Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze

This strawberries and cream coffeecake works well for dessert, snack or breakfast!
A moist and tender strawberry sour cream coffee cake with a vanilla cream cheese glaze.

I went with a pretty basic coffeecake recipe that relies on butter, sour cream and buttermilk to ensure that it is nice and moist and tender both right out of the oven and that it remains that way for a few days.

This strawberries and cream coffeecake recipe could not be easier to make; you really just need to mix the dry ingredients, mix the wet ingredients, combine them, pour them into a baking pan and then bake. With less than 10 minutes of work you can have this coffeecake in the oven and be impatiently waiting for it to bake while your house fills up with the irresistible aromas of baking strawberries and vanilla! What a great way to enjoy fresh summer strawberries for breakfast!

Ingredients

• 
  
• 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

Directions

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/190C 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.

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn