This Strawberries and Cream Coffee Cake is soft, sweet, and full of fresh strawberry flavor. It has layers of fluffy vanilla cake, a creamy cheesecake filling, and a buttery crumble on top. Every bite is packed with juicy strawberries! You can enjoy a slice of this cake for breakfast, brunch, dessert, or any time of the day! Love this recipe? You will definitely want to try my Blueberry Cream Cheese Coffee Cake next! It’s made in a similar way but with sweet, juicy blueberries instead of strawberries.
Ingredients & Substitutions
- Flour: I used all-purpose flour for this coffee cake recipe; it gives the cake its structure. I have not tested the cake with other flour, so I cannot say how it would turn out.
- Butter: I used unsalted butter for both the cake and the crumble topping. If using salted butter, you may want to lessen the salt in the recipe.
- Sugar: I used granulated sugar for the cake and confectioners’ sugar (also called powdered sugar) for the crumble topping and for dusting.
- Milk: Whole milk is used in the cake because it adds more fat, which makes the cake moist, soft, and rich. The fat helps give the cake a better texture and flavor. You can use 2% or 1% milk instead. The cake might be just a little less rich, but it will still turn out soft and tasty!
- Strawberries: I love using fresh strawberries when in season, so I had to use them in this coffee cake! Chop or dice them before adding most of them to the batter. Reserve about 1/2 cup of diced strawberries for the topping.
- Cream Cheese Filling: The cream cheese filling, a mixture of softened cream cheese, cornstarch, and vanilla extract is smooth, creamy, and just a little sweet. It sits in the middle of the cake and adds a soft, rich layer that tastes like cheesecake. It goes perfectly with the strawberries and makes every bite extra special!
- Crumble Topping: The crumble topping is sweet, buttery, and has a hint of cinnamon. It adds a light crunch on top of the coffee cake and makes every slice look and taste amazing. This easy crumble topping is perfect for homemade coffee cakes!
Can I Use Frozen Strawberries?
Yes, you can use frozen strawberries in this coffee cake recipe. For best results, use frozen strawberries that are chopped while still frozen (this makes chopping so much easier, too!) and gently folded into the batter. Don’t thaw them first, or they may make the cake too wet. Because of the extra moisture, you. may need to add a couple of extra minutes to the baking time. This is a great way to enjoy strawberry coffee cake any time of year!
Can I Make This in a Different Pan?
Yes! You can make Strawberries and Cream Coffee Cake in a different pan if you don’t have a springform pan. A 9-inch round cake pan, greased and lined with parchment paper, works well. You can also use a 9-inch square pan—the cake may be a bit thicker. A 9×13-inch baking dish makes a thinner cake, so start checking for doneness 5 to 10 minutes early. No matter which pan you use, always grease it well and test it with a toothpick. If it comes out mostly clean (avoiding the cream cheese layer), your coffee cake is done!
What Makes Coffee Cake Different From Regular Cake?
Coffee cake is different from regular cake because it’s less sweet, has a soft but denser texture, and usually has a crumb topping instead of frosting. Regular cakes are often frosted and served as dessert, while coffee cakes—like this Strawberries and Cream Coffee Cake—are perfect for breakfast or brunch. They’re made to go with coffee or tea and sometimes have layers of fruit or cream cheese for extra flavor.
How to Store Strawberries and Cream Coffee Cake
Because this Strawberries and Cream Coffee Cake has a cream cheese filling, it should be stored in the refrigerator. Let the strawberry coffee cake cool completely first. Then, place it in an airtight container and keep it in the refrigerator for up to 4–5 days. This helps the cream cheese layer stay fresh and safe to eat!
Can I Freeze Strawberries and Cream Coffee Cake?
Yes! If you want to keep your Strawberry and Cream Coffee Cake longer, you can freeze it. First, wrap the cake tightly in plastic wrap, then cover it with aluminum foil. Freeze it for up to 3 months. When you’re ready to enjoy it, let the cake thaw at room temperature for a few hours, or place it in the refrigerator overnight.
Strawberries and Cream Coffee Cake
Ingredients
Cake
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup whole milk room temperature
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 ½ cups (360 g) fresh strawberries, chopped, divided (reserve ½ cup for topping)
Cream Cheese Filling
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Crumble Topping
- ½ cup (62.5 g) all-purpose flour
- 3 tablespoons confectioners' sugar
- ½ teaspoon ground cinnamon
- ¼ cup (½ stick / 57 g) unsalted butter, melted
Garnish
- Confectioners’ sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly coat the sides and bottom with baking spray. Set the pan aside while you prepare the batter.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt until fully combined. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream together the softened butter and sugar. Beat on medium speed for 2 to 3 minutes, until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add the eggs, milk, oil, and vanilla. Continue mixing on low speed until the mixture is smooth and fully combined.
- Add the dry ingredients to the wet mixture and mix on low speed just until no flour remains visible—about 30 seconds. Avoid overmixing.
- Gently fold in 2 cups of chopped fresh strawberries using a rubber spatula, reserving ½ cup for the topping. Set the batter aside.
Cream Cheese Filling
- In a separate medium bowl, use a hand mixer to beat the softened cream cheese with the cornstarch and vanilla extract until smooth. Set aside.
Assembly
- Spoon half of the cake batter into the prepared pan and spread it evenly.
- Carefully spoon the cream cheese filling over the batter, gently spreading it out without blending it into the batter.
- Add the remaining batter on top and smooth out the surface.
- Press the remaining ½ cup of chopped strawberries gently into the top of the batter.
Crumble Topping
- To a small bowl, add the flour, confectioners' sugar, cinnamon, and melted butter. Use a fork to combine into a crumbly dough.
- Sprinkle the crumble evenly over the cake.
- Bake for 65 to 70 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (avoiding the cream cheese layer when testing). If the top begins to brown too quickly, tent it loosely with foil during the last 15 to 20 minutes of baking.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully remove the springform ring, then allow the cake to cool completely before slicing.
- Just before serving, dust the top with a light layer of confectioners’ sugar, if desired.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This strawberries and cream coffee cake is the perfect breakfast treat! The cream cheese filling adds such a creamy deliciousness that I love!
Elizabeth
This coffee cake is so good! It is super moist, and I love the fresh strawberries.
Bella
The crumb topping on this strawberries and cream coffee cake gives it just the right amount of crunch. I love it!
Annabelle
This would definitely be a hit at my house! It is wonderful!
Stephanie
This cake is amazing! The combination of fresh strawberries and cream cheese makes the perfect dessert or snack. Highly recommend!
