Strawberry Crumb Cake Recipe

There’s something about a slice of strawberry crumb cake that just feels like home. Maybe it’s the warm, buttery cake, the juicy bursts of strawberry in every bite, or that irresistible golden streusel on top. Whatever it is, this cake has become a favorite in my kitchen, especially during strawberry season.

this RECIPE

The first time I made this cake, it was for a lazy Sunday brunch with my family. I had a bunch of fresh strawberries sitting on my counter, looking a little too ripe to eat on their own, and I didn’t want them to go to waste. A quick rummage through my pantry revealed everything I needed for this simple but delicious crumb cake. I love recipes that don’t require a grocery run, and this one is made with kitchen staples you probably already have. The result? A beautifully moist cake with a delicate crumb, topped with caramelized strawberries and a buttery, crunchy streusel. Let’s just say it didn’t last past the afternoon.

A little backstory on crumb cakes

Crumb cakes have been around for ages, with roots tracing back to German streuselkuchen, a yeast-based cake with a thick, buttery crumb topping. The American version is typically a softer, denser cake with a lighter streusel layer, making it perfect for breakfast, dessert, or an afternoon snack. Adding fresh fruit, like strawberries, gives it a refreshing twist, balancing the sweetness with a bit of tartness.

The ingredients and how to make them work for you

Every ingredient in this cake has a purpose, but there’s always room to adjust things based on what you have on hand.

• Butter – This gives the cake its rich, tender texture. I always use unsalted butter so I can control the salt level, but salted works too. Just cut back a pinch on the added salt.
• Sugar – It sweetens the cake and helps with browning. You could swap in brown sugar for a deeper, caramel-like flavor.
• Egg – It binds everything together and gives structure to the cake. No egg? Try a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
• Milk – It adds moisture. Whole milk is best, but any milk (even almond or oat) works in a pinch.
• Vanilla – It enhances the flavor. If you’re feeling fancy, almond extract adds a lovely twist.
• Flour – All-purpose flour gives the cake structure. For a gluten-free version, use a 1:1 gluten-free flour blend.
• Baking powder – This is the leavening agent that gives the cake a soft rise. Make sure yours is fresh!
• Salt – Just a pinch balances the sweetness and enhances flavors.
• Strawberries – The star of the show! Fresh strawberries work best, but frozen ones (thawed and drained) will do in a pinch.

And for the streusel topping:

• Sugar – Adds sweetness and helps create that beautiful golden topping.
• Flour – Gives the topping its crumbly texture.
• Butter – The key to the perfect streusel. Keep it cold for the best crumbs.
• Salt – Just a pinch to balance the sweetness.

Essential tools (and what to use if you don’t have them)

• Springform pan – This makes it super easy to remove the cake. No springform? A regular 9-inch round pan works, just grease it really well.
• Hand mixer or stand mixer – Beating the butter and sugar properly is key for a light cake. A sturdy whisk and some arm strength can also do the trick.
• Fork or pastry cutter – To mix the streusel topping. Your fingers work just as well if you don’t mind getting a little messy.
• Toothpick – For testing doneness. If you don’t have one, a thin knife will work.

Step-by-step: How to make strawberry crumb cake

1. Preheat and prep – Set your oven to 350°F and grease a 9-inch springform pan. I like to line the bottom with parchment for easy removal.
2. Cream the butter and sugar – In a large bowl, beat the butter and sugar together until light and fluffy. This step is crucial—it incorporates air into the batter, making the cake lighter.
3. Mix in wet ingredients – Add the egg, milk, and vanilla, beating until smooth. If your butter starts to look curdled, don’t panic! It’ll come together once the dry ingredients are added.
4. Add dry ingredients – Gently mix in the flour, baking powder, and salt until just combined. Overmixing can make the cake dense, so stop as soon as there are no dry spots.
5. Assemble the cake – Spread the batter evenly in your prepared pan. Arrange the sliced strawberries in a single layer on top (a little overlapping is fine).
6. Make the streusel – In a small bowl, mix the sugar, flour, and salt with a fork. Cut in the butter until you get a crumbly texture. Sprinkle it evenly over the strawberries.
7. Bake – Bake at 350°F for 10 minutes, then lower the heat to 325°F and bake for another 50-60 minutes. The lower temperature helps the cake cook evenly without drying out.
8. Cool and enjoy – Let the cake cool in the pan for 15 minutes before releasing the springform. Serve warm or at room temperature.

Variations and fun twists

• Berry mix-up – Swap out half the strawberries for blueberries, raspberries, or blackberries.
• Citrus twist – Add a little lemon zest to the batter for a bright, fresh flavor.
• Nutty crunch – Toss some chopped pecans or almonds into the streusel for extra crunch.
• Chocolate lovers – Sprinkle mini chocolate chips into the batter for a sweet surprise.
• Vegan version – Use dairy-free butter, almond milk, and a flax egg. The result? Still delicious!

How to serve it up in style

This cake is beautiful on its own, but a little extra love never hurts. A light dusting of powdered sugar makes it look bakery-perfect. For an indulgent touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. If you’re feeling fancy, drizzle a little warm honey or caramel over the top.

What to drink with your cake?

Coffee and tea are classic choices. A cup of black coffee balances the cake’s sweetness, while an herbal tea (like chamomile or hibiscus) brings out the fruity flavors. If you’re serving this for dessert, a chilled glass of Prosecco or a light, fruity rosé pairs beautifully.

Storing and reheating tips

This cake keeps well at room temperature for a day or two, covered loosely with foil. For longer storage, refrigerate it for up to five days. Just let it come to room temp before serving, or warm slices in the microwave for 10-15 seconds. Freezing? Wrap individual slices in plastic wrap and freeze for up to two months.

Adjusting for different serving sizes

Need more? Double the recipe and bake it in a 9×13-inch pan. Want a smaller version? Halve the recipe and use a 6-inch round pan. Just keep an eye on the baking time—it may be slightly shorter or longer.

FAQs

Can I use frozen strawberries? Yes! Just thaw and drain them well before using to avoid extra moisture.

Can I make this gluten-free? Absolutely—use a 1:1 gluten-free flour blend.

Why did my streusel sink? It might have been too fine. Try leaving bigger chunks when mixing.

Can I use a different fruit? Yep! Peaches, cherries, or blueberries work great.

Do I need a springform pan? No, but it helps! A regular cake pan works, just grease it well.

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