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A slice of strawberry crumb cake with a moist vanilla cake base, a layer of baked strawberries, and a golden crumb topping. In the background, there is a bowl of fresh strawberries and additional cake slices.
Recipe

Strawberry Crumb Cake

Servings: 9
Author: Jaclyn
Prep: 35 minutes
Cook: 50 minutes
Total: 1 hour 25 minutes
A buttery vanilla cake topped with sweet strawberries and a buttery crumb topping, this strawberry crumb cake is a family favorite. It’s simple to make and perfect for brunch, dessert, or an afternoon treat.

Equipment

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

Calories: 464kcal | Carbohydrates: 69g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 269mg | Potassium: 164mg | Fiber: 2g | Sugar: 40g | Vitamin A: 620IU | Vitamin C: 29mg | Calcium: 86mg | Iron: 2mg
A slice of strawberry crumb cake with a moist vanilla cake base, a layer of baked strawberries, and a golden crumb topping. In the background, there is a bowl of fresh strawberries and additional cake slices.

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