Strawberry Crumb Cake

Make brunch a delight with this delectable Strawberry Crumb Cake. Sprinkled with a buttery cinnamon crumb topping, this simple cake is packed with moisture and studded with juicy strawberries for a perfect blend of fruity sweetness and crumbly crunch.

If you follow this blog, you probably noticed that I’ve been MIA for the better part of a month. This is because I did a self review and decided that I, myself, am failing to meet performance expectations. It’s not that I’ve been bad about making new recipes, it’s that everything I make has been bad. And for someone whose real job revolves around dog food, it’s ironic that the desserts I’ve been creating aren’t fit for canine consumption let alone human consumption. From peanut butter fudge that was the consistency of loose stool to the bundt cake that superglued itself to the pan, this new year has not been good for new recipes.

If I’ve learned anything from my confectionary failures, it’s that practice doesn’t make perfect, practice makes me swear like Gordon Ramsay. So I f’ing quit. No more recipe testing for me, my frieds. I’m throwing in the proverbial kitchen towel and reverting to desserts that don’t let me down. Or, I should say, desserts that are so dumbed down that even I can’t get them wrong. First up: Strawberry Crumb Cake. Made with simple ingredients this crumble cake is so easy that I could make it with my eyes closed. Which is ironic considering I spilled so much topping on the counter you’d think a blind person was baking. At least that’s what my husband kept muttering under his breath as he cleaned it up.

Kitchen cleanliness is a sore subject in our household. So much so that crumbs top our list of irreconcilable differences. (In my husband’s defense, it’s hard to see eye-to-eye with a wife who gives him the evil eye for merely mentioning it. Or mentioning anything, actually.) And although the two of us disagree on my liberal sprinkling of cinnamon crumb, we both agree is this breakfast cake is delicious. Loaded with fresh, juicy strawberries and crowned with a buttery crumb topping, this tender cake is the perfect marriage of fruity sweetness and crumbly perfection.

Before sharing the Strawberry Crumb Cake recipe, here are a few tips to help you out:

Ingredient Tips

Fresh strawberries are recommended for this recipe, be sure to wash and thoroughly pat dry with a paper towel before adding to the batter. Any excess moisture will give the cake a wet consistency, which is why frozen strawberries are not recommended.

Use full-fat sour cream for optimal flavor and moisture. Plain Greek Yogurt can be used as a substitute for sour cream.

Eggs, butter and sour cream need to be at room temperature before beginning. Having all ingredients at the same temperature before baking is the key to cake success.

Cake Preparation Tips

If you do not have a 9-inch springform pan, this cake can be baked in a 9-inch metal baking pan with high sides. Avoid glass baking pans since glass tends to bake unevenly.

This recipe works great with berries other than strawberries so feel free to substitute raspberries or blueberries.

How to Store Strawberry Crumb Cake

This crumb cake tastes best the day it is made but leftovers can be covered and stored at room temperature for 2 days or refrigerated up to 3 days.

To make this cake in advance and freeze, first cool the baked cake completely then double wrap (first in plastic wrap then in aluminum foil) and freeze up to 3 months.

I hope you enjoy this Strawberry Crumb Cake. Please leave a rating and review below once you try it out! And, while you’re at it, sign up for my Recipe Newsletter so you never miss a tempting recipe.

Finally, if you’re looking for more strawberry cake recipes, check out this French Strawberry Cake. With a moist custard center and a crackled sugary top, this rustic cake is a must-make for strawberry season.

Strawberry Crumb Cake

Heather Wolf

Make brunch a delight with this delectable Strawberry Crumb Cake. Sprinkled with a buttery cinnamon crumb topping, this simple cake is packed with moisture and studded with juicy strawberries for a perfect blend of fruity sweetness and crumbly crunch.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Cakes and Cupcakes

Cuisine American

Servings 8

Equipment

• 9-inch springform pan

Ingredients

  

Crumb Topping

• 2/3 cup dark brown sugar packed
• 2/3 cup all-purpose flour unbleached
• 1/2 tsp ground cinnamon
• 5 tbsp unsalted butter melted and cooled

Cake

• 1 1/3 cups all-purpose flour unbleached
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup unsalted butter room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract pure
• 2 large eggs room temperature
• 1/2 cup full fat sour cream
• 1 1/2 cups fresh strawberries hull, dice and pat dry with a paper towel
• powdered sugar for dusting

Instructions

 

Crumb Topping

• Combine sugar, flour, cinnamon and melted butter in a large bowl. Using your fingers, mix ingredients until small clumps begin to form.
• Cover and refrigerate until ready to use.

Cake

• Preheat oven to 350 degrees.
• Grease the bottom and sides of a 9-inch springform pan then line with parchment paper and set aside
• Combine flour, baking powder, baking soda and salt in a medium-sized mixing bowl. Whisk to combine then set aside.
• Cream butter and sugar with an electric mixer until light and fluffy (approximately 4 to 5 minutes), scraping down the sides of the bowl with a spatula as needed.
• Add eggs, one at a time, beating after each addition until incorporated.
• Beat in vanilla.
• Reduce mixer speed to low then add 1/2 cup of flour mixture. Beat until combined.
• Add sour cream and continue beating on low until incorporated.
• Add remaining flour, beating on low until just combined. Avoid overmixing or cake will be dry.
• Spoon cake batter into springform pan then smooth top with a spatula.
• Top batter with diced strawberries.
• Remove crumble topping from the refrigerator and sprinkle atop strawberries.
• Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Avoid overbaking.
• Place pan on a wire baking rack and allow cake to cool completely before removing the springform ring.
• If desired, dust cake with powdered sugar before slicing and serving.
• Cake is best the day it is made but it can be loosely covered and stored at room temperature for 2 days or refrigerated up to 3 days.

Keyword crumb cake, strawberry