Sweet Strawberry Crumb Cake Recipe: A Fresh Summer Treat

Sweet, crumbly, and bursting with berry goodness, this strawberry crumb cake recipe delivers pure comfort in every bite.

Ripe strawberries nestle perfectly within a tender, buttery base that promises delectable moments of pure indulgence.

The golden-brown crumb topping adds a delightful crunch that makes this dessert irresistible.

Seasonal strawberries bring vibrant color and natural sweetness to this classic treat.

Each slice promises a harmonious blend of soft cake and crisp, sugary streusel.

Fresh from the oven, this cake transforms simple ingredients into a mouthwatering masterpiece.

Prepare to fall in love with every delectable forkful.

All You Need for This Fruity Crumb Cake

• Butter: A rich, creamy ingredient that provides moisture and flavor to the cake.
• Sugar: Adds sweetness and helps create a tender cake texture.
• Egg: Binds the ingredients together and contributes to the cake's structure.
• Milk: Provides additional moisture and helps create a smooth batter.
• Vanilla: Enhances the overall flavor profile of the cake.

• All-Purpose Flour: The primary structure-building ingredient for the cake.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Balances the sweetness and enhances the other flavors.

• Strawberries: Fresh fruit that adds natural sweetness and vibrant color to the cake.
• Sugar, Flour, Salt: Creates a crumbly streusel topping for extra texture and flavor.
• Butter: Helps bind the streusel topping and adds richness.

How to Make Strawberry Crumb Cake Like a Pro

Step 1: Warm Up the Oven

Crank your oven to 350°F and grab a pan.

If you’re using a springform pan, line the bottom with parchment paper for extra protection against sticking.

Step 2: Create a Fluffy Base

In a big mixing bowl, whip the softened butter and sugar together until they transform into a light, airy mixture.

Take your time and beat for 2-3 minutes to ensure maximum fluffiness.

Step 3: Blend Liquid Magic

Pour in the egg, milk, and vanilla.

Mix until the batter becomes silky smooth.

Don’t worry if it looks slightly lumpy at first – this is totally normal and will even out.

Step 4: Fold in Dry Ingredients

Gently incorporate the flour, baking powder, and salt.

Be super gentle and mix just until everything comes together.

Overmixing will make your cake tough, and nobody wants that.

Step 5: Build Your Cake Foundation

Spread the batter evenly across the prepared pan.

Artfully arrange strawberry slices on top.

Let them overlap a bit – it’ll look rustic and delicious.

Step 6: Craft the Crumbly Topping

• Sugar
• Flour
• Salt

Use your fingers or a fork to work in the butter until the mixture looks like coarse, delightful crumbs.

Sprinkle this golden goodness over the strawberries.

Step 7: Bake to Golden Perfection

Start baking at 350°F for 10 minutes, then lower the temperature to 325°F.

Continue baking for 50-60 minutes.

Your cake is ready when the top turns a gorgeous golden brown and a toothpick comes out clean.

Let it rest in the pan for about 15 minutes before releasing.

Crumb Topping Tips You’ll Want to Use

• Choose ripe, vibrant strawberries at peak season for the most intense flavor and sweetest taste in your crumb cake.
• Toss sliced strawberries in a bit of flour before adding to the batter to help them stay suspended and prevent them from sinking to the bottom.
• Ensure butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
• Use cold butter and work quickly when making the streusel to create a crispy, crumbly topping that doesn't melt before baking.
• Store the cake covered at room temperature for 2-3 days, or refrigerate for up to 5 days to maintain freshness and prevent soggy texture.

Storing and Warming Strawberry Crumb Cake

• Store leftovers in an airtight container for up to 4 days. Wrap the cake tightly with plastic wrap to prevent moisture loss and maintain freshness.
• Slice the cake into individual portions, wrap each piece in plastic wrap, then place in a freezer-safe bag. Frozen strawberry crumb cake stays delicious for 2-3 months.
• Keep uncovered at room temperature for 1-2 days if planning to eat soon. Place on a cake stand or plate with a loose covering of aluminum foil.
• Warm individual slices in the microwave for 15-20 seconds. For oven reheating, place slices on a baking sheet and warm at 300°F for 5-7 minutes to restore original texture and keep streusel crisp.

Top Pairings for Strawberry Crumb Cake

• Pair with Creamy Vanilla Mascarpone: Whip up a luxurious mascarpone cream with vanilla extract to complement the cake's sweet-tart strawberry flavor. The rich, smooth cheese balances the cake's crumbly texture and enhances the fruity notes.
• Serve with Chilled Rosé Wine: Select a light, crisp rosé wine that echoes the strawberry's brightness. The wine's delicate acidity cuts through the cake's buttery richness and provides a refreshing contrast to the sweet dessert.
• Match with Lavender Earl Grey Tea: Brew a fragrant Earl Grey tea with subtle lavender notes to elevate the strawberry cake's delicate flavors. The tea's floral undertones and mild bergamot create a sophisticated pairing that highlights the cake's fruity essence.
• Accompany with Honey Whipped Cream: Create a light honey-infused whipped cream to drizzle over each slice. The natural sweetness of honey complements the strawberries while adding a silky, luxurious layer to the dessert experience.

Crumb Cake Flavors You Can Experiment With

• Gluten-Free Berry Bliss: Swap wheat flour with a gluten-free blend for celiac or wheat-sensitive individuals. Use almond or coconut flour for added nutty flavor and nutritional boost.
• Vegan Fruit Fantasy: Replace butter with coconut oil or vegan margarine. Substitute egg with mashed banana or flax egg. Select plant-based milk like almond or oat milk for creamy texture.
• Low-Sugar Summer Treat: Reduce sugar content by using stevia or monk fruit sweetener. Incorporate more fresh strawberries for natural sweetness. Select whole wheat flour for added fiber and lower glycemic impact.
• Dairy-Free Fruity Delight: Use coconut milk instead of regular milk. Substitute butter with olive oil or vegetable oil. Select dairy-free margarine for crumb topping to maintain classic cake texture.

FAQs

• Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries, but make sure to thaw and drain them completely before adding to the cake. Pat them dry with paper towels to prevent excess moisture from affecting the cake’s texture.

• How do I know if I'm mixing the butter and sugar correctly?

The mixture should become light, fluffy, and almost white in color. It should look creamy and increase in volume. This typically takes 2-3 minutes of beating with an electric mixer.

• What if my batter looks curdled when adding wet ingredients?

Don’t worry. This is normal and will smooth out once you add the dry ingredients. Continue mixing, and the batter will come together naturally.

• How can I prevent the strawberries from sinking to the bottom of the cake?

Toss the strawberry slices in a light coating of flour before arranging them on the batter. This helps them stay suspended in the cake during baking.

Why Strawberry Crumb Cake Is a Bakery-Worthy Treat

• Perfect for breakfast, brunch, afternoon tea, or a sweet ending to dinner, this cake adapts to any occasion with its crowd-pleasing combination of fresh strawberries and buttery crumb topping.
• Celebrate the vibrant flavors of fresh strawberries by transforming them into a moist, tender cake that highlights the fruit's natural sweetness and juiciness.
• Experience the nostalgic charm of a homemade crumb cake that brings warmth and joy to your kitchen, creating memorable moments with loved ones over a slice of pure deliciousness.

Strawberry Crumb Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 37 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Sweet layers of buttery cake and fresh strawberries come together in this Strawberry Crumb Cake, creating a delightful dessert that sings with summer’s bounty. Crumbly streusel topping and juicy berries make you crave each delectable bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 1/2 cups flour
• 1 pound strawberries, sliced
• 1 cup sugar
• 1/2 cup butter, softened

Cake Base Ingredients:

• 1 egg
• 1/2 cup milk
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla

Crumb Topping Ingredients:

• 1/4 cup flour
• 1/4 cup sugar
• 2 tablespoons butter, cut into cubes
• Pinch of salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven environment by heating to 350°F and preparing a pan with grease and optional parchment paper lining for easy cake removal.
2. Create a creamy base by vigorously beating butter and sugar until the mixture becomes light, airy, and significantly increased in volume, which typically takes 2-3 minutes of continuous mixing.
3. Introduce liquid components by incorporating egg, milk, and vanilla extract, stirring until the mixture achieves a uniform, smooth consistency with no visible curdling.
4. Gently fold dry ingredients including flour, baking powder, and salt into the wet mixture, using minimal strokes to prevent developing excessive gluten that could result in a tough texture.
5. Transfer the batter into the prepared pan, distributing it evenly and strategically positioning fresh strawberry slices across the surface in an overlapping pattern for maximum flavor coverage.
6. Craft the streusel topping by combining sugar, flour, and salt, then integrate cold butter using fingertips or a fork until the mixture resembles coarse, irregular crumbs.
7. Bake the cake initially at 350°F for 10 minutes, then reduce temperature to 325°F and continue baking for 50-60 minutes until the surface turns golden brown and a testing probe emerges clean when inserted into the center.
8. Allow the cake to rest and stabilize within the pan for approximately 15 minutes before carefully releasing and transferring to a serving platform.

Notes

• Choose ripe, sweet strawberries for the most intense flavor and best texture in your cake.
• Bring butter and egg to room temperature before mixing to ensure smooth, even incorporation and prevent curdling.
• Gentle folding prevents gluten development, keeping the cake tender and light instead of tough and dense.
• Customize the recipe by substituting strawberries with blueberries, raspberries, or peaches for seasonal variations.

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 290
• Sugar: 21 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 35 mg