Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze

I used every trick in the book I know to create a soft, moist, and tender cake.

All those tricks paid off, and it’s the best coffee cake I’ve ever made.

strawberrycoffeecake-17Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze averiecooks.com

It comes together in one bowl in minutes. Not only that, but I combined all the ingredients in the bowl all together, all at once, rendering it like using cake mix. Dry, wet, oil, eggs, all at once, beat it together, pour it in the pan, and bake.

No sifting together dry ingredients and setting aside, then creaming butter and sugar until fluffy, or adding eggs, one by one, before carefully folding in the dry. Not necessary. Wham-bam, slap it in the pan.

Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze averiecooks.com

A month ago I made this Blueberry and Jam Buttermilk Coffee Cake and couldn’t get it out of my mind. That cake almost uses the dump-together method, with just a very quick whisking of the dry ingredients before adding the wet. It used to be my favorite coffee cake, until this one.

For this cake, I added sour cream in addition to buttermilk, and used oil instead of butter. The trifecta of sour cream, buttermilk, and oil is guaranteed to result in good cake karma.

They add moisture and richness, and the cake retains some lightness and fluffiness, courtesy of the buttermilk.

Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze averiecooks.com

Even though it’s strawberry season, I used frozen strawberries because my family ate the fresh ones I was going to bake with. I rarely bake with fresh fruit because it’s more expensive and usually gets eaten before I can squirrel some of it away to bake with.

If you’re using frozen fruit, thaw it only as much as necessary to slice it, before sprinkling it on top of the batter. Frozen fruit runs and bleeds less than thawed.

Most any fresh or frozen fruit could be used, including blackberries, blueberries, peaches, nectarines, mangoes, pears, plums, or cherries. This batter will make any fruit taste like a million bucks.

Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze averiecooks.com

I baked it in a 9-inch springform pan, and although you maybe could get away with a standard 9-inch cake pan, I like being able to remove the ring so I don’t have to invert the cake to get it out. Plus, springform pans have higher sides and I like the extra insurance so there’s no chance of an overflow.

A tip is to place your springform pan on a baking sheet so if there’s a leak, the baking sheet catches it rather than the bottom of your oven.

I baked it for 30 minutes at 400F, then lowered the temperature to 375F, and baked for 25 minutes. I probably should have pulled it out about 5 minutes before I did because the edges got a little dark, but I lost track of time. Whoops, it happens. If at any time you feel your cake is becoming overly browned before the center is setting up, cover it with foil.

Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze averiecooks.com

Before baking I sprinkled turbinado sugar over the top, which creates a slightly crunchy, chewy, and sweet crust. Underneath the golden browned top lies a moist, rich, soft, creamy, dense, yet tender interior.

While baking, the top domes and the strawberries sprinkled on the surface before baking sink down, creating potholes and craters filled with sweet, juicy berries. Best potholes ever.

Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze averiecooks.com

The vanilla cream cheese frosting is truly the icing on the cake. It’s sweet, tangy, and the perfect creamy complement to the strawberries and cake. If you have extra frosting and don’t eat it all with a spoon, use it as a dip for fresh fruit.

I love this cake. It’s my new go-to cake batter for fruit-based coffee cakes. Sweet, soft, tender, fast, and easy. You can make this cake faster than you can go to the grocery store and buy one. It’s the perfect lazy weekend morning cake or for brunches or showers. Or for Wednesday nights after work.

Move over Entenmann’s. I never need you again.

Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze averiecooks.com

Print Print Recipe

Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze

This is my new favorite coffee cake. The trifecta of sour cream, buttermilk, and oil guarantees a moist, rich, and tender cake. It's so fast and easy, and all but the last two ingredients are combined all at once to a mixing bowl; it doesn't get any easier. Sweet juicy strawberries are found in every bite, and the cream cheese glaze is the perfect tangy complement to the creamy, sweet cake.

Yield: one 9-inch cake, 8 generous pieces

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Ingredients:

For the Cake
1 large egg
1 cup granulated sugar
1 cup all-purpose flour
1/2 cup sour cream (very thick Greek yogurt may be substituted, although I have not tested it)
1/4 cup buttermilk
1/4 cup canola or vegetable oil
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 1/4 cups frozen or fresh strawberries, halved and loosely packed (if using frozen, keep them unthawed and add them frozen - thaw just enough to halve them, if necessary. Other fruit could be substituted such as blueberries, blackberries, raspberries, peaches, nectarines)
2 to 3 tablespoons turbinado sugar, for sprinkling (2 tablespoons granulated sugar may be substituted)

For the Vanilla Cream Cheese Glaze
about 3 ounces (about 1/3 cup) cream cheese, softened
1/3 cup granulated sugar OR about 1 cup confectioners' sugar (granulated sugar prevents glaze from getting as 'crunchy' when exposed to air, but doesn't incorporate as smoothly as confectioners' sugar)
2 to 3 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

Directions:

  1. For the Cake -Preheat oven to 400F. Spray a 9-inch springform pan with floured cooking spray, or grease and flour the pan; set aside (I fear a regular 9-inch cake pan won't quite be deep enough; but an 8-inch or 9-inch square pan is okay).
  2. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and hand mixer), combine first 10 ingredients (through salt), and mix on medium-high speed until smooth and combined, about 2 minutes.
  3. Stop, scrape down the sides of the bowl, and mix on medium-high speed until smooth and combined, about 1 minute.
  4. Transfer batter to prepared pan.
  5. Arrange strawberry slices uniformly over the top of batter (looks like a lot but they sink down and shrivel while baking).
  6. Evenly sprinkle with 2 to 3 tablespoons sugar.
  7. Bake at 400F for 30 minutes.
  8. Lower the temp to 375F and bake for another 20 to 25 minutes, or until cake is golden, set in the center (it will likely be domed), not jiggly, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. Note that I used frozen strawberries and added ice cold berries to the cake batter. If you're using fresh berries, your baking time could be considerably less. Watch your cake, not the clock. If at any point your cake appears to be browning more quickly in places before the center is setting, cover with foil.
  9. Allow cake to cool in pan on a wire rack for about 10 minutes before removing from pan and turning out onto a rack to cool completely. While the cake cools, make the glaze.
  10. For the Vanilla Cream Cheese Glaze - Combine all ingredients in a small bowl and beat until smooth, either with a whisk or a mixer. Play with ratios of all ingredients to suit your tastes.
  11. Drizzle glaze over cake in big ribbons, going up and back, over the surface (the photos show the glaze skimpier because I wanted the strawberries to be visible, but I used all the glaze after the photos were completed). If you have extra glaze, it will keep airtight in the refrigerator for at least 1 month. It makes an excellent fruit dip. I store cake airtight at room temperature where it stays fresh for 4 days. Store in the refrigerator (due to the glaze) if desired.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Favorite Strawberry Recipes

Do you have a favorite coffee cake recipe or one you want to try?

   

128 Responses to “Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze”

  1. #
    51
    Shannon in Dallas — May 23, 2013 at 12:12 pm

    If this is like the Blueberry Coffee Cake, which it seems similar, this is such a TREAT! We loved it, including my chocolate loving husband. He really really liked the blueberry cake. I have all these ingredients so looks like I’ll be making this soon! Yipee!

    Reply

    • Averie Sunshine replied: — May 23rd, 2013 at 2:21 pm

      It is like the Blueberry Cake, but even one-ups that recipe! This cake batter/cake base is even more delicious, moist, flavorful and I love it even more! Oil and sour cream just add even more moistness to it and we loved it so much! If you try this version (with any fruit, i.e. blueberries, strawberries as written, etc.) LMK what you think of this one vs. the other one!

      Reply

  2. #
    52
    Joy @ Baking-Joy — May 23, 2013 at 1:10 pm

    This looks wonderful Averie, I love using buttermilk in cakes, it gives such a lovely texture! Frozen fruit is good too :-)

    Reply

  3. #
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    Colette @ JFF! — May 23, 2013 at 1:13 pm

    Yum, yum, YUM!
    Love the cream cheese glaze.

    Reply

  4. #
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    Carol | a cup of mascarpone — May 24, 2013 at 4:37 am

    This will be my next brunch coffee cake…looks AMAZING Averie!!!

    Reply

    • Averie Sunshine replied: — May 24th, 2013 at 5:20 am

      Carol it’s my FAVE coffee cake I’ve ever made, hands down. You have got to try this one if you need an EASY coffee cake!

      Reply

  5. #
    55
    Kiersten @ Oh My Veggies — May 24, 2013 at 11:54 am

    Stunning! The photos, the styling, and obviously the coffee cake too. :)

    Reply

    • Averie Sunshine replied: — May 24th, 2013 at 1:47 pm

      Thanks my friend. I took the pics on SUCH a bright, bright day and they are really bright but that was life that day :)

      Reply

  6. #
    56
    Nutmeg Nanny — May 26, 2013 at 7:07 pm

    Oh my! I am loving this recipe, it’s so simple :) and looks delectable!

    Reply

  7. #
    57
    Cori — May 27, 2013 at 5:42 am

    I think I’ll make THIS for my potluck! I only have really been looking through your website :-) Everything always looks so amazing. I couldn’t decide between your Clafoutis or this or…anything else. For something berry-based this looks great.

    Reply

    • Averie Sunshine replied: — May 27th, 2013 at 6:40 am

      YES! MAKE THIS if you want fruit-based. It’s light years ahead of any other fruity dessert on my site. You will be the hit of your potluck!

      Reply

      • Cori replied: — May 28th, 2013 at 5:46 pm

        Did YOU use granulated or confectioners sugar?

        • Averie Sunshine replied: — May 28th, 2013 at 5:48 pm

          in both the cake and glaze, I used granulated. There’s the option for confectioners’ sugar in the glaze as noted in the recipe. But I used granulated in both places.

      • Cori replied: — May 28th, 2013 at 5:50 pm

        Thanks for always replying, appreciate it. I’ll let you know how it is :-)

  8. #
    58
    Leigh — May 31, 2013 at 12:47 pm

    I made this cake this afternoon and just snuck a little bite. It is delicious! My baking time was a lot less than the recipe stated though. I baked it for 20 minutes at 400 degrees and then 10 minutes at 375. It was very nicely browned but still very moist thanks to the delicious (just picked!) strawberries. This is definitely a keeper! Thanks Averie!

    Reply

    • Averie Sunshine replied: — May 31st, 2013 at 5:06 pm

      Thanks for trying it, Leigh! And yes, baking times could vary widely based on how juicy/dry the fruit is and the types of sour cream (some are really wet/loose, some are more dry), etc. Glad you snuck a bite and that it was delicious! Thanks for trying the recipe and LMK! This is my fave coffee cake I’ve ever made!

      Reply

  9. #
    59
    Julia — June 7, 2013 at 5:50 pm

    Hi! I made this today and it’s delicious! My family loved it. My glaze came out really thick though. Did you add any liquid? Mine was more like frosting.

    Reply

    • Averie Sunshine replied: — June 7th, 2013 at 6:14 pm

      Glazes/frostings – fine line where one begins and the other ends. If you prefer a thinner one, just use less sugar next time OR a teeny tiny splash of cream/milk. I like mine on the thicker side.

      Glad you loved the cake! Thanks for trying it!

      Reply

  10. #
    60
    Jasmine — June 15, 2013 at 1:42 am

    Oh my wow this looks so amazing!!!! You are one clever chicken. Can’t wait to try it out!

    Reply

  11. #
    61
    Lisa — July 4, 2013 at 11:40 am

    I subbed the 1 cup of all-purpose flour with 1 cup GF all purpose flour and it turned out wonderfully! It was moist, delicious, and the texture was still perfect. I will definitely be making this again!

    Reply

    • Averie Sunshine replied: — July 4th, 2013 at 1:42 pm

      Glad to hear that this was an even/one-for-one swap with GF flour for the regular and that it turned out beautifully! Thanks for trying it and LMK!

      Reply

  12. #
    62
    ruby — July 5, 2013 at 4:38 pm

    i followed the recipe faithfully and it did not turn out well! it didn’t taste bad, per se, but all my strawberries sunk to the bottom! so sad!

    Reply

    • Averie Sunshine replied: — July 5th, 2013 at 5:09 pm

      Hmmm, not sure what to say because I truly love this coffee cake. It’s probably in my top 3 cakes on my entire site. Did you use fresh berries? I always make it with frozen. Maybe one of your ingredients was less than fresh – from eggs to baking powder. It’s just hard for me to troubleshoot without more info. Sinking to the bottom – coat your fruit in flour (lightly) before adding it to the batter. That’s a trick for any bread or cake with fruit in it to prevent sinking. Thanks for trying the recipe.

      Reply

  13. #
    63
    fatima — July 29, 2013 at 4:17 pm

    can i make this cake without strawberries? i’ve been searching for a moist cake recipe for a while now.

    Reply

    • Averie Sunshine replied: — July 29th, 2013 at 4:24 pm

      Yes you can – it won’t be as moist and won’t taste the same without the berries, but yes, overall, very moist & easy cake. Reduce baking time to acct for missing berries, too!

      Reply

  14. #
    64
    Bill — July 31, 2013 at 10:36 am

    Could you balance the sugars in the glaze by halving each? Wouldn’t you have it incorporate well, plus have some protection from going crunchy?

    Reply

    • Averie Sunshine replied: — July 31st, 2013 at 11:06 am

      You can halve them if you want but I honestly love this cake, I don’t find it too sweet by any means, and I love love love the cake :) and would encourage you to make as written. You could reduce by 1/4 cup or so, but more than that, I dunno…I really would not. It’s cake, it’s a treat. Enjoy the recipe (mostly) as written is my advice.

      Reply

  15. #
    65
    stephanie — August 17, 2013 at 9:35 am

    I have a bunch of roasted strawberries. Do you think they would have too much moisture for this cake? One bowl is where I am at these days so thank you for this recipe!

    Reply

  16. #
    66
    Monica M — August 30, 2013 at 12:57 am

    Hi Averie! I made this cake yesterday (again, for the second time!) and I absolutely love it!!! It’s so moist and soft and that glaze? Wow! It reminds me of the glaze that goes with Cinnabon and I was glad there was some leftover so that I could just eat it with a spoon! :) Thank you for the recipe! Hope you have a good day! :

    Reply

    • Averie Sunshine replied: — August 30th, 2013 at 1:06 am

      Yes it’s definitely Cinnabon-style glaze and I always make extra on purpose :)

      So glad you love the cake and have made it twice now! Thanks for LMK!

      Reply

  17. #
    67
    Jen C — September 24, 2013 at 11:06 am

    Made this last night with mixed berries (1/2 cup strawberries, 1/4 cup each of blackberries, blueberries, and raspberries) and they all sunk to the bottom despite coating them with flour. i did use greek yogurt, so maybe that’s why. either way, it turned out great and really delicious! my fiance and i have already eaten half. :/ thanks for the great recipe! this is the first of yours i have tried, and i will definitely be making many many more. :)

    Reply

    • Averie Sunshine replied: — September 24th, 2013 at 11:14 am

      Yes some fruit is just prone to sinking but I personally don’t care. I actually love that wall of dense fruit at the bottom. Glad you guys love the cake! Keep me posted what other recipes you try!

      Reply

  18. #
    68
    Jodee Weiland — January 19, 2014 at 9:24 am

    What delicious coffee cake recipe, and the cream cheese icing takes it over the top for me! This looks so good and moist. I have to try it soon.

    Reply

  19. #
    69
    Abbie N. — April 25, 2014 at 6:11 pm

    Made this cake for my daughter to take to school – it was her turn to provide breakfast to her Newspaper classmates. Actually, I doubled the recipe and baked in a 9″ by 13″ disposable pan – made 2 of these and then made a 9″ round for our family. Baked each pan separately – didn’t want to crowd my oven. Whipped up a batch after I turned down the temp to 375 on the previous pan.
    I used fresh strawberries. bake 400″ for 30 then 375 for 20 minutes. The cakes were extremely moist. Like a few others, the strawberries all sank to the bottom and made a layer of cooked strawberries on the bottom. The flavor was excellent. but the crunchy sugar topping lost its crunch after sitting overnight. Probably won’t use the sugar topping unless I’m serving immediately.
    The cream cheese frosting is wonderful but I had to add several tbsp. of milk to get it to drizzle thick ribbons. I have quite a bit leftover.
    My husband liked the recipe and the teenagers devoured both big pans. So I would say it was a success!

    Reply

    • Averie Sunshine replied: — April 25th, 2014 at 8:42 pm

      Glad to hear it was a success and yes, all sugar toppings totally lose their crunch as time passes; sugar dissolves as the air moisture hits it and that’s that, but it’s great day-of. And with glazes and doubling recipes, I often find that I don’t need to double the glaze even if doubling the recipe, or rather than a 2x of it, I’ll do 1.5x but it’s powdered sugar and milk, if you have extra it’s like 37 cents worth, right, who cares :) And it’ll keep forever in the fridge. Glad you guys enjoyed!

      Reply

  20. #
    70
    Sandra D — May 9, 2014 at 11:51 am

    This is a wonderful recipe. I finally made it yesterday after pinning it while your first published it. I used a combination of raspberries and strawberries and subbed extra greek yogurt thinned with milk for the buttermilk. The cake was delicious and the cream cheese glaze is fabulous.

    Reply

    • Averie Sunshine replied: — May 10th, 2014 at 2:22 am

      Oh I remember this recipe so well and it’s a keeper! It’s one of my fave coffee cakes of all time! Thanks for trying it and so glad you made it work well with greek yog/buttermilk and the rasp/strawberry combo sounds perfect!

      Reply

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