This layered Strawberry Cream Cheese Coffee Cake made with fresh strawberries, a cream cheese filling, and streusel topping is a delicious summer treat!
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Strawberry Cream Cheese Coffee Cake

This layered Strawberry Cream Cheese Coffee Cake made with fresh strawberries, a cream cheese filling, and streusel topping is a delicious summer treat!
Course Breakfast, Dessert
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 12 servings
Author Krissy Allori

Ingredients

Streusel Topping:

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 tablespoon cinnamon
  • 4 tablespoons cold butter cubed

Cake:

  • 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

Strawberry glaze:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons strawberry juice

Instructions

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.