Strawberry Cream Cheese Coffee Cake is a moist, tender coffee cake that has a creamy cream cheese filling, fresh strawberries, and a crumb topping.
This coffee cake is sure to please your family or guests with its moist cake and tangy cream cheese layer, which is topped with fresh strawberries and crumb topping.
I not only love serving this for a delicious breakfast, but I have also served it for brunch and as a dessert after dinner. No matter when you serve it, you will love how moist and delicious this strawberry coffee is.
Helpful tips
- You will need to have your ingredients at room temperature for this recipe.
- Use a wooden spoon to mix the wet ingredients into the dry ingredients.
- Use fresh strawberries for this recipe. The strawberries should be ripe; this will add more flavor to the coffee cake.
- Thinly slice the strawberries.
- Always make sure to preheat the oven before baking this recipe.
- Check the coffee cake about 10 minutes before the baking time is up. All ovens bake differently. This will help prevent overbaking.
- You will know when the coffee cake is done when the edge turns lightly brown and the edge of the cake starts to pull away from the side.
- The coffee cake can be stored in an airtight container in the refrigerator for 3 to 4 days.
- Save some for later, this recipe can be frozen in an airtight container for up to 3 months.
Ingredients
Cake
- Flour – All-purpose flour works for this recipe
- Sugar
- Butter – I use salted butter for this recipe.
- Baking Soda
- Baking Powder
- Salt – Table salt is used for this recipe
- Egg – A large egg is used.
- Vanilla Extract
Filling
- Cream Cheese – The cream cheese should be at room temperature.
- Sugar
- Egg – A large egg should be used.
- Vanilla Extract
- Strawberries – The strawberries should be fresh, ripe strawberries.
Steps for making fresh strawberry coffee cake
Preheat the oven to 350 degrees F. Lightly grease a 9-inch springform pan.
Steps one, two, and three
Combine the flour, sugar, and butter in a large mixing bowl. Cut in the butter using a pastry cutter or a fork. (Reserve 3/4 cup of this mixture for the topping). Once the butter is combined with the flour and sugar, add the baking powder, baking soda, and salt.
Steps four, five, and six
Combine the sour cream, egg, and vanilla in a small bowl. Add the sour cream mixture to the dry ingredients and mix until they are combined. Spread the batter evenly in the prepared springform pan.
Steps seven, eight, and nine
Add the cream cheese and beat with an electric mixer until fluffy. Add the sugar, egg, and vanilla to the cream cheese and mix in. Spread the cream cheese mixture over the batter evenly.
Steps ten, eleven, and twelve
Place the sliced strawberries over the cream cheese mixture. Sprinkle the reserved crumb topping over the strawberries. Bake in the preheated oven for 55 to 60 minutes.
More breakfast recipes
- Honey Spiced Morning Cake
- Apple Oatmeal Coffee Cake
- Strawberry Rhubarb Coffee Cake
- Banana Blueberry Scones
If you make this Strawberry Cream Cheese Coffee Cake, I would love to hear about it! Please leave me a comment and a rating.
Strawberry Cream Cheese Coffee Cake
Ingredients
cake
- 2 1/4 cup all-purpose flour
- 3/4 cup sugar
- 10 tablespoons butter room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 large egg
- 1 teaspoon vanilla
filling
- 8 ounces cream cheese room temperature
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 1/2 cups fresh strawberries thinly sliced
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9-inch springform pan. Line the bottom of the pan with parchment paper (optional).
cake
- Add the flour, 3/4 cup sugar, and butter to a large mixing bowl. Cut in the butter with a pastry cutter or a fork until well combined. – there should be course crumbs.
- Remove 3/4 cup of the flour mixture and set aside.
- Add the baking powder, baking soda, and salt and mix.
- Combine the sour cream, egg, and vanilla in a serarate small bowl.
- Add the sour cream mixture to the flour mixture and stir until the two are combined. Keep in mind not to over mix.
- Spread the batter evenly in the prepare springform pan. Set aside.
filling
- Add the cream cheese to a medium bowl. With an electric mix beat until fluffy.
- Add the sugar, egg, and vanilla and beat in. Spread this mixture over top of the cake batter.
- Place the sliced strawberris over the top of the cream cheese mixture. Sprinkle the reserved crumb topping over the top of the strawberries.
- Bake in the preheated oven for 55 to 60 minutes or until the edges are lightly brown and they start to pull away from the edge of the pan.
Notes
- Have the ingredients at room temperature.
- Use a wooden spoon or spatula for mixing the cake part of the recipe. An electric mixer is used for the cream cheese filling.
- For best results, use fresh, ripe strawberries.
- The oven should be preheated for baking the coffee cake.
- Leftovers should be stored in the refrigerator in an airtight container.
- The coffee cake can be frozen in an airtight container for up to 3 months.
Nutrition
This recipe was originally published on March 30, 2013. It was updated with new content and pictures on March 27, 2025.
I love finding new things to do with strawberries this time of year, and I’ve always loved the combination of Strawberries and cream cheese, so I bet this recipe will be a keeper.
Good recipe. I often make strawberry sauce with oldish strawberries, but this is a better idea. Thanks! Looks wonderful.
This coffee cake is super moist. I love the combination of the cream cheese and the strawberries.
That’s a great cake for tea time!
Your easy step-by-step instructions make preparing this coffee cake so simple… and your heavenly strawberry cream cheese filling is simply divine!