Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze


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Strawberry Coffee Cake with Vanilla Cream Cheese Glaze — Sweet, juicy strawberries are found in every bite, and the cream cheese glaze is the perfect tangy complement to the creamy, sweet cake.

Strawberry Coffee Cake with Vanilla Cream Cheese Glaze — Sweet, juicy strawberries are found in every bite, and the cream cheese glaze is the perfect tangy complement to the creamy, sweet cake.

Easiest Strawberry Coffee Cake Recipe 

I used every trick in the book I know to create a soft, moist, and tender buttermilk coffee cake recipe. All those tricks paid off, and it’s the best coffee cake I’ve ever made.

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.

Strawberry Coffee Cake with Vanilla Cream Cheese Glaze — Sweet, juicy strawberries are found in every bite, and the cream cheese glaze is the perfect tangy complement to the creamy, sweet cake.

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 strawberry coffee 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.

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.

Strawberry Coffee Cake with Vanilla Cream Cheese Glaze — Sweet, juicy strawberries are found in every bite, and the cream cheese glaze is the perfect tangy complement to the creamy, sweet cake.

The vanilla coffee cake glaze 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.

Strawberry Coffee Cake with Vanilla Cream Cheese Glaze — Sweet, juicy strawberries are found in every bite, and the cream cheese glaze is the perfect tangy complement to the creamy, sweet cake.

What’s in the Strawberry Coffee Cake? 

To make this strawberry coffee cake recipe you’ll need: 

  • Egg
  • Granulated sugar
  • All-purpose flour
  • Sour cream
  • Buttermilk
  • Oil
  • Vanilla extract
  • Baking powder and baking soda 
  • Salt
  • Strawberries 
  • Turbinado sugar (optional) 

And for the simple coffee cake glaze, you’ll need: 

  • Cream cheese 
  • Sugar (granulated or powdered) 
  • Unsalted butter
  • Vanilla extract 

Strawberry Coffee Cake with Vanilla Cream Cheese Glaze — Sweet, juicy strawberries are found in every bite, and the cream cheese glaze is the perfect tangy complement to the creamy, sweet cake.

How to Make Strawberry Coffee Cake 

Simply whisk together the coffee cake ingredients, then fold in the chopped strawberries. Turn the batter into a 9-inch springform pan and sprinkle with turbinado sugar. 

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.

Let the coffee cake cool completely before drizzling with glaze. 

Strawberry Coffee Cake with Vanilla Cream Cheese Glaze — Sweet, juicy strawberries are found in every bite, and the cream cheese glaze is the perfect tangy complement to the creamy, sweet cake.

Can I Use Frozen Strawberries? 

Yes! 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.

Can I Double This Recipe? 

Yes, you can double the ingredients and bake it in a 9×13-inch pan. However, you may not need to double the glaze — it really just depends on how much glaze you like on your coffee cakes! 

Strawberry Coffee Cake with Vanilla Cream Cheese Glaze — Sweet, juicy strawberries are found in every bite, and the cream cheese glaze is the perfect tangy complement to the creamy, sweet cake.

Tips for the Best Coffee Cake 

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

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.

Pin This Recipe

Yield: 8

Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze

Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze

Sweet, juicy strawberries are found in every bite, and the cream cheese glaze is the perfect tangy complement to the creamy, sweet cake.

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes


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
  • 2 to 3 tablespoons turbinado sugar, for sprinkling (2 tablespoons granulated sugar may be substituted)

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


For the Cake:

  1. 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.
  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.
  10. While the cake cools, make the glaze.

For the Glaze:

  1. 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.
  2. 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).


Strawberries: 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.

Baking time: 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.

Storage: 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 453Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 54mgSodium: 224mgCarbohydrates: 68gFiber: 1gSugar: 54gProtein: 6g

More Easy Coffee Cake Recipes: 


Blueberry Coffee Cake with Streusel Topping — An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!!

Cinnamon Coffee Cake — Between the cinnamon-sugar crust AND the cinnamon-sugar swirled through the center, this EASY coffee cake is IRRESISTIBLE!! Soft, fluffy, light, and of course it’s perfect with coffee!!

Coffee Crumb Cake— This coffee crumb cake recipe couldn’t be easier to make! It’s made with boxed yellow cake mix, which is used in both the batter and the crumble topping.

Glazed Cinnamon Roll Coffee Cake — A very fast and straightforward cinnamon coffee cake to make and isn’t fussy at all. It’s moist, dense, and way easier to make than actual cinnamon rolls!

Cinnamon Roll Coffee Cake with Cream Cheese Glaze

Glazed Pumpkin Coffee Cake – A FAST and EASY no-mixer pumpkin coffee cake with rich pumpkin flavor and topped with big buttery crumbles!!

Vanilla Coffee Cake — The cake has enough density to give it some heft and body, but it’s still light, springy, bouncy, and fluffy. 

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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  1. This was the best, moist, delicious breakfast coffee cake I have made. This is a keeper recipe in my reprotroire of weekend breakfasts. I was a little heavy-handed when I added the buttermilk, instead of 1/4 cup it was probably between 1/3 and 1/2 cup. No other change was made, that was just me getting ahead of myself when adding the ingredients to the stand mixer. I used a 10” fluted pie plate to bake it in, only because I was too lazy to dig for my springform pans in our basement pantry. I used confectioners sugar for the glaze, and put it right on after pulling it out of oven. Nice, fresh and warm cake. I used fresh blueberrries and strawberries, since I had them hanging out in refrigerator. Perfect! Averie nailed this one, and I would not hesitate to use any fresh or frozen fruit next time.

    Rating: 5
    1. Thanks for the 5 star review and glad this was the best and most delish breakfast coffee cake you’ve made!

  2. I’ve been using your blueberry jam buttermilk recipe as my quick and easy yet still impressive standby since I first found your blog. Seriously- I always make sure to have frozen blueberries and powdered buttermilk on hand JUST for that cake! I actually was getting ready to make that when I spotted this recipe. I used blueberries for this since that’s what I had and it turned out to be- as expected- heavenly. I also used whole milk plain Greek yogurt since I didn’t have sour cream and i think it’s safe to say it totally works as a sub. Thanks again for all your great ideas and creations!

    1. Thanks for trying the recipe and I’m glad it’s a new favorite and that the blueberry jam buttermilk recipe is a staple! I love hearing when some of my 5+ year old recipes are still being made. Thank you!

  3. Hello Averie hope u r fantastic my strawberry cake is in the oven right now but it hasnt turned out like ur picture  wish i had a way to show u ,although the recipe is quite simple.I hope the cake tastes as good as you have described plz do tell me wat could be the reason ?Regards:)

    1. It’s so hard to troubleshoot with people when I wasn’t in their kitchens with them. I’m sure your cake will taste great, which is what matters!

  4. I had high hopes for this recipe, but I was bitterly disappointed. I followed everything as written, used sour cream, and even went to the store for buttermilk, so I don’t make any substitutes. Used frozen strawberries (a pain to slice, if I might add) and they all sank to the bottom and made a mess – the cake won’t even come out of the pan even though the pan was greased, and I’ve never had any troubles with this particular pan, I’ve even baked with it UNGREASED, and everything would come out beautiful. Huge disappointment

    1. Thanks for trying the recipe and I’m not sure what happened or why the cake stuck to your pan if you greased it. I always use cooking spray in my pans and don’t have issues with things sticking. But in this recipe I use a springform pan and it releaess with ease.

      Fruit sometimes does sink to the bottom when you’re baking any recipe that calls for fruit. To combat that, tossing the fruit in a tablespoon or two of flour can help. Also fresh fruit I’ve found tends to sink less than frozen.

  5. I made the blueberry coffee cake a few days ago and it was great. But I still had buttermilk left over so I made your cinnamon cake which was also great. But I STILL had buttermilk (it would be great if they sold it in smaller cartons) so I made this cake. It was, as you say, EVEN BETTER than the others.

    Of course now I’ve made 3 cakes in the space of a week so I’ve had to find relatives and neighbours to help eat them.

    Your list of buttermilk recipes is sheer genius.
    Thank you.

    1. Thanks for trying the recipe and I’m glad it came out great for you and better than the other cakes you tried before trying my recipe! Having too many cakes all at once is the story of my life as a blogger :) Your friends and neighbors will love you though!

  6. 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.

    1. 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!

  7. 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!

    1. 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!

  8. 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.

  9. 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. :)

    1. 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!

  10. 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! :

    1. 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!

  11. 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!

  12. 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?

    1. 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.

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

    1. 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!

  14. 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!

    1. 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.

  15. 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!

    1. 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!

  16. 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.

    1. 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!

  17. 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!

    1. 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!

  18. 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.

    1. 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!

      1. 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.

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

    1. 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!

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

  20. 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!

    1. 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!

  21. I love the simplicity of this cake – one bowl and you’re good to go! And it’s just so damn preeeetay! I want to start with biting off the delicious glaze!! :)

  22. Oh girl, this looks so delicious that I totally want to make it up this weekend. I have so many strawberries in the fridge, so I might just do it!
    Guess, what ships out this weekend, your peanut butter comfort cookbook! I can’t wait. I can’t wait to make a recipe from it and post it on my blog with a link to Amazon to your cookbook. How cool is that? Seriously, how cool is that? You’re a cookbook author now and this is the first of many. You have created so many amazing recipes girl, you have to be so proud of yourself. I mean you did this all by yourself and how you manage to stay so skinny, I will never know! Ok, have a wonderful night and I just wanted to say congrats on everything girl, because you deserve it all! xoxo, Jackie

    1. Thanks for the glowing comment & your support – now just here, but ALWAYS. You’re the best!

      I just got my own book yesterday as posted to my instagram. I didn’t even know Amazon was shipping it out that fast! The official release date is June 4. I didn’t know if they ship on that day or if they ship a few days before or what. You’ll have to LMK when you get it!

  23. oh Averie! I love this!! I absolutely LOVE fruit in cakes. . delish! and beautiful! and I am lusting over your plate. . it’s seriously so pretty!

    1. Thrift store find. Cost me $1. I buy things as I see them, sometimes months/year(s) and broke it out for this shoot!

  24. Jeez, Averie. This one looks really good but that cinnamon roll one looks pretty good, too!

    1. While I do love that cinn roll cake, it tastes like cinn rolls, as a pure dough/cake base goes, this strawberry one is even moister!

  25. What a beautiful coffee cake this is, Averie! Strawberries are certainly my favorite fruit to bake with. I love the cream cheese glaze too!

  26. Yum! Your cake looks incredible!!! I love strawberries and the glaze over the top, oh my!! Perfect recipe!

  27. Strawberries are the best. Coffee cake is the best. Cream cheese is the best. So basically, this cannot get any better! Your picture of the sprinkles pancake is so gorgeous Averie!

  28. It sounds so dreamy – a perfect cake. It will be Mothr’s Day in Poland soon, I should make it for my mum :)

  29. You have my tongue hanging out with this one, Averie! What a gorgeous coffee cake, so great for springtime brunches. Thanks for sharing!

  30. I LOVE one bowl recipes! I like to skip steps and just throw everything together anyway, which often is a baaaad idea, so I especially love a recipe that will come out perfectly that way! I’m dreaming about it with blackberries!!

    1. I’ve determined that for my family and for my blog readers, the less fussy a recipe is, the better! Adding eggs, 1 by 1, alternating with adding a flour mixture in small amts and beating after each addition, etc…I personally don’t find much difference when I do bake like that and it takes so much longer and is more complicated and readers get frustrated…so…why bother if it’s not really going to matter!

  31. I’m really picky about coffee cake because it’s usually dry, but this looks awesome! Love the cream cheese glaze.

    1. Between the oil, buttermilk, sour cream AND the glaze and the juicy fruit…this is the moistest coffee cake Ive ever tried or made, hands down!

  32. I love it, so tasty looking. I want to try it multiple times with different fruit each time, especially raspberries :)

    1. And if only I could hang onto enough raspberries to actually bake with before my family (or me) scarfs them down. They are such a delicacy! Hands down, my fave coffee cake ever though! :)

  33. Sour cream + buttermilk…I can only imagine how wonderful this must taste! Stunning photos too! (Love your pretty, delicate, plates.) xo

    1. Between the oil, buttermilk, sour cream AND the glaze and the juicy fruit…this is the moistest coffee cake Ive ever tried or made, hands down!

      And the plates…I pick things up whenever I see stuff at my thrift store to use for a rainy day. I think I bought these over a year ago? For about $1 each. Broke them out for this cake! Thanks for noticing!

  34. I’m so excited that strawberries will be in season soon!!! And this cake… Gah!!! Seriously dreamy, Averie!

  35. I should never look at your posts with a empty belly, they always make me so jealous!

    Love those plates too!

  36. Whoa.. Just mix everything in the bowl with no special process or techniques? No fresh fruit? This sounds like it’s too good to be true!

    Looks amazing and I cannot wait to give it a shot! Especially with different fruits once I get over this strawberry kick I’m on.

    1. I’ve determined that for my family and for my blog readers, the less fussy a recipe is, the better! Adding eggs, 1 by 1, alternating with adding a flour mixture in small amts and beating after each addition, etc…not necessary.

      I personally don’t find much difference when I do bake like that and it takes SO much longer and is more complicated and readers get frustrated…so…why bother if it’s not really going to matter! And frozen fruit is cheap and always available and works for me :)

  37. and I LOVE that you were generous with the glaze!
    I hate when people make a wonderful coffee cake and just add a dribble of glaze on.
    This is just stunning Av!

    1. Girl I HATE it when people underglaze a cake or anything. In many of my photo shoots I go skimpy with the glaze but note in the recipe that I add the remainder AFTER the shoot b/c sometimes if I over-do it, it just looks like a white mess and you can’t really see the food, just the reflective glaze; but for this cake, it was a little dark on the edges (whoops, distracted!) and so I smeared that glaze on nice and thick :)

  38. You just make the prettiest food! I bet with sour cream and buttermilk this is SO tender. And cream cheese glaze?! This is too good!

    1. Between the oil, sour cream, buttermilk, GLAZE, juicy fruit – the moistest and best coffee cake I’ve ever made or had, period. This is the one to make!

  39. This sounds and looks absolutely heavenly! Plus, I love the “toss it all in a bowl” philosophy :) I’m usually very meticulous when it comes to my recipes, and I think it would be a nice change to just not worry about sifting, folding and waiting for the damn thing to rise :) I’m also thinking, this would look adorable in cupcake-size!

    xx Ivana
    Macarons and Pearls

    1. No need to be meticulous with this at all – works like a charm with the dump-it-all-together method!

  40. This looks INCREDIBLE!! I have some sour cream to use up, so I have the perfect excuse ;)

    My only question is that I am out of AP flour and I only have bread flour left. I am just about to move across the country, so I really don’t want to buy another bag of AP flour right now, and I would love to use up my bread flour. Do you think bread flour would work in this recipe? I know you are really knowledgeable about the merits of different flours. If you don’t recommend it, do you have any other suggestions for baking recipes on your site that use bread flour + sour cream?

    Thanks so much, Averie!

    1. Bread flour would likely be okay in this but just know it will be a little more ‘sturdy’ and not as light and delicate tasting. Also, I’d use less, maybe 3/4 cup rather than 1 cup. Or a heaping 3/4 cup but likely you don’t need 1 c since it’s more ‘absorbent’ than A.P. and adding 1 c will make the cake too dry I think.

      Bread flour. ANY of my cookie recipes can be made with bread flour. And in fact, these are my go-to choc chip cookie recipe and although I’ve since gone back to making them with AP, bread flour works like a champ.

      Use it in ANY of my cookie recipes

  41. Oh Averie! This cake is so beautiful. And I forgot to tell you how much I love your website design!

  42. Haha – wham, bam, slap in the pan – love it. :) And that’s totally my style when it comes to baking! This looks amazing, Averie. And perfect timing with the abundance of ripe berries this time of year.

  43. I’m always blown away when I log on first thing in the morning (okay, I guess it’s no longer ‘first thing ;) and you have so many comments! But with a cake like this, it’s understandable. I’m not a big cake baker, but strawberries, buttermilk, and the fact that it’s your new favorite…plus it’s such a simple recipe! Thanks for another one to get excited about, Averie!

    1. By 7am my time, it’s already 10am on the east coast and my inbox is flooded! I always wake up and feel very scrambled and harried just weeding thru my own email & comments…lol

  44. This is so gorgeous Averie!! Love the colors, and the strawberries. My family always steals all my food too before I can cook with it, lol. Frozen is perfect, especially when they sell 5 lb things of strawberries. I end up throwing so much away if I don’t bake or freeze them!

    1. I hate that they sell berries in larger than 2 lb containers. It’s like they try to force you to buy more and really, I dont want/need more than 2 lbs at once! It goes bad as you say and then they hide the meh berries at the bottom of those containers and they get all smooshed and go bad anyway!

  45. Anything made in one bowl with no sifting of ingredients is a winner in my book. Beautiful photos, as always, Averie!

    1. Thanks, Eva! These photos were hard because everything was so reflective and I wasn’t sure if they really convey how AMAZING this cake was and how much I love it, but I tried!

  46. I love that the cake is a circle. It adds to the presentation. Can’t wait to try it.

    Thanks for the post with the tip on the anti-spam plug in. It works and I am so grateful!

    1. Oh so glad that plugin works for you – me too! Have only had like 5 spam in a week….down from, not kidding 500 to 1000 daily!

  47. Yum, this cake looks amazing Averie! Love that this can be made in one bowl. I can almost taste the cake just looking at the screen, love the addition of turbinado sugar for the slight crunch…and oh..the glaze..mmm. Wish I was having this for breakfast :)

  48. Another gorgeous looking coffee cake Averie! I am loving the pockets of fruit and the yummy glaze on top! Plus a cake that can be made in a bowl in minutes is awesome!

  49. You had me at strawberries… and of course cake ;) Pass me a big slice of this beauty!

  50. I have to stop reading your blog in the a.m. before I’ve had breakfast…my mouth is watering! :-) This coffee cake looks wonderful! I’m excited to give it a try!

  51. I wish I could reach through the screen and grab a piece for breakfast! Love the flavors and pretty colors and that it’s super easy to make.

  52. I haven’t gotten your blueberry coffee cake out of my mind either, now there’s this one! It looks so moist and delicious and fruity! I love that its fast, too!

    1. And between that one and this one, use this dough/cake base and if you want blueberries instead, that’s fine – but this dough base is the bomb!

  53. Alright all these strawberry recipes are killer!! I am dying and now carving this coffee cake!! Everything looks so so so good and oh my gosh that glaze is the perfect topping! Oh and it is so easy! I love easy, it sounds perfect!

  54. I have been dreaming about this cake before it even existed. I saw it vividly in my daydreams for several weeks now. Perfect!!

    1. Glad I could help. And thanks for sending me the telepathic vibes to make it :)
      Seriously girl…it’s the best coffee cake I’ve ever had. I am not just saying that. I hope you try it if you ever need an easy coffeecake!

  55. This sure does look perfect Averie! I love how moist and fluffy this cake looks!

  56. I am drooling over here. I have a list of 101 things I must make… now I have 102, and its at the top of my list

  57. Gorgeous! SUCH a great weekend brunch dish. Perfect for entertaining. Gotta remember to try this one, for sure!! :)

  58. The first thing I noticed was the texture of the top of the cake–potholes and craters as you called them…and puddles of glaze. All of your coffee cakes look so good, and each recipe has something a little different going on. I like the coarse sugar sprinkled on top too for a little texture.

    1. The pics do not do this cake the justice it’s due. Just one of those days. The cake is sooooooooo good. If you need a cake, THIS is the one to make! We inhaled this thing!

  59. Yes! “Best potholes ever”…love that! Averie, your Strawberries and Cream Coffee Cake looks delish! Just completed a paleo-ized layered Strawberry Shortcake with Mixed Berries that will be going onto the blog later today and I have another strawberry cake planned soon. Now, you’ve got me in the mood to make this one for brekkie. Thank you for sharing! xo

  60. I am loving all of these strawberry recipes – between the sweet rolls and now these! I have a recipe similar to this (but not quite) for the cookbook, Averie! We love the same flavors. I always have strawberries with my breakfast – definitely my favorite breakfast time fruit. Well, any time of day fruit. And the cake! It looks so moist, soft, and tender. All that glorious sour cream and buttermilk does the trick. Such pretty pictures. You make it hard to resist making this!

    1. The funny thing with the strawberries is that I didn’t realize JUST how many posts using them I had; until basically I had mentally committed to posting them, timelines, etc. I have no more planned though. It’ll be a long ways off for the next one.

      And your coffee cake – can’t wait to see what you come up with! I instragrammed a pic today of my book. SUCH a happy moment!

  61. No sifting and no mixer required? That’s always a MAJOR plus in my book! I love my kitchenaid, I do, but sometimes it’s so annoying to lug it out, use it, clean it and put it back!

    1. I did use a mixer on it, but actually my little KitchenAid handheld. It was perfect for this job. But literally put everything in one bowl like you’re cracking a box of cake mix & it works like a charm!

      1. I think I got overly excited when I read “one bowl in minutes”! I’m fine using a handheld – sometimes you just need quick and easy recipes, especially when you’re dying to have a slice of this for breakfast!