Go Back

Strawberry Crumble Cake

This Strawberry Crumble Cake is a delightful dessert featuring bright strawberries and a buttery crumble topping, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.