1. Preheat oven to 350F. Line a 9 inch pan with a circle of parchment paper on the bottom. Spray the bottom and sides of the pan with nonstick spray. Set aside.

2. Sprinkle ¼ cup sugar evenly over bottom of pan. Arrange the strawberries, cut side facing down on top of the sugar in pan. You may have to cut some of the strawberries into smaller pieces to fit entirely in pan.

3. Make the Cream Cheese Swirl. In a medium bowl with a handheld mixer, or the bowl of a stand mixer, add the cream cheese and powdered sugar. Beat until mixture is smooth and combined. Set aside.

4. Make the Cake. In a large bowl, add the vegetable oil, milk, sour cream, sugar, eggs and vanilla extract. Whisk to combine. Add in the baking powder, baking soda, salt and flour, Mix just until combined.

5. Pour half of the coffee cake mixture into the prepared pan. Using a spoon, spoon dollops of the cream cheese mixture over the entire top of the batter. Pour the remaining half of cake batter over top of the cream cheese.

6. Bake in preheated oven for 40-45 minutes. To test for doneness, carefully touch the top of the cake. If the center of the cake springs back, it is done baking. Allow the cake to cool in the pan for 1 hour before removing from the pan. Use a paring knife to run along the sides of the cake to loosen from the pan. Place your serving plate on top of the cake pan, then flip the cake pan over. Carefully peel the parchment paper off the cake. Serve and enjoy!