Description
Indulge in the delightful combination of fresh strawberries, creamy filling, and buttery crumb topping with this Strawberries and Cream Coffee Cake. Perfect for breakfast or as a sweet treat any time of day.
Ingredients
Cake Batter:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Strawberry Layer:
- 1 1/2 cups chopped fresh strawberries
Cream Cheese Filling:
- 4 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Crumb Topping:
- 1/4 cup cold butter (cubed)
- 1/2 cup flour
- 1/4 cup brown sugar
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease a 9-inch springform pan or deep cake pan.
- Mix cake batter: Cream butter and sugar, add eggs and vanilla, then mix in sour cream. Combine dry ingredients separately, then mix into wet ingredients until just combined.
- Layering: Spread half of the batter in the pan. Blend cream cheese, powdered sugar, milk, and vanilla; spread over batter. Add chopped strawberries, then top with remaining batter.
- Crumb topping: Mix flour and brown sugar, cut in cold butter until crumbly, then sprinkle over the cake batter.
- Bake: Bake for 45–50 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool for at least 20 minutes before serving.
Notes
- Best enjoyed slightly warm or at room temperature.
- Store leftovers covered in the fridge for up to 3 days.
- You can use frozen strawberries—just thaw and drain well first.
