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Strawberry Streusel Coffee Cake

adapted from buns in my oven
Strawberries and a cinnamony streusel join forces to brighten up your morning.
Servings 8


Streusel Topping

  • 1/4 cup 4 Tbsp unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup all purpose flour
  • 1 tsp ground cinnamon


  • 1/4 cup 4 Tbsp unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 3/4 cup whole milk
  • 2 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2 cups all purpose flour
  • 2 heaping cups sliced strawberries


  • Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9″ springform pan and set aside.
  • In a medium mixing bowl, mix the streusel ingredients with a fork or pastry blender until there are pea-sized crumbs. Set aside.
  • In the bowl of a stand up mixer, cream the butter and sugar for the cake. Add to it the egg, then the milk. Finally, mix in the dry ingredients until just blended. Remove from mixer and stir in the sliced strawberries. Pour and spread into the prepared springform pan. Sprinkle the streusel topping evenly over the surface.
  • Place the springform pan on a baking sheet and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing the sides from the springform pan.