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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
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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

Equipment

Ingredients
  

Streusel

  • 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

Instructions
 

  • 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.

Notes

*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.

Nutrition

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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