Strawberry Cheesecake Coffee Cake – one cake with seven irresistible layers: buttery and moist vanilla crumb cake, creamy cheesecake filling, juicy strawberries, another cake layer topped with sliced strawberries, crumb topping and sweet vanilla glaze. This decadent multi-layer cake recipe will blow your mind!
A Homemade Coffee Cake Breakfast Recipe
If you are like me too, you will LOVE this Strawberry Cheesecake Coffee Cake. A lot of cheesecake filling and sliced fresh strawberries put this cake over the top
I really love coffee cakes, not just because they are so easy to make and taste amazing. Coffee cake makes perfect excuse to eat cake for breakfast or brunch. To tell the truth, I usually pass over breakfast, but I would never skip yummy breakfast like this.
A Fresh Strawberry Cheesecake Coffee Cake
I finished off my cake with vanilla glaze, but I think it will taste great served warm with an ice cream scoop on top. It will be perfect ending to a spring or summer meal.
Actually, I saved the recipe for Strawberry Cream Cheese Coffee Cake last year. I intended to try it out, make some changes and share the result on my blog, but small changes have turned into huge and so I ended up with Raspberry Cream Cheese Coffee Cake. And I do not regret, that cake was really great, too. But I like strawberries more, so this Strawberry Cheesecake Coffee Cake easily became my favorite. Finally, I decided to make it this year and … WOW, have I been missing out!
I increased cheesecake filling for half, and overloaded the cake with fresh, juicy strawberries so this cake turned out incredibly moist and soft in the center. Smooth filling makes perfect balance with my favorite part of every single coffee cake- CRUMB TOPPING! Yum! ! I adore that sweet crumbs, and not to mention my husband. He is so hooked onto these yummy crumbs. I could hardly managed to make a few shoots of my cake before he picked off the crumbs.
If you’re looking for a special cake to make for a spring or summer brunch, Strawberry Cheesecake Coffee Cake is the perfect solution. Try it, you won’t be disappointed!
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Strawberry Cheesecake Coffee Cake
Prep Time: 40 minutes- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
Yield: 12 slices 1x
Category: Dessert
Method: Oven
Cuisine: American
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Strawberry Cheesecake Coffee Cake – one cake with seven irresistible layers: buttery and moist vanilla crumb cake, creamy cheesecake filling, juicy strawberries, another cake layer topped with sliced strawberries, crumb topping and sweet vanilla glaze. This decadent multi-layer cake recipe will blow your mind!
Ingredients
For the filling:
- 12 oz. cream cheese-softened
- 6 Tablespoons sugar
- 1 egg white
- 2 cups fresh strawberries-sliced
For the cake:
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 5.5 Tablespoons unsalted butter- softened
- 2/3 cup sugar ( I used 1/3 cup light brown sugar and 1/3 cup granulated sugar)
- 1 egg + 1 egg yolk
- 1 and 1/2 teaspoon vanilla extract
- 3/4 cup sour cream
Crumb topping:
- 1/2 cup sugar
- 3/4 cup flour
- 6 tablespoons butter-chilled and cubed
Glaze:
- 3/4 cup powdered sugar
- 2 Tablespoons cream (or milk)
- 1/2 teaspoon vanilla extract
Instructions
To make the crumb topping:
- Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly( make sure the streusel is in pea-sized crumbs). Set in the fridge until ready to use.
- Preheat oven to 350F. Grease 9 inch springform pan and line the bottom with parchment paper. Set aside.
To make the filling:
- Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white end mix on low just to combine. Set aside.
For cake batter:
- In a bowl stir together flour, baking powder and salt, set aside.
- With an electric mixer cream the butter for a minute, then add sugars and mix until light and fluffy. Add egg and egg yolk and vanilla, mix to combine. Slowly mix in the flour mixture alternating with the sour cream.
- Spread almost 2/3 of the batter onto the bottom of prepared pan, smooth with a spatula. Spoon the cream cheese filling on top. Arrange the strawberries onto the cream cheese filling (don’t go all the way to the edges).Save about 10 slices of strawberries for the next layer.
- Using a spoon drizzle the remaining batter over the strawberries and spread as much as you can. You won’t have enough batter to cover the whole layer completely, but it’s OK. Scatered the remaining strawberry slices, then sprinkle with the crumb topping and bake 60-70 minutes, until the cake is no longer jiggly in the center. If the top browns to quickly, you can tent it with aluminum foil after 35-40 minutes of baking time.
- Cool on a rack, run a thin knife around the cake and loose ring from springform pan.
To make the glaze:
- Whisk together the cream, sugar and vanilla. Drizzle over the cake and serve.
68 comments
Love it , Strawberry season on the California Central coast, perfect dessert to prepare for the season.
The recipe is VERY confusing! Do you mix in the flour mixture with just the sour cream, or do you add it to the cream cheese mixture? It sounds like you add to the cream cheese mixture. If so, then what is the “batter” you are referring to? I have been an avid baker for 55 years, and never saw a recipe SO confusing! It is in the oven, and because of how tedious it was, I surely hope it turns out! I am not so sure I would ever make it again!
Please rewrite the recipe and clarify in number 5 what the “batter is. What drizzles? I had four other people look at this recipe, and none of us could figure it out! It looks good, but we will know tomorrow!
Hi Sharon,I’m sorry you had a problem, I hope your cake was good.
Flour mixture is added into butter, sugar and egg mixture. You should add some flour mixture,mix a little, then add sour cream,mix, then add the rest of flour mixture.
Batter means cake batter.Cream cheese is for filling not for the cake batter.
In number 5 it’s not batter it’s butter (unsalted butter).
Drizzle the glaze over the cake.
I hope this help 🙂
Not sure what happened, but when I checked it in the oven to see if I needed to use aluminum foil (35 mins) I was shocked to see it had expanded over the edges of the pan all over my oven. It was a bit time consuming to prepare and then to have had that happened…I don’t think this is the recipe for me.
Could you have used baking soda instead of baking powder?
Hi Lori, I haven’t tried it with baking soda.
Do you by any chance live at high altitude?
Great and easy.
Hi, this dessert looks so yummy, I have to try it. But can I use frozen strawberries?
HI, this cake look delicious, I have to try it. Can I use frozen strawberries instead?
Thanks Natasha. I haven’t tried it with frozen strawberries, maybe you could use thawed and dried well or the cake might turns out jiggly.
Made this! It was AMAZING!! I cooked for the whole 70 minutes.
Thanks Colleen 🙂
Btw… Made this today and it seems to be coming along great, except for the timing going very much longer than expected. I think I’ve discovered the issue. I followed your recipe to the T and it says “sliced strawberries” . When closely inspecting your photo, they are halved, not sliced. Please correct bcz now that I sliced the berries, they are releasing too much liquid and this could have been avoided
Can this be made in a pie pan instead of a springform pan?
Hi Rebecca,it doesn’t have to be in the springform pan.I like to use it because it makes serving easy. I think it would overflow pie pan, but some people said in the comment they used square baking dish.
If I use a square baking pan, what is the recommended size.
This looks amazing! Can’t wait to try! Thanks for sharing!
I made this today and it turned out perfect! Will be checking out another of your yummy looking recipes in the days ahead ?
oh wow this sounds and looks so good. My absolute favorite recipe. Thanks for sharing.
Simon
I am confused on the ending part. How long do you wait to take the coffee cake out of the pan? Also, how do you get it onto the rack to cool? I would flip it over, but wouldn’t the crumb toppings fall off?
Hi Abby, don’t flip it over! Place it on the rack while it’s still in the pan. When it’s cooled, release the ring from springform pan and transfer the cake onto serving plate.
I have no idea how people are having a hard time with this. I just made it and it’s delicious! My one downfall was that I cut the strawberries in thinner slices so I had a lot more of them to spread around, but tasting it now I think I should’ve followed what you did and just slice them in half so there would be bigger chunks of strawberries to eat. But even with my thin strawberries, this is so good. Thanks!
Thanks LeAnn 🙂 I’m glad you like it.
I AM LITTLE CONFUSE THIS RECIEPE , PUT CAKE TO BAKE THEN PUT CHEESE AND STRAWBERRY THEN BAKE IT AGAIN? THAT WHY I CONFUSE. CAN YOU CLEARLY THE RECIEPE PLEASE?
THANKS
Vera,
Can I translate your recipes to portuguese and put in my Instagram with credits and link for your blog?
Best Regards
Hi Carlos, you could do that. Thanks for asking 🙂
Made this today with canned cherries. I followed as close as possible, other than I didn’t use all the cream cheese filling. I think in hindsight I could have, but didn’t want it too wet inside, since it is going to sit a day before eating. I also made a little one in a disposable heart shaped pan. Turned out FANTASTICALLY! I am going to make them for Valentines gifts. It is absolutely gorgeous. Maybe it was just first time luck guessing on quantities to layer in pan, but, hopefully not…. the layers turned out great and didnt discolor the red and white polka dot pans as it baked.
The names sais all 🙂 I can`t wait to make Strawberry Cheesecake this weekend.
This looks great! I am making it this weekend for my annual mother’s day brunch… Question, do you think it would hold up if I make it 2 days ahead of time or would the strawberries get yucky?? thoughts? I am trying to make some things ahead of time to lighten the load the day of! 🙂
This sounds like a cake my husband would love, so I’m making it for Father’s Day brunch. My question is, how do you think it would be if I add a little fresh lemon juice to the glaze, instead of vanilla?
Thanks!
I loved this recipe and so does everyone that i serve it to. For a raspberry cake, I followed this strawberry recipe and just used two 6 oz boxes of raspberries and it turned out perfect. I want to print this recipe, but really don’t want to waste my ink on the ad that comes up in the middle of the recipe. Is there a way to avoid having to print the ad that is included with the recipe? Thanks so much for this “keeper”.
9/19/2017
Made this cake today using raspberries. Don’t know what the issue was with directions from previous bloggers but I found recipe steps easy to follow although somewhat time consuming. Cooked in 70 minutes just as directed. Yummy…yummy! Thanks
Thanks Ellie 🙂
[…] Strawberry Cheesecake Coffee Cake […]
Having a really difficult time with the crumb topping. Can you give any tips?
I cubed the butter. Added the sugar and flour. Then used a fork to make the cubes smaller.
I think I ended up with way too much flour. Because my topping looks way different than yours.Ali
What an incredible combination of strawberry with cheese. It sounds fanatic.Thanks for sharing this yummy cheese cake!
Regards
[…] you have seen (or even tried) my Strawberry Cheesecake Coffee Cake, Raspberry Cream Cheese Coffee Cake or Easy Cinnamon Coffee Cake […]
I am getting ready to serve a “Pastry Bar” for gradation next weekend. I’m looking for recipes that I can make and freeze ahead of time. I have made this recipe twice and my family LOVES it. Wondering how this would hold up if I froze it for a couple of days? Any thoughts?
Hi Michelle, I’m glad you liked my cake. I haven’t tried to freeze it but I think it will work fine. Just freeze without the glaze.
Easy to follow recipe and tastes great! Prep time is a bit long but totally worth it!!
3 Star Rating.
This recipe is flawed at best. While preparing this twice, it has led me to conclude that the creator did not write the number of ingredients proportionately various times. It left the cake part dry, the topping a mess, and the glaze way too watery. It is a great start to a recipe, but far from great.
What a creation! Can’t wait to make this.
I made this for my Husband on Fathers Day. It was such a hit! Thank you for a great recipe!
Thanks Christine 🙂
I made this today and it turned out great! I don’t bake a lot and I found the recipe really easy to follow. I used a 9.5 inch glass pie plate lined with parchment paper for baking. It did rise above the pan a tiny bit, but it turned out beautifully and it was super easy to transfer to a plate for serving. Don’t skimp on the crumble topping! I only used half at first and as it started to rise I added almost the rest of it. Turned out so yummy!
Thanks Melissa!
Hi Vera – going to make this dessert this weekend and was wondering if this is best served warm temperature or if it would be okay to make the day before and eefriddgerate overnight? Thanks
Hi Amber, i’s good a few days in the fridge. You an bring it room temperature before serving.
[…] few years ago, I’ve made Strawberry Cheesecake Coffee Cake. And it was one delicious cake with seven irresistible layers –vanilla cake, creamy cheesecake […]
[…] I made these two really delicious desserts. The above one was the indulgent one. It’s the strawberry cream cheese coffeecake from oh My Goodness Chocolate Desserts. We had been strawberry picking previously that week and I […]
I just made this and it’s currently in the oven baking. I added blueberries as well since I had some that needed used up. One thing I would like to ask is about the cake batter. It was super thick – almost biscuit like. I followed the recipe to a tee and made it work the best I could but spreading it was a bit cumbersome. Is this normal? If so a recipe note would have been appreciated as I questioned myself a few times.
I loved your strawberry cheesecake coffeecake, so I’m wondering why the cheesecake part of the recipe is different for your raspberry and strawberry versions?
[…] Recipe: omgchocolatedesserts […]
Is the topping supposed to be flour or brown sugar? My mixture just looks like flour with some butter cubes and nothing like your picture.
Easy and delicious and very impressive looking! Trying to resist a second piece right now. Thanks for sharing this recipe. Will definitely make again!!
Also, I had read the reviews and decided to give this recipe a go despite a few negative reviews. I’m not sure if it’s been updated since the original post or if some people were just confused but I had absolutely no problems or questions when making this. Absolutely loved this dish! Thanks Vera!
Thanks, Amber!
Made this for an after breakfast treat and we loved it! I read a lot of reviews and was prepared for the dry batter (but it works and is delicious) and the baking soda/ baking party mishap. But my problem was the undercooking. Though you were very clear with extending baking time with gooey centers, I undercooked it. So the next time I make this (and I will) I will add more strawberries, mine didn’t have a good showing. I will cut back in the flour for the crumb topping, mine also looked like a thick flour dusting, and check for doneness. Thank you for shaing!
Thanks Joanne!
Hi! I’m planning on making this dessert for Mother’s Day, but don’t have a springform pan. Would you recommend using a 9 inch cake pan or a 9 by 9 inch square pan? Thanks!
Hi , my humble advice. This recipe might work better using a cake nail in the center. I used the spring form pan as suggested and the cake did not cook in 70 minutes. It took at least another 20 plus minutes. This has resulted in a burnt bottom and over cooked edges. Which is a bit disappointing. I have an oven thermometer I always use so I am confident there is not a temp problem. I will try again another time with a nail for more even a quicker cooking.
Hi! This is my second time making this ultra delicious strawberry cheesecake coffee cake. I am no professional baker but I do know how to read a recipe. If you can read you can definitely make this cake, so I dont know where people confusion stem from. Absolutely, fantastic recipe! I made mine in a 9″ glass pie dish and it toppled a little but settled down once cooled. Thanks for sharing!
HI Vera, I am living in Russia and the strawberries in our garden are ready this week so I wanted to try to bake something yummy for morning tea and coffee. This recipe was very easy to follow, not confusing at all. I followed the recipe exactly as you said, except I did not put a glaze on top. This is absolutely delicious!! Do you think I can use this same recipe with raspberries or cherries (once they are ready in our garden)? If so, would you make any changes to the main recipe? Thank you 🙂
Ditto! Glaze watery, strawberry’s sliced, too loose in pan, and did not layer as picture. Needs some more detail in the recipe!
Recipe wasn’t hard to follow,a little labor intensive, smells delicious but I can’t get it not to jiggle.Im up to85 min
Not sure why anyone would have a hard time following this step by step recipe. I found it very clearly written and the end result was a delicious, moist, coffee cake. I ended up baking mine for about 10 extra minutes so it firmed up nicely and turned out a nice golden brown and not overdone at all. I test out new creations by sharing with the staff at work and I’m sure they are going to enjoy this one! Might try raspberries the next time. Thanks for the recipe.
Made this recipe exactly as written. Turned out beautifully. This cake and filling are not overly sweet. Crumb topping with glaze is delicious. I didn’t think it was difficult to make just made lots of dishes. 100% worth it!