This Strawberry Cream Cheese Coffee Cake is a cross between a breakfast Danish and a coffee cake – it’s a delicious way to celebrate fresh strawberry season!
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Ah, strawberries. Those beautiful red gems that signal the beginning of fresh fruit and vegetable season. Sure, you can buy strawberries year-round, but I’m talking about the local berries. The ones where you pick up the container and get hit with the most alluring smell. The ones where you can’t wait to get home and eat ’em all. Strawberries.
We often try to get out and do some u-pick fruit for the various seasons. There are bunches of farms in the Asheville area, and we’ve picked everything from strawberries to blackberries to fresh flowers (yup, flower farm!). A quick drive over the border into South Carolina last year allowed us to pick peaches, too.
Before we hop into today’s recipe for a delicious Strawberry Cream Cheese Coffee Cake, I stumbled across some fun facts about strawberries that I thought might be fun to share.
- Strawberries aren’t actually berries. Yup, you read that right. Berries have seeds on the inside, and strawberries have seeds on the outside. Instead strawberries are called a “false fruit” by botanists. Oh, and grapes? Those qualify as berries. So grapes are berries, and strawberries are not. Got it.
- Speaking of those seeds, strawberries have an average of 200 seeds each. And get this – each seed is considered to be a separate fruit.
- In parts of rural Bavaria (Germany), some folks still tie small baskets of wild strawberries to the horns of cattle. The tradition arises from the belief that the strawberries will attract elves who will then use their magic powers to ensure healthy calves and plentiful milk. Fun facts to know and share!
Strawberry Cream Cheese Coffee Cake
Switching gears from fun strawberry facts, let’s talk about a delicious way to use some of those berries…err, “false fruits.” I absolutely love coffee cake in all forms and styles. My mother makes a fantastic overnight coffee cake that has been a staple recipe in our house since, well, forever.
I recently hit the kitchen with an idea of combining breakfast Danish with coffee cake. The result was this Strawberry Cream Cheese Coffee Cake. It’s quite tasty! I simply spread a cream cheese filling in between layers of coffee cake batter. Add in some diced strawberries and crumble a generous amount of streusel on top, and you’ve got a really fun breakfast (or brunch…or dessert) idea for summer!
Robbie, our 7-year-old son, was kinda skeptical of this Strawberry Cream Cheese Coffee Cake because he thought he didn’t like cream cheese. I told him to take a bite with some of the cream cheese, some of the coffee cake and some of the streusel. (He normally likes to deconstruct his food…) He was quiet for a minute, and when I looked back over, his plate was clean. Yup, this recipe is kid and adult-approved!
If you’re looking for a fun and tasty recipe using fresh strawberries, put this Strawberry Cream Cheese Coffee Cake on the list – Happy baking!
Did you make this Strawberry Cream Cheese Coffee Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Strawberry Cream Cheese Coffee Cake
For the streusel
For the Streusel
- Using a medium bowl, add sugars, cinnamon and salt; stir until well combined.
- Add the melted butter; stir until well combined.
- Add the flour; stir until well combined. Set mixture aside.
For the Cream Cheese Filling
- Using a small bowl, stir together the cream cheese, sugar and egg; set mixture aside.
For the Cake
- Preheat oven to 350°F.
- Grease and flour (or spray with nonstick spray) a 9” springform pan; set pan aside.
- Using a medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined; set mixture aside.
- Using a countertop mixer, cream together the sugar and butter until light and fluffy (~2-3 minutes on medium speed).
- Add eggs; mix on low speed until well combined.
- Add vanilla, lemon juice and sour cream; mix on low speed until well combined.
- Add dry ingredients to the bowl and mix on low until just combined.
- Using an offset spatula, spread ~½ of the batter into greased cake pan. (Note: the batter will be thick, but still spreadable.)
- Add the cream cheese filling (from above), leaving a 1” border around the edge. Top with 1 cup of sliced strawberries.
- Add the remaining batter and top with the remaining ½ cup of sliced strawberries.
- Crumble streusel on top of batter. (Tip: Leave some bigger chunks of streusel on top!)
- Bake at 350°F for 45 minutes. Open oven and tent the top of the cake with a piece of tin foil to prevent the streusel from burning. Continue baking for another 30-40 minutes, or until a toothpick inserted into cake comes out mostly clean.
- Place cake on cooling rack for at least 30 minutes before releasing springform pan and slicing cake.
Looking for more strawberry recipes? Check out these other favorites, too: