Strawberry Crumb Cake
This Strawberry Crumb Cake is the perfect spring and summer treat! It features a soft, tender and moist vanilla cake base 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!
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 8x8-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.
Notes
Use sour cream or greek yogurt in place of regular yogurt.
Do not over mix the cake batter once the dry ingredients are added to keep the cake tender and moist.
Keep an eye on the baking time for the last 10 minutes to ensure the cake is not browning too much from the bottom.
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