Strawberry Crumble Cake

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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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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

Mix the Cake Batter and Layer the Strawberries

An overhead shot of a clear glass mixing bowl containing a dollop of softened butter with sugar and a raw egg yolk, on a white marble surface

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.

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

Step 2: Change mixer to low speed and slowly add in flour, salt, baking powder, and baking soda until just combined.

Overhead shot of a clear glass mixing bowl with a thick, light brown cake batter with sour cream and vanilla extract poured in

Step 3: Pour in sour cream and vanilla extract.

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

Step 4: Mix until it all comes together without overmixing. Turn off the mixer.

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

Step 5: Evenly spread the cake batter in the pan.

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

Step 6: Top with sliced strawberries.

Make the Crumble Topping, Top Your Cake, and Bake It Up!

Overhead shot of a clear glass bowl with a light brown dry ingredient mixture, with melted butter poured into the center

Step 7: Whisk together flour, both sugars, salt, and cinnamon until mixed. Then, drizzle butter over it.

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

Step 8: Stir using a fork until crumbs form.

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Overhead shot of a square baking pan with a layer of cake and strawberries, completely covered by a golden-brown, crumbly streusel topping, ready for baking

Step 9: Sprinkle crumbs over strawberries.

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

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.

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
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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

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.

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Filed Under:  Breakfast, Cake, Dessert and Baking, Mother's Day, Oven, Seasonal Recipes, Spring Recipes

Comments

  1. Nice light summer cake. I made this with fresh strawberries from the garden. Only modifications were that I used strawberry kiefer instead of sour cream since that was what I had onhand, and I added 1/4 tsp of cardamom. Was very delicious.

    Reply

  6. Such an absolutely gorgeous coffee cake! So many incredible flavors. I love the combination of fresh strawberries paired with that crumble topping. Yum!

    Reply

  7. I made this coffee cake the night before and refrigerated it. I let it come to room temperature for an hour, then added the strawberries and crumble topping and baked it. It took longer than 38 min. To get done, but it was very good. I will make it again but will give it longer to come to room temp before baking.

    Reply

  8. Since coming across this recipe three months ago, I’ve made it about five times! First with homemade plum jam, then with blueberries (2 times), figs, and there’s a peach one in the oven at this moment. So I had to leave a comment saying how delicious and easy it is to whip up. When I made the blueberry version for my brother, he said, “mmm, I would pay $7 for this in a coffee shop but it would only be half as good as this one!”

    Reply

  9. This cake is absolutely delicious and was such a hit with my family. There is nothing better than crumbs! I substituted Greek yogurt for the sour cream because that’s what I had in my refrigerator. It took a few extra to come out clean with the toothpick I just made it for the second time and it’s cooling right now!! Can’t wait to eat it again. Yum and thanks for sharing this amazing recipe!

    Reply

  10. This was amazing and it will be my go to for berry coffee cakes in the future. Made it exactly like written, which is
    unusual for me…always tweeking. The second time around I made a lemon vanilla glaze to use and it complimented it
    so well. Everyone loved it.

    Reply
4.57 from 55 votes (23 ratings without comment)

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