Strawberry Crumb Cake Recipe
Strawberry Crumb Cake is a soft, buttery cake layered with sweet, fresh strawberries and topped with a crisp, golden crumb. It combines rich flavor, tender texture, and a crunchy topping in every bite. This homemade favorite is easy to prepare and perfect for sharing, bringing comfort and warmth to any table or gathering.
Equipment
- Mixing bowls (various sizes)
- Hand mixer or stand mixer
- 9×9-inch baking pan
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Knife and cutting board (for strawberries)
- Whisk
- Cooling rack
Ingredients
For the Crumb Topping:
- 2 tablespoons packed light brown sugar
- ¾ cup plus 2 tablespoons all-purpose flour
- ¼ cup granulated sugar
- 6 tablespoons salted butter melted
- or use unsalted butter + a pinch of salt
For the Strawberry Layer:
- 1½ tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 3 cups fresh strawberries chopped
For the Cake:
- 1 cup granulated sugar
- 3 large eggs at room temperature (lightly whisked)
- 1½ cups plus 2 tablespoons all-purpose flour
- ¼ cup buttermilk at room temperature
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 cup unsalted butter softened
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
Step 1: Get the Oven and Pan Ready
- Start by setting your oven to 350°F (175°C). Lightly grease an 8×8 or 9×9-inch square baking pan and line it with parchment paper, making sure a bit hangs over the edges to help lift the cake out later.
Step 2: Make the Crumb Topping
- In a medium bowl, combine the brown sugar, white sugar, and flour. Pour in the melted butter and stir until the mixture becomes crumbly. Set this aside for now.
Step 3: Prepare the Strawberries
- In a separate bowl, mix the chopped strawberries with 1½ tablespoons of flour and 1 tablespoon of sugar. This helps keep the fruit from sinking and adds a touch of sweetness. Set aside.
Step 4: Cream Butter and Sugar
- In a large bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy—this should take about 3 to 4 minutes. This step helps create a soft and tender cake.
Step 5: Add Eggs and Vanilla
- Gradually beat in the whisked eggs, one at a time, making sure each is well incorporated before adding the next. Stir in the vanilla bean paste or vanilla extract until everything is well mixed.
Step 6: Mix the Dry Ingredients
- In another bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the butter mixture in batches, alternating with the buttermilk. Start and finish with the dry ingredients. Mix just until everything is combined—don’t overmix.
Step 7: Assemble the Cake
- Pour the batter into your prepared pan and spread it out evenly. Gently scatter the floured strawberries on top. Then, evenly sprinkle the crumb topping over the strawberries.
Step 8: Bake
- Place the pan in the oven and bake for 45 to 50 minutes. The top should turn golden brown, and a toothpick inserted into the center should come out with just a few moist crumbs.
Step 9: Cool and Serve
- Let the cake cool in the pan on a wire rack for at least 30 minutes. Use the parchment paper edges to lift it out of the pan. Cut into squares and serve either warm or at room temperature.