Strawberry Crumb Cake

Strawberry crumb cake is packed with fresh strawberries and topped with a sweet crumb topping. Perfect for breakfast, brunch, or dessert!

Strawberry crumb cake takes the best parts of a coffee cake and a fruit dessert and combines them into one delicious bite.

This cake is great for breakfast, brunch, or dessert. It’s super versatile and works for anything from a casual family gathering to a special occasion. Plus, it’s a fantastic way to use up fresh strawberries, especially when they’re in season.

Whether you’re enjoying it warm right out of the oven or sneaking a slice at room temperature, strawberry crumb cake is always a crowd-pleaser.

How to Store Strawberry Crumb Cake

To store strawberry crumb cake:

• Short-term (1-3 days): Cover and keep at room temperature.
• Medium-term (up to 1 week): Place in an airtight container and refrigerate.
• Long-term (up to 3 months): Wrap tightly in plastic wrap, place in a freezer-safe bag, and freeze. Thaw in the fridge before serving.

Ingredients & Substitutions

Flour – Spoon and level the flour when measuring it, otherwise you’ll wind up with a dense cake.

Baking powder – Make sure it is active and fresh so it will leaven the cake properly.

Salt – Balances out all the flavours.

Butter – Room temperature butter, if you use salted, reduce the additional salt. Don’t substitute with oil or margarine, the butter brings a lot of flavour.

Sugar – Granulated sugar for the cake, and brown sugar for the crumb topping. You can use half granulated and half brown sugar for the crumb if you like.

Eggs – Room temperature eggs are important to ensure your batter doesn’t curdle. If the batter does curdle, it will still turn out, but the texture will not be as nice.

Vanilla extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Milk – Whole milk is best but any milk will do, even non-dairy. You can, of course, also use water but I don’t think the texture and flavour is as good. It should be room temperature.

Strawberries – Use fresh strawberries for best results. You can use frozen sliced strawberries if you like, do not thaw. Try switching up the strawberries for other berries!

Looking for More Cake Recipes?

Check out more of my favourite cake recipes!

Enjoy the perfect blend of sweet white chocolate and tangy raspberries in this moist and delicious White Chocolate Raspberry Bundt Cake.

Loaded with buttery pecans, this delicious and moist butter pecan cake is layered with a rich cream cheese frosting. This cake is the best!

A delicious coconut poke cake recipe that is perfect for any occasion! This easy poke cake is made with coconut milk and shredded coconut.

How to Make Strawberry Crumb Cake

Yields: 12 Servings | Prep time: 15 Minutes | Cook time: 50 Minutes

Ingredients:

Cake Layer:

• 1½ cups all-purpose flour
• 1½ teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• ¼ cup whole milk, room temperature

For the Strawberry Layer:

• 3 cups fresh strawberries, chopped
• 2 tablespoons all-purpose flour
• 1 tablespoon granulated sugar

For the Crumb Layer:

• 3⁄4 cups all-purpose flour
• ½ cup brown sugar
• 6 tablespoons unsalted butter, cold and cubed
• ¼ teaspoon salt

Directions:

Preheat oven to 350 degrees Fahrenheit. Line an 8×8 square cake pan with parchment paper and set aside.

In a medium bowl, combine together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, cream together the butter and granulated sugar.

Mix in the eggs and vanilla extract.

Pour in half the dry mixture and mix until just combined. Add the milk and the remaining dry mixture, and mix until just combined. Set aside.

In another medium bowl toss the strawberries with flour and sugar. Set aside.

Place flour, brown sugar, butter, and salt into a medium bowl. Mix together with clean hands or a fork until combined and crumbly with no dry spots. Set aside.

Spread the cake batter evenly into the prepared cake pan then scatter the strawberries in an even layer over the cake batter. Sprinkle the crumb topping in an even layer over the strawberries.

Bake in the pre-heated oven for 45-50 minutes, or until a toothpick inserted into the centre comes out clean.

Let the pan cool enough to touch, then remove the cake from the pan and allow to cool completely on a wire rack before serving.