Strawberry Crumb Cake Recipe

Strawberry crumb cake is one of those recipes that feels like a warm hug on a plate. It’s the kind of dessert that bridges seasons perfectly—sweet and fruity for spring, yet cozy enough for cooler weather with its buttery crumb topping. I first made this cake on a whim one summer when strawberries were in their prime, and let me tell you, it’s been a staple ever since. The combination of tender cake, juicy strawberries, and crunchy streusel is just magical. Plus, it’s simple enough for a weekday treat but elegant enough to serve at a dinner party.

this RECIPE

I still remember the first bite I took of this cake. The smell alone—sweet strawberries mingling with vanilla and buttery crumbs—had me hovering impatiently by the oven. It was for an impromptu family gathering, and I wanted something quick yet impressive. When I pulled it out of the oven, the top was golden, and the edges had just the faintest caramelized crust. I served it with dollops of whipped cream, and everyone practically licked their plates clean. It’s one of those recipes that makes people pause mid-bite and go, “Wow.”

Let’s dive into what makes this cake so special. A crumb cake like this one is thought to have roots in German baking, where streuselkuchen—a yeast-based cake topped with crumbly streusel—was often served with coffee. Over time, adaptations have simplified the base to a more straightforward butter cake, making it quicker and easier to whip up. What’s great about this version is that it doesn’t overwhelm the fruit. The strawberries remain the star, their natural sweetness balanced perfectly by the buttery topping.

Let’s talk ingredients: a strawberry lover’s dream

The beauty of this recipe is in its simplicity. Each ingredient pulls its weight to create a cake that’s moist, flavorful, and absolutely irresistible.

• Butter: Softened butter is the base for the cake and the streusel. It adds richness and helps create that tender crumb. Make sure it’s at room temperature so it creams easily with the sugar.
• Strawberries: The heart of the cake. Fresh strawberries are best here—look for ones that are bright red and fragrant. Frozen strawberries can work in a pinch, but thaw them completely and pat them dry to prevent a soggy cake.
• Flour: All-purpose flour works beautifully for the cake and streusel. If you’re out of all-purpose, you can use cake flour for an even lighter texture.
• Sugar: Granulated sugar sweetens the cake and the crumb topping. If you prefer a more caramel-like flavor, swap a bit of the sugar for brown sugar in the streusel.
• Milk: Adds moisture to the cake. Whole milk is ideal, but I’ve used almond milk in a pinch, and it works well too.
• Vanilla: Enhances the sweetness and rounds out the flavors. Real vanilla extract is worth it here!
• Baking powder and salt: These keep the cake light and ensure the flavors pop.

The tools you’ll need for baking success

This cake doesn’t require fancy equipment, but a few tools will make your life easier:

• Springform pan: A 9-inch springform pan is perfect for this cake, as it makes removing the delicate crumb cake a breeze. If you don’t have one, a standard cake pan will work—just be sure to grease it well.
• Stand mixer or hand mixer: Creaming the butter and sugar is key for a tender cake, and a mixer makes it much easier to achieve that fluffy texture.
• Fork or pastry cutter: For the streusel, a fork or pastry cutter helps blend the butter into the dry ingredients for that perfect crumbly texture.
• Offset spatula: Spreading the batter evenly in the pan is much simpler with an offset spatula, though a regular spoon works in a pinch.

Step-by-step: how to make strawberry crumb cake

1. Prep your oven and pan: Start by preheating your oven to 350°F. Grease your springform pan thoroughly—I like using butter and a light dusting of flour to prevent sticking.
2. Mix the batter: In a large bowl or stand mixer, cream together the butter and sugar until it’s light and fluffy. This usually takes about 2-3 minutes. Add the egg, milk, and vanilla, and beat until smooth. Then, gently mix in the flour, baking powder, and salt just until combined. Overmixing can lead to a dense cake, so stop as soon as there are no streaks of flour.
3. Layer the strawberries: Pour the batter into your prepared pan and smooth the top. Arrange the sliced strawberries in a single layer on top of the batter. If they overlap slightly, don’t worry—it just means more fruity goodness in every bite!
4. Make the streusel: In a small bowl, whisk together the sugar, flour, and salt for the topping. Use a fork (or your fingers) to cut in the butter until you have a crumbly mixture. Sprinkle the streusel evenly over the strawberries.
5. Bake to perfection: Place the cake in the oven and bake at 350°F for 10 minutes. Then, reduce the heat to 325°F and bake for an additional 50-60 minutes. The top should be golden brown, and a toothpick inserted into the cake should come out clean. Let the cake cool in the pan for 10-15 minutes before removing the sides of the springform pan.

Variations and twists to try

This cake is endlessly adaptable! Here are a few ideas to switch things up:

• Make it gluten-free: Swap the all-purpose flour for a gluten-free flour blend. I’ve tried it with a 1:1 baking mix, and it turned out beautifully.
• Try a different fruit: Blueberries, raspberries, or even sliced peaches work wonderfully in place of strawberries.
• Add some spice: A pinch of cinnamon or nutmeg in the streusel gives the cake a warm, cozy vibe.
• Go dairy-free: Use plant-based butter and almond milk or oat milk. I’ve done this, and the cake still came out moist and delicious.
• Make it tropical: Add shredded coconut to the streusel or swap strawberries for diced pineapple for a tropical twist.

How to serve your strawberry crumb cake

When it comes to serving, I’m a big believer in keeping it simple. A dusting of powdered sugar adds a lovely finishing touch, and a dollop of whipped cream or a scoop of vanilla ice cream takes it over the top. If you’re serving this for brunch, pair it with a fruit salad and some strong coffee. For dessert, a drizzle of strawberry sauce makes it extra indulgent.

Perfect drink pairings

If you’re like me, you’ll want something to sip alongside your cake. For a brunch setting, I love pairing this with a light, bubbly mimosa or a strawberry lemonade. In the evening, a chilled glass of Moscato or Prosecco complements the sweetness beautifully. And of course, coffee or tea is always a classic choice!

Storing and reheating leftovers

If you somehow manage to have leftovers, store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, pop a slice in the microwave for 10-15 seconds, just enough to warm it up slightly. If you want to crisp up the topping, a few minutes in a low oven will do the trick.

Scaling the recipe for any occasion

This recipe is easily adjustable if you need more (or less). For a smaller cake, halve the ingredients and bake in a 6-inch pan, checking for doneness a bit earlier. To double the recipe, use a 9×13 pan and extend the bake time by about 10-15 minutes. The key is keeping the strawberries in a single layer for even baking.

Let’s troubleshoot together

• If your cake sinks in the middle, it may not have baked long enough. Always test with a toothpick!
• If the streusel seems to melt rather than crumble, your butter may have been too soft. Chill it slightly before mixing.
• If the strawberries release too much juice, pat them dry with a paper towel before layering them on the batter.

Give this strawberry crumb cake a try—you won’t regret it! Whether you’re making it for a lazy weekend breakfast or a special celebration, it’s the kind of recipe that brings people together. Don’t be afraid to put your own spin on it, and let me know how it turns out. Happy baking!

FAQs

1. Can I use frozen strawberries?
   Yes, but thaw them completely and pat them dry before using to avoid excess moisture in the cake.
2. Can I make this cake ahead of time?
   Absolutely! It tastes just as good the next day. Store it in an airtight container at room temperature or in the fridge.
3. How do I prevent the cake from sticking to the pan?
   Grease your pan thoroughly with butter and dust it with flour, or use a parchment paper liner for extra insurance.
4. Can I use other fruits instead of strawberries?
   Yes! Blueberries, raspberries, or sliced peaches make excellent substitutes.
5. What’s the best way to serve this cake?
   Serve it slightly warm with whipped cream, vanilla ice cream, or a dusting of powdered sugar.

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