Strawberry cheesecake coffee cake: creamy, crumb-topped brunch you'll love

Fluffy vanilla cake, a velvety cheesecake layer and a bright ribbon of fresh strawberries come together in a single impressive bake. This layered strawberry cheesecake coffee cake is ideal for brunch, a weekend treat, or any time you want bakery-worthy results at home.

What makes this strawberry cheesecake coffee cake stand out

This dessert blends familiar favorites into one showstopper. A tender vanilla crumb forms the base and top. A rich cream cheese filling sits in the middle. Fresh strawberries add bursts of flavor and juiciness. A crunchy streusel and a simple vanilla glaze finish the cake.

The contrast of creamy filling, juicy fruit and buttery crumbs is what gives the cake its addictive appeal. Serve warm, slice thin, or pair with ice cream for a decadent finish.

Quick facts: time, servings and tools

Prep time: about 40 minutes

Bake time: roughly 60–70 minutes

Total time: around 1 hour 40 minutes

Yield: about 12 slices

Pan: 9-inch springform works best

Ingredients for the layered strawberry cheesecake coffee cake

Organized for ease. Measure and have ingredients at room temperature where noted.

Cheesecake filling

12 oz cream cheese, softened

6 tablespoons granulated sugar

1 egg white

2 cups fresh strawberries, sliced

Vanilla cake batter

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

5 1/2 tablespoons unsalted butter, softened

2/3 cup sugar (split between light brown and granulated if you like)

1 whole egg + 1 egg yolk

1 1/2 teaspoons vanilla extract

3/4 cup sour cream

Streusel crumb topping

1/2 cup sugar

3/4 cup all-purpose flour

6 tablespoons cold butter, cubed

Vanilla glaze

3/4 cup powdered sugar

2 tablespoons cream or milk

1/2 teaspoon vanilla extract

Step-by-step baking directions

Follow the steps in order for best results. Keep an eye on the oven in the final 15 minutes.

Make the streusel

Combine sugar and flour in a bowl. Add cold, cubed butter.

Use a fork or pastry blender to cut butter into pea-size crumbs.

Place streusel in the fridge until needed.

Prepare the pan and oven

Preheat oven to 350°F (175°C).

Grease a 9-inch springform pan and line the bottom with parchment.

Make the cream cheese layer

Beat cream cheese with sugar until smooth on medium-low speed.

Add egg white and mix just until combined. Set aside.

Mix the cake batter

Whisk together flour, baking powder and salt; set aside.

Cream butter for about a minute. Add sugars and beat until light.

Mix in the egg and yolk, then vanilla.

Alternate folding in the flour mixture and sour cream until smooth.

Assemble the layered cake

Spoon nearly two-thirds of the batter into the prepared pan and smooth it down.

Spread the cream cheese mixture over the batter in the center, leaving a small border at the edge.

Scatter most of the sliced strawberries over the cheesecake layer. Reserve a few slices for the top.

Dollop the remaining batter over the strawberries and gently spread. It won’t fully cover the layer and that’s fine.

Arrange the reserved strawberry slices on top and sprinkle with chilled streusel.

Bake 60–70 minutes, until the center is set. If the top browns too fast, tent with foil after 35–40 minutes.

Cool on a wire rack, then release the springform ring with a thin knife.

Finish with glaze

Whisk powdered sugar, cream and vanilla until smooth.

Drizzle glaze over the cooled cake and let it set a few minutes before serving.

Baker’s tips and serving ideas

Use ripe strawberries for the best flavor and juiciness.

Chill the streusel so it stays crumbly while baking.

If you prefer a denser cheesecake layer, add one more egg white.

Serve warm with a scoop of vanilla ice cream for dessert.

Leftovers keep well refrigerated for 3–4 days.

What makes this strawberry cheesecake coffee cake stand out

Quick facts: time, servings and tools