Fresh Strawberry Cream Cheese Coffee Cake
"From a recipe handout I got when I went picking strawberries. Moist and delicious! It taste like a strawberry cream cheese danish. It's easier than some recipes since the cream cheese is mixed into the batter and not used as a separate layer. You could also serve it as a dessert with ice cream on top like a cobbler."
photo by Vicki M.
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
16
ingredients
- 8 ounces cream cheese, softened
- 1⁄2 cup butter, softened
- 3⁄4 cup sugar
- 1⁄4 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3 cups strawberries, sliced (I use entire 16 oz. container)
- 1⁄4 cup brown sugar
- 1⁄2 cup chopped nuts
directions
- Preheat oven to 350°F.
- Combine cream cheese, butter and sugar. Beat until light and fluffy.
- Stir in milk, eggs and vanilla.
- Sift together flour, baking powder, baking soda and salt; add to cheese mixture and mix until smooth.
- Spread half the batter in a greased and floured 13x9 inch baking pan. (The batter is VERY thick. It works best to put little blobs of it across the whole pan and then spread them with a knife. One reviewer says they used a 8x8 inch pan, but I haven't so I can't vouch for how it will turn out or how long you need to bake it.).
- Spread berries evenly over batter. Dot remaining batter over berries. Mix brown sugar and nuts; sprinkle evenly over cake.
- Bake 40 minutes. Serve warm or cold.
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Reviews
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This was an enormous hit! I sent this to work with my husband and everybody raved over it. The only gripe I have with this recipe is in the instructions. I tried putting this into a 9x13 pan and found that I didn't have nearly enough batter to even cover the bottom of the pan when I split the batter in half. I tried it in an 8x8 instead, and had great success! The cake rose nicely, just over the top of the pan, but once out of the oven it settled down to be at the pan's rim. This is definitely a fantastic way to use up those gorgeous strawberries! Thanks. -
I followed this recipe exactly. It is delicious! I think it's better at room temp then served warm. It's great with cool whip! This will be perfect for my husband's coffee break at work.
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I used macerated strawberries because that was what I was trying to use up. Other than that I did exactly what the recipe instructed. I put it in the oven for 40 minutes and forgot about it until the timer went off. It came out PERFECT. I love it. I could eat half the pan easily. I am going to try withe blueberries next. -
DELICIOUS , so good I made this two days in a row. The first time I mixed lots of strawberries in batter . Well folded them in and it was too tasty . The second time I did recipe by directions and it looked much prettier but tasted just as good as first time. I do not know what size pans I used, but it was beautiful with the strawberries in it and brown sugar on top. My husband put ice cream , chocolate drizzle, and whip cream on it last night and devoured it. Another reason I made this cake two days in a row. My new favorite cake to bake. -
A great coffee cake. I used a pan smaller than 9×13, bUT lager than 8×8. The batter IS hard to spread evenly. It disappeared in a hurry and I'm making another today. Going to try using frozen cherries.
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Tweaks
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I made a few substitutions (out of necessity--I had items to use before they expired!). I used whole milk ricotta in place of the cream cheese and whole milk buttermilk in place of the regular milk. I also baked it in a 10" springform pan for about an hour and 10 minutes. This cake is to die for!!!
RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
