Fresh Strawberry Cream Cheese Coffee Cake Recipe

Name: Fresh Strawberry Cream Cheese Coffee Cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 8 ounces (225g) softened cream cheese; 1/2 cup (113g) softened unsalted butter; 1 1/2 cups (300g) granulated sugar; 1/2 cup (120ml) milk; 2 large eggs; 1 teaspoon vanilla extract; 2 1/2 cups (300g) all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 cups (approximately 250g) fresh sliced strawberries; 1/4 cup (50g) packed brown sugar; 1/4 cup (30g) chopped pecans or walnuts (optional)

Indulge in this irresistible Fresh Strawberry Cream Cheese Coffee Cake! This moist and delicious cake tastes just like a strawberry cream cheese danish, but it's surprisingly easy to make. The cream cheese is mixed right into the batter for a simple, yet elegant dessert. Imagine the burst of fresh strawberry flavor in every bite! Perfect for breakfast, brunch, or a delightful dessert served warm with a scoop of vanilla ice cream. This recipe is adapted from a treasured strawberry picking handout – get ready for a taste of summer!

Prep Time 20 mins

Cook Time 70 mins

Calories 252 kcal

Protein 8g

Rating 3.9 (17 Reviews)

Fresh Strawberry Cream Cheese Coffee Cake

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fresh Strawberry Cream Cheese Coffee Cake

8 ounces (225g) softened cream cheese
1/2 cup (113g) softened unsalted butter
1 1/2 cups (300g) granulated sugar
1/2 cup (120ml) milk
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups (300g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups (approximately 250g) fresh sliced strawberries
1/4 cup (50g) packed brown sugar
1/4 cup (30g) chopped pecans or walnuts (optional)

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How to Make Fresh Strawberry Cream Cheese Coffee Cake

Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
In a large bowl, cream together 8 ounces (225g) softened cream cheese, 1/2 cup (113g) softened unsalted butter, and 1 1/2 cups (300g) granulated sugar until light and fluffy.
Beat in 1/2 cup (120ml) milk, 2 large eggs, and 1 teaspoon vanilla extract.
In a separate bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in 2 cups (approximately 250g) fresh sliced strawberries.
Pour half of the batter into the prepared baking pan.
Evenly spread the remaining strawberries over the batter.
Pour the remaining batter over the strawberries.
In a small bowl, combine 1/4 cup (50g) packed brown sugar and 1/4 cup (30g) chopped pecans or walnuts (optional).
Sprinkle the brown sugar mixture evenly over the cake.
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool slightly before serving warm or cold. Enjoy with a scoop of ice cream for an extra treat!