Strawberry Crumble Cake

Strawberry Crumble Cake — A Cozy Slice of Sunshine

Introduction

There are few things that warm the heart like the smell of baking strawberries, butter, and cinnamon drifting through a home on a quiet afternoon. My grandmother used to call this sort of baking “soul-mending,” and this Strawberry Crumble Cake fits that description perfectly. Bright, jammy strawberries folded into a tender cake, topped with a buttery crumble that crackles with every forkful—this recipe is a hug in dessert form. If you love simple, comforting bakes, you’ll want to explore more cake recipes after this one. Strawberry Crumble Cake appears early in the day’s plans and lingers in memories long after the plates are cleared.

Why You’ll Love This Recipe

• It tastes like summer and a warm kitchen at once — a true comforting food.
• Easy recipe ease: the steps are straightforward, making it a family favorite for busy afternoons.
• Versatile: serve it as an indulgent dessert or a sweet treat with morning coffee.
• Quick payoff: ready faster than many layered cakes but with the same show-stopping presence.
• Adaptable: make healthier option swaps or festive meal upgrades with simple tweaks.

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Ingredients

• 2 cups fresh strawberries, hulled and halved — ripe and fragrant for the best flavor.
• 1 1/2 cups all-purpose flour — or use a 1:1 gluten-free blend.
• 1 cup granulated sugar — reduces easily for a lighter sweetness.
• 1/2 cup unsalted butter, softened — plus extra for the crumble; coconut oil works for a dairy-free swap.
• 2 large eggs, room temperature — flax “eggs” can be used for vegan versions.
• 1/2 cup milk — dairy or any nut milk for a healthier option.
• 2 teaspoons baking powder.
• 1/4 teaspoon salt.
• 1 teaspoon vanilla extract — boosts the strawberry notes.
• Zest of 1 lemon — optional, but brightens the whole cake.

Crumble topping:

• 3/4 cup flour.
• 1/3 cup brown sugar.
• 1/2 teaspoon cinnamon.
• 4 tablespoons cold butter, cubed — or chilled coconut oil.

Substitutions: For lower sugar, try 3/4 cup sugar plus 1/4 cup applesauce. For a festive meal, fold in a handful of sliced almonds into the crumble.

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Timing

• Prep time: 20 minutes.
• Cook time: 35–40 minutes.
• Total time: about 1 hour (including cooling).

This Strawberry Crumble Cake is worth every minute — and faster than delivery when you crave that home-baked comfort.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line with parchment for easy lifting.
2. In a bowl, whisk flour, baking powder, and salt. Set aside.
3. Cream the softened butter and sugar until light and fluffy — your kitchen will smell sweet and buttery here. Add eggs one at a time, then stir in vanilla and lemon zest.
4. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined; don’t overmix.
5. Gently fold in the halved strawberries, saving a few for the top if you’d like a decorative finish.
6. Pour batter into prepared pan and smooth the top. Scatter reserved strawberries over the surface.
7. Make the crumble: combine crumble flour, brown sugar, cinnamon, and cold butter. Rub together with fingertips until pearly crumbs form. Sprinkle evenly over the cake.
8. Bake 35–40 minutes until a toothpick comes out with a few moist crumbs and the crumble glistens golden.
9. Cool for at least 20 minutes before slicing so the strawberries set slightly — then serve warm or at room temperature.

Tips and Variations

• For an indulgent dessert, drizzle warm vanilla glaze over slices just before serving.
• Make a lighter, healthier option by swapping half the butter for applesauce and using less sugar.
• Festive meal twist: fold in a tablespoon of Grand Marnier to the batter for an orange note that pairs beautifully with strawberries.
• Gluten-free? Use a 1:1 GF flour; add a teaspoon of xanthan gum if your blend lacks it.
• Want a crunchy contrast? Top with toasted oats or chopped pecans in the final five minutes of baking.

Sprinkle your own personality into this recipe—my neighbor adds a teaspoon of rosewater for a delicate floral lift, and it’s suddenly a showstopper.

Serving Suggestions

• Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a true indulgent dessert.
• For a breakfast twist, pair a slice with a robust coffee and a side of Greek yogurt for protein—striking a lovely balance between sweet and wholesome.
• Pack slices for a picnic or bring to a potluck as a family favorite that disappears fast.
• For a tea-time presentation, place thinly sliced strawberries and mint leaves on top and serve with chamomile or Earl Grey.

In one memorable afternoon, I brought this to a neighborhood bake swap and watched strangers become friends over shared slices — that’s the quiet magic of this cake.

Storage and Make-Ahead Tips

• Room temp: Keep covered for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days; bring to room temp before serving.
• Freezing: Freeze unbaked crumble topping separately. For the cake, wrap baked slices tightly and freeze for up to 3 months. Thaw overnight in the fridge and warm gently.
• Make-ahead: Prepare the batter, top with crumble, then refrigerate for up to 12 hours before baking. This is a fantastic trick for stress-free hosting.

Pro Tips from the Kitchen

1. Use the ripest strawberries you can find—sweetness matters more than size.
2. Keep your crumble butter cold and work quickly for the flakiest topping.
3. Don’t overmix the batter; a light crumb is the reward for gentle folding.
4. If strawberries are watery, toss them in 1 tablespoon of flour to prevent soggy pockets.
5. Rotate the pan halfway through baking for even browning if your oven has hot spots.

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FAQs

Q: Can I use frozen strawberries for this cake?
A: Yes. Thaw and drain well, then toss with a tablespoon of flour to absorb excess moisture before folding into the batter.

Q: How do I stop the bottom from getting soggy?
A: Use room-temperature ingredients and avoid overloading the batter with fruit. Par-baking the base for 5 minutes before adding fruit can help for very juicy berries.

Q: Is this recipe suitable for kids to help make?
A: Absolutely. Children can measure, fold, and sprinkle the crumble — it’s a great kitchen confidence-builder.

Q: Can I make mini cakes or muffins with this batter?
A: Yes. Reduce baking time to 18–22 minutes for muffins; watch for a golden crumble and a clean toothpick.

Conclusion

Strawberry Crumble Cake feels like a memory you haven’t made yet — bright, comforting, and easy to share. Whether you bake it for a weekday family treat, a festive meal, or a cozy night in, it has a way of turning ordinary moments into small celebrations. If you want another take or a step-by-step photo guide, this Strawberry Crumble Cake Recipe With Fresh Strawberries is a lovely companion to bookmark and try alongside this version. Try it, share it, and let it become part of your sweetest traditions.

Additional reading: for an indulgent chocolate contrast to this fruity cake, I love the richness of the Baileys chocolate cake, and for tropical inspiration consider the creamy notes in the creamy pineapple pecan cake.

Contents

• 1 Strawberry Crumble Cake
  • 1.1 Ingredients  
  • 1.2 Method 
  • 1.3 Notes

Strawberry Crumble Cake

This Strawberry Crumble Cake is a delightful dessert featuring bright strawberries and a buttery crumble topping, perfect for any occasion.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 cups fresh strawberries, hulled and halved ripe and fragrant for the best flavor
• 1.5 cups all-purpose flour or use a 1:1 gluten-free blend
• 1 cup granulated sugar reduces easily for a lighter sweetness
• 0.5 cups unsalted butter, softened plus extra for the crumble; coconut oil works for a dairy-free swap
• 2 large eggs, room temperature flax 'eggs' can be used for vegan versions
• 0.5 cups milk dairy or any nut milk for a healthier option
• 2 teaspoons baking powder
• 0.25 teaspoons salt
• 1 teaspoon vanilla extract boosts the strawberry notes
• 1 each lemon, zest optional, but brightens the whole cake

Crumble topping

• 0.75 cups flour
• 0.33 cups brown sugar
• 0.5 teaspoon cinnamon
• 4 tablespoons cold butter, cubed or chilled coconut oil

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line with parchment for easy lifting.
2. In a bowl, whisk flour, baking powder, and salt. Set aside.
3. Cream the softened butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla and lemon zest.
4. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined; don’t overmix.
5. Gently fold in the halved strawberries, saving a few for the top if you’d like a decorative finish.
6. Pour batter into prepared pan and smooth the top. Scatter reserved strawberries over the surface.
7. Make the crumble: combine crumble flour, brown sugar, cinnamon, and cold butter. Rub together with fingertips until pearly crumbs form. Sprinkle evenly over the cake.
8. Bake 35–40 minutes until a toothpick comes out with a few moist crumbs and the crumble glistens golden.
9. Cool for at least 20 minutes before slicing so the strawberries set slightly — then serve warm or at room temperature.

Notes

For an indulgent dessert, drizzle warm vanilla glaze over slices just before serving. For a festive meal twist, fold in a tablespoon of Grand Marnier into the batter. Gluten-free? Use a 1:1 GF flour; add a teaspoon of xanthan gum if your blend lacks it.

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