Strawberry Cream Cheese Coffee Cake is a wonderfully moist and tender coffee cake with chopped fresh strawberries, pockets of cream cheese, and an almond brown sugar topping.

It makes a great spring and summer breakfast or brunch addition. And I especially love it for a Mother’s Day brunch.

How To Make Strawberry Cream Cheese Coffee Cake

Mix together the topping ingredients. Stir together the flour, granulated sugar, brown sugar, and salt. Cut in the butter.

Make the batter. Cream the butter and sugar together and then beat in eggs and almond extract. Combine the flour, baking powder, and salt and add to the batter, alternating with milk. Fold in the cream cheese cubes.

Assemble. Transfer the batter to a greased 9-inch baking dish and scatter the sliced strawberries on top. Sprinkle on the topping.
Bake. Bake for 50 to 55 minutes. Sprinkle the almonds on top when there is 15 minutes of baking time left.

Recipe Tip

Don’t add the sliced almonds at the beginning of baking or they will get too brown.

Variations and Substitutions

Add half a teaspoon of ground cinnamon to the topping.

Use 1 teaspoon of vanilla extract in place of the almond extract.

Use chopped pecans in place of the almonds.

Use blueberries or peaches in place of strawberries.

How To Store Strawberry Cream Cheese Coffee Cake

Can be stored in an airtight container in the refrigerator for 3 to 4 days. Warm briefly in microwave before serv...