Strawberry Crumb Cake

Why You’ll Love This Recipe

• Seasonal Delight: Utilizes fresh strawberries, making it ideal for strawberry season

• Texture Contrast: The soft cake, juicy fruit, and crunchy topping create a pleasing mouthfeel

• Versatile Serving: Suitable for breakfast, brunch, or dessert

• Make-Ahead Friendly: Can be prepared in advance and stored for convenience

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 6 tablespoons unsalted butter

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• ⅓ cup sour cream

• 1½ cups all-purpose flour

• 1½ teaspoons baking powder

For the Strawberries:

• 3 cups chopped fresh strawberries

• 2 teaspoons lemon juice

• 2 tablespoons all-purpose flour

• 1 tablespoon granulated sugar

For the Crumb Topping:

• ¾ cup plus 2 tablespoons all-purpose flour

• ½ cup granulated sugar

• 2 tablespoons light brown sugar

• 6 tablespoons unsalted butter

• ⅛ teaspoon salt

Directions

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line with parchment paper.

2. In a bowl, combine chopped strawberries, lemon juice, flour, and sugar. Set aside.

3. In another bowl, mix flour, granulated sugar, brown sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Refrigerate until ready to use.

4. To make the cake batter:

   • Cream butter and sugar until light and fluffy

   • Add vanilla and eggs one at a time, beating well

   • Mix in sour cream

   • Combine flour and baking powder in another bowl and gradually add to the wet ingredients

5. Spread batter in the prepared pan.

6. Evenly distribute strawberry mixture over the batter.

7. Sprinkle crumb topping over the strawberries.

8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool in the pan for 20 minutes, then transfer to a wire rack.

Servings and Timing

• Servings: 8

• Preparation Time: 20 minutes

• Baking Time: 50–60 minutes

• Total Time: 1 hour 10 minutes

Variations

• Berry Mix: Use a mix of berries like raspberries or blueberries

• Gluten-Free: Substitute with a gluten-free flour blend

• Nutty Crunch: Add chopped pecans or almonds to the topping

• Citrus Zest: Add lemon or orange zest to the cake batter

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days

• Freezing: Wrap in plastic and foil, freeze for up to 2 months

• Reheating: Microwave slices for 15–20 seconds or warm in a 300°F oven for 10 minutes

FAQs

What type of strawberries are best for this cake?

Fresh, ripe strawberries are ideal. If using frozen, thaw and drain well to avoid excess moisture.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works well and adds a slight tang.

How do I prevent the crumb topping from sinking?

Keep the topping chilled before using to ensure it stays on top.

Can I make this cake ahead of time?

Yes, bake a day ahead and store at room temperature or refrigerate.

Is it necessary to use both granulated and brown sugar in the crumb topping?

Not necessary, but brown sugar adds depth and a hint of molasses flavor.

Can I add spices to the crumb topping?

Absolutely—cinnamon or nutmeg adds warmth and flavor.

What can I serve with this cake?

Serve with whipped cream, ice cream, or a drizzle of glaze.

How do I know when the cake is done?

A toothpick inserted in the center should come out clean or with a few moist crumbs.

Can I use a different pan size?

Yes, a 9-inch round or 9x9-inch square pan works. Adjust baking time as needed.

How can I make this cake more moist?

Avoid overbaking and use full-fat sour cream for best results.

Conclusion

This Strawberry Crumb Cake is a versatile and delightful dessert that showcases the natural sweetness of strawberries complemented by a tender cake and crunchy topping. Whether served at a casual brunch or as a sweet ending to a meal, it's sure to impress and satisfy.

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Strawberry Crumb Cake

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This Strawberry Crumb Cake features a moist vanilla base, layered with juicy strawberries and topped with a buttery crumb. Perfect for brunch, dessert, or springtime gatherings.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 50–60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

6 tablespoons unsalted butter

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

⅓ cup sour cream

1½ cups all-purpose flour

1½ teaspoons baking powder

3 cups chopped fresh strawberries

2 teaspoons lemon juice

2 tablespoons all-purpose flour (for strawberries)

1 tablespoon granulated sugar (for strawberries)

¾ cup plus 2 tablespoons all-purpose flour (for topping)

½ cup granulated sugar (for topping)

2 tablespoons light brown sugar

6 tablespoons unsalted butter (for topping)

⅛ teaspoon salt

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line with parchment paper.
2. In a bowl, mix strawberries with lemon juice, flour, and sugar. Set aside.
3. In another bowl, combine flour, granulated sugar, brown sugar, and salt for the topping. Cut in butter until coarse crumbs form. Refrigerate.
4. Cream butter and sugar until light and fluffy. Add vanilla and eggs one at a time, beating well.
5. Mix in sour cream.
6. In a separate bowl, mix flour and baking powder. Gradually add to wet ingredients.
7. Spread batter into prepared pan.
8. Evenly spread strawberry mixture over batter.
9. Sprinkle chilled crumb topping over strawberries.
10. Bake 50–60 minutes or until a toothpick inserted in the center comes out clean.
11. Cool in pan for 20 minutes, then transfer to a wire rack.

Notes

Use fresh, ripe strawberries for best results.

Greek yogurt can replace sour cream.

Chill crumb topping to prevent sinking.

Try mixing berries or adding nuts for variations.

Store airtight at room temperature or refrigerate.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 28g
• Sodium: 90mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 75mg