      LOL! – no literally, LOL! I hope your eyes okay 🙂 and hopefully your belly will soon be full!

  5. Michelle says

    This sounds wonderful, especially now that it’s morning. Beautiful photos too. Makes me want to reach in the computer and grab a slice!

    • Jen says

      Thank you so much Michelle! I wish I could hand you one :)!

  6. Sissy says

    It looks wonderful!! AND, I think I could adapt it easily to be Organic! Love me some coffee cake in the morning with my coffee!

    • Jen says

      Thanks so much Sissy, and I am so happy you can easily adapt it! Enjoy!

  7. Selenity Jade says

    Wow, I freaking shared on every social network I use (because I’m a self-admitted coffee addict) and this looks amazing!

    • Jen says

      I just clicked on your name to go to your page and I see you definitely are a “self admitted coffee addict” LOL! Thank you so much for sharing my coffee cake. I hope you are able to try it soon! and thank you for visiting!

      • Selenity Jade says

        You know, I think I might have someone ELSE make this for me. I’m a decent cook, but not great…. and it’s a hanging offense to mangle coffee cake, let alone STRAWBERRY cream cheese coffee cake!

        • Jen says

          LOL! and we all know EVERYTHING is always better when someone else makes it 🙂

  8. Yan says

    As soon as I laid my eyes on this I knew in ny heart that it had to be made! I had lots of fun making it. At first I thought the batter was a bit too much for an 8″ pan but I doubt it will rise that high. I’ll let you know howvit turns out c:

    • Jen says

      I am so glad you had fun making it – hopefully you had just as much fun eating it 🙂 !!!

  9. Sylvia Poulton says

    Bit confused, where does coffee come into this coffee cake?

    • Jen says

      Hi Sylvia, its a type of coffee cake meaning its intended to be eaten alongside coffee (like a breakfast cake that isn’t as sweet). Coffee cakes don’t always contain coffee – like this one :).

  10. Sylvia Poulton says

    Many thanks for your response & explanation! Think there is a bit of cultural difference in terminology that has led to my confusion (being English)!!

    • Melissa says

      You are so welcome Sylvia, happy to help! Thank you for visiting all the way from England!

  11. Sylvia Poulton says

    Made this cake today & it was indeed delicious! I actually used a low fat natural yogurt in place of the sour cream which worked very well.

    • Jen says

      Hi Sylvia, I am so happy you loved the cake! I had wanted to try making it with yogurt but hadn’t gotten to it yet, so thank you so much for letting me know it worked! Thanks again for visiting and commenting!

    • Jen says

      Ah, thanks Laura! I wish I could hand you a piece and we could eat together 🙂

  12. Deb says

    In your opinion could cherries be used instead of strawberries? They tend not to have as much moisture. Thanks for your thoughts.

    • Jen says

      Hi Deb! I don’t think cherries would work quite as well because of the moisture factor and because of their skin – if want to use cherries, I would suggest using cherry pie filling in place of the strawberry filling – I think that would be delicious!

  13. Ashley says

    I love this recipe. Actually, I love all your recipes. This one in particular I tried and shared with a group of friends, and they loved it! Thanks!

    • Jen says

      You are so welcome Ashley! This is the perfect recipe to share with friends but then again the perfect recipe to eat all by yourself too 🙂 Thank you for making my recipes, I am so happy you are enjoying them!

  14. Glenda B. says

    Can a bundt pan be used? I don’t have what you’ve used.

    • Jen says

      Hi Glenda! The problem with a bundt cake pan is the crumb topping will be cooked on the top but then when you invert the pan, it will be on the bottom. If you don’t mind that, then it should work okay I think but I have never tried it. Just be sure to use a 12 inch/10 cup bundt cake pan so it doesn’t overflow. Good luck!

  15. Janet says

    This looks delicious! I’m a little confused about the cornstarch in the Strawberry Filling ingredients – is it 2 tablespoons or tspns. cornstarch dissolved in 1 water? in how much water? If you could clarify, I would appreciate it! Thanks!

    • Jen says

      My Apologies! I had all my recipes transferred to a new format and it looks like this did not transfer correctly – it should read “2 teaspoons cornstarch dissolved in 1 tablespoon water.” I updated the recipe – sorry about that! Hope you love it!

  16. Tatum says

    All of your recipes are AMAZING! You are an incredible cook! Thanks for sharing❤️

    • Jen says

      What a kind comment, thank you so so much Tatum! Thank YOU for making them! I love hearing that you are enjoying them!

  17. Vicky says

    Hi Jen!

    I am not one of “those” people who completely rewrite a recipe and then review it. However, I thought I’d share a dilemma and how your recipe came to the rescue.

    I was making a King’s Hawaiian bread recipe that called for pineapple juice. No pineapple juice in the house, but a large can of pineapple tidbits that yielded the exact amount of juice I needed. Great! And what to do with an entire can of drained pineapple? Yes, eating it as-is was an option……

    I coarsely chopped the pieces and subbed them for the strawberries, keeping everything else exactly as you have it, just a bit less sugar in the fruit layer. OMG!! While there’s nothing better than cream cheese and strawberries, the pineapple comes in at a close second.

    Thank you for the fabulous recipe!

    • Jen says

      Hi Vicky, I am so happy you took the time to comment! What a fabulous idea to use the leftover chopped tidbits in this cake – you are making me eager to try that version as well! I’m so happy this recipe came to the rescue and you’ve also given me new inspiration so thank you!

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