There are certain cakes that don’t feel like celebration cakes… they feel like comfort.
The kind you bake on a slow afternoon, when strawberries are in season, and the house smells quietly sweet.

This Strawberry Streusel Cake is exactly that kind of bake.

Today, I’m sharing a recipe that is a dear favourite of mine. Some call it a Strawberry Buckle, others a Kuchen, but in my house, we just call it the ultimate comfort cake. It’s a triple-threat of textures: a cloud-like white butter cake on the bottom, a jammy layer of fresh, tart strawberries in the middle, and a topping that is a total game-changer.

It has three simple layers that come together so beautifully — a soft buttery cake base, juicy fresh strawberries, and a crunchy coconut-biscuit streusel topping. It’s the sort of cake you can serve warm with tea, pack into a picnic box, or honestly… sneak from the fridge the next morning (my personal favourite way).

I especially love how the streusel turns extra crisp after chilling — that contrast of cold fruit, firm crumb, and tender cake is irresistible.

Instead of a traditional flour streusel, I use Graham Cracker crumbs (or Digestive biscuits). It adds a deep, toasted crunch that pairs perfectly with the coconut. It’s the kind of cake that’s elegant enough for guests but simple enough that I often find myself sneaking a cold square straight from the fridge for breakfast the next morning.

About the Ingredients (and Substitutions)

Understanding what each ingredient does helps you bake with confidence — and also adapt when needed. Here’s how every element in this cake works and what you can substitute if required.

Strawberries

Fresh strawberries are the star here, creating a juicy fruit layer over the soft cake. Choose berries that are firm, fragrant, and bright red without soft spots.

If berries are small, keep them whole. Larger berries should be cut into thick slices so they sit nicely on the batter.

Substitutions:
You can replace strawberries with other fresh fruits like sliced peaches, plums, cherries, or blueberries in the same quantity (450 g). The cake structure remains the same.

Graham Cracker Crumbs / Digestive Biscuit Crumbs

These replace flour in the streusel and give a deeper, slightly caramelised biscuit flavour along with crunch.

Substitutions:

• Digestive biscuits (direct swap)

• Biscoff biscuits (adds warm spice flavour)

• Marie biscuits (lighter taste)

All work in equal weight.

Dried Coconut

Adds texture and a subtle nutty aroma to the streusel topping.

Substitutions:

• Unsweetened desiccated coconut

• Sweetened dried coconut

• Finely chopped nuts (like almonds or walnuts)

All can be used in the same quantity.

Butter (Streusel)

Cold butter creates crumbly streusel pieces and helps the topping crisp during baking.

Substitutions:

• Salted butter (omit added salt elsewhere if sensitive)

• Plant-based butter

Keep it cold regardless of type.

All-Purpose Flour

Forms the structure of the cake base and keeps it soft yet stable under the fruit layer.

Substitutions:

• Cake flour (slightly softer crumb)

• 1:1 gluten-free baking flour blend

Avoid whole wheat flour here as it can make the base dense.

Sugar (Cake & Streusel)

Provides sweetness, moisture, and light browning.

Substitutions:

• Caster sugar

• Fine granulated sugar

• Light brown sugar (gives slight caramel flavour)

All can replace directly.

Baking Powder

The leavening that lifts the cake so it stays soft beneath the fruit.

Substitutions:
No direct substitute recommended. For best texture, use fresh baking powder.

Salt

Balances sweetness and enhances flavour.

Substitutions:
Fine sea salt or table salt — same amount.

Egg

Provides structure, richness, and binding for the cake.

Substitutions:
For eggless version:

• 1/4 cup (60 g) yogurt
  OR

• 1/4 cup buttermilk

Both keep the cake moist and stable.

Vanilla Extract

Adds warmth and rounds out the butter flavour.

Substitutions:

• Vanilla essence

• Vanilla bean paste

Same quantity.

Milk

Adds moisture and softness to the crumb.

Substitutions:

• Buttermilk

• Yogurt thinned with milk

• Plant milk (almond or oat)

All work in equal quantity.

Melted Butter (Cake)

Adds richness and keeps the crumb tender.

Substitutions:

• Neutral oil (same quantity)

• Plant butter

Texture remains similar.

Print Pin

Strawberry Streusel Cake Recipe

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 9 servings

Ingredients

Streusel Topping

• 1/2 cup crushed Digestive Biscuits ((50 grams) )
• 1/4 cup sugar ((50 grams) )
• 1/4 cup shredded or flaked dried unsweetened coconut ((20 grams) )
• 5 tablespoons cold butter, cut into chunks ((70 grams) )

Cake Batter

• 1 cup all purpose flour ((130 grams) )
• 1/3 cup sugar ((65 grams))
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg, at room temperature
• 1/2 teaspoon pure vanilla extract
• 1/3 cup ull fat milk, at room temperature ((80 ml/grams))
• 1/4 cup (4 tablespoons) unsalted butter, melted and cooled to room temperature ((55 grams))
• 450 grams fresh strawberries, cut into thick slices

Instructions 

• Preheat oven to 350°F (180°C).
• Butter or spray an 8-inch (20 cm) square baking pan and line the bottom with parchment paper. This ensures your cake lifts out perfectly every time.

Make the streusel

• In a bowl, mix graham cracker crumbs, sugar, and dried coconut.
• Cut in the cold butter using fingertips, two knives, or a pastry blender until the mixture resembles coarse crumbs.Set aside.

Make the cake batter

• In a large bowl, whisk flour, sugar, baking powder, and salt.
• In another bowl, whisk the egg. Stir in vanilla, milk, and melted butter.
• Add the wet mixture to the dry ingredients and stir just until combined.
• Spread batter evenly into the prepared pan and smooth the top.
• Arrange strawberries evenly over the batter.
• Sprinkle the streusel topping over the strawberries.
• Bake for about 35 minutes, until a toothpick inserted in the centre comes out clean and the cake begins to pull away slightly from the pan edges.
• Cool slightly on a wire rack.

Video

Notes

Serving Suggestions

• Warm with vanilla ice cream
• With softly whipped cream
• With tea or coffee
• Chilled from the fridge for breakfast (highly recommended)

This cake is lovely served warm with a scoop of vanilla ice cream, but if you have leftovers, try them cold. The streusel hardens in the fridge into a wonderful, snappy crust that is irresistible with a cup of tea.

Storage

Cover and refrigerate for 2–3 days.
The streusel becomes firmer and crunchier after chilling.

Notes

• Digestive biscuits can replace graham crackers directly.
• Sweetened or unsweetened dried coconut both work.
• Small strawberries can be left whole.
• Ensure butter in streusel stays cold for best texture.

Author: Deepali Ohri

Course: Breakfast, Dessert, Tea-Time Snack, Tea-time Treat

Cuisine: American, European

Keyword: coconut streusel cake, coffee cake, coffee cake with fruit, easy strawberry cake, fresh strawberry cake, fruit coffee cake, fruit streusel cake, strawberry buckle, strawberry buckle cake, strawberry crumb cake, Strawberry streusel cake, summer strawberry dessert, tea cake, tea time cake