Strawberry Cream Cheese Coffee Cake

There’s something about the Strawberry Cream Cheese Coffee Cake that instantly transports me back to lazy Sunday mornings. Picture this: the aroma of freshly baked cake wafting through the house while I sip my coffee, eagerly anticipating a slice of that sweet, creamy goodness. This cake isn’t just a treat; it’s a centerpiece for gatherings, a nod to warmer days, and a delicious way to celebrate the vibrant strawberries of spring. I remember the first time I made it; my family couldn’t get enough! Whether it’s an afternoon snack or a delightful dessert, this cake brings everyone together.

Strawberry Cream Cheese Coffee Cake Ingredients

When it comes to creating the perfect Strawberry Cream Cheese Coffee Cake, the choice of ingredients is crucial. Each element plays a significant role in bringing the cake to life. The stars of this recipe are fresh strawberries, rich cream cheese, and wholesome flour, harmoniously combined to create a treat that is both flavorful and satisfying.

• Cornstarch: 2 1/2 tablespoons – Helps to thicken the strawberry filling, giving it a delightful texture.
• Water: 2 tablespoons – Used to combine with cornstarch for the filling.
• Lemon juice: 1 teaspoon – Adds a refreshing zing to the filling.
• Granulated sugar: 1/2 cup – Sweetens the strawberry filling.
• Chopped fresh strawberries: 1 1/2 cups – The star ingredient that provides natural sweetness and freshness.
• Pecans: 1/2 cup – Adds a crunchy texture and nutty flavor to the streusel topping.
• Flour: 1/2 cup – Forms the base of the cake batter.
• Cold butter: 4 tablespoons – Used in the streusel topping for a rich flavor and crumbly texture.
• Toasted sweetened coconut: 1/3 cup – Gives a lovely tropical twist to the cake.
• Unsalted butter: 12 tablespoons (1 ½ sticks) – Adds richness to the cake batter.
• Granulated sugar: 1 1/2 cups – Sweetens the cake itself.
• Large eggs: 3 – Binds the ingredients together and provides moisture.
• Vanilla extract: 1 tablespoon – Enhances the overall flavor of the cake.
• All-purpose flour: 2 1/4 cups – Forms the bulk of the cake batter.
• Baking powder: 1 1/2 teaspoons – Helps the cake rise.
• Baking soda: 1 1/2 teaspoons – Works alongside the baking powder for leavening.
• Salt: 1 teaspoon – Balances the sweetness of the cake.
• Sour cream: 1 1/4 cups – Adds moisture and a slight tanginess to the cake.
• Cream cheese: 8 ounces – Provides richness and creaminess to the filling.
• Reserved batter: 1/4 cup – Used for the cream cheese filling.
• Granulated sugar: 1/4 cup – Sweetens the cream cheese mixture.
• Vanilla extract: 1 teaspoon – Adds flavor to the cream cheese filling.
• Sifted powdered sugar: 1 cup – For the lemon glaze to top the cake.
• Unsalted butter: 1 tablespoon, melted – Adds richness to the glaze.
• Lemon juice: 1 tablespoon – Brightens the flavor of the glaze.
• Milk: 1-2 tablespoons – Adjusts the consistency of the glaze.
• Pinch of salt: – Enhances the flavors of the glaze.
• Chopped fresh strawberries: 3/4 cup – For topping the cake before serving.
• Angel food cake pan: 9.5/10 inch, 16 cup capacity – Essential for baking this delightful cake.

Recipe Steps for Strawberry Cream Cheese Coffee Cake

Now that we’ve gathered all the ingredients, it’s time to bring them together and create the magic of Strawberry Cream Cheese Coffee Cake. Trust me, every step is worth it as the aroma fills your kitchen with sweetness.

1. Start by spraying all the inside surfaces of a 16 cup capacity nonstick angel food cake pan with nonstick cooking spray with flour or grease and flour the inside of your pan. This ensures that the cake releases easily after baking.
2. In a small saucepan, whisk together the cornstarch, water, and lemon juice. Add the chopped fresh strawberries and granulated sugar. Cook over medium low heat for about 5 to 7 minutes, stirring occasionally until thickened. The mixture should be thick, with some strawberries breaking down into a luscious filling. Remove from heat and let it cool.
3. Next, add the pecans to your food processor and pulse three times. Then, add the flour and granulated sugar and pulse a few more times to combine. Sprinkle the cold butter over the top and pulse until the pecans are chopped and the mixture resembles small pebbles. If you prefer, you can also mix this in a bowl and cut the butter in by hand. Set aside in the refrigerator.
4. Preheat your oven to 350 degrees F. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will be the dry mixture that gives the cake its structure.
5. Using a stand or hand mixer, beat the unsalted butter and granulated sugar together until fluffy on medium high speed for about 3 minutes. This step is key for a light and airy cake. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract just until combined.
6. Gradually add the flour mixture to the creamed butter mixture in thirds, alternating with the sour cream in between each third. This method ensures a smooth batter. Beat until just combined, and be careful not to overmix.
7. Measure out ¼ cup of the batter and set it aside for the cream cheese filling. Spoon the remaining batter into the prepared pan, spreading it evenly.
8. In the now empty mixing bowl, combine the reserved batter, cream cheese, 1 teaspoon of vanilla extract, and ¼ cup of granulated sugar. Beat on medium high speed until smooth and creamy, about 1 minute. This filling will add a delightful creaminess to your cake.
9. Spoon the cream cheese filling over the batter in the pan, gently smoothing it out but being careful not to touch the sides of the pan. Top the cream cheese layer with the cooled strawberry filling, again ensuring not to touch the sides. Spread the reserved 1 cup of batter evenly over the filling; it will be quite thin.
10. Finally, sprinkle the Coconut Pecan Streusel evenly on top, tapping the pan on the counter a few times to release any air bubbles. Bake in the preheated oven for 55 to 60 minutes or until a toothpick inserted comes out with a few moist crumbs. Be cautious not to insert the toothpick into the cream cheese part. Once done, let the cake cool on a wire rack for 1 to 2 hours.
11. Gently invert the cake onto a baking sheet, remove the pan, and then invert it back onto the cooling rack with the streusel side up. Allow it to cool to room temperature before serving.
12. When you’re ready to serve, whisk together the Lemon Glaze ingredients in a medium bowl, starting with just 1 tablespoon milk. Add more milk as necessary to reach your desired consistency. Drizzle the glaze over the cake and/or individual servings. Don’t forget to sprinkle with additional chopped strawberries for a fresh touch.
13. Cover any leftover cake with plastic wrap or a cake cover and store in the refrigerator for up to 7 days. Enjoy every delightful bite!

Pro Tips and Tweaks

There’s always room for tweaking your Strawberry Cream Cheese Coffee Cake recipe. Here are some tips to ensure it turns out perfectly every time.

• Storage: Store the cooled cake tightly wrapped in plastic wrap to maintain its moisture and flavor for up to 7 days.
• Freezing: If you want to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can stay fresh in the freezer for up to 3 months.
• Pairing: This cake pairs beautifully with a cup of coffee or tea, making it a perfect afternoon snack.
• Variations: Consider adding chocolate chips or different berries to the filling for a unique twist.
• Serving Style: Serve warm with a drizzle of fresh cream or a scoop of vanilla ice cream for an indulgent dessert.

What to Pair With Strawberry Cream Cheese Coffee Cake

When it comes to enjoying your Strawberry Cream Cheese Coffee Cake, the options are delightful! Here are some ideas to elevate your serving experience:

• Fresh Berries: Serve alongside additional fresh strawberries or a mix of seasonal berries to enhance the flavor.
• Whipped Cream: Lightly sweetened whipped cream adds a luxurious touch and balances the sweetness of the cake.
• Coffee: A cup of your favorite coffee or espresso makes for a delicious pairing, perfect for brunch gatherings.
• Seasonal Salads: A light salad with a citrus vinaigrette can be a refreshing contrast to the cake, making it a great option for springtime meals.
• Picnics: This cake is perfect for outdoor events. It travels well, making it a fantastic dessert to bring along on picnics.
• Celebratory Gatherings: Ideal for birthdays or celebrations, this cake can be the centerpiece of your dessert table.

FAQ

Conclusion

The Strawberry Cream Cheese Coffee Cake is a delightful blend of flavors and textures, making it a must-try for any baking enthusiast. With its rich cream cheese filling and vibrant strawberries, this cake is sure to impress anyone who takes a bite. I encourage you to give this recipe a try; it’s not only delicious but also brings a touch of joy to your kitchen. Happy baking!

Strawberry Cream Cheese Coffee Cake

The ultimate comfort food, this Strawberry Cream Cheese Coffee Cake features layers of fresh strawberries and creamy cheese goodness. It's a perfect treat for any occasion—easy to whip up and so delightful that you'll want to make it tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 15 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 tablespoons Cornstarch
• 2 tablespoons Water
• 1 teaspoon Lemon juice
• 1/2 cup Granulated sugar
• 1 1/2 cups Chopped fresh strawberries
• 1/2 cup Pecans
• 1/2 cup Flour
• 1/2 cup Granulated sugar
• 4 tablespoons Cold butter
• 1/3 cup Toasted sweetened coconut
• 12 tablespoons Unsalted butter
• 1 1/2 cups Granulated sugar
• 3 large eggs Large eggs
• 1 tablespoon Vanilla extract
• 2 1/4 cups All-purpose flour
• 1 1/2 teaspoons Baking powder
• 1 1/2 teaspoons Baking soda
• 1 teaspoon Salt
• 1 1/4 cups Sour cream
• 8 ounces Cream cheese
• 1/4 cup Reserved batter
• 1/4 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 1 cup Sifted powdered sugar
• 1 tablespoon Unsalted butter
• 1 tablespoon Lemon juice
• 1-2 tablespoons Milk
• Pinch of salt Pinch of salt
• 3/4 cup Chopped fresh strawberries
• 1 pan Angel food cake pan 9.5/10 inch, 16 cup capacity

Equipment

• Food Processor
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Start by spraying all the inside surfaces of a 16 cup capacity nonstick angel food cake pan with nonstick cooking spray with flour or grease and flour the inside of your pan. This ensures that the cake releases easily after baking.
2. In a small saucepan, whisk together the cornstarch, water, and lemon juice. Add the chopped fresh strawberries and granulated sugar. Cook over medium low heat for about 5 to 7 minutes, stirring occasionally until thickened. The mixture should be thick, with some strawberries breaking down into a luscious filling. Remove from heat and let it cool.
3. Next, add the pecans to your food processor and pulse three times. Then, add the flour and granulated sugar and pulse a few more times to combine. Sprinkle the cold butter over the top and pulse until the pecans are chopped and the mixture resembles small pebbles. If you prefer, you can also mix this in a bowl and cut the butter in by hand. Set aside in the refrigerator.
4. Preheat your oven to 350 degrees F. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will be the dry mixture that gives the cake its structure.
5. Using a stand or hand mixer, beat the unsalted butter and granulated sugar together until fluffy on medium high speed for about 3 minutes. This step is key for a light and airy cake. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract just until combined.
6. Gradually add the flour mixture to the creamed butter mixture in thirds, alternating with the sour cream in between each third. This method ensures a smooth batter. Beat until just combined, and be careful not to overmix.
7. Measure out ¼ cup of the batter and set it aside for the cream cheese filling. Spoon the remaining batter into the prepared pan, spreading it evenly.
8. In the now empty mixing bowl, combine the reserved batter, cream cheese, 1 teaspoon of vanilla extract, and ¼ cup of granulated sugar. Beat on medium high speed until smooth and creamy, about 1 minute. This filling will add a delightful creaminess to your cake.
9. Spoon the cream cheese filling over the batter in the pan, gently smoothing it out but being careful not to touch the sides of the pan. Top the cream cheese layer with the cooled strawberry filling, again ensuring not to touch the sides. Spread the reserved 1 cup of batter evenly over the filling; it will be quite thin.
10. Finally, sprinkle the Coconut Pecan Streusel evenly on top, tapping the pan on the counter a few times to release any air bubbles. Bake in the preheated oven for 55 to 60 minutes or until a toothpick inserted comes out with a few moist crumbs. Be cautious not to insert the toothpick into the cream cheese part. Once done, let the cake cool on a wire rack for 1 to 2 hours.
11. Gently invert the cake onto a baking sheet, remove the pan, and then invert it back onto the cooling rack with the streusel side up. Allow it to cool to room temperature before serving.
12. When you’re ready to serve, whisk together the Lemon Glaze ingredients in a medium bowl, starting with just 1 tablespoon milk. Add more milk as necessary to reach your desired consistency. Drizzle the glaze over the cake and/or individual servings. Don’t forget to sprinkle with additional chopped strawberries for a fresh touch.
13. Cover any leftover cake with plastic wrap or a cake cover and store in the refrigerator for up to 7 days. Enjoy every delightful bite!

Notes

• Cooling: Let Coffee Cake cool completely.
• Wrapping: Wrap cake tightly in plastic wrap then repeat with a second layer of plastic wrap. Next wrap tightly in 1-2 layers of foil until completely sealed.
• Freezing: If you are freezing individual slices, place these plastic/foil wrapped slices in a freezer bag. If you are freezing your entire Coffee Cake for an extended period, secure the aluminum foil with freezer tape to prevent freezer burn.
• Storage: You can store your Coffee Cake for up to 3 months.
• Thawing: When ready to eat, thaw overnight in the refrigerator.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.