My strawberry crumble cake with a fresh strawberry layer and sugar crumb topping is perfect, boos! I even have a specific way in which I like to enjoy this strawberry crumble cake. I serve myself a (large) slice on a lovely vintage floral pattern plate, slightly warmed with a cup of tea, while I stare out of my window, taking in the beauty of the morning.
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How To Make Strawberry Crumble Cake
Mix the Cake Batter and Layer the Strawberries
Step 1: Beat together butter and sugar on high speed in the bowl of your stand mixer (or using a hand mixer) until light and fluffy. Add in the egg and continue to mix until combined.
Step 2: Change mixer to low speed and slowly add in flour, salt, baking powder, and baking soda until just combined.
Step 3: Pour in sour cream and vanilla extract.
Step 4: Mix until it all comes together without overmixing. Turn off the mixer.
Step 5: Evenly spread the cake batter in the pan.
Step 6: Top with sliced strawberries.
Make the Crumble Topping, Top Your Cake, and Bake It Up!
Step 7: Whisk together flour, both sugars, salt, and cinnamon until mixed. Then, drizzle butter over it.
Step 8: Stir using a fork until crumbs form.
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Step 9: Sprinkle crumbs over strawberries.
Step 10: Bake until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool, then serve!
PRO TIP: I call this a “coffee cake” for a reason, boos. It’s made for slow sippin mornings! Pair a warm slice with a cup of Joe (or your favorite tea) and call it breakfast.
Strawberry Crumble Cake Recipe
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Ingredients
For the Cake:
- 1/3 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup sour cream room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups strawberries sliced
For the Crumble Topping:
- 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter melted then cooled
Instructions
For the Cake:
- Preheat oven to 350 degrees and liberally spray 8×8 sized pan with non-stick baking spray.
- In the bowl of your stand mixer (or using a hand mixer), beat together butter and sugar on high speed for 4-5 minutes until light and fluffy.
- Add in egg and continue to mix until combined.
- Change mixer to low speed and slowly add in flour, salt, baking powder, and baking soda until just combined then pour in sour cream and vanilla extract and mix until it all just comes together without over mixing. Turn off mixer.
- Evenly spread cake batter in pan then top with sliced strawberries.
For the Crumble Topping:
- Whisk together flour, both sugars, salt, and cinnamon until mixed.
- Drizzle butter over flour mixture and using a fork, stir together until crumbs form.
- Sprinkle crumbs over strawberries.
- Bake cake for 30-38 minutes OR until a toothpick inserted into the center of the cake comes out clean.
- Allow cake to cool for at least 20 minutes then serve.
Notes
- Grease that pan good, boos. Use non-stick spray or cake release to keep the cake from sticking.
- Use room temp ingredients. Cold butter or sour cream won’t mix right.
- Don’t overmix the batter. Once that flour goes in, mix just until it’s combined. Overmixing makes the cake tough.
- Pick firm, shiny strawberries with bright green tops. If they look dull or mushy, leave them.
- No strawberries? No stress. Blueberries, raspberries, diced peaches, or apples all bake up beautifully.
- Room Temp: You can store this cake at room temperature for 2-3 days. Wrap it tightly in plastic wrap or keep it in an airtight container so it stays soft.
- Fridge: It’ll last an extra day or two in the fridge, but it does tend to dry out a bit more when chilled.
- Reheating: Pop a slice in the microwave for 10-15 seconds to bring back that soft, buttery crumb.
Nutrition
Recipe Help
Fo sho! Drain them well so they don’t water down the batter. That said, fresh strawberries are ALWAYS superior!
If your crumb topping ain’t crisping up, the butter might be melting too fast. Try chilling the crumble in the fridge for 10-15 minutes before baking.
You can use an 8×8 or 9×9 pan. I prefer the 8×8 for a taller, fluffier cake base. But if you want more crumble in every bite, go with a 9×9.
Grandbaby Cakes’ Best Strawberry Filled Recipes
- Strawberry Pie Recipe
- Strawberry Shortcake Cake
- Strawberry Tiramisu
- Strawberry Cornmeal Cake
- Strawberry Hand Pies
- Homemade Strawberry Ice Cream
- Strawberry Pound Cake
- Strawberry Punch Bowl Cake
Delicious! Moist and tender cake with just the right amount of sweetness.
Yay! So happy to hear that you enjoyed it!