If you love tender cake, swirls of silky cream cheese, and juicy strawberries all wrapped up in a crumbly topping, Strawberries and Cream Coffee Cake will quickly become your go-to recipe for brunches, sunny afternoons, or just treating yourself with something delightful. With the charm of a classic coffee cake and bursts of fresh berry flavor, this easy yet impressive cake means you never have to choose between a decadent dessert and a cozy breakfast again.

Strawberries and Cream Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Strawberries and Cream Coffee Cake lies in the balance of pantry staples and a few standout hero ingredients. Each one plays a role in flavor, texture, or color, creating that irresistible crumb and creamy swirl every slice promises.

Unsalted butter (1/2 cup, softened): Brings richness and creates a soft, tender cake crumb.
Granulated sugar (3/4 cup): Sweetens the cake just right and helps with browning for a golden crust.
Large eggs (2): Bind the ingredients together and give the cake its structure.
Vanilla extract (1 teaspoon and 1/2 teaspoon divided): Adds lovely warmth and fragrant depth to both cake and cream cheese filling.
Sour cream (1/2 cup): Makes the cake deliciously moist and tangy.
All-purpose flour (1 1/2 cups for the batter + 1/2 cup for crumb topping): Ensures a sturdy but tender crumb, and helps the topping stay crunchy.
Baking powder (1/2 teaspoon) & Baking soda (1/4 teaspoon): Help the cake rise perfectly light and fluffy.
Salt (1/4 teaspoon): Balances out all the sweet notes and enhances flavor complexity.
Fresh strawberries (1 1/2 cups, chopped): Star of the show, adding brightness and natural sweetness throughout every bite.
Cream cheese (4 oz, softened): Lends to the luscious, creamy swirl in the center.
Powdered sugar (1/4 cup): Sweetens the cream cheese filling without any grittiness.
Milk (1 tablespoon): Helps smooth out the cream cheese layer, making it easy to spread.
Cold butter (1/4 cup, cubed): Essential for a crumbly, chunky streusel topping.
Brown sugar (1/4 cup): Adds caramel tones and extra depth to the crumb topping.

How to Make Strawberries and Cream Coffee Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9-inch springform or deep cake pan thoroughly, making sure every nook is covered to guarantee an easy release and beautifully intact sides.

Step 2: Make the Cake Batter

Cream the softened butter with the granulated sugar in a large bowl. Mix until pale and fluffy for a light texture. Add the eggs one by one, ensuring each is fully incorporated before adding the next, then stir in the vanilla and sour cream, which will keep your Strawberries and Cream Coffee Cake extra moist.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step disperses the leaveners and salt evenly, preventing bitter pockets. Gradually add this mix to your wet ingredients, stirring gently until just combined; overmixing at this stage is the enemy of a tender crumb!

Step 4: Assemble the Layers

Spread half of the cake batter in your prepped pan. In a small bowl, beat together the cream cheese, powdered sugar, milk, and vanilla until you have a smooth, luscious filling. Layer the cream cheese mix over the batter, smoothing to the edges. Sprinkle on the chopped strawberries so every forkful gets a burst of berry flavor, then dollop the remaining batter over the top and spread as evenly as possible—it doesn’t have to be perfect!

Step 5: Add the Crumb Topping

In a bowl, combine the extra 1/2 cup flour and 1/4 cup brown sugar. Cut in the cold, cubed butter with a pastry cutter or your fingers, working quickly so the butter stays cold and creates bakery-style crumbs. Sprinkle this generously over your cake for that crunchy, irresistible finish.

Step 6: Bake and Cool

Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for at least 20 minutes so the layers can set, making it easier to slice and serve without losing the signature swirl that makes Strawberries and Cream Coffee Cake so special.

How to Serve Strawberries and Cream Coffee Cake

Garnishes

For a pretty finishing touch, try dusting the top with powdered sugar after cooling, or add a few fresh strawberry slices and a sprig of mint. Not only does this elevate the look, but the juicy fruit and fresh herbs echo the flavors inside the cake itself.

Side Dishes

This cake is a star at any brunch table. Pair it with a strong cup of coffee, a latte, or even a glass of cold milk. Fruit salad, scrambled eggs, or crispy bacon also make wonderful sidekicks for a balanced, crowd-pleasing breakfast or brunch spread.

Creative Ways to Present

Cut the Strawberries and Cream Coffee Cake into wedges and serve on a tiered platter with other breakfast treats for a festive buffet. For individual servings, wrap slices in parchment and tie with twine for a sweet picnic or bake sale presentation. Mini versions in muffin tins work beautifully for grab-and-go treats!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, cover the coffee cake in plastic wrap or store in an airtight container in the refrigerator for up to 3 days. The cream cheese swirl keeps it moist, and it’s just as good served chilled or at room temperature.

Freezing

Strawberries and Cream Coffee Cake freezes wonderfully! Wrap slices tightly in plastic wrap and then in foil, or use a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator or at room temperature for a quick, satisfying treat anytime.

Reheating

For that just-baked warmth, heat individual slices in the microwave for 10–20 seconds or in a 300°F oven for a few minutes. The cream cheese becomes silky again, and the crumb topping regains a little crunch.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just be sure to thaw and drain them very well so extra moisture doesn’t make the cake soggy. Chopping them while still partially frozen makes for neater pieces, too.

Do I need a springform pan for Strawberries and Cream Coffee Cake?

A springform pan makes serving easier and keeps the layers looking beautiful, but any deep 9-inch round cake pan will work. Just make sure to grease it thoroughly for easy removal.

Can I substitute Greek yogurt for sour cream?

Yes, plain full-fat Greek yogurt is a great stand-in for sour cream and keeps the cake moist and tangy without missing a beat.

How do I know when the cake is done?

The best way to check is with a toothpick inserted into the center. It should come out clean, or with just a few moist crumbs. Keep an eye out near the 45-minute mark so you don’t overbake, as strawberries add moisture.

Is this coffee cake very sweet?

It’s pleasantly sweet but not overwhelming—the tartness of strawberries and tang of cream cheese balance out the classic coffee cake flavors. If you love things a bit sweeter, you can add an extra tablespoon of sugar to the cream cheese swirl or a light drizzle of vanilla glaze on top.

Final Thoughts

This Strawberries and Cream Coffee Cake is the sort of recipe you’ll find yourself making for every special breakfast or just because it’s a Tuesday and strawberries are in season. Whether you share it with friends or keep it as your best-kept brunch secret, it’s bound to become a cherished favorite. Give it a try and let your kitchen fill with the sweet, irresistible scent of fresh-baked joy!

Strawberries and Cream Coffee Cake Recipe