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!
This strawberry crumb cake has become a serious obsession in my house.
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
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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!
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.
@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!! 🙂