Strawberry Shortcake Cake Recipe With Crumble is a rich, moist dessert layered with sweet strawberries, fluffy whipped cream, and topped with a buttery, golden crumble.
This strawberry shortcake cake recipe with crumble brings a bakery-style treat right into your kitchen. The flavor is a delicious mix of fresh, juicy strawberries and soft vanilla cake, with that crunchy crumble adding a sweet texture on top.
Strawberry shortcake cake recipe with crumble light yet indulgent, fresh yet satisfying. strawberry shortcake cake recipe with crumble and discovering new things is my real job.
I will now show up and show step-by-step how to make this strawberry shortcake cake recipe with crumble at home.
Perfect Strawberry Shortcake Cake Recipe With Crumble
This strawberry shortcake cake recipe with crumble is the perfect blend of tender vanilla cake, juicy strawberries, fluffy whipped cream, and a buttery crumble topping.
The moist cake is layered with fresh macerated strawberries and topped with lightly sweetened whipped cream, creating a dessert that’s both refreshing and indulgent.
A golden crumble adds the ideal crunch to every bite. Made with simple ingredients and easy-to-follow steps, this cake is perfect for spring and summer gatherings or anytime you crave a fruity treat.
A delightful twist on the classic strawberry shortcake cake recipe with crumble!
How To Prepare Strawberry Shortcake Cake Recipe With Crumble?
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Serving Size: 12
Kitchen Utensils Needed
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- 9-inch round cake pan
- Knife and cutting board
- Cooling rack
Ingredients
For the Crumble Topping:
- 2 tablespoons packed light brown sugar
- ¾ cup plus 2 tablespoons all-purpose flour
- 6 tablespoons salted butter, melted (or unsalted butter with a pinch of salt)
- ¼ cup granulated sugar
For the Cake:
- 2 large egg whites, room temperature
- ⅔ cup sour cream
- 2 large eggs, room temperature
- 2½ cups all-purpose flour (spooned and leveled)
- 3 teaspoons baking powder
- ¾ cup milk (whole or 2%), room temperature
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2½ teaspoons pure vanilla extract
For the Strawberry Filling:
- 1⅓ cups chopped fresh strawberries
- 1 tablespoon granulated sugar
For the Whipped Cream:
- 2 cups cold heavy whipping cream (35%)
- 1-2 tablespoons granulated sugar (adjust to taste)
- 2 tablespoons skim milk powder
- 1 teaspoon pure vanilla extract
How To Make?
1. Make the crumble topping:
In a medium bowl, combine brown sugar, granulated sugar, and flour. Pour in the melted butter and stir everything together until it turns into crumbly, sand-like pieces. Set this aside you’ll use it later.
2. Get your oven and pan ready:
Preheat your oven to 350°F (175°C). Take a 9-inch round cake pan and lightly grease it. Dust it with flour so the cake doesn’t stick.
3. Mix the dry ingredients:
In a large mixing bowl, sift together the flour, baking powder, and salt. Set this bowl aside for now.
4. Mix the wet ingredients:
In another bowl, whisk together the sugar, vegetable oil, eggs, and egg whites. Whisk until it looks smooth and a bit lighter in color. Then, add in the sour cream, milk, and vanilla extract. Stir until everything is well combined.
5. Combine wet and dry:
Slowly add the dry mixture into the wet mixture a little at a time. Use a spatula or wooden spoon to gently fold everything together. Don’t overmix stop when there are no dry streaks of flour left. The batter should look smooth but still fluffy.
6. Fill the pan and add topping:
Pour the cake batter into your prepared pan and spread it out evenly. Take the crumble topping you made earlier and sprinkle it all over the top of the batter.
7. Bake the cake:
Place the pan in the oven and bake for about 38 to 40 minutes. Check doneness by poking a toothpick into the center if it comes out clean, it’s ready. Let the cake cool in the pan for 10 minutes, then take it out and let it cool completely on a wire rack.
8. Make the strawberry filling:
While the cake is cooling, chop up some strawberries and put them in a bowl. Add a tablespoon of sugar and stir. Let them sit for about 10 minutes so they release their juices.
9. Make whipped cream:
Grab a cold bowl and beaters if you can. Pour in the heavy cream, sugar, milk powder, and vanilla extract. Whip it until soft peaks form meaning the cream holds its shape but still looks smooth. Don’t whip it too much or it’ll turn grainy.
10. Assemble the cake:
Once the cake is cool, carefully slice it in half horizontally so you have two even layers. Spread the strawberry mixture on the bottom layer. Then spread a thick layer of whipped cream on top of the strawberries. Place the top cake layer back on. Use the rest of the whipped cream to frost the top and sides of the cake. Decorate with extra strawberries if you like.
Nutrition Facts Strawberry Shortcake Cake Recipe With Crumble
| Nutrition | Amount |
|---|---|
| Calories | 400 |
| Fat | 18g |
| Saturated Fat | 8g |
| Carbohydrates | 50g |
| Sugar | 30g |
| Protein | 4g |
Why This Recipe Is A Must-Try?
This strawberry shortcake cake recipe with crumble is a must-try because it blends soft cake layers with juicy, sweet strawberries, fluffy whipped cream, and a golden crumble topping that adds a rich crunch.
It takes the classic shortcake everyone knows and turns it into a show-stopping layered dessert. The textures are balanced light cake, creamy filling, fresh fruit, and a crisp topping making it stand out from other cakes.
It’s not just about looks; the flavor is fresh, buttery, and comforting. If you like discovering bold takes on familiar favorites, this one deserves your attention.
Why My Recipe Works
My strawberry shortcake cake recipe with crumble works because each part is built with balance in mind soft, moist cake layers that aren’t too sweet, fresh strawberries that bring natural tartness, lightly sweetened whipped cream for smoothness, and a crumble topping that adds texture and richness.
The ingredients are simple, but the method is thoughtful. Sour cream keeps the cake tender, milk powder in the whipped cream helps it stay stable, and letting the strawberries sit with sugar brings out their juices.
Every step is designed to bring out flavor, hold structure, and make strawberry shortcake cake recipe with crumble all come together without overcomplicating it.
Serving Ideas
1. Whipped Cream and Fresh Berries:
Serve each slice with a generous dollop of homemade whipped cream and a few fresh strawberries or raspberries on the side. The combination of creamy topping and juicy berries enhances the cake’s flavors.
2. Vanilla Ice Cream:
Pair warm slices of the cake with a scoop of creamy vanilla ice cream. The contrast of warm cake and cold ice cream creates a delightful sensory experience that’s perfect for indulging your sweet tooth.
3. Lemon Curd Drizzle:
Drizzle a spoonful of tangy lemon curd over each slice of cake. The citrusy flavor adds a refreshing twist to the sweetness of the strawberries and complements the buttery crumble topping.
4. Toasted Almonds:
Sprinkle toasted slivered almonds or chopped almonds over the cake slices before serving. The nutty crunch adds texture and depth of flavor, enhancing the overall enjoyment of the dessert.
5. Chocolate Ganache:
For a decadent touch, drizzle warm chocolate ganache over the cake slices. The rich chocolate flavor pairs beautifully with the sweetness of the strawberries and the buttery crumble, creating a truly indulgent treat.
Expert Tips
1. For the best flavor, use in-season strawberries that are ripe and sweet. This will enhance the overall taste of your cake.
2. Overmixing can lead to a dense cake. Mix the ingredients just until combined to keep the cake light and fluffy.
3. To ensure the crumble stays crunchy, chill it in the fridge for about 15-20 minutes before adding it to the cake. This helps it form a nice texture when baked.
4. Spread the strawberries evenly over the cake, so every bite has a perfect balance of cake and fruit.
5. Top your cake with freshly whipped cream for an extra creamy texture that complements the fresh strawberries and crumble beautifully.
Storage
Store the strawberry shortcake cake recipe with crumble in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
The whipped cream and strawberries hold up well when chilled, and the crumble topping keeps some of its texture. If possible, wait to add the crumble until just before serving to keep it crisp.
For best flavor and texture, let the strawberry shortcake cake recipe with crumble sit at room temperature for about 15–20 minutes before serving.
Avoid freezing the fully assembled strawberry shortcake cake recipe with crumble, as the whipped cream and strawberries don’t thaw well and can become watery.
Conclusion
This delicious idea brings together everything you love about a classic strawberry shortcake cake recipe with crumble with a homemade twist that’s full of flavor, texture, and freshness.
From the soft cake layers to the juicy strawberries and buttery crumble, it’s a recipe worth making from scratch. I hope you feel inspired to try it in your own kitchen and enjoy the process as much as the final result.
Once you make strawberry shortcake cake recipe with crumble, you’ll see just how rewarding and satisfying homemade baking can be. I know you’ll love every bite.
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Frequently Asked Questions (FAQs)
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries if fresh ones are not available. Thaw and drain them before using, and adjust the sugar accordingly if they are sweetened.
Can I use a different type of fruit instead of strawberries?
Absolutely! You can substitute strawberries with other fruits like raspberries, blueberries, or a combination of your favorites. Just adjust the sugar if needed based on the sweetness of the fruit.
Can I make the crumble topping ahead of time?
Yes, you can prepare the crumble topping in advance and store it in an airtight container in the refrigerator for up to 3 days. Sprinkle it over the cake just before baking.
Can I use salted butter instead of unsalted butter for the crumble?
While unsalted butter is recommended for baking to control the saltiness of the recipe, you can use salted butter if that’s what you have on hand. Just be mindful of the overall saltiness of the cake.
How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices for longer storage, wrapping them tightly in plastic wrap and placing them in a freezer-safe container.
Strawberry Shortcake Cake Recipe With Crumble
Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- 9-inch round cake pan
- Knife and cutting board
- Cooling rack
Ingredients
For the Crumble Topping:
- 2 tablespoons packed light brown sugar
- ¾ cup plus 2 tablespoons all-purpose flour
- 6 tablespoons salted butter melted (or unsalted butter with a pinch of salt)
- ¼ cup granulated sugar
For the Cake:
- 2 large egg whites room temperature
- ⅔ cup sour cream
- 2 large eggs room temperature
- 2½ cups all-purpose flour spooned and leveled
- 3 teaspoons baking powder
- ¾ cup milk whole or 2%, room temperature
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2½ teaspoons pure vanilla extract
For the Strawberry Filling:
- 1⅓ cups chopped fresh strawberries
- 1 tablespoon granulated sugar
For the Whipped Cream:
- 2 cups cold heavy whipping cream 35%
- 1-2 tablespoons granulated sugar adjust to taste
- 2 tablespoons skim milk powder
- 1 teaspoon pure vanilla extract
Instructions
Make the crumble topping:
- In a medium bowl, combine brown sugar, granulated sugar, and flour. Pour in the melted butter and stir everything together until it turns into crumbly, sand-like pieces. Set this aside you’ll use it later.
Get your oven and pan ready:
- Preheat your oven to 350°F (175°C). Take a 9-inch round cake pan and lightly grease it. Dust it with flour so the cake doesn’t stick.
Mix the dry ingredients:
- In a large mixing bowl, sift together the flour, baking powder, and salt. Set this bowl aside for now.
Mix the wet ingredients:
- In another bowl, whisk together the sugar, vegetable oil, eggs, and egg whites. Whisk until it looks smooth and a bit lighter in color. Then, add in the sour cream, milk, and vanilla extract. Stir until everything is well combined.
Combine wet and dry:
- Slowly add the dry mixture into the wet mixture a little at a time. Use a spatula or wooden spoon to gently fold everything together. Don’t overmix stop when there are no dry streaks of flour left. The batter should look smooth but still fluffy.
Fill the pan and add topping:
- Pour the cake batter into your prepared pan and spread it out evenly. Take the crumble topping you made earlier and sprinkle it all over the top of the batter.
Bake the cake:
- Place the pan in the oven and bake for about 38 to 40 minutes. Check doneness by poking a toothpick into the center if it comes out clean, it’s ready. Let the cake cool in the pan for 10 minutes, then take it out and let it cool completely on a wire rack.
Make the strawberry filling:
- While the cake is cooling, chop up some strawberries and put them in a bowl. Add a tablespoon of sugar and stir. Let them sit for about 10 minutes so they release their juices.
Make whipped cream:
- Grab a cold bowl and beaters if you can. Pour in the heavy cream, sugar, milk powder, and vanilla extract. Whip it until soft peaks form meaning the cream holds its shape but still looks smooth. Don’t whip it too much or it’ll turn grainy.
Assemble the cake:
- Once the cake is cool, carefully slice it in half horizontally so you have two even layers. Spread the strawberry mixture on the bottom layer. Then spread a thick layer of whipped cream on top of the strawberries. Place the top cake layer back on. Use the rest of the whipped cream to frost the top and sides of the cake. Decorate with extra strawberries if you like.
Notes
Nutrition Facts Strawberry Shortcake Cake Recipe With Crumble
| Nutrition | Amount |
|---|---|
| Calories | 400 |
| Fat | 18g |
| Saturated Fat | 8g |
| Carbohydrates | 50g |
| Sugar | 30g |
| Protein | 4g |