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.

Only Eats

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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. 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

  2. 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!

  3. Absolutely drooling over this cake, pinned! :)

  4. That cake looks so dream! I love that you used strawberries :)

  5. 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!

    • 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 :)

  6. 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.

    • 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 :)

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

    Love those plates too!

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

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

    • 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!

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

    • 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! :)

  11. Looks amazing Averie! Love the vanilla cream cheese glaze!

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

  13. 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!!

    • 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!

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

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

  16. This looks great!

    I would love for you to share and link up at my TGIF Link Party. The party is open every Thursday night and closes Wednesday’s at midnight.

    http://apeekintomyparadise.blogspot.com/2013/05/tgif-link-party-3.html

    Have a wonderful week!

    Hugs, Cathy

  17. 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!

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

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

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

  21. 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!

  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

    • 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. This is so pretty!! And I absolutely love how easy it is to make. Love!

  24. 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!! :)

  25. That strawberry coffee cake looks so good!

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