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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Fellow bakers and newbie bakers alike…go make this coffee cake, STAT! It is quick and easy and tastes incredible. I made this with blueberries that I froze from last summer (just make sure to drain them as you thaw so that you don’t add extra moisture to the batter), and it was gobbled up so quickly that I had to make it again almost immediately.
I’m looking forward to trying this again when strawberries, and/or raspberries, are in season. This recipe is a keeper and I’ll be using it for years to come!
Best crumble cake I have ever baked… being a vegetarian, we do not eat eggs. So I substituted the egg with plain yogurt. Trust me, there was no other change. The cake did not last for a day. It was all gone…
This will be my go to, when I have craving to have something sweet with my coffee.
I love all your stuff and I am curious can I make this without the strawberries? I was thinking of making one with and one without due to an allergy? I know it sounds crazy…
You could always replace with another berry like blueberries.
Very delicious!!
Just made this, and it was a hit! I followed the recipe to the letter. I think next time I’ll serve it up with a scoop of vanilla ice cream. This recipe is a keeper!
What is the sour cream in the cake for? If you don’t have it, does he cake still work without it?
It is a necessary component. I suggest not omitting it or it will definitely not turn out right.
This is one of the best desserts I have ever made- it is hard to keep myself from eating the entire pan. SO DELICIOUS!
This looks delicious! Can I double the recipe if I use a 9 x 13 pan? Thanks for sharing this lovely recipe.
Indeed. Adjust the baking time accordingly.
made this today and it was AMAZING!! I folded in frozen strawberries instead of making a layer at the top. It was incredibly fluffy and moist, delicious with the strawberries and the crumble on top was divine!! Thank you so much for this recipe 🙂 I am excited to make it again with fresh strawberries.
I made this cake for me and hubby. The two of us ate the whole thing in 24 hours…. Oops! Hubs called it a “huge muffin” and said it was better than any other strawberry cake / bread I’ve made. Thank you!
Only modifications: I didn’t have sour cream so used greek yogurt. No baking soda so increased the amount of baking powder. And I don’t have vanilla so left that out. It was amazing!