Soft and Moist Strawberry Crumb Cake
A soft and moist vanilla cake layered with juicy strawberries and topped with a buttery, crumbly topping. Perfect for breakfast, dessert, or a sweet snack, this cake is easy to make and impressively delicious.
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.