A lovely cake to bake for Valentine's Day: Strawberry Streusel Cake

Strawberry streusel cake

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 1 8-inch cake
Author Connie Veneracion


  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter allowed to soften at room temperature
  • 1/2 cup white sugar
  • 1 large egg
  • 1/3 cup milk I used fresh milk, the pour-and-drink kind
  • 200 grams fresh strawberries stems removed

For the streusel

  • 1/4 cup cold unsalted butter cut into very small cubes
  • 1/3 cup all purpose flour
  • 1/3 cup white sugar
  • 1/2 teaspoon powdered cinnamon


  • Place the butter in a large mixing bowl. Some will remain stuck on the wrapping. Take the wrapping and rub the remaining butter on the bottom and sides of an 8-inch springform pan.
  • Measure the flour, baking powder and salt into a separate bowl. Stir to combine.
  • Beat the butter with a wire whisk. Add the sugar and continue beating until the mixture is light in texture. Add the egg and beat 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. If you make a mistake at this stage like I did, I already described my salvage operation above.
  • The batter will be thick. You will have to scrape it off the mixing bowl to spread it on the springform pan.
  • Roughly chop the strawberries. Set aside.
  • Make the streusel topping by mixing the ingredients marked with * together until the texture resembles coarse crumbs. I mixed the ingredients 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.
  • Scatter the chopped strawberries on top of the cake. Then, add the streusel topping, filling the gaps between the strawberry pieces and making sure that no cake batter remains visible. Bake in a preheated 170oC oven for 55 minutes.
  • Normally, you test a cake for doneness by inserting a sharp thin knife or a toothpick at the center of the cake. If it comes out clean, it’s done. That’s a little hard to do with this cake because the first and last thing that your knife or toothpick will hit will likely be a piece of very wet strawberry which will leave a trace on the toothpick or knife. So, look closely and try to determine whether the smudge is uncooked cake batter or strawberry.
  • Cool the cake in the pan for about half an hour (less than half an hour if you live in a cold place). You may have to use a knife or spatula to loosen the cake from the pan. I know — it’s a springform pan and you’re just supposed to loosen the lock. But if pieces of strawberries touch the side of the pan, they would have caramelized and might be stuck. So, loosen the cake in places where it sticks to the pan.