Strawberry Crumb Cake
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This fluffy Strawberry Crumb Cake is made with a layer of fresh strawberries and covered in a buttery cinnamon crumb topping!
This Strawberry Crumb Cake is the perfect recipe to make during strawberry season. This fluffy vanilla cake is covered in a layer of fresh strawberries and topped with a cinnamon crumb topping! It’s buttery, moist and so easy to make. Plus its totally acceptable to eat for breakfast!
Looking for more crumb cakes? Try my Caramel Apple Crumb Cake, Banana Crumb Cake or Small Batch Crumb Cake!
Ingredient Breakdown
All-purpose flour – this gives the crumb cake structure.
Baking powder – necessary to help the cake rise.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.
Granulated sugar – provides sweetness and texture.
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Buttermilk – adds flavor and moisture.
Strawberries – be sure to use fresh strawberries! Frozen strawberries will add too much moisture and make the cake soggy.
How To Make Strawberry Crumb Cake
1. Make the Crumb Topping: in a medium bowl combine the all-purpose flour, brown sugar, cinnamon and pinch of salt. Add melted butter and mix until well combined. Use clean hands to break into crumbs. Set aside.
2. Make the Strawberry Crumb Cake: in a small bowl combine the all-purpose flour, baking powder and salt.
3. Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy. Mix in the eggs one at a time and vanilla extract until just combined.
4. Fold in half of the dry ingredients then add all of the buttermilk. Fold in the remaining half of the dry ingredients until just combined.
5. Pour the cake batter into a parchment lined 8×8 inch pan. Top with the sliced strawberries in an even layer then sprinkle on the crumb topping. Bake the crumb cake at 350°F for 50-55 minutes or until a toothpick comes out clean. Allow the cake to cool on a wire rack. Store Strawberry Crumb Cake in an airtight container in the fridge for up to 5 days.
Pro Tips For Strawberry Crumb Cake
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the cake batter otherwise it will develop too much gluten and be dense/gummy!
- Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!
- Do not use frozen strawberries! They will add too much moisture and make the cake soggy.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Strawberry Crumb Cake
Equipment
- 1 8×8 inch pan
- Stand mixer or hand mixer
Ingredients
Crumb Topping
- 180 g (1 1/2 cups) all-purpose flour
- 100 g (1/2 cup) brown sugar
- 1 tsp cinnamon
- pinch of salt
- 113 g (1/2 cup) unsalted butter, melted
Strawberry Crumb Cake
- 150 g (1 1/4) cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 113 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 120 g (1/2 cup) buttermilk
- 16 oz fresh strawberries, sliced
Instructions
Crumb Topping
- In a medium bowl combine the all-purpose flour, brown sugar, cinnamon and pinch of salt. Add melted butter and mix until well combined. Use clean hands to break into crumbs. Set aside.
Strawberry Crumb Cake
- Preheat oven to 350°F. Grease an 8×8 pan and line with parchment paper.
- In a small bowl combine the all-purpose flour, baking powder and salt.
- Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy. Mix in the eggs one at a time and vanilla extract until just combined.
- Fold in half of the dry ingredients then add all of the buttermilk. Fold in the remaining half of the dry ingredients until just combined.
- Pour the cake batter into a parchment lined 8×8 inch pan. Top with the sliced strawberries in an even layer then sprinkle on the crumb topping. Bake the crumb cake for 50-55 minutes or until a toothpick comes out clean. Allow the cake to cool on a wire rack.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Strawberries: use fresh strawberries! When I tested this cake using frozen strawberries it came out very soggy.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Strawberry Crumb Cake in an airtight container in the fridge for up to 5 days.
- Nutrition: the provided nutritional information is an estimate for the entire cake. Please read my Nutrition Disclaimer for more information.
Perfect Summertime desert.