This strawberry crumb cake is the best recipe ever! Featuring an incredibly moist vanilla cake, fresh strawberries, and buttery crumb topping, it's a perfect summer dessert that looks so fancy but is so easy to make!
Strawberry season is the BEST season! It always involves the best strawberry desserts, like strawberry crepe cake, strawberry shortcake cookies, and now this strawberry crumb cake!
The best part of this strawberry crumble cake is the amazing flavor of the fresh berries. Serve it with dollops of freshly whipped cream or ice cream for the most delicious summer dessert EVER!
If you love strawberry recipes, you must try my super-popular Strawberry Blondies, Brown Butter Strawberry Pie, and Strawberry Crumble Cupcakes!
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why you'll love this strawberry crumb cake
- You only need 10 ingredients to make it and little to no prep time is involved, making this a super easy recipe!
- This strawberry crumb cake is super moist and buttery. It is made with an all-butter cake for the best flavor.
- A different kind of layered cake, it has three delicious layers - a vanilla base, a layer of fresh strawberries, and a crunchy crumb topping (the same as my blueberry crumb cake and cinnamon apple cake).
ingredient notes & substitutions
Strawberries: I tested this strawberry crumb cake with fresh and frozen strawberries and found that fresh ones work best! Frozen strawberries have too much water for this recipe and will make it soggy, save them to make my strawberry cinnamon rolls instead!
Buttermilk: Use store-bought full-fat buttermilk for the best results. I don't recommend making your own buttermilk because it doesn't give it the same texture.
Eggs: The eggs should be at room temperature before use, otherwise the cake will be very dense.
Find the full list of ingredients, measurements, and instructions in the recipe card below!
recipe instructions
Before you start: Lightly butter a square 8x8 baking pan and line it with two pieces of parchment to cover all the sides so that they hang over the edge. Preheat the oven to 350 F/180 C.
Step 1: Make the crumble topping. In a medium bowl, combine the melted butter, granulated sugar, and light brown sugar until the mixture is crumbly. Chill in the fridge until ready to use (image 1 below).
Step 2: Macerate the strawberries. In another medium bowl, mix together the chopped strawberries, lemon juice, sugar, and flour until the strawberries are well coated. Set aside (image 2 below).
Step 3: Make the cake batter. In a stand mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Slowly stream in the eggs and vanilla, mixing very well until well combined.
Then alternate adding half of the dry ingredients and buttermilk, ending with the last of the dry ingredients. Then spread the batter into the prepared baking pan (image 3 above).
Step 4: Layer the strawberries. Evenly spread the strawberries on top of the batter (image 4 above). Do not press them into the batter, just spread them over the top.
Step 5: Bake! Sprinkle the crumb over the top of the strawberries (image 5 above). then bake for 55-60 minutes or until a toothpick inserted into the center comes out covered in a few moist crumbs.
Let it cool on a wire rack for 20 minutes, then remove it from the pan and let it cool completely on the wire rack. Dust with powdered sugar and enjoy!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Chill the crumb: If you don't chill it before baking, the butter will melt too quickly and you won't get crunchy pieces.
storage & freezing
Room temperature: Store leftover slices of strawberry crumb cake at room temperature, wrapped in plastic, or in a sealed container for 2-3 days.
Fridge: To keep it fresher longer, keep it in the fridge in a sealed container for 3-4 days. Because it uses all butter it will naturally harden in the fridge. Let it come to room temperature before serving!
Freezer: Store any cut slices in a sealed container in the fridge for 2-3 weeks.
recipe faqs
You could substitute any other kind of berry instead of strawberries, like blackberry or raspberry. I also have a recipe for blueberry crumb cake!
I have not tested this recipe with gluten-free flour but would love to hear how it turns out for you!
You could definitely make it in a 9x13 baking dish, I would potentially double the recipe otherwise it will be super thin.
other cake recipes you'll love!
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Strawberry Crumb Cake
Equipment
Ingredients
For the Crumb
- 6 tablespoon unsalted butter melted
- ¾ cup + 1 tbsp all-purpose flour
- ½ cup granulated sugar
- 2 tablespoon light brown sugar packed
For the Strawberries
- 3 ¼ cups chopped fresh strawberries
- 3 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- ½ lemon juiced
For the Cake
- 1 ½ cups + 2 tbsp all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large whole eggs room temperature, whisked together
- 1 teaspoon vanilla extract
- ¼ cup buttermilk room temperature
Instructions
- Lightly butter a square 8x8 baking pan and line it with parchment paper on all sides. Preheat the oven to 350 F/180 C.
Make the Crumb
- In a medium bowl, mix together the melted butter, flour, sugar, and brown sugar until crumbly. Keep in the fridge until ready to use.6 tablespoon unsalted butter, ¾ cup + 1 tablespoon all-purpose flour, ½ cup granulated sugar, 2 tablespoon light brown sugar
Make the Strawberries
- In a medium bowl, combine the chopped strawberries, sugar, flour, and lemon juice until combined. Set aside.3 ¼ cups chopped fresh strawberries, 1 tablespoon granulated sugar, 3 tablespoon all-purpose flour, ½ lemon
Make the Batter
- In a small bowl, whisk together the flour, baking powder, and salt and set aside.1 ½ cups + 2 tablespoon all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt
- In a mixing bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.1 cup unsalted butter, 1 cup granulated sugar
- Scrape down the bowl. Slowly stream in the whisked eggs and vanilla, mixing very well after each addition. Do not do this too quickly or the mixture will curdle.3 large whole eggs, 1 teaspoon vanilla extract
- Add in half of the dry ingredients and mix on low until almost combined. Then mix in the buttermilk, followed by the remainder of the dry ingredients, mixing until just combined.¼ cup buttermilk
- Spread the batter evenly into the prepared baking pan, then spread the strawberries evenly over the top. Lastly spread the crumb out over the strawberries.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool for 20 minutes on a wire cooling rack, then remove it from the pan and let it cool completely. Dust with powdered sugar before serving and enjoy!
Video
Notes
ingredient notes
- Strawberries: You must use fresh and not frozen strawberries. Frozen strawberries have too much water for this recipe and will make it soggy.
- Buttermilk: I don't recommend making your own buttermilk because it doesn't give it the same texture.
- Eggs: The eggs should be at room temperature before use, otherwise the batter will be very dense.
recipe notes
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Chill the crumb: If you don't chill it before baking, the butter will melt too quickly and you won't get crunchy pieces.
storage & freezing
- Room temperature: You can store leftovers at room temperature, wrapped in plastic, or in a sealed container for 2-3 days.
- Fridge: To keep leftovers fresher longer, keep them in the fridge in a sealed container for 3-4 days. Because it uses all butter, it will naturally harden in the fridge. Let it come to room temperature before serving!
- Freezer: Store any cut slices in a sealed container in the fridge for 2-3 weeks.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Carissa says
Turned out delicious! 🍓Not too sweet and loved the crumble topping.
Sandra says
Can you sub the buttermilk with a vegan buttermilk (almond milk with apple cider vinegar)?
Cambrea Gordon says
Hi Sandra! You can definitely try it, the cake may be drier though because it doesn't have any fat in it. Let me know if you try it!
Angie says
Would buttermilk powder work? Adding water to make liquid. I just bought some for the purpose of using when I don't have some on hand. TIA
Cambrea Gordon says
Hi Angie! I honestly can't say as I've never used buttermilk powder before, but I'd love to hear how it turns out if you try it!
Becca says
Trust me, you're gonna want to make this crumb cake every week this spring and summer! I had a slice for breakfast this morning and it was 💯
Taylor says
So delicious! It was the biggest hit with my friends and family!
Rikki says
Just made this for Easter dessert and my entire family raved. Thanks for making me look good!
Cambrea Gordon says
Aww yay! So happy to hear we could be apart of your celebration ☺️
Holli says
I made it the other day and my boys loved it. Delicious recipe.