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!

Strawberry crumb cake slices stacked on top of each other.

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!

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

Ingredients needed to make strawberry crumble cake in bowls with labels.

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:

  1. Brightly colored with a deep red hue: These strawberries will be perfectly ripe and sweet!
  2. 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.
  3. 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

A white bowl full of the buttery crumb topping.

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.

A bowl of chopped strawberries being tossed in flour and sugar.

Step 2: Macerate the strawberries. Toss the chopped strawberries, lemon juice, sugar, and flour together until the strawberries are well coated. Set aside.

A glass mixing bowl with the finished vanilla cake batter in it.

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.

A spatula spreading the cake batter into the baking pan.

Step 4: Spread the batter in an 8×8 baking pan. Evenly spread the vanilla cake batter into the prepared baking pan.

An overhead shot of the macerated strawberries being spread on top of the vanilla cake batter.

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!

A close up shot of the crumb topping on top of the strawberries.

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

Can I use a different berry other than strawberry?

Yes! Many readers have made this recipe with peaches, raspberries, and blackberries!

Can I make this in a larger pan?

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.

Can I make it in advance?

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.

Strawberry coffee cake slices on a wire rack with fresh strawberries on top.

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!

Slices of strawberry crumb cake with fresh strawberries on top on a wire rack.

Strawberry Crumb Cake

5 from 52 votes
– by Cambrea Gordon

This strawberry crumb cake is the best recipe ever! 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!
Print Recipe Save Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 9 servings
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

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

*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Strawberries: This recipe is best with fresh strawberries and not frozen. I found when testing that the frozen berries can make the cake more soggy.
Room temperature ingredients: For the eggs and butter to emulsify properly, they must be at room temperature! If you forget, set the eggs in a bowl of warm water for 10-15 minutes before using them.
Storage: Store leftover crumb cake in an airtight container in the fridge for 3-4 days.
Freezing: Store the cake sliced or as a whole in an airtight container or freezer bag for up to 1 month.
Serving: 1serving | Calories: 455kcal | Carbohydrates: 46g | Protein: 3g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 342mg | Potassium: 98mg | Fiber: 1g | Sugar: 42g | Vitamin A: 969IU | Vitamin C: 17mg | Calcium: 63mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

5 from 52 votes (19 ratings without comment)

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73 Comments

  1. 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?

    1. Hi Ayla! I can’t say for sure but I think it would still be super delicious!! Let me know how it turns out! 🙂

  2. I made this for my family for Easter and it was so good! Everyone loved it!5 stars

  3. I made this for my family for Easter and it was so good! Everyone loved it!5 stars

  4. 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!5 stars

  5. 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!5 stars