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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!
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 -10

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
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest

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 1/4 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 3/4 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, lemon juice, lemon zest 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 1/2 inch of batter up the sides. Pour the cream cheese mixture over the batter and spread to within 1/2 inch edge of the batter (so there is a 1/2 inch border of uncovered batter all around). Spread the strawberry filling on top of the cream cheese mixture. Sprinkle the remaining 3/4 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.