This Strawberry Cream Cheese Coffee Cake is the kind of home-baked treat that makes any morning feel special. Layers of buttery cake, creamy cheesecake filling, and sweet-tart strawberry compote come together beneath a golden crumb topping for a dessert that’s as beautiful as it is delicious. Whether you serve it for a spring brunch, a family breakfast, or a cozy afternoon coffee break, this cake captures the simple joy of baking with fresh strawberries and real butter. It’s rich yet light, indulgent yet perfectly balanced—an instant favorite that feels like a bakery classic made right at home.
INGREDIENTS:
Butter Cake and Crumb Topping
2 cups all purpose flour
3/4 cup sugar
1/2 cup butter, cold and cut into chunks
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
1 large egg
1 teaspoon vanilla extract
Cream Cheese Filling
1 (8 oz.) package cream cheese, room temperature
1/4 cup sugar
1 large egg
Strawberry Filling
1 1/2 cup fresh strawberries, cut into pieces
3 tablespoons sugar
3 teaspoons water
1 1/2 teaspoons cornstarch
METHOD:
Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper and lightly butter the sides.
In a small bowl, stir together cornstarch and water to make a slurry. In a small saucepan, combine strawberries and sugar. Cook over medium-low heat, stirring often, until the strawberries release their juices, about 5 minutes. Add the slurry and cook another 1–2 minutes, stirring, until the mixture thickens. Remove from heat and let cool to room temperature.
In the bowl of a stand mixer (or using a hand mixer), beat the cream cheese on medium speed until smooth, about 30 seconds. Add sugar and egg and beat until creamy and well blended. Set aside.
In a large mixing bowl, combine flour and sugar. Cut in the butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Remove ¾ cup of this crumb mixture and set it aside for the topping. To the remaining crumbs, add baking soda, baking powder, and salt; stir to combine.
In a medium bowl, whisk together sour cream, egg, and vanilla until smooth. Gently fold this into the dry mixture until just moistened. The batter may be slightly lumpy—don’t overmix.
Spread the batter evenly into the prepared pan, pressing slightly up the sides to create a shallow well. Pour the cream cheese filling over the batter, staying within the border. Spoon the cooled strawberry filling evenly over the cream cheese layer. Sprinkle the reserved crumb mixture evenly over the top.
Bake for 50–55 minutes, or until the top is golden and a toothpick inserted near the center comes out clean.
Allow the cake to cool in the pan on a wire rack for 20 minutes, then carefully remove the outer ring. Serve warm or at room temperature.
SERVING SUGGESTIONS:
- Dust lightly with powdered sugar just before serving.
- Pair with a dollop of whipped cream or a drizzle of vanilla glaze.
- Perfect alongside coffee or tea for brunch, or served as a spring dessert after dinner.
