Strawberry Streusel Cake
The strawberry streusel cake is soft, smooth and moist, and the streusel topping, crunchy. Cut into squares and serve with coffee, tea or your preferred drink.
For the cake
For the streusel
- ¼ cup cold unsalted butter cut into very small cubes
- ⅓ cup all-purpose flour
- ⅓ cup white sugar
- ½ teaspoon ground cinnamon
- Preheat the oven to 350F.
- Line the bottom and sides of an 8" x 8" square pan with baking paper.
- Measure the flour, baking powder and salt into a bowl. Whisk to combine.
- Cream the butter and the sugar until the mixture is light in texture.
- Add the egg to the butter-sugar mixture and mix until well incorporated (no egg steaks remain visible).
- Add the flour and milk, alternately and in batches, to the butter-sugar mixture, starting and ending with the flour. The batter will be thick.
- Pour the cake batter into the prepared pan. Make sure to scrape the mixing bowl to get all the batter into the pan.
- Roughly chop the strawberries, or halve them if they are rather small. Set aside.
- Make the streusel topping by mixing the ingredients together until the texture resembles coarse crumbs (see notes after the recipe).
- Scatter the chopped strawberries on top of the cake.
- Add the streusel topping, filling the gaps between the strawberry pieces and making sure that no cake batter remains visible.
- Bake in a preheated 350F oven for 50 minutes.
- Cool in the pan for 30 minutes before cutting (again, see notes after the recipe).
I mix the streusel using my hand. I do this when I mix flour and butter together (like when making pie crust) because I really cannot tell if the texture is right just by looking at it — I like to feel the texture so I use my hand. We used to bake strawberry streusel cake in a round pan then cut it into wedges for serving. But it is easier to store leftovers (no, we can’t consume an entire cake in one sitting) if the cake is baked in a square pan and then cut into squares. Based on a recipe from Joy of Baking.
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