Strawberry Cream Cheese Coffee Cake
Bake up some joy with Strawberry Cream Cheese Coffee Cake, a delicious recipe for breakfast or dessert that everyone will love.
Looking for more cake recipes? Try my Strawberry Matcha Mug Cake or my Pecan Sour Cream Coffee Cake.
Recipe Summary: Strawberry Cream Cheese Coffee Cake
- ✅ Recipe Name: Strawberry Cream Cheese Coffee Cake
- 🕒 Ready In: 75 minutes
- 👪 Serves: 16
- 🍽 Calories: 236 per serving
- 🥣 Main Ingredients: Strawberries, flour, sugar, cream cheese, yogurt, eggs
- 📖 Dietary Info: Meal prep friendly, nut-free, kid-friendly, vegetarian
- ⭐ Why You'll Love It: This cake is the best of three worlds: a fluffy, buttery cake, a rich cheesecake layer and a sweet strawberry sauce.
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So guess what you guys? I got a full-time teaching position! *Cue the Fireworks* This deserves some cake. But instead of my usual Matcha Mug Cake, this time I will be making a full sized cake.
If all the hype about the first year as a teacher is true, I will burn out hard and fast. Which is making me feel like I should save some of this cake for a rainy day. This along with a cup of my Microwave Nutella Hot Chocolate will help me get through the first year of teaching for sure.
Key Ingredients
- Flour: This creates the structure for the cake. You can also replace it with gluten free flour if you need a gluten free cake.
- Butter: I use unsalted butter, but it can easily be replaced by salted butter if you omit the salt in this recipe.
- Sugar: Essential to sweeten the cake! It is used in all of the three components of this cake.
- Yogurt: To add moisture to the batter. You can also replace it with sour cream.
- Eggs: Used to harden the cream cheese layer, as well as add moisture and help the cake rise.
- Leavening agents: Both baking powder and baking soda are used in this cake recipe. This helps the cake rise, and gives it that golden brown coloring.
- Salt: To help bring out all of the cake's flavors.
- Vanilla: Enhances the other flavors in the cake.
- Strawberries: Fresh strawberries are essential to this cake!
- Cornstarch: Used to thicken the strawberry filling.
- Cream Cheese: Essential in the cream cheese filling. Make sure you use the full fat variety.
How To Make Strawberry Cream Cheese Coffee Cake
Step 1: In a small saucepan, combine the strawberries and 3 tablespoon sugar over medium heat for 5-10 mins. Mix together the cornstarch and water in a small bowl then pour over the strawberry mixture. Mix until thickened, then remove from heat and allow to cool.
Step 2: Mix together the flour and white sugar in a large bowl. Cut in the cold butter until it resembles coarse crumbs. Measure ¾ cup of the mixture and set it aside in a small bowl. Mix the baking soda, baking powder and salt into the large bowl. Create a well, then mix in the egg, yogurt, and vanilla.
Step 3: In the bowl of a stand mixer, beat the cream cheese until smooth. Add in the sugar and egg, and mix until smooth.
Step 4: Press the cake batter into an 8 inch springform pan, creating a little well. Pour the cream cheese mixture on top then the strawberry mixture. Top with crumb topping and bake at 350°F for 60-70 minutes.
Strawberry Cream Cheese Coffee Cake Expert Tips
Storage: Store this cake in an airtight container in the fridge for up to 4 days. Do not store it at room temperature, because the cream cheese layer will go bad.
To prevent a soggy cake: make sure that the strawberry mixture is fully thickened. Add more cornstarch if needed until the strawberry mixture is thick.
Allow to cool completely before slicing. While it may be tempting to cut into the cake when it is still warm, the cream cheese layer needs time to fully set. Let the cake cool completely in the springform pan before cutting into slices.
Make sure to create a well with your batter in the pan. This ensures that the cream cheese and strawberry filling doesn't escape from the pan.
If the filling starts leaking out of the bottom: place a baking sheet below the pan so that the juices don't burn in the oven.
More Delicious Strawberry Recipes
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Strawberry Cream Cheese Coffee Cake Recipe
Ingredients
Strawberry Filling
- 1 ½ cups fresh strawberries, cut into pieces
- 3 Tbsps granulated sugar
- 3 teaspoon water
- 1 ½ teaspoon cornstarch
Butter Cake and Crumb Topping
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter cold and cut into chunks
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup plain yogurt
- 1 large egg
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
Instructions
- Combine the strawberries and 3 tablespoons of sugar in a saucepan on medium heat. Keep stirring for 5-10 minutes, or until the juices of the strawberries are released. In a small bowl, mix together the water and cornstarch. Pour over the strawberry mixture, and mix until the mixture is thickened. Remove from heat and allow to cool.
- In a medium bowl, mix together the flour and white sugar. Using a pastry cutter, two forks or a food processor (my favorite way), cut in the butter until it resembles coarse crumbs. Measure ¾ cup of this mixture and set aside. This will be your “crumb” topping.
- Mix in the baking soda, baking powder and salt into the flour mixture (not your “crumb mixture”) until fully combined.
- Create a well in the center of your flour mixture. Add in the yogurt, egg and vanilla in the center of the well, and slowly incorporate the wet ingredients into the dry ingredients.
- In the bowl of a stand mixer, beat the cream cheese until light and fluffy, around 30 seconds. Mix in the sugar and egg until smooth.
- Preheat the oven to 350°F. Lightly spray an 8 inch springform pan.
- Press the cake batter into the prepared pan, creating a higher border up the sides of the pan (sort of like making a well or a nest with the batter). Pour the cream cheese mixture over the well that you have created, spread the strawberry mixture on top, and sprinkle with the reserved crumb topping.
- Bake in the preheated oven for 60-70 minutes, or until the middle of the cake is no longer jiggly. Remove from oven, and allow the cake to cool completely in the pan.
Notes
- Storage: Store the cake in an airtight container in the fridge for up to 4 days. Do not store at room temperature, as this cake has cream cheese and fresh strawberries, so it will go bad.
- Check on the cake after 40 minutes. If the cake is starting to brown too quickly, add a layer of aluminum foil to bake for the remaining time.
- If using frozen strawberries: do not thaw them. Just cook them up in the pan, but add in some extra cornstarch to absorb the extra liquid.
- Allow the cake to cool completely before cutting. It is very tempting to cut into a warm cake, but the cream cheese layer needs time to set. Let the cake cool completely in the springform pan before cutting into slices.
- If the cake starts leaking out of the bottom, place a baking sheet under the cake so that the juices don't burn your oven.
I always look forward to breakfast when I know I have some of this cake in my fridge. Such a delicious spring brunch idea!
Now this is my kind of coffee cake, yummmo!!!
Me too! I love this cake 🙂
Sooo happy you have a full time teaching job!!! 🙂
Yummm, who doesn`t love a good coffee cake, especially one with a strawberry cheesecake take on it.
A big Congratulations, Cath!
That is a lovely coffee cake. I love the texture and the topping! Yum!
Cheers
mui
Congratulations!
Congrats on the new teaching job! As a former high school teacher myself, I can say that teaching is so incredibly rewarding...but it can definitely lead to burnout. I hear that a hobby like baking can really help avoid the burnout. Haha! Speaking of baking, this coffee cake is amazing! I absolutely love strawberries, and coffee cake may very well be one of my all-time favorites. Save me a slice! 🙂