This post may contain affiliate links. Please see our disclosure policy.
Strawberry Crumb Cake is a dessert full of juicy fresh strawberries nestled between a soft and buttery cake and a delicious cinnamon crumble topping! Enjoy this strawberry crumble cake with a little vanilla ice cream or with a cup of coffee or tea for the ultimate treat!
For more strawberry desserts, try my strawberry cake with strawberry filling and strawberry crunch cake recipe!
If you have an abundance of strawberries from strawberry season, this recipe is for you!
This fresh strawberry crumb cake has a soft vanilla cake with a pinch of nutmeg with strawberries and crowned with a luscious crumbly topping that adds a nice crunch to every bite!
Not to mention – this cake is SO versatile! It’s perfect for brunch or breakfast treat, afternoon tea, or a sweet finale to any meal.
Pair it with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to elevate the indulgence factor even further.
Table of Contents
Key Ingredients
(full list of ingredients in the recipe card)
- Fresh strawberries – try to find the sweet strawberries at peak ripeness! This will ensure that ultra sweet strawberry flavor is in every bite of this delicious cake!
- Cinnamon and Nutmeg – a tiny hint of spice really brings this cake to life! Nutmeg is added to the cake and cinnamon is added to the streusel – these warm flavors add a subtle cozy vibe to this strawberry coffee cake!
- Salted Butter – you can use unsalted butter here too, just be sure to use 1 tsp of kosher salt instead of a 1/2 tsp as instructed in the recipe card.
- Brown Sugar and Sugar – brown sugar for the crumble topping and white sugar for the white vanilla cake base! Both work together to create a masterpiece of flavor!
- Vanilla Extract – be sure to use a quality vanilla extract for the best flavor.
How to Make Strawberry Crumb Cake
Make the Streusel Topping and Prep the Strawberries
Make the streusel. Combine all purpose flour, brown sugar, cinnamon, nutmeg, and kosher salt in a medium bowl. Mix together with your hands and then add melted butter. Continue to mix together until butter is fully incorporated and crumbles begin to form. Place in the refrigerator. (Image 1)
Cut strawberries in half. Place strawberries, sugar and cornstarch in a medium sized mixing bowl. Let it sit for 10 minutes, until you’re ready to assemble to cake. This will be the strawberry filling. (Image 2)
Then make the bottom cake layer
Preheat the oven to 350 degrees F. In a large mixing bowl, combine flour, baking powder, nutmeg, and kosher salt. Whisk together and set aside.
Combine room temperature butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed for 3 minutes. Reduce to low speed and begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. (Image 3)
Scrape down the sides of the bowl and add vanilla extract and continue to mix until all ingredients are mixed together. Add half of the dry ingredients to the batter and mix together. Then add sour cream and then the remainder of the flour mixture and mix until just combined. (Image 4)
Put it all together
Spray a 9-inch springform pan with nonstick baking spray. Add batter to the prepared pan. Place strawberries on top of the cake batter, remove as much of the excess juice as possible. (Image 5)
Then remove crumb topping from the refrigerator and pour on top of strawberry layer. (Image 6) Bake for 1 hour and 10-20 minutes. Let the cake cool completely in the pan prior to cutting.
Pro Baking Tips
- Invest in a Digital Scale: Baking is more precise when you measure ingredients by weight instead of volume. The main reason is that tt allows you to have more control of how much of the ingredients you are adding to the recipe. It also prevent common mistakes like adding too much flour or too little sugar etc. A digital kitchen scale can make a significant difference. In the recipe card, you can switch to “metric” to get the weight in grams for this recipe. The tab in underneath the list of ingredients.
- Use Parchment Paper: If you don’t have nonstick baking spray, line your pans with parchment paper to prevent sticking. This also makes it easier to lift remove baked goods from the pan.
- Get creative! Experiment with Flavor! Enhance your baked goods with extracts, zests, spices, and other flavorings to create unique and delightful treats. Try my blackberry coffee cake with sour cream next!
- Use Fresh Ingredients: The quality of your ingredients greatly impacts the final outcome. For this recipe, I don’t recommend using strawberry jam or freeze-dried strawberries. This is meant to be a fresh strawberry cake so be sure to use the sweetest strawberries you can find!
Storing, Freezing, Making Ahead
Storing your strawberry crumb cake properly will help maintain its freshness and flavor. Here’s how to do it:
- Room temperature: If you plan to consume the cake within 2-3 days, you can store it at room temperature. Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out. Keep it in a cool, dry place away from direct sunlight.
- Refrigerator: If you need to store the cake for a few more days, it’s best to refrigerate it. Place the cake in an airtight container or wrap it in plastic wrap, and then store it in the refrigerator. The cooler temperature will help preserve the freshness of the cake and prevent spoilage.
- Freezing: If you want to store the strawberry crumb cake for an extended period, consider freezing it. Allow the cake to cool completely, then wrap the entire cake tightly in plastic wrap. Place in an airtight container or resealable freezer bags and freeze. When you’re ready to enjoy the frozen cake, thaw it in the refrigerator overnight. Allow it to come to room temperature before serving for the best texture and flavor.
- Making Ahead: I recommend making 1-2 days in advance of serving for the best flavor.
Recipe FAQs
No, frozen strawberries have too much moisture and will not bake well with this recipe.
The amount of streusel topping is what sets these two apart. Coffee cake has a thinner layer of topping while crumb cake has a dense, thicker topping.
More Strawberry Desserts!
- Strawberry Basil Scones
- Strawberry Shortcake Crumbles
- Strawberry Cobbler Bars
- Brown Butter Mixed Berry Crumble Bars
- Strawberry Cinnamon Rolls
Want more delicious and beautiful recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they’re released!
If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Strawberry Crumb Cake Recipe
Ingredients
Crumb Topping
- 3/4 cup + 1 tbsp All Purpose Flour
- 1/2 cup Brown Sugar
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 4 tbsp Salted Butter, (melted)
- Pinch Kosher Salt
Strawberry Layer
- 1 lb (680 g) Strawberries, (cut into chunks)
- 2 tbsp (100 g) Sugar
- 2 tbsp (24 g) Corn Starch
Cake Layer
- 1/2 cup (168 g) Salted Butter, (room temperature)
- 1 cup (400 g) Sugar
- 2 large (150 g) Eggs, (room temperature)
- 1 1/2 tsp (4 g) Vanilla Extract
- 2/3 cup Sour Cream
- 1 3/4 cups (312.5 g) All Purpose Flour
- 1 1/2 tsp (6 g) Baking Powder
- 1/2 tsp (3 g) Kosher Salt
Instructions
- Make the streusel. Combine all purpose flour, brown sugar, cinnamon, nutmeg, and kosher salt in a medium bowl. Mix together with your hands and then add melted butter. Continue to mix together until butter is fully incorporated and crumbles begin to form. Place in the refrigerator.
- Place strawberries, sugar and cornstarch in a medium sized mixing bowl. Let it sit or 10 minutes, until you're ready to assemble to cake. This will be the strawberry filling.
- Preheat the oven to 350 degrees F. In a large mixing bowl, combine flour, baking powder, nutmeg, and kosher salt. Whisk together and set aside.
- Combine room temperature butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed for 3 minutes. Reduce to low speed and begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl and add vanilla extract and continue to mix until all ingredients are mixed together, about 30 seconds.
- Add half of the dry ingredients to the batter and mix together. Then add sour cream, then the remainder of the flour mixture and mix until just combined
- Spray a 9-inch springform pan with nonstick baking spray. Add batter to the prepared pan. Place strawberries on top of the cake batter (if there's any juice at the bottom of the bowl of the strawberries, do not add it on top of the cake). Then remove crumb topping from the refrigerator and sprinkle on top of strawberry layer. Bake for 1 hour and 10-20 minutes.
- Allow the cake to cool in the pan for 30 minutes, then run a butter knife in between the cake and the pan to loosen it from the sides. Unfasten the latch on the pan and remove.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cake was exceptional! Loved the cinnamon in the crumble, it went nicely with the strawberries and moist cake on the bottom.
thank you!