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

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.

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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?

138 comments on “Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze”

  1. YUM!! That cake looks ridiculously moist and delicious!

  2. 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!

    • 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!

      • 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!

  3. 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!

    • 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!

  4. 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

  5. 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.

    • 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!

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

  7. 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

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

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

    • 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!

  10. 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!

  11. 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!

  12. I love a cake that only requires one bowl and comes together in minutes!

  13. 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.

  14. 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!

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

  16. 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!

  17. My goodness.. This looks so incredible. I am making this ASAP..

  18. 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 :)

  19. 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!

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

    • 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!

  21. 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!

    • 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!

  22. 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!

    • 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

  23. 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.

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

  25. 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!

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