Strawberry Cream Cheese Coffee Cake!

Strawberry Cream Cheese Coffee Cake

Switching gears from fun strawberry facts, let’s talk about a delicious way to use some of those berries…err, “false fruits.” I absolutely love coffee cake in all forms and styles. My mother makes a fantastic that has been a staple recipe in our house since, well, forever.

I recently hit the kitchen with an idea of combining breakfast Danish with coffee cake. The result was this Strawberry Cream Cheese Coffee Cake. It’s quite tasty! I simply spread a cream cheese filling in between layers of coffee cake batter. Add in some diced strawberries and crumble a generous amount of streusel on top, and you’ve got a really fun breakfast (or brunch…or dessert) idea for summer!

Robbie, our 7-year-old son, was kinda skeptical of this Strawberry Cream Cheese Coffee Cake because he thought he didn’t like cream cheese. I told him to take a bite with some of the cream cheese, some of the coffee cake and some of the streusel. (He normally likes to deconstruct his food…) He was quiet for a minute, and when I looked back over, his plate was clean. Yup, this recipe is kid and adult-approved!

If you’re looking for a fun and tasty recipe using fresh strawberries, put this Strawberry Cream Cheese Coffee Cake on the list – Happy baking!

Strawberry Cream Cheese Coffee Cake

This Strawberry Cream Cheese Coffee Cake is a cross between a breakfast Danish and a coffee cake – it's a delicious way to celebrate fresh strawberry season!

5 from 5 votes

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 16

Calories: 378 kcal


For the streusel

¼ cup granulated sugar cup brown sugar 2 tsp cinnamon ¼ tsp salt ½ cup unsalted butter melted cups all-purpose flour

For the Cream Cheese Filling

8 oz. cream cheese room temperature ¼ cup granulated sugar 1 large egg

For the Cake

1⅔ cups all-purpose flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1 cup granulated sugar ½ cup unsalted butter room temperature 2 large eggs room temperature 2 tsp vanilla extract 1 tsp lemon juice ¾ cup sour cream cups sliced fresh strawberries divided


For the Streusel

Using a medium bowl, add sugars, cinnamon and salt; stir until well combined.

Add the melted butter; stir until well combined.

Add the flour; stir until well combined. Set mixture aside.

For the Cream Cheese Filling

Using a small bowl, stir together the cream cheese, sugar and egg; set mixture aside.

For the Cake

Preheat oven to 350°F.

Grease and flour (or spray with nonstick spray) a 9” springform pan; set pan aside.

Using a medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined; set mixture aside.

Using a countertop mixer, cream together the sugar and butter until light and fluffy (~2-3 minutes on medium speed).

Add eggs; mix on low speed until well combined.

Add vanilla, lemon juice and sour cream; mix on low speed until well combined.

Add dry ingredients to the bowl and mix on low until just combined.

Using an offset spatula, spread ~½ of the batter into greased cake pan. (Note: the batter will be thick, but still spreadable.)

Add the cream cheese filling (from above), leaving a 1” border around the edge. Top with 1 cup of sliced strawberries.

Add the remaining batter and top with the remaining ½ cup of sliced strawberries.

Crumble streusel on top of batter. (Tip: Leave some bigger chunks of streusel on top!)

Bake at 350°F for 45 minutes. Open oven and tent the top of the cake with a piece of tin foil to prevent the streusel from burning. Continue baking for another 30-40 minutes, or until a toothpick inserted into cake comes out mostly clean.

Place cake on cooling rack for at least 30 minutes before releasing springform pan and slicing cake

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