Strawberry Cream Cheese Coffee Cake

What’s better than cake for breakfast?! Strawberry Cream Cheese Coffee Cake has a layer of cheesecake-y filling and a crumb topping.

If you love strawberries, try Strawberry Lemonade Cupcakes and Homemade Strawberry Sherbet!

I’m breaking all my rules with this one.

Normally, fruit in my favorite cake would be a big no no in my house. I like my coffee cake to be just cake with a ton of crumbly topping. And then I just eat the crumbly topping off and leave the rest in the pan.

But I love this cake.

It’s got the cake and the crumbles that I love but it also has a layer of cheesecake-y filling and a layer of sweetened strawberries.

Ingredients

• All purpose flour – this is going to be used for the bottom layer and the top crumb layer.
• Sugar – this is going in the crust, cream cheese filling, and strawberry layer.
• Butter – this recipe starts with cold butter that you cut into the dry ingredients to make a crumb-like mixture.
• Baking soda
• Baking powder
• Salt
• Sour cream – this is to keep the cake moist, it won’t make the cake taste like sour cream.
• Egg – egg is going in the cake mixture and the cream cheese filling.
• Vanilla
• Cream cheese – this is going in the filling. It makes it taste like cheesecake!
• Fresh strawberries
• Cornstarch – this is used to thicken the strawberry layer so that you don’t end up with a soggy cake.

Instructions

1. Preheat the oven to 350F. Spray an 8-inch springform pan with baking spray.

To make the strawberry filling:

1. Combine the cornstarch and water to make a slurry in a bowl.
2. Mix the strawberries and sugar in a pan and heat over low heat for about 5 minutes or until the strawberries have released their juices. Stir in cornstarch slurry; continue stirring until it has thickened slightly. Remove from heat and allow to cool while you work on the rest of the cake.

To make the cream cheese filling:

1. Beat the cream cheese until smooth. Add sugar and egg and continue beating until everything is smooth. Set aside.

To make the cake:

1. Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 forks, 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 and mix well.
2. In another bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.
3. Spread the batter into the bottom of the prepared pan. Pour the cream cheese mixture over the batter. Spread the strawberry filling on top of the cream cheese filling. Sprinkle the remaining ¾ cup crumbs over the strawberry filling.
4. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.

How Long Is Coffee Cake Good For?

This cake is fine at room temperature for about 2 days. Make sure to store it in an airtight container to keep it fresh for as long as possible.

If you want to keep the cake longer, it will be fine in the fridge for up to 5 days. Again, make sure to use an airtight container. And keep in mind that the fridge will suck some of the moisture out of the cake so it will get drier as the days go on.

Can You Freeze Coffee Cake?

You can freeze coffee cake for up to 3 months. I recommend wrapping individual slices tightly in plastic wrap and then placing it in a freezer ziploc bag.

You can also freeze the cake whole if you have a large enough airtight freezer-safe container.

More Coffee Cake Recipes

• Blueberry Orange Coffee Cake
• NY Style Coffee Cake
• Sour Cream Coffee Cake
• Lemon-Raspberry Coffee Cake