This is the best strawberry crumb cake 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!
I am beyond obsessed with this strawberry crumb cake. I love putting fresh strawberries in cookies, cupcakes, and other desserts.
The best part of this strawberry crumble cake is the amazing flavor of the fresh berries. I love the way they stand out against the cake when you cut into it!
You may be thinking this cake looks super fancy and complicated but it could not be easier to make. You need less than 10 ingredients and it's done in one hour!
Serve it with dollops of freshly whipped cream or ice cream for the most delicious summer dessert EVER!
why you'll love this strawberry crumb cake
- Incredibly moist and buttery vanilla cake
- Layers of fresh strawberry and crunchy crumb topping
- Easy to make
- This strawberry crumble cake is perfect for any occasion!
ingredient notes
- Strawberries: You must use fresh and not frozen strawberries. Frozen strawberries have too much water for this recipe and will make the cake soggy.
- Buttermilk: I don't recommend making your own buttermilk because it doesn't give this cake 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 the cake 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 the cake at room temperature, wrapped in plastic, or in a sealed container for 2-3 days.
- Fridge: To keep the cake fresher for longer, keep it in the fridge in a sealed container for 3-4 days. Because it is an all-butter cake, it will naturally harden in the fridge. Let it come to room temperature before serving!
- Freezer: Store any cut cake 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 blueberry, 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!
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 Cake
- 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 the crumb cake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake 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!
Notes
ingredient notes
- Strawberries: You must use fresh and not frozen strawberries. Frozen strawberries have too much water for this recipe and will make the cake soggy.
- Buttermilk: I don't recommend making your own buttermilk because it doesn't give this cake the same texture.
- Eggs: The eggs should be at room temperature before using, otherwise the cake 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 the cake at room temperature, wrapped in plastic, or in a sealed container for 2-3 days.
- Fridge: To keep the cake fresher for longer, keep it in the fridge in a sealed container for 3-4 days. Because it is an all-butter cake, it will naturally harden in the fridge. Let it come to room temperature before serving!
- Freezer: Store any cut cake 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.
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!