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.
You may be thinking this recipe looks super fancy and complicated but it could not be easier to make.
Serve it with dollops of freshly whipped cream or ice cream for the most delicious summer dessert EVER!
For more crumb cake recipes, try Blueberry Crumb Cake.
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why this strawberry crumb cake works
- Easy recipe: You only need 10 ingredients to make it and little to no prep time is involved!
- Moist and buttery: This cake is super moist and made with all butter for the best flavor.
- Three delicious layers: A different kind of layered cake, it has a vanilla base, a layer of fresh strawberries, and a crunchy crumb topping!
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 using, otherwise the cake will be very dense.
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: 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.
Step 2: In another medium bowl, mix together the chopped strawberries, lemon juice, sugar, and flour until the strawberries are well coated. Set aside.
Step 3: In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 5 minutes. With the mixer running, slowly stream in the eggs and vanilla, mixing very well until well combined. Scrape down the bowl. Add half of the flour, baking powder, and salt to the bowl and combine on low, then add the buttermilk and combine. Add the rest of the dry ingredients, mixing until just combined. Spread into the pan.
Step 4: Evenly spread the strawberries on top of the batter. Do not press them into the batter, just spread them over the top.
Step 5: Sprinkle the crumb over the top of the strawberries. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean with just a few moist crumbs on it. 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 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 any leftovers 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.
faq's
You could substitute any other kind of berry instead of strawberries, like blackberry or raspberry.
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.
more 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
- ¼ cup light brown sugar
For the Strawberries
- 1 ½ cups chopped fresh strawberries
- 1 tablespoon granulated sugar
- 3 tablespoon all-purpose flour
- 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, ¼ cup light brown sugar
Make the Strawberries
- In a medium bowl, combine the chopped strawberries, sugar, flour, and lemon juice until combined. Set aside.1 ½ 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.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Holli says
I made it the other day and my boys loved it. Delicious recipe.
Vijay says
I tried this Strawberry crumbs recipe. Yummy and delicious and excellent. Thank you for sharing great recipe. I want add pic of my of the cake but here is no option for images.
Cambrea Gordon says
That's amazing to hear!! Thanks so much for coming back to leave a review 🙂
Shannon says
I subbed the strawberries with pears and added about 1/2 tsp cardamom to the flour. I also poached the pears first to soften them a bit. Delicious! The pear and cardamom pair so well with each other and it is the perfect way to use this seasons pears.
Diane Phillips says
I bookmarked this recipe a while back as I saw it on Instagram and finally decided to make it last night. Super easy to follow. I decided to use peaches since they are in season and that’s what I had. I added a little bit of vanilla bean powder as well. My son LOVES it and says it has the right amount of sweetness and he loves crumb cake. Looking forward to making it again with blueberries/strawberries per the original recipes. Highly recommend using stone fruit during the summer season.
Cambrea Gordon says
Thank you so much for the kind review Diane! I need to try this with peaches it sounds divine!!
Victoria Trac says
My boyfriend loved it so much that within 15 minutes of his first bite, he had two pieces and asked for other fruit variations. The recipe turned out perfectly, but I did make a few adjustments for my kitchen. I’m including those here for anyone else baking at altitude.
For reference, I’m at 4700’ of elevation, which is usually adjusted by baking 15-25° higher at less time. I also used a dark pan, rule of thumb there is 25° less. Those temp adjustments negate each other so I stuck with Cambrea’s suggestion of 350° but cut the bake time to 50 minutes. To help with the cake structure, I added 1 tbsp flour. The next time I bake this I will add an extra egg yolk for extra moisture. Baking in Colorado can be tough. Thanks Cambrea!
Cambrea Gordon says
Wow, thank you so much for including the adjustments you made for elevation! I know baking at different altitudes can really be a struggle for most people so I know this is going to be super helpful. I am so thrilled to hear it was well-loved and thank you so much for coming back to leave this thoughtful review!!
Wendy says
Delicious! Turned out just as pictured.
Cambrea Gordon says
Love to hear that Wendy!!
Debbie Lowe says
I've made this recipe multiple times!! So good! Thanks for a great recipe!
Eva says
IT IS SO GOOD!!!! My three girls and husband absolutely died over how good it was. I have yet to try one of your recipes that we don't LOVE!!
Dana says
I've made this recipe but with mixed berries sauce...the cake is AMAZINGGGGG!!!! It says moist for a couple of days 😍
Maggie Lambert says
I have made this recipe on several occasions and each time it was a hit. My daughter love it in the morning with eggs and sausage.
Minami says
It was my first time to make a crumble cake. I'm so happy with how it turned out! The cake is buttery, fluffy, and moist, and it's good match with crispy crumbs.
I was worried about if the strawberry made the cake soggy, but it hasn't happened! This amazing recipe helps you make a delicious strawberry cake with the great tips and explanations:)
Thank you so much for sharing this delicious recipe!!
Cambrea Gordon says
Thank you SO much Minami!! And thank you for sharing it with me on Instagram! I loved seeing how it turned out 🙂
@mokabakes says
This recipe turned out delicious, will be making it again and again. I subbed the strawberries with seasonal tayberries and subbed some of the flour in the crumb with almond flour for a slightly nuttier taste. Love that this recipe holds up deliciously even with some minor changes.
Cambrea Gordon says
I love the tayberry addition! I've never had those before, thanks so much for the kind review!
Chelsea says
I made this last night and it was absolutely amazing!! My BF said it was the best dessert he's ever had!
Cambrea Gordon says
Wow!! Thanks so much, Chelsea, I'm so thrilled to hear you both loved it ☺️
Kara says
Amazing! Made it for a friend’s party yesterday and it was gone before they even had dinner.
Cambrea Gordon says
Woo! love to hear that, thanks so much Kara! 🙂
Patrick says
Simply delicious. Can't say enough good things about this cake. If you haven't tried it yet, you're really missing out.
Cambrea Gordon says
Thanks so much Patrick!
Sommer says
i made this for a 4th of july party and everyone absolutely loved it! thank you for sharing this delicious recipe!
Cambrea Gordon says
Thanks so much Sommer!! 🙂
Sommer says
i made this for a 4th of july party and everyone absolutely loved it! thank you for sharing this delicious recipe!
Weeziemom says
In the brown sugar for the crumb is the measurement 1/4 cup or the 1/8 cup listed n the metric measurements? Can't wait to try this recipe
Cambrea Gordon says
It should be 1/4 cup brown sugar for the crumb! 🙂
Andrea says
The fresh strawberries and crumble on top take this buttery and fluffy cake over-the-top!
Toni says
This is so perfect!! My kids couldn't stop eating!! We will definitely make it again!
Cambrea Gordon says
Love to hear that, thanks for the review Toni!!
Tayler Ross says
I love strawberry anything all summer long. I made this crumb cake over the weekend and it was incredible! Thanks so much for sharing!
Cambrea Gordon says
Amazing!! So glad you enjoyed it Tayler 🙂
Shweta says
LOVE the buttery topping with the moist cake. So so delicious!
Cambrea Gordon says
Thank you Shweta!!
Michelle says
Saw these on your Instagram and knew I had to immediately make them! Best decision ever -- these were so delicious, my kids begged me to make them again!
Cambrea Gordon says
Yay! Thanks Michelle!
Rachelle says
This cake is buttery and moist, definitely a keeper! I brought this to work and all of my coworkers loved it!
Cambrea Gordon says
Yay! Love to hear everyone enjoyed it, thanks, Rachelle!
Emily says
I LOVE this cake—the strawberries, the buttery, fluffy base, the crumble. So incredible. However, everytime I make it, the middle is too goey OR I cook it enough so the middle is cooked and end up burning the edges. Any suggestions for getting a consistent bake throughout?
Cambrea Gordon says
Hi Emily! I'm wondering if your oven runs a little on the warmer side, that is usually the culprit when dealing with a gooey center and burnt edges. I would try decreasing your oven temp by 25 degrees and seeing how that works for you! Let me know how it goes, I'm so glad to hear you love this cake, it is hands down my favorite thing ever 🙂
Corolla says
I made this yesterday for the holiday and everyone devoured it!! I wish I would have saved a few slices for just myself because it was gone so fast 😭
Cambrea Gordon says
I love that! Thanks so much for the kind review!
Rhodia says
I have tried this recipe yesterday and everyone loved it!!! It so delicious and the perfect combination of moist, soft and crunchy!!! Perfect for coffee in the morning or tea time in the afternoon!! I wish I made double batch 😅
Cambrea Gordon says
YAY! Thanks so much Rhodia! I'm so glad everyone loved it 🙂
Micki says
This cake was somehow incredibly buttery while also being super light and fluffy. It’s incredible! I used strawberries and raspberries and it was absolutely delicious. Cannot recommend this cake recipe enough!
Cambrea Gordon says
Okay, I'm loving the raspberry addition! Thanks so much Micki 🙂
Ayla says
This recipe looks delicious! I’m looking forward to making this on the weekend. Do you think the recipe would work if I substituted some of the strawberry for rhubarb?
Cambrea Gordon says
Hi Ayla! I can't say for sure but I think it would still be super delicious!! Let me know how it turns out! 🙂
Brianna says
I made this for my family for Easter and it was so good! Everyone loved it!
Mariah says
This cake was seriously the best!!! It was so easy to make and it had the best strawberry flavor. The crumb pieces were perfectly crunchy and just overall delicious, everyone in my family demolished the cake almost the first day!