Ingredients
For the cake:
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Unsalted butter
Eggs
Sour cream or Greek yogurt
Vanilla extract
Fresh strawberries (chopped)
For the streusel topping:
Brown sugar
All-purpose flour
Ground cinnamon
Cold unsalted butter (cubed)
For the glaze:
Powdered sugar
Vanilla extract
Milk
Instructions
Preheat your oven and grease a square or round baking pan.
Prepare the streusel topping by cutting butter into the flour, brown sugar, and cinnamon. Set aside.
In a large bowl, cream together the butter and sugar until light. Beat in eggs one at a time, then add sour cream and vanilla.
Mix dry ingredients in a separate bowl, then gradually add to wet mixture.
Gently fold in the flour-coated strawberries.
Pour batter into the pan and sprinkle with the crumble topping.
Bake until golden and a toothpick comes out clean.
Let cool before drizzling the glaze on top. Slice and serve.
Notes
• Don’t overmix the batter — it keeps the cake light and fluffy.
• Toss strawberries in flour to prevent them from sinking.
• Let the cake cool completely before adding glaze for the best visual effect.
• You can store leftovers covered at room temp for 1–2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg