Strawberry Sour Cream Streusel Cake Recipe (2024)

This was delicious but I wasn't sure it would turn out that way. The batter is very thick and sticky, almost like dough, though not hard to pat across the bottom of the pan. However the puree was very liquidy. Thick, sticky batter doesn't spread over a soft liquid surface. The batter and the puree just got mixed together as I tried to distribute the batter on top of the puree. I thought it would be a disaster but in the end it worked out great and everyone loved it.

Made a half recipe of this. It fits well in a 6" dia springform pan. I used canned apricot halves and apricot jam for the puree. Also diced up some dried apricots, then macerated overnight with a little Cointreau, to go on top of the puree. Swapped out 1 tsp vanilla with almond extract and added sliced almonds to the crumble topping. Got raves from the friend I made it for -- she says it needs to be in the permanent rotation.

Really delicious! I recommend adding salt to the batter. I used salted butter, and the recipe still needed salt. Serve with whipped cream for breakfast, snack, or dessert.

I used a pastry blender to cut the butter into the dry ingredients and it worked just fine. Have these tools gone out of fashion?

Rats! I wish I had paid attention to this! It DEFINITELY needs the addition of about 1/4 tsp salt. Other than that, it turned out nicely.

Easiest way to incorporate cold butter into flour is to freeze butter until it's quite hard, then grate on the large holes of a box grater. (I chill the grater with the butter, to keep it all as cold as possible.) The tiny butter "bits" mix in very easily, and less handling keeps the butter from warming before it hits the oven.

I made the recipe as is and it was great - a big hit at a brunch. Here's my tip - coat a spoon with oil or cooking spray to make spreading the batter easier. Also, I just dropped spoonfuls of batter on top of the strawberry mixture and didn't try to spread it - that was not going to work. This meant that the batter did not fully cover the strawberry mixture. But, not to worry b/c I sprinkled the crumb topping over the whole cake and it filled in where the batter did not go. Success!

I have a convection oven so baked it at 350 for the prescribed time and it turned out GREAT!!! This is a wonderful recipe. It was sort of difficult to get the bottom batter up the sides of the pan, but I basically did it and it worked out. I had currant jelly on hand and used it in place of strawberry jam. I am going to make another one and freeze it. It didn't take that much time to make.

Delicious, but way too much prep. Plus the butter melted through the springform pan - good thing I put a cookie tin beneath it before putting in the oven. I think there are lots of easier recipes that taste and look just as good, if not better.

I halved the recipe (still using a whole egg) and it turned out perfectly in a loaf pan. Greased it with some coconut oil and it slid out like a dream.

So here's a reason not to make this after a long day: you might forget to keep the half cup of crumb mixture aside for the topping and then have to reengineer some at the last moment. No matter, it worked fine and cake didn't suffer from shift in proportions. Phew. Made this for kid who wanted a fruit cake without "bits" and he loved it. We all did. Weird and messy to make but kind of fun.
We preferred it to the strawberry rhubarb cake on this site.

Used light sour cream and not quite 3/4 c light brown sugar. Everything else the same. A little squishy when first baked, but had to freeze it due to circ*mstances. A week later, heated oven to 250, put frozen cake in for about 15-20 minutes, and it was perfect "warm coffee cake" consistency. Company was very impressed and thought I'd just baked it! Served with fresh whipped cream, and had very little left over.

Delicious! I used a 9x9 pyrex brownie pan. I didn't have strawberries or strawberry jam, so I used frozen blueberries and apricot jam. Fantastic recipe, will make again!

Made this today. I agree with everyone else that it definitely needs some salt in the batter. Also, prepare to get messy. The cake batter does not “spread” well at all and after you put the purée on it becomes impossible to evenly distribute the rest on top. It didn’t really matter so much because you can crumble the 1/2 cup on top at the end to cover up oopsies. Next time I would probably add a layer of sugared cream cheese on top of the strawberry purée to give it a nice zing. Moist and tasty!

After making this, and it’s tasty, I realized it’s just a big biscuit.

3/4 sugar = 150 gr2 c flour = 240 gr12 T butter = 168 gr1 c sour cream = 230 grAdd 1/2 t salt

Made this not long ago. It was easy and delicious. Highly recommend for anyone looking for a nice coffee cake to take to work or a potluck.

This gets better a day or two in. Perfect summer dessert with whipped cream or ice cream but a fantastic breakfast treat. Grating frozen butter was a terrific way to get the butter incorporated. Mixing it in was a snap. The topping remained crunchy from the turbinado sugar. Will definitely make this again.

A family favorite! 1 on adding salt - we add a pinch to the puree and 1/2 tsp to the dry ingredients - and on cutting in the butter and making the batter in the Cuisinart. Two other changes that maybe only I can taste = 1) I add a teaspoon of balsamic vinegar to the vanilla / cornstarch slurry in the puree and 2) I stop just before I get to the full tablespoon of vanilla for the batter and top it up with almond extract.This is like a crumb bar, but with a light and fluffy cake base!

Delicious - tasted like a strawberry sundae! Definitely add the 1/4 tsp salt to the dry ingredients as advised by others. I also used my food processor to make the batter, and used the cobbler-style drop method to put the second half of the batter on top of the strawberry purée. Those tips made it a cinch. Thanks to all for the good advice!

Absolutely delicious! Followed the instructions exactly and it was perfect. Don’t change a thing! This is the 2nd Nigella Lawson cake I’ve made. I am no baker, I’m a casserole girl, but both cakes came out so light and lovely that I’ll be looking for more of her baked goods recipes.

For those who used raspberries, blackberries or boysenberries:Did you purée and strain the berry/jam mixture or leave the seeds in? I’m so tempted to make one of the alternative fillings, as my husband doesn’t love strawberries.Thanks, in advance, for your time and kind assistance!

Dough is incredibly sticky and virtually impossible to work

Cake itself is quite good. Recipe needed tweaking. The batter was insufficient, even given or because of the stickiness. I had to make 1.25 times this recipe for my 9" springform pan. Butter really needs to be cold, like those who wisely suggested freezing the butter before use.

Question to bakers: Do you think I can freeze this for use next week? Thanks

This was an easy recipe that resulted in a delicious coffee cake. I used Greek yogurt in place of sour cream, and it turned out great.

Super quick and easy, used salted butter and a touch of salt in the batter.