Strawberry Crumb Cake
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If you’re looking for a simple dessert that tastes like sunshine, this strawberry crumb cake is it. With a soft vanilla base, sweet strawberry filling, and a buttery crumble topping, every bite is light, fruity, and satisfying.
I usually make a really good crumb cake with cake mix, but sometimes it’s nice to go fully from scratch—especially when it’s this easy. And when fresh berries are in season? Even better.
This is the time of year when the blueberry buckle coffee cake and strawberry crumble cake make the rounds, and cozy caramel apple crumb cake gets tucked away until fall.
Strawberry crumb cake is one of those no-fail desserts everyone loves. The cake stays moist thanks to sour cream and buttermilk, while sweet strawberries and the buttery crumb topping bring all the flavor. It’s the perfect dessert for potlucks, picnics, or a sweet afternoon break.
Why you’ll love this recipe
- Super soft texture. Sour cream and buttermilk make the cake extra tender and moist.
- Fresh strawberry flavor. Juicy, macerated strawberries bake right into the top for sweet, fruity goodness in every bite.
- Easy to make from scratch. No complicated steps—just simple ingredients and straightforward mixing.
- Versatile and crowd-pleasing. Great for brunch, dessert, or afternoon coffee, and easy to customize with other fruits.
- Crumb topping perfection. The brown sugar crumb topping melts slightly into the berries for a sweet, rich finish.
Ingredients for Strawberry Coffee Cake
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Crumb topping – All-purpose flour, granulated sugar, light brown sugar, melted unsalted butter, and salt. I like to use white sugar for sweetness and brown sugar for deeper flavor. Using unsalted butter means we can control the amount of salt added.
- Strawberry layer – Chopped fresh strawberries, lemon juice, and sugar (to help break down the strawberries), plus all-purpose flour to thicken up the syrupy liquid as it bakes.
- For the cake – Unsalted butter, sugar, vanilla extract, large eggs, sour cream, all-purpose flour, baking powder, salt, and buttermilk. Start with room temperature ingredients (butter, eggs, sour cream, and buttermilk) so everything blends smoothly and bakes evenly.
How to Make Strawberry Crumb Cake
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Toss the chopped strawberries with lemon juice, flour, and sugar. Set aside at room temperature for 30 minutes.
Step 2: In a separate bowl, prepare the crumb topping by mixing the ingredients in a small bowl. Use a fork to combine until you get pea-sized crumbles. Set it in the fridge while you prepare your cake batter.
Step 3: In a large mixing bowl, or bowl of a stand mixer, beat the butter and sugar until light and fluffy. Mix in the vanilla, eggs, and sour cream. In a separate small bowl, whisk the flour, baking powder, and salt together.
Step 4: With your mixer on low, gradually add the dry ingredients in two separate batches, alternating with the buttermilk. (So, half the dry ingredients, half the buttermilk, then remaining dry ingredients, remaining buttermilk). Mix until just combined and no streaks of flour are visible. Some lumps in the batter are ok.
Step 5: Pour the cake batter into a prepared 9-inch or 8-inch square baking dish and use a spatula to even it out. Then, spread the strawberry mixture evenly over the top of the batter and sprinkle the crumble topping on top.
Step 6: Bake in a preheated 350°F oven for 50-60 minutes and allow to cool for at least 20 minutes before you remove it from the pan to slice. Enjoy!
Pro Tip:
Leave some of the parchment paper hanging up over the sides of the baking pan. Use it to lift the cake up for easy removal.
Serving
This cake is best served warm or at room temperature.
Serve with a scoop of vanilla ice cream or dollop of whipped cream, if desired. They both pair perfectly with the cake’s sweet strawberry flavor.
Storage
Keep the cake at room temperature the day it’s made. Once it’s been served, pack it up in an airtight container or wrapped in plastic wrap and keep it in the refrigerator for up to 3 days.
Freezer: You can also transfer it to a freezer bag and keep it frozen for up to 1 month. Thaw it in the fridge overnight. Let it sit at room temperature for about 30 minutes before serving.
Recipe Tips
- You can use either an 8-inch or 9-inch square baking pan.
- A metal pan bakes more evenly and quickly than glass—use it if you can.
- No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to a 1-cup measuring cup. Fill with milk and let sit for 5 minutes.
- The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Use fresh strawberries—frozen strawberries release too much moisture and can make the cake soggy.
Additions and variations
- Swap the sour cream. You can use plain Greek yogurt instead.
- Add a vanilla glaze. A simple vanilla glaze drizzled on top is a nice way to add a finishing touch.
- A different fruit. This recipe works with blueberries and raspberries too!
More Strawberry Dessert Recipes
- Old-Fashioned Strawberry Pretzel Salad
- Strawberry Filled Cupcakes
- No Bake Strawberry Jello Pie
- Strawberry Fluff Salad
Strawberry Crumb Cake
Equipment
- 9 inch square baking pan or 8-inch
Ingredients
Strawberries
- 3 cups chopped fresh strawberries
- 2 Tablespoons all purpose flour
- 1 Tablespoon granulated sugar
- 2 teaspoons lemon juice
Crumb Topping
- ¾ cup + 2 Tablespoons all purpose flour
- 6 Tablespoons unsalted butter melted
- ½ cup granulated sugar
- 2 Tablespoons light brown sugar packed
- ⅛ teaspoon salt
Cake:
- 6 Tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- ⅓ cup sour cream
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup buttermilk
Instructions
- Preheat the oven to 350°F. Line an 8- or 9-inch square baking pan with parchment paper and set aside.
- In a small bowl, toss the chopped strawberries with lemon juice, flour, and sugar. Set aside at room temperature for 30 minutes.
- In a separate bowl, use a fork to stir to combine the flour, granulated sugar, brown sugar, melted butter, and salt until crumbly. Refrigerate while preparing the cake.
- In a large mixing bowl using a hand mixer, or in the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Mix in the vanilla, eggs, and sour cream. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. With your mixer on low, add the dry ingredients to the wet mixture in two additions, alternating with the buttermilk. Mix until just combined – some lumps in the batter are ok.
- Pour the batter into the prepared baking dish. Spread the strawberry mixture over the top as evenly as possible. Sprinkle the crumb topping evenly over the strawberries.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (no wet batter).
- Allow the cake to cool in the pan at least 20 minutes before removing from the pan, slicing, and serving. Enjoy warm or at room temperature.
Notes
- Use room temperature ingredients for easier mixing.
- Use fresh strawberries – not frozen (can make cake soggy).
- Store at room temp the day of baking, then refrigerate in an airtight container or covered with plastic wrap for up to 3 days. Remove from the fridge about 30 min before serving.
Nutrition
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