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

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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.