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    Polish strawberry yeast cake with crumble recipe

    Polish strawberry yeast cake with crumble is a delicious and traditional dessert that is enjoyed in Poland and around the world. The cake is made with a soft and fluffy yeast dough that is filled with juicy, fresh strawberries and topped with a crunchy buttery crumble topping. The sweetness of the strawberries is perfectly balanced by the richness of the crumble, making for a delightful contrast of textures and flavors. Check the recipe 🍓⤵️


    For the dough:

    • 4 cups all-purpose flour
    • 1/2 cup granulated sugar
    • 1 packet (2 1/4 tsp) active dry yeast
    • 1/2 cup lukewarm milk
    • 1/2 cup unsalted butter, softened
    • 3 large eggs
    • 1 tsp vanilla extract
    • 1/2 tsp salt
    • 3 cups fresh strawberries, hulled and sliced

    For the crumble topping:

    • 1/2 cup all-purpose flour
    • 1/4 cup granulated sugar
    • 1/4 cup unsalted butter, chilled and cubed


    • In a large mixing bowl, combine 4 cups of flour, 1/2 cup of sugar, and 1/2 teaspoon of salt.
    • In a separate bowl, dissolve 2 1/4 teaspoons of active dry yeast in 1/2 cup of lukewarm milk. Let it rest for 5 minutes, until it becomes frothy.
    • Add the yeast mixture, 1/2 cup of softened unsalted butter, 3 large eggs, and 1 teaspoon of vanilla extract to the flour mixture. Mix until the dough forms.
    • Transfer the dough to a floured surface and knead it for about 5 minutes until it becomes smooth and elastic.
    • Place the dough in a greased bowl, cover with a damp cloth, and let it rest in a warm place for about 1-1,5 hour or until it doubles in size.
    • To prepare the crumble topping, mix 1/2 cup of flour, 1/4 cup of granulated sugar, and 1/4 cup of chilled and cubed unsalted butter in a bowl until the mixture becomes crumbly.
    • Preheat your oven to 356°F (180°C).
    • Put the dough on a floured surface and place it in a greased 9-inch (23cm) cake pan. Put 3 cups of sliced fresh strawberries on top of the cake and cover with the crumble.
    • Bake the cake for 35-40 minutes, or until it becomes golden brown.
    • Let the cake cool down for a few minutes, then remove it from the pan and serve. You can also make icing  (half a cup of icing sugar mixed with juice from half of a lemon) and pour it on the cooled cake.


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