Strawberry and Cream Coffee Cake Recipe: Moist Layer Cake with Fresh Strawberries

Strawberry Filling:

• 1 ½ cups (261 g) fresh strawberries, cut into pieces (about ½ pound)
• 3 Tbsp granulated sugar
• 1 ½ tsp cornstarch
• 3 tsp water

Cream Cheese Filling:

• 8 oz (226 g) block-style cream cheese, room temperature (Neufchatel works)
• ¼ cup (50 g) granulated sugar
• 1 large egg

Butter Cake and Crumb Topping:

• 2 cups (240 g) all-purpose flour, (stir, spoon & level)
• ¾ cup (150 g) granulated sugar
• ½ cup (113 g) butter, cold & cut into chunks
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¾ cup (180 g) sour cream
• 1 large egg
• 1 tsp vanilla extract

• Preheat the oven to 350°F (175°C). Line a 9-inch round pan with a removable bottom with a circle of parchment and coat the sides with baking spray. Lightly spray under the parchment to keep it in place.
• Make the strawberry filling: Whisk the cornstarch and water to form a slurry. In a small saucepan combine the strawberries and sugar and cook over low heat until the berries release their juices, about 5 minutes. Stir in the cornstarch slurry and cook for another 1–2 minutes until thickened. Remove from heat and cool to room temperature.
• Make the cream cheese filling: In a medium bowl, beat the cream cheese with a hand mixer on medium speed until smooth, about 30 seconds. Add the sugar and egg and beat until combined. Set aside.
• Prepare the cake base: In a stand mixer combine the flour and ¾ cup granulated sugar. Using the paddle attachment on low, cut in the cold butter until the mixture resembles coarse crumbs. Measure and set aside ¾ cup of that crumb mixture for the topping. Add the baking soda, baking powder and salt to the remaining mixture.
• In a separate bowl whisk the sour cream, egg and vanilla until smooth. Add the wet ingredients to the dry mixture and stir until just combined; the batter will be thick and slightly lumpy. Scrape the bowl as needed.
• Assemble: Spread the cake batter into the prepared pan, pressing it up the sides to form a border and leaving a well in the center. Spoon the cream cheese filling into the center, staying inside the border. Spread the cooled strawberry filling over the cream cheese, then sprinkle the reserved ¾ cup crumbs evenly on top.
• Bake for 50–60 minutes, until the center is set and does not jiggle. Cool the cake in the pan on a wire rack for 20 minutes before removing the outer ring and transferring to a serving plate.