This layered Strawberry Cream Cheese Coffee Cake made with fresh strawberries, a cream cheese filling, and streusel topping is a delicious summer treat!
I got my inspiration for this post from Jen of Carsbad Cravings. She made the most delicious looking banana bread cream cheese coffee cake. I intended for mine to look just like hers. Sadly, it did not. Turns out strawberries, especially gorgeous ripe dark red Oregon Hood strawberries are a wee bit more juicy than, let’s say, banana.
Here’s what happened. When I cooked this amazing treat, it puffed up to a beautiful golden mountain. When I removed it from the oven, it started to sink. I was terrified that after all that work, and be aware that this is a multi-step recipe that isn’t exactly super easy, it was ruined. Well, it may not have puffed up and held its shape like a typical coffee cake, but it did turn into something extraordinary.
I would really consider this recipe a cross between a coffee cake and a strawberry cheesecake. Because it fell, it got more dense which made it feel like a cheesecake. But because of that unmistakable coffee cake crumb topping, it tasted like coffee cake.
No matter what you want to call it – coffee cake or cheesecake, this strawberry dessert covered in strawberry glaze was unbelievably delicious.
This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Strawberry Cream Cheese Coffee Cake
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 tablespoon cinnamon
- 4 tablespoons cold butter cubed
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 1 cube unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
Cream Cheese Filling:
- 8 ounces cream cheese softened
- 1/4 cup 1 large scoop reserved cake batter (see instructions)
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 pint fresh strawberries sliced
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry juice
Preheat oven to 350 degrees F and grease and flour the inside of a 16 cup/10-inch nonstick tube your pan.
To make the streusel: Mix the flour with the brown sugar and cinamon. Cut in the cold butter until the mixture resembles course crumbs. Set bowl in freezer until ready to use.
To make the cake:
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer, beat butter and sugars until creamed for several minutes. In a separate container, mix together eggs, vanilla, and sour cream. Mix into butter mixture until combined - do not over mix.
- Gradually add flour mixture to the wet mixture, mixing just until combined after each addition. Take one large scoop of cake batter and set aside to be mixed with cream cheese mixture.
- Spread half of remaining batter in prepared pan leaving other half for the top layer.
To make the cream cheese portion:
- Combine the 1/4 cup reserved batter with the cream cheese, sugar, and vanilla. Beat on medium high speed until smooth and creamy, about 1 minute. Spoon this cream cheese filling over the batter and take care to keep it away from the sides of the pan. You're going to want only cake touching the pan otherwise the finished coffee cake will slide apart. Top the cream cheese layer with the sliced strawberries, and then top with remaining batter.
- Tap pan on counter a few times to get rid of any air bubbles then cover evenly with streusel mixture.
- Bake for approximately 1 hour at 350 degrees F or until toothpick inserted comes out clean of any cake batter. Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Or, if you're able to remove it from the pan without inverting, all the better. Let cool to room temperature.
- When ready to serve, mic strawberry glaze ingredients together in a medium bowl and drizzle over cake.
- Store in the refrigerator for up to 7 days.