The Best Easy Strawberry Crumble Cake Recipe: Your Perfect Summer Dessert
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Indulge in the vibrant flavors of summer with this incredibly delicious Strawberry Crumble Cake. This recipe brings together a moist, tender vanilla cake base, generously topped with juicy, fresh strawberries and a delightful, crunchy crumble. It’s an effortlessly elegant dessert that tastes like sunshine and is perfect for any occasion, from casual family gatherings to festive celebrations. Get ready to bake a cake that will impress everyone with its perfect balance of sweetness, fruitiness, and satisfying texture.
Strawberry season is truly one of the most anticipated times of the year for bakers and dessert lovers alike. There’s nothing quite like the taste of ripe, succulent strawberries, and this crumble cake allows them to truly shine. The vanilla cake is exceptionally soft and fluffy, providing a comforting contrast to the bright berries. Each bite offers a harmonious blend of sweet vanilla, tangy strawberries, and a buttery, crisp crumb topping that adds an irresistible textural dimension. It’s more than just a cake; it’s a celebration of seasonal bounty, simple pleasures, and homemade goodness.
This strawberry crumb cake isn’t just a treat for warm spring and summer days; its cheerful appearance and delightful taste make it suitable for a variety of special occasions. Imagine serving this beautiful cake at a Valentine’s Day brunch, adding a touch of romance with its red hue. It’s also an ideal choice for baby showers, bridal brunches, or any other joyous gathering where you want to share something truly special and homemade. Its ease of preparation means you can whip up this showstopper without stress, leaving you more time to enjoy your event.
If you love creating impressive yet accessible cakes, be sure to explore more of our delightful recipes. For rich, decadent flavors, try our Chocolate Ganache Cake. If you prefer something nutty and fruity, our Almond Raspberry Cake is a must-try. And for a bright, citrusy option, don’t miss our refreshing Lemon Pistachio Cake. Each recipe is designed to bring joy to your kitchen and your table.
WHY THIS STRAWBERRY CRUMBLE CAKE RECIPE WORKS
This Strawberry Crumble Cake stands out for several reasons, making it a reliable and incredibly satisfying recipe:
- Bursting with Fresh Strawberries: The star of this cake is a generous layer of vibrant, juicy strawberries. These fresh berries, lightly coated and baked, release their sweet, tangy juices into the cake, infusing every bite with quintessential summery flavor. This isn’t just a hint of strawberry; it’s a celebration of the fruit, ensuring a delightful taste experience.
- Perfectly Moist Vanilla Cake: Beneath the fruit and crumble lies a vanilla cake that is a masterpiece of texture. It’s incredibly easy to prepare, yet yields a cake that is wonderfully soft, fluffy, and moist. The balanced vanilla flavor provides a comforting and classic base that complements the strawberries beautifully, creating a harmonious blend of tastes.
- Irresistible Crunchy Crumb Topping: No crumble cake is complete without its signature topping. This recipe features a rich, buttery, and perfectly crunchy crumb topping. It adds a delightful textural contrast to the soft cake and fruit, providing a satisfying bite and enhancing the overall experience. The golden, sugary crumbles are the crowning glory of this dessert.
DETAILED INGREDIENT BREAKDOWN
Understanding the role of each ingredient is key to achieving the best results for your Strawberry Crumble Cake. Here are some of the essential components and tips for their use. For a full list of ingredients and precise measurements, please refer to the recipe card below.
- Unsalted Butter: Butter is crucial for both the rich vanilla cake and the buttery crumble topping. For the best consistency and to ensure smooth mixing, it’s essential that your butter is at room temperature. Take it out of the fridge 1-2 hours before you plan to start baking, depending on the warmth of your kitchen. This allows it to cream properly with sugar, incorporating air for a light and fluffy cake.
- Large Eggs: Like butter, eggs should also be at room temperature. Room temperature eggs emulsify better with other ingredients, leading to a more uniform and stable batter. This results in a cake with a finer crumb and softer texture. Plan ahead and let your eggs sit out for at least 30 minutes to an hour before use.
- Full-Fat Sour Cream: Sour cream is a secret weapon for creating an exceptionally moist and tender cake. Its acidity helps to tenderize the gluten in the flour, while its fat content adds richness and moisture. I highly recommend using a sour cream with a fat content of around 18% for optimal results. Ensure it’s also at room temperature before adding to the batter to prevent the mixture from seizing or curdling.
- Fresh Strawberries: For this recipe, fresh, ripe strawberries are non-negotiable for the most vibrant flavor and texture. Choose firm, bright red berries. While convenient, frozen strawberries are not recommended as they contain more liquid. This excess moisture can lead to a soggy cake and dilute the intense strawberry flavor we’re aiming for. Stick to fresh for that burst of summer goodness.
- All-Purpose Flour: The foundation of our cake and crumble. Make sure to measure it accurately, preferably using a kitchen scale, and sift it with the leavening agents for a lump-free and even batter.
- Granulated Sugar & Brown Sugar: Granulated sugar provides sweetness and helps with browning, while brown sugar in the crumble adds a lovely molasses note and helps create that chewy-crisp texture.
- Baking Powder & Salt: These are your leavening agent and flavor enhancer. Baking powder ensures a light and airy lift, while a touch of salt balances the sweetness and brings out all the flavors.
- Vegetable Oil: A small amount of vegetable oil contributes to the cake’s tenderness and keeps it moist for longer, even more so than butter alone. Canola oil is a great neutral-flavored option.
- Vanilla Extract: Essential for that classic, comforting vanilla flavor that perfectly complements the strawberries. Use a good quality pure vanilla extract for the best results.
- Lemon Juice: A splash of fresh lemon juice with the strawberries brightens their flavor, making them pop and adding a subtle tang that cuts through the sweetness of the cake and crumble.
STEP-BY-STEP GUIDE TO BAKING YOUR PERFECT STRAWBERRY CRUMBLE CAKE
Creating this delightful Strawberry Crumble Cake is a straightforward process, but a few key tools and careful steps will ensure your success. This recipe calls for an electric mixer, either a stand mixer with a paddle attachment or an electric hand mixer, which will make light work of your batter. You’ll also need a 20×20 square baking pan, ideally lined with baking paper for easy removal.
The complete, detailed recipe with all measurements can be found in the recipe card at the bottom of this page.
STEP 1: Prepare the Irresistible Crumble Topping. In a medium bowl, combine the all-purpose flour, granulated sugar, and brown sugar. Give them a quick whisk to mix thoroughly. Melt the butter until it’s liquid, then pour it evenly over the dry flour mixture. Using a fork, gently mix the ingredients together. Continue mixing until the butter is fully incorporated, and the mixture forms distinct, coarse crumbles with no dry flour remaining. This is the perfect texture for a delicious topping! Once mixed, place the bowl in the refrigerator to chill while you move on to preparing the cake batter. This helps the crumble hold its shape and become extra crisp during baking.
Pro-Tip: Before you dive into the cake batter, preheat your oven to 175ºC/ 350ºF (conventional oven setting). Also, prepare your 20×20 cm square baking pan by lining it with parchment paper, leaving an overhang on the sides. This makes lifting the cooled cake out of the pan incredibly easy.
STEP 2: Combine Dry Ingredients for the Vanilla Cake. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting helps to aerate the flour and ensures that your leavening agents are evenly distributed, preventing lumps in the batter. Set this mixture aside for later use.
STEP 3: Cream Butter and Sugar. In a large mixing bowl, using either your electric hand mixer or a stand mixer fitted with the paddle attachment, add the room temperature butter and granulated sugar. Beat them together on high speed for about 3 minutes until the mixture is light, pale, and fluffy. This creaming process is vital for incorporating air into the butter, which contributes to the cake’s light texture. Next, add the eggs one at a time, mixing well after each addition until fully combined. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
STEP 4: Alternate Wet and Dry Ingredients. Begin by adding half of the sifted dry ingredients to the butter mixture. Mix on low speed just until combined – be careful not to overmix, as this can lead to a tough cake. Next, add the sour cream, vegetable oil, and vanilla extract. Mix again on low speed until just incorporated. Finally, add the remaining half of the dry ingredients and mix until everything is combined and the batter is smooth. A gentle final fold with a rubber spatula ensures no dry pockets remain at the bottom of the bowl. Pour the completed cake batter evenly into your prepared baking pan.
STEP 5: Prepare and Layer the Strawberries. Thoroughly clean and hull your fresh strawberries. Depending on their size, cut smaller strawberries into quarters and larger ones into 6 pieces to ensure even distribution and cooking. Transfer the cut strawberries to a bowl and sprinkle them with the additional all-purpose flour, granulated sugar, and a squeeze of fresh lemon juice. Stir gently but thoroughly to coat the strawberries. This light coating of flour helps to absorb some of the strawberry juices, preventing the cake from becoming soggy, while the sugar and lemon enhance their flavor. Spoon the prepared strawberries over the cake batter in the pan, spreading them into an even layer. Finish by evenly sprinkling the chilled crumble topping over the strawberries.
STEP 6: Bake and Cool. Place the pan in your preheated oven and bake for 55-60 minutes. The cake is done when a cake tester or toothpick inserted into the center comes out clean, with no wet batter clinging to it. The crumble topping should be golden brown and the edges of the cake lightly pulled away from the pan. Once baked, remove the cake from the oven and let it cool on a wire rack for 10 minutes. This allows the cake to set before handling. After 10 minutes, carefully use the parchment paper overhang to gently lift the cake out of the tin and transfer it directly to the cooling rack. Let it cool down completely before slicing and serving. This ensures the cake is fully set and the flavors have a chance to meld beautifully.
EXPERT BAKING TIPS FOR STRAWBERRY CRUMBLE CAKE SUCCESS
Achieving baking perfection often comes down to a few expert tricks. Keep these tips in mind for the best Strawberry Crumble Cake every time:
- Utilize a Kitchen Scale for Precision: For all my recipes, my default measurement setting is in grams. This is by far the most accurate and reliable way to measure your ingredients, especially in baking where precision is key. While cup measurements can vary depending on how ingredients are scooped, a kitchen scale provides consistent results, leading to a perfectly balanced and textured cake every time. I highly recommend investing in one if you don’t already have it.
- Avoid Overmixing Your Batter: Once you’ve added the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour excessively, which can result in a tough, dense cake rather than the desired soft and fluffy texture. I always finish with a rubber spatula, giving the batter one final, gentle fold by hand. This ensures that any pockets of dry flour at the bottom of the mixing bowl are fully incorporated without overworking the batter.
- Choose the Right Baking Pan: The type of baking pan you use can significantly impact the final texture and appearance of your cake. For the best result, opt for an aluminum baking pan. These pans are light in color and reflect heat rather than absorbing it. This allows the cake to bake more gently and evenly, resulting in a softer, more tender crumb and a less dark crust. Always grease your aluminum pan with butter and line the bottom with baking paper for easy release. If you use a dark-colored baking pan, it will absorb more heat, which can lead to a darker, potentially drier crust and a faster bake time. Adjust your baking time accordingly if using a darker pan.
- Room Temperature Ingredients are Key: As mentioned in the ingredient notes, ensuring your butter, eggs, and sour cream are at room temperature is crucial. Cold ingredients don’t emulsify properly, leading to a lumpy batter and a less uniform cake texture. Planning ahead makes a big difference!
- Don’t Rush the Cooling Process: It’s tempting to cut into a warm cake, but allowing it to cool completely on a wire rack is important. Cooling allows the cake’s structure to set, the moisture to redistribute evenly, and the flavors to fully develop. Cutting into a warm cake can cause it to crumble and lose its ideal texture.
FREQUENTLY ASKED QUESTIONS ABOUT STRAWBERRY CRUMBLE CAKE
Yes, absolutely! If you don’t have sour cream on hand or prefer an alternative, you can replace it 1:1 with full-fat plain Greek yogurt. Greek yogurt offers a similar tang and rich texture, contributing to a wonderfully moist and tender cake. Make sure it’s at room temperature before adding it to the batter.
Yes, this recipe is incredibly versatile! You can certainly replace the strawberries with other fresh fruits that pair well with a crumble and vanilla cake base. Excellent choices include blueberries, blackberries, raspberries, sliced peaches, or even a mix of berries. Just ensure they are fresh, and if they are particularly juicy, you might want to add a tiny bit more flour to their coating to absorb excess liquid.
The most reliable way to check for doneness is by using a cake tester or a wooden toothpick. Once the recipe’s recommended baking time has passed, insert the tester into the very center of the cake. If it comes out clean, with no wet batter or moist crumbs clinging to it, your cake is done. If there’s still wet batter, continue baking for a few more minutes and retest.
Yes, you absolutely can! While the combination of granulated and dark brown sugar in the crumble provides a nice balance of crispness and depth of flavor, substituting both with light brown sugar will still yield a delicious result. Light brown sugar will give the crumble a slightly softer texture and a milder molasses flavor, which is perfectly fine.
Oh, absolutely! This Strawberry Crumble Cake is fantastic on its own, but it pairs perfectly with a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or even a drizzle of a simple crème anglaise. The cool, creamy accompaniment creates a delightful contrast to the warm, fruity cake and crunchy topping, elevating the dessert experience.
While the cake will be touchable after 10-15 minutes on the rack, allowing it to cool completely typically takes about 1.5 to 2 hours at room temperature. Rushing this step can lead to a less stable cake that might fall apart when sliced.
Yes, this cake is a wonderful make-ahead dessert! You can bake it a day in advance. Store it properly (see storage tips below), and it will still be incredibly fresh and delicious for your gathering.
STORING YOUR DELICIOUS STRAWBERRY CRUMBLE CAKE
To maintain the freshness, moisture, and delightful texture of your Strawberry Crumble Cake, proper storage is essential. Once the cake has cooled completely to room temperature, you should store it in the refrigerator. The best way to do this is by covering it tightly with plastic wrap or placing it in an airtight container. This prevents it from drying out and absorbing odors from other foods in your fridge. While it’s utterly delicious the day it’s made, this cake is best enjoyed within 1-2 days. After that, the crumble may start to soften slightly, and the strawberries might release more moisture. For optimal enjoyment, bring individual slices to room temperature for about 15-20 minutes before serving, or warm them slightly in the microwave for a few seconds to revive that fresh-baked feel.
OTHER DELICIOUS CAKE RECIPES TO TRY
If you enjoyed baking this Strawberry Crumble Cake, you’re in for a treat with these other fantastic recipes:
- Red Velvet Cookies with Cream Cheese Frosting
- Cranberry Orange Coffee Cake
- Gooey Pecan Pie Brownies with Brown Butter
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
We hope you love this Strawberry Crumble Cake as much as we do! Please make sure to leave a STAR REVIEW if you enjoyed this recipe. Your feedback is truly appreciated! Don’t forget to tag me on Instagram @juliemarieeats when you make it. For more baking inspiration and delicious ideas, be sure to follow me on Pinterest.
Strawberry Crumble Cake
Pin Recipe
Equipment
- 20×20 cm baking pan
- Electric Mixer (stand or hand mixer)
- Large Mixing Bowls
- Rubber Spatula
- Whisk
- Parchment Paper
- Wire Cooling Rack
Ingredients
CRUMBLE TOPPING
- 120 g all-purpose flour
- 15 g dark brown sugar
- 100 g granulated sugar
- 85 g unsalted butter melted
MOIST VANILLA CAKE
- 240 g all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- 150 g granulated sugar
- 85 g unsalted butter room temperature
- 2 large eggs room temperature
- 150 g full-fat sour cream room temperature (or Greek yogurt)
- 25 g vegetable oil e.g., canola oil
- 1 teaspoon pure vanilla extract
STRAWBERRY LAYER
- 400 g fresh strawberries hulled and chopped
- 30 g all-purpose flour
- 20 g granulated sugar
- 1 teaspoon fresh lemon juice
Instructions
FOR THE CRUMBLE TOPPING
- In a medium bowl, combine the all-purpose flour, granulated sugar, and dark brown sugar. Whisk briefly to mix. Pour the melted butter over the dry ingredients. Using a fork, mix until a coarse, crumbly mixture forms and no dry flour remains. Place the crumble in the refrigerator to chill while you prepare the cake.120 g all-purpose flour, 15 g dark brown sugar, 100 g granulated sugar, 85 g butter
FOR THE VANILLA CAKE
- Preheat your oven to 175ºC/350ºF (conventional oven). Line a 20×20 cm square baking pan with parchment paper, allowing some overhang on the sides.
- In a medium bowl, sift together the 240g all-purpose flour, baking powder, and salt. Set aside.240 g all-purpose flour, 1 ¼ teaspoon baking powder, ¼ teaspoon salt
- In a large bowl, using an electric mixer, cream together the room temperature butter and 150g granulated sugar on high speed for 3 minutes until light and fluffy.150 g granulated sugar, 85 g butter
- Add the eggs one at a time, mixing well after each addition until fully combined and scraping down the bowl as needed.2 eggs
- With the mixer on low speed, add half of the dry ingredients to the wet mixture and mix until just combined.
- Then, add the sour cream, vegetable oil, and vanilla extract. Mix until just combined. Add the remaining half of the dry ingredients and mix on low speed until the batter is smooth and fully combined.25 g vegetable oil, 1 teaspoon vanilla extract, 150 g sour cream
- Using a rubber spatula, give the batter a final gentle fold to ensure all ingredients are well incorporated from the bottom of the bowl.
- Pour the cake batter into the prepared pan and spread evenly.
ADD STRAWBERRIES AND BAKE
- Clean and chop the 400g fresh strawberries (smaller ones quartered, larger ones into 6 pieces). In a bowl, toss the chopped strawberries with the 30g all-purpose flour, 20g granulated sugar, and 1 teaspoon lemon juice until evenly coated.400 g fresh strawberries, 30 g all-purpose flour, 20 g granulated sugar, 1 teaspoon lemon juice
- Evenly spoon the coated strawberries over the cake batter in the pan. Then, sprinkle the chilled crumble topping generously over the strawberries.
- Bake for 55-60 minutes, or until a cake tester inserted into the center comes out clean. The top should be golden brown and bubbly.
- Once baked, let the cake cool in the pan on a wire rack for 10 minutes. After 10 minutes, gently lift the cake out of the pan using the parchment paper overhang and transfer it to the wire rack to cool down completely before slicing and serving.