This Strawberry Crumb Cake is the perfect spring and summer treat! It features a soft, tender and moist vanilla cake loaded with fresh strawberries and topped with a buttery, golden crumble. Each bite is bursting with juicy berries and sweet, crumbly goodness. It’s easy to make, no mixer required, and perfect for brunch, dessert, or an afternoon snack!
Summertime calls for sweet treats that are light, refreshing, and bursting with flavor. Enter: Strawberry Crumb Cake! This classic dessert is a delightful combination of a tender vanilla cake base, a sweet and juicy strawberry filling, and a buttery, crunchy crumb topping. Whether you’re enjoying it for breakfast, brunch, or an afternoon snack, this Strawberry Crumb Cake is sure to be a hit with everyone.
For more summer cakes try my almond raspberry cake, lemon blueberry poppy seed cake or dark chocolate raspberry cake
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Why You’ll Love This Strawberry Crumble Cake
- Fresh & Fruity – Loaded with juicy, sweet strawberries in every bite making it the perfect dessert for summer.
- Soft & Moist – The cake is tender and fluffy, with a melt-in-your-mouth buttery crumb.
- Crispy Crumble Topping – Buttery and golden, the crumble adds texture and sweetness.
- No Mixer Needed – Comes together easily with just a whisk and a bowl with simple ingredients.
- Customizable: Feel free to add other fruits like blueberries, raspberries, or peaches to the filling.
- Perfect for Any Occasion – Brunch, picnics, afternoon tea, or just because!
For the cake
For the crumb topping
Ingredient Notes
For the cake:
- Fresh strawberries: The star of the show! Use juicy, ripe red fresh strawberries for best results.
- All-purpose flour: Gives structure to the cake.
- Baking powder & baking soda: For rise and fluffiness.
- Salt: Enhances all the flavors.I like to use kosher salt.
- Unsalted butter: Use room-temperature butter for creaming. It gives the cake a rich, tender texture.You can also use half butter and half oil as well. Use any neutral tasting oil such a canola or vegetable oil.
- Granulated sugar: Sweetens the cake and helps with browning.
- Eggs: Provide structure and help bind the ingredients.
- Pure Vanilla extract: Enhances the overall flavor.
- Plain Yogurt – Yogurt adds tanginess to this lovely cake which complements the fresh strawberries. You can use plain full fat or low fat yogurt.You can also use sour cream in place of yogurt.
- Fresh lemon juice- Used to help balance the sweetness of the strawberries
- Salt – Just a pinch enhances all the flavors.I like to use kosher salt.
- Milk (Optional): Thins the batter slightly and improves texture.
For the crumble topping:
- All-purpose flour: The base of the crumble.
- Brown sugar: Adds a deep, molasses-like sweetness.You can use both light or dark brown sugar here.
- White sugar: Adds sweetness and crunch
- Cinnamon (optional): Adds warm flavor.
- Unsalted Butter: Creates a rich, crumbly topping.
Step-by-Step Instructions
Here is how to make this strawberry crumb cake.Preheat oven to 350°F (177°C). Line an 8×8-inch square pan (or 9-inch round springform pan) with parchment paper or lightly grease it. You can use a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer.
Make the crumble topping: In a small bowl, combine flour, brown sugar, and cinnamon. Add melted butter and mix with a fork until clumps form. Set aside.
Prepare the strawberries: Wash, hull, and slice or chop the strawberries.In a small bowl mix together chopped berries, white sugar, lemon juice and flour.Set aside.
Make the cake batter:
Mix dry ingredients: In a small bowl, whisk flour, baking powder, baking soda, and salt.
Cream butter and sugar: In the bowl of a stand mixer or large bowl with a whisk, beat the softened butter and sugar together until light and fluffy on high speed for 3-4 minutes.
Add eggs and extract: Add the eggs one at a time, beating well after each. Stir in the vanilla extract. Add the yogurt and milk, if using and continue beating until creamy (around 1-2 minutes.)
Combine: Gently add the dry ingredients to the wet ingredients and mix until just combined.
Assemble the cake:
- Spread the cake batter evenly into the prepared cake pan. Top with the prepared strawberry filling.
- Sprinkle the crumb mixture evenly over the top of the cake.
Bake: Bake for 45–50 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
Cool & serve: Let the cake cool in the pan before slicing.
Tips & Tricks
- Don’t Overmix – Mix the batter just until combined to keep the cake tender and moist.
- Room Temperature Ingredients – Make sure your butter, eggs, and yogurt are at room temperature for a smooth batter
- Use a kitchen scale: For the most accurate and consistent results, measure your ingredients using a kitchen scale rather than cups. Precise measurements ensure your baked goods turn out perfectly every time!
- Tent with Aluminum Foil – If you notice the top of the cake browning too quickly, loosely cover (or “tent”) it with aluminum foil. This helps prevent burning or over-browning while allowing the cake to finish baking evenly.
- Substitute other berries (like raspberries or blueberries) for a fun twist.
- Add a lemon glaze for a bright, zesty finish!
FAQ’s
Yes, but thaw and drain them thoroughly first. Pat them dry to remove excess moisture.
Absolutely! It can be baked the night before and stored at room temperature.
The batter may be too thin or the crumble too fine. Be sure to use clumpy crumble and gently place it on top without pressing it down.
Yes, ¾ cup of buttermilk can replace the milk + yogurt combo.
Yes absolutely. They can be replaced with other fresh fruits like, blueberries, blackberries, raspberries etc
Storage & Freezing
To Store:
Store the cooled strawberry crumb cake in an airtight container at room temperature for 1–2 days, or in the fridge for up to 5 days. Let come to room temperature before serving.
To Freeze:
Wrap individual slices or the whole cake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the fridge overnight and warm slightly before serving.
More Cake Recipes You Will Love
Recipe
Strawberry Crumb Cake
Equipment
- 8 inch square pan
Ingredients
For the cake:
- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup plain yogurt at room temperature
- 2 tablespoons milk Optional
For the strawberries:
- 1 ½ cups chopped fresh strawberries
- 2 tablespoons all-purpose flour
- 1 tablespoon granulates white sugar
- 2 teaspoons fresh lemon juice
For the crumb topping:
- 6 tablespoon unsalted butter melted
- ¾ cup all-purpose flour
- ¼ cup brown sugar, packed
- ½ cup white sugar
- ½ teaspoon cinnamon optional
Instructions
- Preheat oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper or grease lightly.
- Make the crumb topping: In a small bowl, mix the flour, both sugars, and cinnamon. Add melted butter and stir until clumps form. Set aside.
- Make the strawberry filling: In a small bowl, mix the chopped strawberries, flour, lemon juice and sugar. Set aside.
- Prepare the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat softened butter and sugar on medium-high speed for 2-3 minutes until smooth.
- Add the eggs one at a time, beating well after each.Add the vanilla extract; mix well.
- Stir in yogurt and milk, if using. Gradually mix in dry ingredients until just combined—do not overmix.
- Assemble the cake: Pour the batter into the prepared pan and spread evenly. Top with the strawberry filling. Sprinkle the crumb topping evenly over the top.
- Bake the cake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan before slicing.
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