Wednesday, May 13, 2015

Strawberry Butter Cake with Black Pepper Streusel

"Streusel" originates from a word meaning strewn or scattered in German. Streusel cakes have a long history in Germany. This version is a delightful, colorful cake showcasing seasonal fresh strawberries. I've tweaked the streusel, adding black pepper for a layer of spice flavor.

The yeasted dough cake base is smothered in lemon scented butter. A generous layer of luscious fresh strawberries are scattered creating the middle layer which is then topped with slightly spicy black pepper accented streusel topping. You can adjust the spice level in the streusel topping by simply adding more black pepper to taste. 

This cake takes a bit of time to make because there is a total rise time of one hour and 10 minutes. The other steps go rather quickly. Regardless, the results are worth the time investment. 

The recipe yields a very large cake, approximately 24 servings. A perfect addition to a summer barbecue or any occasion where you need a lovely dessert to impress a large group. 

Frozen strawberries can also be used for this recipe. However, make sure to defrost them. Drain off any excess liquid and then pat the drained and defrosted strawberries dry with a paper towel. 

You may want to save the liquid for future use such as creating strawberry syrup or adding to homemade salad dressing.

For the full recipe and instructions, hop on over to my German Food Page at

1 comment:

  1. What an interesting taste idea - adding pepper! This truly looks yummy... thanks for sharing.


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