Sunday, April 27, 2014

Strawberry Cream Cheese Coffeecake

Strawberries have to be my all-time favorites!  Sweet, tasty, delicious fresh strawberries from my local Farmer's Market or Farm are the BEST!  When they are in-season here I always buy a few gallons, then slice, bag and store in my freezer for use throughout the year. I then use them fresh or fresh-frozen to make Strawberry Jam, Strawberry Pie Filling, Strawberry Glaze, Strawberry Butter and Strawberry Syrup!  Lots and lots because my family and friends enjoy getting a few jars and we love to have it on-hand in the pantry. This Strawberry Cream Cheese Coffeecake uses my Strawberry Pie Filling, but you could also use Strawberry Jam with good results.


Butter Cake and Crumb Topping
2 cups all purpose flour
3/4 cup sugar
1/2 cup butter, cold and cut into chunks

1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt 

3/4 cup *sour cream (full fat)
1 large egg
1 tsp vanilla extract

Cream Cheese Filling
1 - 8oz cream cheese, room temperature
1/4 cup sugar
1 large egg

Strawberry Filling
1 1/2 cups Strawberry Pie Filling or Strawberry Jam or make the filling as directed here:
1 1/2 cup fresh strawberries, cut into pieces
3 tbsp sugar
3 tsp water
1.5 tsp cornstarch

Preheat the oven to 350 degrees. Spray an 8-inch round pan or 9-inch square pan with baking spray.


Prepare the strawberry jam (skip this step if using Strawberry Pie Filling or Strawberry Jam) -
Combine the cornstarch and water to make a slurry in a bowl. Mix the strawberries and sugar in a pan. Cook over low heat until the strawberries release their juices about 5 minutes, then add the cornstarch mix and stir until well combined. Stir for another minute or two until it has thickened. Remove from heat. Let cool to room temperature while you prepare the rest of the cake.

Prepare the cream cheese filling -
Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in the sugar and egg and beat until well combined.  Set aside.

Prepare the cake -
Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt and mix well.

In another bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.

Spread the batter in the pan, with about 1/2 inch up the sides, also leaving a 1/2 inch border around the edges bare (like making a well). Pour the cream cheese mixture over the batter, being careful not to go beyond the border. Spread the strawberry jam on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. 

*  Sour Cream Substitute -  3/4 cup buttermilk (3/4 milk + 1 tbls. lemon juice) and 1/3 cup butter


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