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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
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4.57 from 55 votes

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.
Prep Time20 minutes
Cook Time38 minutes
Total Time58 minutes
Course: Dessert
Cuisine: American
Servings: 9 servings
Calories: 306kcal
Author: Jocelyn Delk Adams

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
US Customary - Metric

Instructions

For the Cake:

  • Preheat oven to 350 degrees and liberally spray 8x8 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