This strawberry crumb cake is the best recipe to celebrate fresh strawberries! Featuring three layers of moist vanilla cake, fresh strawberries, and buttery crumb topping, it’s a perfect dessert that looks so fancy but is so easy to make!
Working in bakeries, coffee cakes were always top sellers! Drawing inspiration from this classic dessert- this strawberry crumb cake was born!
This bakery-style crumble cake is super moist, buttery, and made with lots of fresh berries and a streusel-like topping on top. It’s my favorite recipe to make during strawberry season and the #1 strawberry recipe on Cambrea Bakes! (My strawberry cinnamon rolls and strawberry shortcake cookies are close seconds!)
Serve it with freshly whipped cream or ice cream for a delicious spring or summer dessert!
Table of Contents
Why We Love Strawberry Crumb Cake
- Easy to make: With just 10 simple ingredients and little prep time, this recipe is just as easy as my strawberry blondies.
- Super moist and buttery: This is an all-butter cake with an extra moist texture and buttery flavor.
- Three delicious layers: A different kind of layered cake, it has a vanilla cake base, a layer of fresh macerated strawberries, and a crunchy crumb topping.
Ingredient Notes and Substitutions
Strawberries: I tested this recipe 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 crepe cake or strawberry crumble cupcakes instead!
Buttermilk: Use store-bought full-fat buttermilk for the best results. Many recipes suggest making homemade buttermilk, but it doesn’t have the same fat content and will not give the cake the same texture.
Eggs: Use room temperature eggs for best results! Cold eggs will not emulsify into the batter properly, resulting in a dense and uneven texture.
Brown sugar: Just a little bit of brown sugar is added to the crumb topping for a chewy texture and molasses flavor!
Find the full list of ingredients, measurements, and instructions in the recipe card below!
How to Pick the Best Strawberries
Here are my top tips for buying the sweetest strawberries:
- Brightly colored with a deep red hue: These strawberries will be perfectly ripe and sweet!
- Check for green caps: The green tops of the berries should be fresh, green, and intact for the freshest flavor. Avoid brown or wilted ones.
- Bigger isn’t always better! Consider smaller strawberries, as they are often sweeter than larger ones.
When strawberries are not in the peak season (spring and summer) and you can, I highly recommend buying organic strawberries. I’ve found they are much sweeter than conventional in the winter and fall months!
Berry Variations
You can make this buttery crumb cake with other berries, too! Substitute the fresh strawberries for:
- Frozen wild blueberries for blueberry crumb cake.
- Fresh peach slices
- Fresh raspberries or blackberries
Recipe Instructions
Step 1: Make the crumble topping. Combine the melted butter, granulated sugar, light brown sugar, and vanilla bean paste until crumbly. Chill in the fridge until ready to use.
Step 2: Macerate the strawberries. Toss the chopped strawberries, lemon juice, sugar, and flour together until the strawberries are well coated. Set aside.
Step 3: Make the cake batter. In a stand mixing bowl, cream the butter and sugar together. Mix in the eggs and vanilla, then alternate adding in the flour and buttermilk.
Step 4: Spread the batter in an 8×8 baking pan. Evenly spread the vanilla cake batter into the prepared baking pan.
Step 5: Layer the strawberries. Evenly spread the strawberries on top of the batter. Do not press them into the batter, just spread them over the top!
Step 6: Bake the crumb cake. Break up the crumb topping with your fingers and sprinkle it evenly over the top. Bake until a toothpick inserted comes out clean.
Cool on a wire rack. Dust with powdered sugar if desired and enjoy!
Top 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 topping! If you don’t chill it before baking, the butter will melt too quickly and you won’t get crunchy pieces.
Storage and Freezing
Storage: Store leftover strawberry crumb cake at room temperature or in the fridge in an airtight container for 2-3 days. It will last a few days longer if stored in the fridge!
Freezer: Store the slices or whole cake in an airtight container or freezer bag for up to 1 month. Let it defrost before serving.
FAQs
Yes! Many readers have made this recipe with peaches, raspberries, and blackberries!
You can bake it in a metal 9×9 baking pan. If you want to use a 9×13 pan, I recommend doubling the recipe.
Yes! You can store the crumb topping and macerated berries in the fridge for a few days before baking the cake. I recommend making the cake batter the day of, it shouldn’t be refrigerated overnight.
More Strawberry Dessert Recipes
If you tried this or any other recipe on my website, please let me know how it went in the comments; 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!
Strawberry Crumb Cake
Equipment
Ingredients
For the Crumb
- 3/4 cup + 1 tablespoon all-purpose flour
- 1/2 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar, packed
- 1/2 teaspoon vanilla bean paste
For the Strawberries
- 3 1/4 cups chopped fresh strawberries
- 3 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons lemon juice
For the Cake
- 1 1/2 cups + 2 tablespoons all-purpose flour, *See notes below for measuring*
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large whole eggs, room temperature, whisked together
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 cup buttermilk, room temperature
Instructions
- Lightly butter a metal 8×8 baking pan and line it with parchment paper on all sides. Preheat the oven to 350 F/180 C.
- Mix the melted butter, flour, sugar, brown sugar, and vanilla paste. Keep in the fridge until ready to use.3/4 cup + 1 tablespoon (100 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 6 tablespoons (84 g) unsalted butter, 2 tablespoons (25 g) light brown sugar, 1/2 teaspoon vanilla bean paste
- Toss the chopped strawberries, sugar, flour, and lemon juice until well coated. Set aside.3 1/4 cups (400 g) chopped fresh strawberries, 1 tablespoon (15 g) granulated sugar, 3 tablespoons (30 g) all-purpose flour, 2 teaspoons lemon juice
- In a small bowl, whisk together the flour, baking powder, and salt and set aside.1 1/2 cups + 2 tablespoons (190 g) all-purpose flour, 1 teaspoon baking powder, 1 teaspoon fine sea salt
- In a mixing bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.1 cup (226 g) unsalted butter, 1 cup (200 g) granulated sugar
- Scrape down the bowl. Slowly stream in the whisked eggs and vanilla, mixing very well and scraping down the bowl frequently.3 large (163 g) whole eggs, 1 teaspoon vanilla bean paste or vanilla extract
- Add in half of the dry ingredients and mix on low until mostly combined. Then mix in the buttermilk, followed by the remainder of the dry ingredients, mixing until just combined.1/4 cup (58 g) buttermilk
- Spread the vanilla cake batter evenly into the prepared baking pan, then spread the strawberries evenly over the top. Break up the crumb topping and sprinkle it evenly across the strawberries. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the pan cool on a wire rack for 20 minutes, then remove it from the pan and let it cool completely before cutting. Dust with powdered sugar if desired and enjoy!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
I love this recipe and want to make it ahead of time for a party! How early do you recommend taking it out of the fridge to bring it back to room temperature?
Hi Anna! I would try 2-4 hours 😊
Could this recipe be adjusted to become cupcakes. If so how would that effect the the cook time and temperature. Thank you.
Hi Sydney, I’m not sure that this recipe would work for cupcakes as the cake batter is very dense. If you try it I’d love to hear how it turns out!
Could this recipe be adjusted to become cupcakes. If so how would that effect the the cook time and temperature. Thank you.
Hi Sydney, I’m not sure that this recipe would work for cupcakes as the cake batter is very dense. If you try it I’d love to hear how it turns out!
Cake was very good. The nutritional list Sodium 342 mg, how can this be when using unsalted butter and I only used a pinch of salt?
Hi Linda, the nutritional facts are only estimates and vary on ingredient brands.