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.
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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
Change mixer to low speed and slowly add the dry ingredients until just combined.
2. Add the sour cream and vanilla to the batter
Mix until smooth and fully combined without overmixing.
3. Spread the sour cream cake batter evenly into the pan
Smooth out the top.
4. Layer the sliced strawberries over the batter
Spread them out evenly.
5. Mix together the crumble topping ingredients
Drizzle in the butter and stir with a fork until crumbs form.
6. Sprinkle the crumble over the strawberries and bake
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
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
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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
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Hi, can you give me substitute for an egg over here?
Yep! Here is my post with my favorite baking substitutions: https://grandbaby-cakes.com/baking-substitutions/
This coffee cake is so moist and soft. I wouldn’t change anything to this. Recipe is printed and going in my book!!
Went down to Plant City, Florida and picked my own strawberries for this recipe. I did however dice the strawberries and mixed them into the cake mix as I like a more uniformed taste. I also added more brown sugar, 1/2 cup. (I love brown sugar). It came out amazing! Thanks for providing this recipe.
Where does the ‘coffee’ come into it?
It’s just the name of the cake because it is a cake a lot of people serve with their coffee as a breakfast or brunch item.
My kitchen smells so good! Can’t wait for this to cool so I can taste it.
Ok. Couldn’t wait….. OMG!!! This tastes fabulous.
I just made this, and it’s over the top good. I mean, seriously good. It’s comfort food at it’s best, and spells “SPRINGTIME!” Thanks for your recipes, I have loved them all so far!
I made this cake for my co- workers and it was a huge hit in the office. Thanks
This has to be the best coffee cake I’ve ever had I use margarine instead of butter it makes it even more moist after refrigeration than with the butter. I’ve used blueberry peach strawberries apples and I’ve even used the crumble for lemon crumb bars. I’ve also double layered it with fruit really no matter what you do with this recipe it always comes out just as amazing as before.
Hooray this makes me so happy!!!!
OMG I now have my perfect coffee cake recipe! I made strawberry and rhubarb so far. This recipe is just perfect, thank you so much for sharing it.
This is my favorite coffee cake. I make it just as the recipe states (okay, maybe I forget to bring the sour cream to room temp now and then), and it tastes wonderful every time. Thank you for sharing this recipe!!
OMG I’m so glad you enjoy this cake. It is one of my faves as well!