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If coffee cake and cheesecake had a baby, this strawberry cream cheese coffee cake would be it. Juicy strawberries, creamy filling, and soft, sweet cake all in one bite? Total showstopper. Don’t blame me when you go back for seconds.
Why You Need to Make This, Like NOW
- No-fuss, big payoff: It looks fancy, tastes indulgent, and requires zero complicated steps.
- Cheesecake flavor, without the chill time: All that creamy richness, none of the overnight wait.
- It’s not basic: The strawberry and cream cheese combo makes it feel extra in the best way.
How to Make Strawberry Cream Cheese Coffee Cake
This sounds complicated, but trust me, you can make this! I’ll walk you through each step!
- In a medium saucepan, combine strawberries and sugar. Cook on medium-low until the strawberries release their juices.
- In a small bowl, combine 3 teaspoons of water and 1 ½ teaspoons of cornstarch until a slurry forms, then add it to the strawberries. Continue cooking for about 5 minutes, or until the mixture thickens. Remove from heat.
Cream Cheese Filling
- Beat the cream cheese until it is smooth. Add the sugar and 1 large egg, mixing until well combined. Set aside.
Cake
- Preheat the oven to 350°F. Spray a 9-inch springform pan with non-stick cooking spray.
- Combine flour and sugar in a large bowl. Add the butter pieces and cut into the flour mixture using a pastry cutter or two forks. Mix until it resembles coarse crumbs. Measure ¾ cup of the mixture and set aside to use for the crumb topping.
- Add baking soda, baking powder, and salt to the remaining flour mixture.
- In a separate bowl, beat sour cream, egg, and vanilla extract until it is well blended. Gently stir this into the flour mixture until incorporated. The dough will be lumpy and thick.
Assembly
- Spread the batter into the bottom of the prepared pan. Spread the batter 1 inch up the sides of the pan. Pour the cream cheese mixture into the center of the pan. Spread until it is about 1 inch from the sides of the pan.
- Spread the strawberry filling on top of the cream cheese layer. Sprinkle the ¾ cup reserved crumbs on top.
- Bake for 50-55 minutes. Cool in the pan on a wire rack for about 20 minutes before serving.
Do you ever know that you are going to absolutely love something even before you eat it? Yeah. I knew I was going to love this strawberry cream cheese coffee cake! I have been craving it since I saw it and couldn’t wait to make it. The strawberries are looking better in the store lately, so I snatched some up and knew I needed to make this.
Every layer of this cake was amazing. From the moist cake layer, to the cream cheese layer, to the strawberry layer, and then topped with the streusel on top! I mean, how could you not fall in love with this cake!? I loved everything about it and it became an instant favorite. If you liked this, I know you’ll love my Raspberry Cream Cheese Crescent Ring!
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Strawberry Cream Cheese Coffee Cake
Ingredients
Cake
- 2 cups all-purpose flour
- ¾ cup sugar
- ½ cup butter cold and cut into chunks
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 1 (8-ounce) package cream cheese room temperature
- ¼ cup granulated sugar
- 1 large egg
Strawberry Filling
- 1 ½ cups fresh strawberries, hulled and chopped
- 3 tablespoons granulated sugar
- 3 teaspoons water
- 1 ½ teaspoons cornstarch
Instructions
Strawberry Filling
- In a medium saucepan combine 1 ½ cups fresh strawberries, and 3 tablespoons granulated sugar Cook on medium-low until the strawberries release their juices.
- In a small bowl combine the 3 teaspoons water and 1 ½ teaspoons cornstarch until it makes a slurry and add it to the strawberries. Continue to cook for about 5 minutes until it thickens. Remove from heat.
Cream Cheese Filling
- Beat the 1 (8-ounce) package cream cheese until it is smooth. Add the ¼ cup granulated sugar, and 1 large egg until it is combined. Set aside.
Cake
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch springform pan with non-stick cooking spray.
- Combine 2 cups all-purpose flour and ¾ cup sugar in a large bowl. Add the ½ cup butter pieces and cut into the flour mixture using a pastry cutter or two forks. Mix until it resembles coarse crumbs. Measure ¾ cup of the mixture and set aside to use for the crumb topping.
- Add ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt to the remaining flour mixture.
- In a separate bowl, beat ¾ cup sour cream, 1 large egg, and 1 teaspoon vanilla extract until it is well blended. Gently stir this into the flour mixture until incorporated. The dough will be lumpy and thick.
Assembly
- Spread the batter into the bottom of the prepared pan. Spread the batter 1 inch up the sides of the pan. Pour the cream cheese mixture into the center of the pan. Spread until it is about 1 inch from the sides of the pan.
- Spread the strawberry filling on top of the cream cheese layer. Sprinkle the ¾ cup reserved crumbs on top.
- Bake for for 50-55 minutes. Cool in the pan on a wire rack for about 20 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I want to make this tonight for tomorrow morning…do I bake tonight or do I pre assemble and bake in the morning?
I don’t want to wake up at 4 am to bake if I can avoid it.
(My in-laws are staying with us tonight and this looks like an absolute crowd pleaser!)
Thank you 🙂
I made this cake in the summer, it was the best cake ever. Every one loved it and not a grain was left over. Thank you. Do you have a similar recipe for a pumpkin cake (using sour cream & cream cheese like this one)?
I would love to make this kind of cake with pumpkin for Thanksgiving. If you have such a recipe, kindly publish it soon.
Tks. Marie
This coffee cake looks AMAZING!! I am drooling at all that strawberry, cream cheese goodness!!!
This looks absolutely delicious! I’m afraid I wouldn’t want to share a single bite with my family!