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Strawberry-Vanilla Stresusel Cake

Stemming from her father's Saturday morning coffee cakes, Chef Nyesha Arrington crafts a soul-satisfying streusel cake featuring Indie Jams Pop Jam. Get the recipe below and follow along step-by-step with Chef as she teaches you how to master this simple + delicious treat.


For The Cake:

4 1/2 Cups, AP Flour

2 1/4 Cups, Sugar

2 1/4 Cups, Milk

6 Tablespoons, Baking Powder

1 Tablespoon, Corn Starch

3/4 Pound, Brown Butter

3 Large Eggs

6 Cups, Fresh/Frozen Strawberries

1 Tablespoon, Vanilla


For The Streusel Topping:

1 1/2 Cups, Brown Sugar

1 Cup, AP Flour

9 Tablespoons, Softened Butter

2 Tablespoons, Salt


To Garnish:

4 Tablespoons, Indie Jams Pop Jam

2 Tablespoons, Fresh-Cracked Black Pepper



For The Streusel Topping:

1. In a mixer fitted with a paddle attachment, combine all ingredients to form topping

2. Set aside until use


For The Cake:

1. Preheat oven to 325 F.

2. Combine flour, sugar, salt, baking powder and corn starch. Add eggs and beat on medium speed

3. Add milk, strawberries, brown butter and vanilla and beat until smooth

4. Pour batter into a prepared pan and place in oven. Bake cake for 45 minutes


To Finish:

1. After cooking the cake for 45 minutes, remove from oven and crumble streusel topping over cake

2. Place cake back in oven and cook for 10 additional minutes

3. Using a cake tester, puncture the middle; if it comes out clean the cake is done baking

4. Once cooled, slice cake as desired and garnish with Indie Jams Pop Jam and sprinkle of fresh cracked black pepper

Gain access to the box from Chef Nyesha Arrington, complete with signature recipes + American-made artisan ingredients