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Strawberry Muffin Cake Recipe

5 from 2 votes
prep 15 minutes
cook 45 minutes
Additional Time 1 hour
total 1 hour 55 minutes
Serves 10 slices
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. 
Author: Bernice Baran
Servings 10 slices

Equipment

Ingredients

Streusel

  • 56 grams salted butter, melted
  • 105-120 grams all-purpose flour*, spooned and leveled
  • 70 grams granulated sugar

Strawberry Muffin Cake

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

Method

  1. Combine the melted butter with the flour and sugar for the streusel until peak size chunks form. Set aside.
    56 grams salted butter melted, 105-120 grams all-purpose flour* spooned and leveled, 70 grams granulated sugar
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
    300 grams all-purpose flour spooned and leveled, 1 tbsp baking powder, 1/4 tsp salt, 1/2 tsp baking soda
  3. In a large bowl whisk together the melted butter and sugar until they’re well combined.
    113 grams salted butter melted, 250 grams granulated sugar
  4. 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 room temperature
  5. Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
    170 grams Greek Yogurt, 2 tsp pure vanilla extract
  6. Add in the heavy whipping cream and whisk until it’s completely smooth.
    180 mL heavy cream room temperature
  7. Add in the dry ingredients and mix just until the last streak of flour is incorporated. 
  8. 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 fresh strawberries diced, 1 tbsp cornstarch
  9. Preheat the oven to 350F (177C) and grease and line a 9 inch springform pan.
  10. Spread the batter into the prepared pan and spread all the streusel on top of the batter.
  11. 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. 
  12. 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
Course: Cakes
Cuisine: American
Keyword: muffin cake, strawberry coffee cake, strawberry muffin