With fresh strawberries nestled between layers of soft, buttery cake and a sweet crumble topping, Strawberry Crumb Cake is sheer heaven. Best of all, it’s surprisingly simple to make at home.
Whether you need the perfect make-ahead Easter breakfast, or a flavorful option to brighten up Mother’s Day brunch, this recipe is guaranteed to be a hit. So grab your whisk, don your sassiest apron, and let’s whisk up some strawberry magic.
Why You’ll Love Strawberry Crumb Cake
- Taste: Each bite is balanced with a slightly tangy vanilla cake, fresh strawberries, all topped with a buttery crumb topping for the perfect flavor explosion.
- Texture: The cake is soft and tender, while the strawberries add juiciness and the crumb topping adds just enough crunch for a melt-in-your-mouth experience that will leave you wanting more.
- Ease: Though made entirely from scratch, it’s simple enough even for novice bakers.
What You’ll Need:
Ingredients:
Cake batter
- Unsalted butter
- Granulated sugar
- Vanilla extract
- Eggs
- Sour cream
- Buttermilk
- All purpose flour
- Baking powder
- Salt
Strawberry Layer
- Fresh strawberries
- Lemon juice
- All purpose flour
- Granulated sugar
Crumb Topping
- All purpose flour
- Granulated sugar
- Brown sugar
- Salted butter, melted
Equipment:
- 9×9 baking dish
- 2 Medium mixing bowls
- 2 Large mixing bowls
- Whisk
- Mixing spoons
How to Make Strawberry Crumb Cake
To make things even easier for you, I created a simple photo guide below. For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.
Step 1 – Prepare the Strawberry Layer: Combine strawberry slices, lemon juice, flour, and sugar in a medium bowl and stir to combine. Set aside.
Step 2 – Make the Cake Batter: In a large bowl, mix together the butter and sugar. Add the vanilla, eggs, sour cream, and buttermilk. Stir to combine.
Step 3 – In a separate bowl whisk together the baking powder and salt.
Step 4 – Slowly add the dry ingredients to the wet, mixing until just combined.
Step 5 – Pour the batter into the prepared baking dish.
Step 6 – Sprinkle the strawberry mix evenly over the cake batter.
Step 7 – Make the crumb topping: In a separate mixing bowl, stir together the flour, sugar, brown sugar, and melted butter until well combined and crumbly.
Step 8 – Sprinkle the crumb topping on top of the strawberries. Bake at 350˚F for 50-60 minutes. The crumb topping will be golden brown, and a toothpick inserted in the center of the cake should come out clean.
Essential Tips:
Don’t skip these tips – read them before starting to avoid any potential mistakes.
- Use room temperature ingredients to ensure everything mixes together evenly for a smooth and creamy batter.
- Whisk the dry ingredients together thoroughly to remove any lumps. This also reduces the amount of mixing needed so you don’t risk over-mixing the batter. Speaking of mixing…
- Don’t overmix the batter. Overmixing can cause the cake to become tough and dense.
- Use sweet, ripe strawberries for best results. Look for the berries that are deep red all over with a bright green cap.
- Line your baking pan with parchment paper. This will help prevent the cake from sticking to the pan and make it easier to remove once baked.
Frequently Asked Questions:
Storage Tips
- Make ahead: For best results, make Strawberry Crumb Cake up to 3 days in advance, and store in an airtight container at room temperature.
- Leftovers: Store in an airtight container at room temperature for up to 3 days. For longer storage, keep in the refrigerator for up to a week. Allow the cake to come to room temperature for 30 minutes before eating.
- To Freeze: Once baked, let the cake cool completely and wrap it tightly with plastic wrap before freezing. Label with the name and the date and store for up to 3 months. Thaw overnight in the fridge and then allow to come to room temperature for at least 30 minutes before serving.
If you liked my Strawberry Crumb Cake, you’re going to love my Lemon Blueberry Cheesecake Parfaits. Sweet berries, no bake cheesecake, and graham cracker crumbs are layered to create deliciously irresistible single-serve treats.
Or you can check out all my other desserts recipes here.
Strawberry Crumb Cake
Discover how to bake the ultimate Strawberry Crumb Cake, with fresh strawberries, a buttery, moist cake base, and a delicious crumb topping!
Ingredients
For the cake batter
- 6 tablespoon unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/3 cup sour cream
- 1/3 cup buttermilk
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
For the strawberry layer
- 3 cups fresh strawberries, chopped
- 2 teaspoons lemon juice
- 1 1/2 tablespoons all purpose flour
- 1 tablespoon granulated sugar
For the crumb topping
- 3/4 cup + 2 tablespoons all purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons brown sugar
- 6 tablespoons salted butter, melted
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare a square baking dish with parchment paper and set aside.
- Combine strawberry slices, lemon juice, flour, and sugar in a medium bowl and stir to combine. Set aside.
Make the Cake Batter:
- In a large bowl, mix together the butter and sugar. Add the vanilla, eggs, sour cream, and buttermilk. Stir to combine.
- In a separate bowl whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet, mixing until just combined.
Assemble and Bake the Cake:
- Pour the batter into the prepared baking dish.
- Sprinkle the strawberry mix evenly over the cake batter.
- Make the crumb topping: In a separate mixing bowl, stir together the flour, sugar, brown sugar, and melted butter until well combined and crumbly. Sprinkle the crumb topping on top of the strawberries.
- Bake at 350˚F for 50-60 minutes. The crumb topping will be golden brown, and a toothpick inserted in the center of the cake should come out clean.
Notes
Remember, the step-by-step photos and FAQ in the recipe post are there to help you if you feel stuck at any point.
- If the cake isn't finished in 60 minutes check again every 5 minutes until a toothpick comes out clean and the crumb topping is golden brown.
- Use room temperature ingredients to ensure everything mixes together evenly for a smooth and creamy batter.
- Whisk the dry ingredients together thoroughly to remove any lumps. This also reduces the amount of mixing needed so you don’t risk over-mixing the batter. Speaking of mixing...
- Don’t overmix the batter. Overmixing can cause the cake to become tough and dense.
- Use sweet, ripe strawberries for best results. Look for the berries that are deep red all over with a bright green cap.
- Line your baking pan with parchment paper. This will help prevent the cake from sticking to the pan and make it easier to remove once baked.
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