Strawberry Cream Cheese Coffee Cake

Strawberry Cream Cheese Coffee Cake



For the strawberry layer:

  • 1 1/2 cups fresh sliced strawberries

For the streusel topping:

  • 1/2 cup flour
  • 1/3 cup white sugar (granulated sugar)
  • 1/4 teaspoon salt
  • 5 tablespoons butter in small pieces, cold
  • 1/4 cup sliced blanched almonds, optional

For the cream cheese layer:

  • 1 8-ounce package cream cheese, softened
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla

For the cake:

  • 1 3/4 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs, slightly beaten
  • 1 cup Greek yogurt or sour cream
  • 1 teaspoon vanilla



Preheat the oven to 350 degrees. Lightly grease and flour a 9-inch springform pan and set aside.

Cream Cheese Layer:

Using a medium-low speed, beat cream cheese until just smooth. Add in the sugar, salt, Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in the sugar, salt, egg, and vanilla and beat until just mixed Set aside.

The streusel:

Add flour, sugar, and salt in a small bowl and mix together. Add butter and toss with fingers to coat with flour. Work the mixture with fingertips to form crumbs. Check the consistency by squeezing a small amount together. It should hold in a mass and if nor, add just a little more butter and mix in. Squeeze together in small portions about half of the crumb mixture. Break all of them apart into small pea-sized bits and toss with the remaining crumb mixture. Spread on a cookie sheet and freeze if possible, if not refrigerate, until needed.

If using almonds, mix in right before layering the streusel on top of the cake.

Cake Layer:

To make the cake, combine the flour, sugar, baking powder, baking soda, and salt in a large bowl and set aside. In another bowl, add the eggs, beaten to mix, then whisk in the yogurt or sour cream and vanilla. Make a well in the center of the flour mixture and pour the egg/yogurt mixture in. Gently mix together, being careful not to overmix. Add to the prepared pan and smooth into an even layer.


Add strawberries in an even layer, being careful to not overload them in the center of the cake. Dollop the cream cheese mixture over and gently nudge cream cheese into an even layer. Smooth as best as possible. Top with the streusel, starting at the outside edges, keeping the layer as even as possible but taking care to use just slightly less in the very center.

Bake & Serve:

Bake in the preheated oven for about 50 to 55 minutes until the sides and very top edges of the cake are golden brown (the top center will be paler) and the center of the cake, about 3 1/2 inches wide, has just a slight wobble but isn’t “loose.” Remove and set aside to cool for about thirty minutes before removing springform pan.

Serve slightly warm of cool, with a garnish of strawberries if desired. Store in an airtight container for up to three days. Expect texture to begin changing after the first day.

Keywords: Almonds, Breakfast or Brunch Dish, coffee cake, Cream Cheese, Nuts and Seeds, Sour cream, Strawberries, Yogurt

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