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Streusel Topping:

1/2 cup (50 grams) Graham Cracker Crumbs (or crushed Digestive Biscuits)

1/4 cup (50 grams) granulated white sugar

1/4 cup (20 grams) shredded or flaked dried unsweetened coconut

5 tablespoons (70 grams) cold butter, cut into chunks

Cake Batter:

1 cup (130 grams) all purpose flour

1/3 cup (65 grams) granulated white sugar

1 teaspoon (4 grams) baking powder

1/4 teaspoon (1 gram) salt

1 large egg, at room temperature

1/2 teaspoon (2 grams) pure vanilla extract

1/3 cup (80 ml/grams) whole (full fat) milk, at room temperature

1/4 cup (55 grams) (4 tablespoons) unsalted butter, melted and cooled to room temperature

1 pound (450 grams) fresh strawberries, cut into thick slices

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Strawberry Streusel Cake: Preheat your oven to 350 degrees F (180 degrees C). Butter, or spray with a nonstick vegetable spray, an 8 inch (20 cm) square baking pan. Line the bottom of the pan with parchment paper.

Streusel Topping: In a bowl, mix together the graham cracker crumbs, sugar, and dried coconut. With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture, until it resembles coarse crumbs. Set aside while you make the cake batter.

Cake Batter: In a large bowl whisk the flour with the sugar, baking powder, and salt.

In another bowl whisk the egg and then stir in the vanilla extract, milk, and melted butter. Add the egg mixture to the flour mixture and stir until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with the back of a spoon or an offset spatula.

Evenly arrange the strawberries on top of the cake batter and then sprinkle with the streusel topping.

Bake for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean and the cake just starts to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool slightly. Serve warm, at room temperature, or cold. Leftovers can be covered and stored in the refrigerator for two to three days.

Makes about 9 - 12 servings.


While I call this a Strawberry Streusel Cake, you could also call it a Strawberry Buckle. I really like this type of dessert. It's a Coffee Cake (Kuchen) of sorts, with three delicious layers. On the bottom is a soft and fluffy white butter cake, followed by a layer of fresh strawberries, then it's finished with a crunchy Graham Cracker Crumb Streusel. You can serve this cake warm from the oven or at room temperature. While not necessary, a scoop of vanilla ice cream or a dollop of whipped cream goes very well with this cake. Leftovers are great for breakfast, preferably cold from the fridge, when the streusel has turned wonderfully hard and crunchy.

In the past I've always made a Streusel with flour. But this Streusel topping is a little different in that the flour is replaced with Graham Cracker Crumbs (you can also use crushed Digestive Biscuits). I got this idea from a Strawberry Cake recipe in Julian Armstrong's delightful book called "Made in Quebec". Sometimes I even like to make the Streusel with crushed Biscoff biscuits (Speculoos) which is also very tasty. The streusel also contains dried coconut, my preference is shredded or flaked unsweetened coconut, but you could use dried sweetened coconut.

When choosing strawberries look for fragrant, plump, firm, bright-red berries with no white or green "shoulders" at the stem end. The green leaf-like cap or hull should still be attached and not brown or wilted. There should be no soft spots, bruising or mildew. Always check the underside of the container to make sure there are no squashed berries or red juice (sign of overripe berries). Strawberries range in size and can be as small as a grape to as large as a golf ball. So if using small berries leave them whole. But large strawberries should be cut in half. For this cake you want enough strawberries to cover the entire surface of the cake batter. So you will need approximately 1 pound (450 grams) of fresh strawberries.