This Strawberry Crumb Cake is a delightful dessert that combines tender, buttery vanilla cake with juicy fresh strawberries and a crunchy, golden crumb topping.
Rich in fiber from fresh fruit and made with wholesome ingredients, it’s naturally satisfying and perfect for everyday indulgence.
Easy to prepare, it’s an ideal option for breakfast treats, afternoon snacks, or a simple yet impressive dessert.
Soft and Moist Strawberry Crumb Cake
Equipment
- 1 × 8×8-inch square baking pan
- Parchment paper (enough to line pan)
- Mixing bowls (small and large)
- Whisk
- Spoon or spatula
- Measuring Cups and Spoons
Ingredients
For the Crumb Topping
- 3/4 cup + 1 tbsp all-purpose flour
- 1/2 cup granulated sugar
- 6 tbsp unsalted butter melted
- 2 tbsp light brown sugar packed
- 1/2 tsp vanilla bean paste
For the Strawberry Layer
- 3 1/4 cups fresh strawberries chopped
- 3 tbsp all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp lemon juice
For the Vanilla Cake
- 1 1/2 cups + 2 tbsp all-purpose flour
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature, whisked
- 1 tsp vanilla bean paste or extract
- 1/4 cup buttermilk room temperature
Instructions
- Prepare the Pan and Oven: Start by greasing an 8×8-inch square baking pan with a thin layer of butter, making sure every corner and side is coated to prevent sticking. Line the pan with parchment paper, allowing a little overhang for easy removal later. Preheat your oven to 350°F (180°C) so it reaches the right temperature while you prepare the cake batter.
- Make the Crumb Topping: In a small mixing bowl, combine 3/4 cup plus 1 tablespoon of all-purpose flour, 1/2 cup granulated sugar, 2 tablespoons packed light brown sugar, and 1/2 teaspoon vanilla bean paste. Pour in 6 tablespoons of melted butter and mix until the mixture forms coarse crumbs. Chill in the refrigerator while you prepare the cake and strawberry layers, so the topping stays firm and crunchy during baking.
- Prepare the Strawberries: ash and hull about 3 1/4 cups of fresh strawberries, then chop them into small pieces. In a separate bowl, toss the strawberries with 3 tablespoons flour, 1 tablespoon sugar, and 2 teaspoons fresh lemon juice. Make sure every piece is coated evenly. Set aside to let the natural juices mingle with the sugar, which will enhance the strawberry flavor in the cake.
- Whisk Dry Cake Ingredients: In a small bowl, whisk together 1 1/2 cups plus 2 tablespoons all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon fine sea salt. This ensures that the leavening agent and salt are evenly distributed throughout the flour, which helps the cake rise evenly and prevents dense spots. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream together 1 cup room-temperature butter and 1 cup granulated sugar. Beat on medium-high speed for approximately 5 minutes until the mixture is light, fluffy, and pale yellow. This step incorporates air into the batter, creating a soft and tender crumb in the finished cake.
- Add the Eggs and Vanilla: Slowly pour in the 3 whisked large eggs, one-third at a time, mixing well after each addition. Scrape down the sides of the bowl frequently to ensure everything is fully combined. Add 1 teaspoon of vanilla bean paste or vanilla extract and mix for another 30 seconds to fully incorporate. This ensures even flavor and a smooth, homogeneous batter.
- Combine Dry Ingredients and Buttermilk: Add half of the prepared dry flour mixture to the creamed butter, sugar, and eggs. Mix on low speed just until mostly combined. Then, pour in the 1/4 cup of room-temperature buttermilk and mix gently. Finally, add the remaining dry ingredients, folding carefully until the batter is smooth but not overmixed, preserving the cake’s light texture.
- Assemble the Cake Layers: Spread the vanilla cake batter evenly in the prepared pan using a spatula. Take the coated strawberries and evenly distribute them over the top of the batter, ensuring every bite will have juicy fruit. Gently press the strawberries into the batter slightly so they don’t sink completely while baking.
- Add the Crumb Topping: Take the chilled crumb topping from the refrigerator and break it into small pieces. Sprinkle the crumbs evenly over the strawberries, covering the fruit without pressing too hard. The crumb topping should remain loose and crunchy, which will create a golden, crisp layer after baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 55–60 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs, but not wet batter. The edges should be lightly golden, and the crumb topping should have a crisp, sandy texture.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 20 minutes on a wire rack. Carefully lift it out using the parchment overhang and allow it to cool completely. Cooling ensures that the strawberries set slightly and the crumb topping remains crisp rather than soggy.
- Serve and Enjoy: Once fully cooled, cut the cake into 9 squares or your preferred size. Optionally, dust the top lightly with powdered sugar for an elegant finish. Serve as a delightful breakfast treat, afternoon snack, or impressive dessert. Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze slices for up to one month.
Notes
- Use fresh strawberries: This recipe works best with ripe, fresh strawberries. Frozen berries can release too much moisture and make the cake soggy.
- Room temperature ingredients: Ensure the butter, eggs, and buttermilk are at room temperature to achieve a smooth, airy batter.
- Measuring flour properly: Use the spoon-and-level method or a kitchen scale for accurate measurements. Scooping flour directly from the bag can lead to a dense cake.
- Chill crumb topping: Keeping the crumb topping chilled before baking ensures a crisp, buttery texture on top.
- Don’t overmix: Mix the batter until just combined once dry ingredients are added to keep the cake tender.
Chef’s Secrets for Perfect Cake
To achieve a perfectly tender and flavorful crumb cake, pay attention to ingredient temperature and layering.
Room-temperature butter and eggs emulsify better, creating a smooth, airy cake.
Be gentle when folding in flour to avoid overworking the batter.
For extra flavor, let the strawberries sit with sugar and lemon juice for 10–15 minutes before layering—they release natural juices that enhance sweetness and acidity.
Using a chilled crumb topping prevents it from melting into the strawberries, keeping a satisfying crunch.
Finally, always line your baking pan with parchment paper to ensure easy removal without damaging the cake’s layers.
Serving Suggestions for Maximum Enjoyment
Strawberry Crumb Cake is versatile for any time of day. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For breakfast
or brunch, pair it with a hot cup of coffee or herbal tea for a comforting start to your day.
Garnish with extra fresh strawberry slices and a light dusting of powdered sugar for an elegant presentation at parties or gatherings.
The combination of sweet strawberries and buttery crumb makes each bite indulgent yet approachable.
Storage Tips for Long-Lasting Freshness
Store leftover cake in an airtight container in the refrigerator for 3–4 days to maintain freshness and prevent the strawberries from making the cake soggy.
To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer bag or container for up to one month.
Thaw in the refrigerator overnight before serving.
Avoid leaving the cake at room temperature for extended periods, as the fresh fruit topping can release moisture and affect texture.
Frequently Asked Questions
1. Can I use frozen strawberries?
Frozen strawberries are not recommended, as they release extra moisture that can make the cake soggy.
If necessary, thaw and drain them thoroughly, then toss with a little flour to help absorb moisture.
2. Can I make this cake vegan or dairy-free?
Yes! Replace butter with a plant-based alternative and use a non-dairy milk mixed with a teaspoon of vinegar to replace buttermilk.
Egg substitutes like flax eggs can also work, but texture may slightly differ.
3. How do I prevent the crumb topping from sinking?
Keep the crumb mixture chilled before sprinkling over the strawberries.
Avoid pressing it down; leave it loose so it bakes into a crunchy, golden topping.
4. Can I make this cake ahead of time?
Absolutely! Bake a day in advance and store covered in the refrigerator.
This allows the flavors to meld, making the strawberries juicier and the cake more flavorful.
5. Can I double this recipe?
Yes, you can double the ingredients and bake in a 9×13-inch pan, adjusting the baking time to about 65–70 minutes, or until a toothpick comes out clean.
Ensure even layering of strawberries and crumb topping to maintain texture.
