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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.

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

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

Find it online: https://recipesbyjanet.com/strawberry-crumb-cake/