Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze from Closet Cooking 

A moist and tender strawberry sour cream coffee cake with a vanilla cream cheese glaze.

Servings: 6

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

  • 1 1/3 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup butter, room temperature
  • 2/3 cup sugar
  • 2 eggs
  • 1/2 cup sour cream (or vanilla yogurt)
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/3 cup strawberries, sliced
  • 3 tablespoons turbinado sugar
  • 1/3 cup cream cheese, room temperature
  • 2/3 cup confectioners sugar, sifted
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk
  1. Mix the flour, baking soda, baking powder and salt in a bowl and set aside.
  2. Cream the butter and sugar, mix in the eggs one at a time followed by the sour cream, buttermilk and vanilla.
  3. Mix the dry mixture into the wet followed by the strawberries.
  4. Pour the mixture into a greased 9 inch spring form pan or an 8 inch square pan and sprinkle on the turbinado sugar.
  5. Bake in a preheated 375F oven until a toothpick pushed into the center comes out clean, about 30-40 minutes.
  6. Mix the cream cheese, confectioners sugar, vanilla and milk until smooth and drizzle on cake.

Note: You can also use frozen strawberries; just add them to the recipe frozen just like you would with fresh and bake for a few minutes longer.