Strawberry Crumble Cake

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
Jump to Recipe

My strawberry crumble cake has a fresh strawberry layer and a sugar crumb topping, 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.

This post may contain affiliate links. Read our disclosure policy.
Close up side view of several square slices of strawberry crumble cake on a black wire rack, with fresh strawberries in the foreground and blurred mugs in the background

How to Make Strawberry Crumble Cake

These step-by-step photos show how to make a strawberry crumb cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Strawberry Crumble Cake Recipe

1. Beat together butter and sugar until light and fluffy, then add in the egg

Overhead shot of a clear glass mixing bowl with softened butter and a pile of dry ingredients

Change mixer to low speed and slowly add the dry ingredients until just combined.

2. Add the sour cream and vanilla to the batter

Overhead shot of a clear glass mixing bowl with a pale, creamy cake batter that has been fully mixed

Mix until smooth and fully combined without overmixing.

3. Spread the sour cream cake batter evenly into the pan

Overhead shot of a square baking pan filled evenly with a smooth, light-colored cake batter

Smooth out the top.

4. Layer the sliced strawberries over the batter

Overhead shot of a square baking pan with a layer of cake batter topped completely with a dense, even layer of chopped fresh strawberries

Spread them out evenly.

5. Mix together the crumble topping ingredients

Overhead shot of a clear glass bowl filled with a golden-brown, crumble mixture

Drizzle in the butter and stir with a fork until crumbs form.

6. Sprinkle the crumble over the strawberries and bake

Overhead shot of a square baking pan filled with baked strawberry crumble cake, with fresh strawberries and coffee mugs around it

Bake your strawberry coffee cake until the center is set and a toothpick comes out clean before cooling and serving.

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.

Full Strawberry Crumble Cake Recipe

Close up side view of several square slices of strawberry crumble cake on a black wire rack, with fresh strawberries in the foreground and blurred mugs in the background

Strawberry Crumble Cake Recipe

This strawberry crumble cake recipe uses fresh strawberries as the middle layer that is then topped with a homemade crumble and baked.
4.57 from 55 votes
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Author: Jocelyn Delk Adams
Course: Dessert
Servings: 9 servings

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

  1. Grease that pan good, boos. Use non-stick spray or cake release to keep the cake from sticking.
  2. Use room temp ingredients. Cold butter or sour cream won’t mix right.
  3. Don’t overmix the batter. Once that flour goes in, mix just until it’s combined. Overmixing makes the cake tough.
  4. Pick firm, shiny strawberries with bright green tops. If they look dull or mushy, leave them.
  5. No strawberries? No stress. Blueberries, raspberries, diced peaches, or apples all bake up beautifully.
How to Store & Reheat Strawberry Crumble Cake
  • 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

Calories: 306kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 245mg | Potassium: 110mg | Fiber: 1g | Sugar: 19g | Vitamin A: 475IU | Vitamin C: 14.2mg | Calcium: 38mg | Iron: 1.4mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
Overhead shot of several square slices of strawberry crumble cake with golden-brown topping, cooling on a black wire rack, with fresh strawberries and mugs of coffee nearby on a white marble surface

Want to Save This Recipe, Boo?

I'll email this recipe to you, so you can come back to it later!

Recipe Help

Can I use frozen strawberries instead of fresh?

Fo sho! Drain them well so they don’t water down the batter. That said, fresh strawberries are ALWAYS superior!

My crumb topping is soggy! What can I do?

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.

What’s the best pan to use for this strawberry crumb cake recipe?

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

 

Pinterest pinterest   Facebook facebook   Twitter twitter   Email email  
Filed Under:  Breakfast, Cake, Dessert and Baking, Mother's Day, Oven, Seasonal Recipes, Spring Recipes

Comments

  2. I think I need to start serving myself coffee cakes on fancy plates — I would feel so special! This cake looks delicious, and that strawberry layer is just so pretty!

    Reply

  3. Vintage plates and crumb cake are meant for each other. I agree, you can’t have crumb cake without a hot cup of tea or coffee–it wouldn’t be right. This cake is stunning. Pinned.

    Reply

  4. I’ll take a bowl of crumb topping please… and the remaining coffee cake as a side. 😉

    Reply

  6. You have me longing for a lovely vintage floral pattern plate slightly warmed with a cup of tea and a beautiful morning! This is perfection, Jocelyn!

    Reply

  7. This is SO pretty!! I love coffee cake more than coffee, if you can believe it!

    Reply

  9. As soon as I saw that crumb topping, my brain started firing off all kinds of crumb cake cravings. I love this with the fruit, too! But that topping. Oh, that topping. So. Want.

    Reply
4.57 from 55 votes (23 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating