Fresh Strawberry Cream Cheese Coffee Cake
Indulge in the irresistible combination of sweet, tangy, and buttery flavors with this Fresh Strawberry Cream Cheese Coffee Cake. This delightful treat features a tender, buttery cake base layered with a luscious cream cheese filling, juicy slices of fresh strawberries, and a golden, crumbly streusel topping. Perfectly balanced with hints of vanilla and almond extract, every bite is a burst of comfort and freshness. Whether you’re hosting a brunch, enjoying a morning coffee, or craving an afternoon pick-me-up, this homemade coffee cake is a showstopper that’s as easy to make as it is to devour. With just 20 minutes of prep time and a blend of simple ingredients, this cake delivers bakery-quality results for any occasion.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cup unsalted butter (cold and cubed)
- 0.75 cup buttermilk
- 1 teaspoons vanilla extract
- 1 large egg
- 1.5 cups fresh strawberries (sliced)
- 8 ounces cream cheese (softened)
- 0.25 cup powdered sugar
- 0.5 teaspoons almond extract
- 0.5 cup brown sugar
- 0.25 cup unsalted butter (melted)
- 0.5 cup all-purpose flour (for streusel)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch springform pan or cake pan.
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, and 0.5 teaspoons of salt.
Cut in 0.5 cups of cold cubed unsalted butter until the mixture resembles coarse crumbs.
In a measuring cup, whisk together 0.75 cups of buttermilk, 1 teaspoon of vanilla extract, and 1 large egg. Add the wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix.
Spread two-thirds of the batter evenly into the prepared pan. Reserve the remaining batter.
In a separate bowl, beat 8 ounces of softened cream cheese, 0.25 cups of powdered sugar, and 0.5 teaspoons of almond extract until smooth. Spread this cream cheese mixture over the layer of batter in the pan.
Arrange 1.5 cups of sliced fresh strawberries on top of the cream cheese layer.
Drop small dollops of the reserved batter over the strawberries, spreading gently to cover as much as possible.
For the streusel topping, mix 0.5 cups of brown sugar, 0.25 cups of melted unsalted butter, and 0.5 cups of all-purpose flour in a small bowl until crumbly. Sprinkle this mixture evenly over the batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.9 g | 309% | |
| Saturated Fat | 144.9 g | 724% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 576.6 g | 210% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 329.2 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 640 mg | 49% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1356 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
