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Slice of strawberry streusel cake on a white plate with remaining cake in a baking pan, showing strawberry layer and crumb topping.
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Strawberry Streusel Cake Recipe

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 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