Strawberry Cheese Coffee Cake
Prep time
Cook time
Total time
Recipe type: Coffee Cake
Serves: 16 slices
  • 1¾ cups all purpose flour
  • ⅔ cups granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • zest of 1 lemon
  • ½ cup very cold butter, cut into small cubes
  • ⅔ cup sour cream
  • 8 ounces cream cheese, at room temperature
  • 1 egg
  • juice of 1 lemon
  • ⅓ cup granulated sugar
  • 2 cups fresh strawberries, stemmed and sliced
  • ¼ cup granulated sugar
  • 1 tablespoon cold water
  • 1 teaspoon cornstarch
  1. Set the oven to 375ยบ, and prepare two 9 x 5 inch bread pans by buttering generously and then lining with a piece of parchment paper, cut to fit the long way in the pans, with enough to drape over the edges a few inches. [this will ensure easy removal from the pans]
  2. Using a food processor, or a big bowl and a pastry cutter, combine the flour, sugar, baking powder, salt and lemon zest.
  3. Add the butter and pulse until the mixture resembles large coarse crumbs.
  4. Reserve ½ cup of this mixture for the topping.
  5. Add the sour cream to the rest and run the processor until the mixture is uniform.
  6. Divide this batter evenly between the two pans, and set aside.
  7. In a medium bowl, beat [a hand mixer is fine here] together the cream cheese, egg, lemon juice and sugar.
  8. Divide evenly and spread the cream cheese over the cake mixture in the pans.
  9. Stir together the strawberries, ¼ cup sugar, cold water and cornstarch.
  10. Divide this mixture evenly and spread over the cream cheese layer, trying to get the berry slices laying flat.
  11. Finally, divide the reserved ½ cup of the cake crumb mixture and spread evenly over the berries.
  12. Bake for about 45 minutes, turning a couple times to ensure even baking. Check for doneness with a toothpick, making sure there is no cake batter on it, though of course there may be cream cheese and berries.
  13. Cool for 10 minutes in the pans, and then carefully loosen the ends. Remove from pans with the aid of the parchment paper.
  14. Serve in slices, when still slightly warm. Store leftovers in the refrigerator.
Recipe by The Creekside Cook at