Strawberry Streusel Coffee Cake

Valentine's Day is right around the corner and what better way to surprise your loved one than with a delicious and scrumptious coffee cake. This year, I decided to put a healthy twist on the classic Streusel by using digestive biscuits instead of flour. The result is a fluffy white cake topped with fresh strawberries and a crunchy layer of biscuit crumbs, creating a perfect balance of flavors in each bite.

Here are a few tips to make your Strawberry Streusel Coffee Cake perfect:

1. Use fresh strawberries: Look for berries that are bright red, firm, fragrant, and plump. Avoid berries with soft spots or mildew. The leaves should still be attached and green, not brown or wilted. Check the bottom of the container to make sure there are no overripe or rotten berries.
2. Store strawberries properly: As strawberries are a delicate fruit, it's best to use them immediately. If not, store them in a single layer on a tray or container lined with a paper towel and keep in the refrigerator for a couple of days. Do not wash or soak them in water, as they will absorb the water. Do not remove the green part (the hull) of the strawberry.
3. Use cold unsalted butter: For the streusel topping, use cold unsalted butter.
4. Serve at room temperature or cold: This coffee cake can be served warm, at room temperature, or even cold.

In conclusion, this Strawberry Streusel Coffee Cake is a perfect Valentine's Day treat that will leave your loved one impressed. So go ahead and give it a try! Happy Valentine's Day to all.

You may also like my other streusel cake recipes like Blackberry and Walnut Coffee Cake and Green Apple Streusel Coffee Cake.

You may also like my other cake recipes like  Orange Chiffon Cake, Yogurt Lemon Cake, Coffee Cake, Pineapple Cake, Eggless Sponge Cake, Chocolate Chiffon Cake, Vanilla Cupcakes Orange Cake, Eggless Alcohol-Free Plum Cake and Red Velvet Cake.

Strawberry Streusel Coffee Cake 2019-02-05 02:25:04

Strawberry Streusel Coffee Cake

Serves 9
Prep Time: 00:15
Cook Time: 00:35
Total Time: 00:50

Ingredients

• 130 grams all purpose flour
• 65 grams white sugar
• 1 gram salt
• 4 grams baking powder
• 1 at room temperature large egg
• 1/2 tsp vanilla essence
• 55 grams (1/4 cup), melted and cooled to room temperature unsalted butter
• 1/3 cup at room temperature - 80 ml full fat milk
• 300 grams, cut into thick slices fresh strawberries
• 50 grams (6 nos) crushed digestive biscuits
• 1/4 cup desiccated coconut
• 70 grams, cut into chunks cold butter

Instructions

• Preheat your oven to 180 degrees C.
• Butter or spray 8 inch square baking pan and then line the bottom of the pan with parchment paper.
• In a wide bowl, mix together the biscuit crumbs, sugar, and dried coconut until combined.
• Then cut and mix the cold butter into that mixture with the fork until it resembles coarse crumbs.
• Keep this mixture in the refrigerator until you make the cake batter.
• In a wide bowl, whisk the flour with sugar, salt and baking powder until combined.
• In another bowl, whisk the egg and then stir in the melted butter, milk and vanilla essence.
• Add this egg mixture to the flour mixture and mix until combined.
• Then spread the batter onto the bottom of your prepared pan, smoothing the top by using the back of the spoon.
• Evenly arrange the strawberry slices on top of the batter as shown in the picture.
• Then spread the streusel toppings over the strawberry slices.
• Place the pan in the preheated oven and bake it for about 35 mins 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 the oven and place on a wire rack to cool slightly.
• Serve warm or cold.

By Santhi Therese
The Indian Claypot

In a wide bowl, mix together the biscuit crumbs, sugar, and dried coconut
until combined.

Then cut and mix the cold butter into that mixture with the fork until it resembles coarse crumbs. Keep this mixture in the refrigerator until you make the cake batter.

In a wide bowl, whisk the flour with sugar, salt and baking powder until combined.

In another bowl, whisk the egg and thenstir in the melted butter, milk and
vanilla essence.

Add this egg mixture to the flour mixture

and mix until combined.

Then spread the batter onto the bottom of your prepared pan, smoothing the top
by using the back of the spoon.

Evenly arrange the strawberry slices on top of the batter as shown in the picture.

Then spread the streusel toppings over the strawberry slices.

Place the pan in the preheated oven and bake it for about 35 mins 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 the oven and place on a
wire rack to cool slightly.