Delicious streusel topped strawberry yeast cake, topped with a crunchy streusel topping. A lovely way to bake with fresh strawberries.

strawberry filled yeast bread baking in a skillet

I don’t know where fruit that’s a bit past its prime goes in other households, but in mine, it goes in to baking. These strawberries sat in the fridge just a day too long and so I quickly cooked them in to a fresh strawberry compote and then used that compote for this bread.

The bread itself is a soft and sweet yeast bread, which is filled with the strawberries then rolled up jelly-roll style then formed in to a ring in the skillet. A sweet and crunchy streusel is then added on top before baking. The result is a fruit-filled sweet bread that is much like a coffee cake and perfect to enjoy any time of day.

I formed my bread into a ring and baked it in my skillet. You could also cut the dough in to two pieces once it’s rolled and baked it up as two small loaves.

I must warn you that rolling this bread with the compote spread on it is not the easiest of tasks for the uninitiated. The trick is to lift and flop/drop it over, rather than rolling. (Rolling will just move all the filling forward, which isn’t what you’re after here.). Once you get the hang of the motion, it’s actually super simple. Be sure to leave a 1 1/2-inch margin with no filling though, to prevent the filling from squeezing out the sides or ends.

strawberry filled yeast bread baking in a skillet

strawberry filled yeast bread baking in a skillet

Get the Recipe: Strawberry Streusel Skillet Sweet Bread

A great way to use fruit that's a bit past it's prime. Would be great with any fruit! If you prefer, you can cook as two small loaves instead of in a skillet. My skillet is 8-inch in size.
5 stars from 1 rating
Prep Time: 2 hrs 10 mins
Cook Time: 30 mins
Total Time: 2 hrs 40 mins
Yield: 10 servings



  • 3 1/4 (406.25 g) cups) all-purpose flour
  • 1 tsp. (4.93 g) fine salt
  • 2 1/2 Tbsp. (36.97 g) white or brown sugar
  • 1/2 cup (125 ml) water, lukewarm
  • 1 cup (240 ml) buttermilk or milk, lukewarm
  • 2 1/2 tsp. (12.32 g) instant or dry active yeast
  • 1/4 cup (56.75 g) unsalted butter, melted


  • 3 Tbsp. (44.36 g) all-purpose flour
  • 2 Tbsp. (29.57 g) white sugar
  • 2 Tbsp. (29.57 g) butter, softened

Fresh Strawberry Compote:

  • 1 pint (473.18 ml) fresh strawberries, washed, hulled and sliced
  • 1/3 cup (66.67 g) sugar
  • 1/4 cup (62.5 ml) water
  • 2 tsp. (9.86 g) cornstarch
  • Icing/Confectioners sugar, for garnish


  • Prepare strawberry compote by combining all ingredients in a medium saucepan. Stir well, then bring mixture to a boil. Using a potato masher, mash strawberries lightly to break up a bit (but not completely). Allow to boil for 3 to 4 minutes, then pour in to a bowl. Allow to cool a bit at room temperature, then cover and refrigerate to cool completely.
  • Prepare streusel by combining all ingredients in a small bowl and, using a fork, mix until mixture forms large crumbs. Cover and place bowl in to freezer, until needed.
  • For the bread, combine the yeast with the lukewarm water and milk and let stand 5 minutes. In a large bowl or the bowl of your stand mixer fitted with the kneading hook, combine flour, salt and sugar. Add yeast mixture and melted butter. Mix until dough comes together, then knead until smooth (you may need to add a bit more flour or liquid). Remove dough to a greased bowl. Cover and allow to rise at room temperature until doubled, about 1 hour.
  • Remove dough to a floured surface and roll in to a rectangle roughly 16 inches long by 10 inches wide. Spread your (cooled) strawberry compote over the surface, leaving a 1 1/2-inch margin around all sides uncovered. Starting with the long side, begin to roll dough by folding over the edge, then gently lifting up and then dropping the dough forward (rather than rolling). Pinch the open ends together as you go to avoid filling coming out the ends. As you near the end, rather than rolling the turn, pull the bare edge up towards you and pinch the dough together along the length. Rotate your dough so the seam is down.
  • (*Note: At this point, you could cut the roll in half, in to two pieces and rise/bake in two small loaf pans, if you like).
  • Grease an 8-inch skillet. Lift the rolled dough in to the skillet and form in to a ring. Overlap the ends slightly. Cover with a greased piece of plastic wrap and allow to rise until doubled, about 30-45 minutes.
  • Preheat oven to 350° F. Using a sharp knife, cut a series of slashes in to the dough every couple of inches, as if you were cutting it in to wedges, but only cut through the first couple of layers (dough may want to mend back together, so be sure to stretch it open as you cut to avoid this.) Remove streusel from freezer and using your hands, break up the streusel into small clumps and sprinkle over the bread.
  • Bake in the preheated oven for about 30-35 minutes, or until golden and sounds hollow when tapped. Allow to cool in the skillet. Serve dusted with a little icing/confectioners sugar, if desired.
Cuisine: American, Canadian
Course: Dessert, Snack
Author: Jennifer
Calories: 168kcal, Carbohydrates: 23g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 21mg, Sodium: 241mg, Potassium: 126mg, Fiber: 1g, Sugar: 16g, Vitamin A: 260IU, Vitamin C: 27.8mg, Calcium: 40mg, Iron: 0.5mg
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