Strawberry Muffin Cake

After much love for my blueberry muffin cake, I thought it was time to make a strawberry version. This strawberry muffin cake is so moist and tender, full of strawberries and topped with a crispy streusel. Serve it with fresh whipped cream and fresh sliced strawberries or just how it is. 

Why you’ll love this strawberry muffin cake:

What’s not to love? Cake is always a good idea especially when 

  • It’s moist and packed full of strawberries!
  • Uses melted butter so no mixer required and comes together in 10 minutes (minus bake time). 
  • The streusel on top is just glorious and makes for a beautiful contrast. 

If you like this recipe, you’ll love my muffin version. If you’re looking for more strawberry recipes, I think you’ll enjoy my strawberry blueberry pie

If you want, you could turn any of my muffin recipes into a cake. They all follow a similar recipe so you can just follow them and bake it in the spring form pan like I baked this one. I really want to turn my Vanilla muffins into a lemon version next! 

I also have banana bread muffins, carrot cake muffins, or my latest chocolate muffins!


Full list of ingredients is in the recipe card but I just wanted to highlight a few things. 

  • Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured. 
  • Baking Powder: In my muffin recipes, I use both baking soda and baking powder but I cut out the baking soda for the cake because we really don’t need a giant muffin top here. 
  • Sugar: I use granulated sugar in the cake and the streusel. Although it seems like a lot, it contributes to much of the texture.
  • Butter: I like to use salted butter for the cake and the streusel but unsalted also works, just add ¼ tsp of extra salt. 
  • Eggs: I use room temperature, large eggs. Place them in hot water for a few minutes if they’re cold.
  • Greek Yogurt/Milk/Cream: I found my favorite combination to be half greek yogurt and half heavy whipping cream. I know it’s weird, most people don’t use cream in muffins or cake but I promise it’s so good.
    • If you don’t want to use cream and you want to use milk, I would sub the greek yogurt for sour cream. The higher fat content helps keep this cake more tender and moist. That said, you can also do greek yogurt and milk for a slightly healthier option. It’ll be good, especially right away but might just dry out a little quicker. 
  • Vanilla: whatever vanilla you have on hand is fine. I used vanilla bean paste but extract works fine too. 
  • Strawberries: I used very ripe fresh strawberries and diced them small. I haven’t tried frozen strawberries but I do use frozen blueberries in my blueberry version and haven’t had any issues. 

Step-by-Step Instructions

  1. Make the streusel by mixing together the butter, sugar and flour until it’s chunky. Don’t over-mix. Set aside. 
  2. Whisk together the melted butter and sugar: let the butter cool a little before combining with the sugar.
  3. Whisk in the eggs: this is important; whisk in one egg at a time for about 30 seconds, until it’s completely combined, pale and fluffy. Then add another egg, etc. 
  4. Add the dairy: whisk in the greek yogurt and vanilla until it’s smooth, then add the room temperature cream and whisk until it’s smooth.
  5. Add the dry ingredients: whisk in the flour, baking powder, baking soda and salt into the wet ingredients until they’re completely combined.
  6. Toss the strawberries with the cornstarch and then fold it into the batter gently, just until it’s almost evenly distributed.
  7. Line and grease a springform pan (or a regular cake pan) and spread the strawberry muffin cake batter into the pan and top with streusel. 
  8. Bake at 350F (177C) convection for about 45 minutes. 

Frequently Asked Questions 

How to customize this cake?

You could add ½ cup of white chocolate chips, or even rub the zest of a lemon with the sugar before beginning the recipe. 
You could also sub the strawberries for raspberries, blackberries, blueberries, mixed berries, diced peaches, etc. 

Can I add a glaze?

You can if you want to! I would just combine like ½ cup of powdered sugar with 1 Tbsp of milk and 1 tsp of vanilla extract/vanilla bean paste. Slowly add more powdered sugar if it’s too runny.
You could also just whip some cream with a little sugar and add some fresh sliced strawberries on top. 

How to know when it’s done baking?

Because the top is crispy, you can’t really press down on it to see if it springs back like the rest of my cakes so I just insert a knife or a toothpick in the center and it comes out with a few moist crumbs, then it’s done. I lean towards giving it an extra 5 minutes if you’re skeptical of whether or not it’s done baking. 

Different size pans to bake this in

I used a 9 inch springform pan and baked it for 55-60 minutes. You could make it shorter and use a 10 inch springform pan but you’ll need to bake it for about 45-50 minutes.
A regular 9 or 10 inch cake pan, round or square would work fine too, just make sure to line it well with an overhang so you can easily remove the cake from the pan

How to store strawberry muffin cake

I just cover it with a cake dome for 1-2 days, but if it’s longer you can refrigerate it for up to a week, however cake does kind of dry out in the fridge so I recommend freezing it. 

I like to slice it and wrap each slice in plastic wrap, then place them in a freezer bag and that way you can unfreeze one slice at a time. You could also wrap the whole thing in plastic wrap and then foil before freezing or place slices in an airtight container. 

Bring back to room temperature before serving. 

Thanks so much for reading today’s post, if you have any questions just comment down below. If you make this strawberry muffin cake, I would love it if you left me a review or a star rating! 

As always, have a blessed day and happy baking!

Love, B

strawberry muffin cake sliced

Strawberry Muffin Cake Recipe

Bernice Baran
After much love for my blueberry muffin cake, I thought it was time to make a strawberry version. This strawberry muffin cake is so moist and tender, full of strawberries and topped with a crispy streusel. Serve it with fresh whipped cream and fresh sliced strawberries or just how it is. 
5 from 2 votes
Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 1 hour
Total Time 1 hour 55 minutes
Course Cakes
Cuisine American
Servings 10 slices
Calories 498 kcal




  • 56 grams (1/4 cup) salted (or unsalted) butter melted
  • 105-120 grams (7/8-1 cup) all-purpose flour* spooned and leveled
  • 70 grams (1/3 cup) granulated sugar

Strawberry Muffin Cake

  • 300 grams (2 1/2 cups) all-purpose flour spooned and leveled
  • 10 grams (1 Tbsp) baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 113 grams (1/2 cup) salted butter melted
  • 250 grams (1 1/4 cup) granulated sugar
  • 3 large eggs room temperature
  • 170 grams (3/4 cup) Greek Yogurt
  • 2 tsp pure vanilla extract
  • 180 mL (3/4 cup/6oz) heavy cream room temperature
  • 275 grams (1 1/2-2 cups) fresh strawberries diced
  • 10 grams (1 Tbsp) cornstarch


  • Combine the melted butter with the flour and sugar for the streusel until peak size chunks form. Set aside.
    56 grams (1/4 cup) salted (or unsalted) butter, 105-120 grams (7/8-1 cup) all-purpose flour*, 70 grams (1/3 cup) granulated sugar
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
    300 grams (2 1/2 cups) all-purpose flour, 10 grams (1 Tbsp) baking powder, 1/4 tsp salt, 1/2 tsp baking soda
  • In a large bowl whisk together the melted butter and sugar until they’re well combined.
    113 grams (1/2 cup) salted butter, 250 grams (1 1/4 cup) granulated sugar
  • Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
    3 large eggs
  • Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
    170 grams (3/4 cup) Greek Yogurt, 2 tsp pure vanilla extract
  • Add in the heavy whipping cream and whisk until it’s completely smooth.
    180 mL (3/4 cup/6oz) heavy cream
  • Add in the dry ingredients and mix just until the last streak of flour is incorporated. 
  • Toss the strawberries with the cornstarch and fold them into the batter, just until they’re almost evenly distributed. Don't over-mix or you'll color the whole batter blue (if they're frozen).
    275 grams (1 1/2-2 cups) fresh strawberries, 10 grams (1 Tbsp) cornstarch
  • Preheat the oven to 350F (177C) and grease and line a 9 inch springform pan.
  • Spread the batter into the prepared pan and spread all the streusel on top of the batter.
  • Bake for 55-60 minutes, until it's golden brown on top and a toothpick comes out clean. Remove from the oven and allow to cool for at least 30-60 minutes before serving. 
  • Top with a dusting of powdered sugar and/or fresh whipped cream or more fresh strawberries.


*I start with 105 grams of flour in the streusel and add the last 15 grams if it feels too wet/sticky and isn’t looking crumbly.


Serving: 1gCalories: 498kcalCarbohydrates: 67gProtein: 8gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 107mgSodium: 359mgPotassium: 151mgFiber: 2gSugar: 35gVitamin A: 764IUVitamin C: 16mgCalcium: 112mgIron: 2mg
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Recipe Rating

  1. 5 stars
    I made the strawberry and the blueberry version last night and both turned out very well. The combination of yogurt and heavy cream makes all the difference, it’s very tasty! We used fresh, local strawberries and frozen blueberries. Both baked perfectly in a 9″ springform for about an hour. Will definitely bake these again!