Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze
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Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze is 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.
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.
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.
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.
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.
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.
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.
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.
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)
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 -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).
- 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.
- Stop, scrape down the sides of the bowl, and mix on medium-high speed until smooth and combined, about 1 minute.
- Transfer batter to prepared pan.
- Arrange strawberry slices uniformly over the top of batter (looks like a lot but they sink down and shrivel while baking).
- Evenly sprinkle with 2 to 3 tablespoons sugar.
- Bake at 400F for 30 minutes.
- 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.
- 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.
- 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.
- 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.
Amount Per Serving: Calories: 37Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 18mgCarbohydrates: 6gFiber: 0gSugar: 4gProtein: 0g
Strawberry Jelly Rolls – Ready from start to finish in 20 minutes
Do you have a favorite coffee cake recipe or one you want to try?
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