Strawberry Crumb Cake Recipe
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!
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
Pro 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.
Use Fresh Ingredients: The quality of your ingredients greatly impacts the final outcome. Use fresh, high-quality ingredients for the best flavor and texture. 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!
Keep Ingredients at Consistent Temperatures: When a recipe calls for ingredients to be at a specific temperature (e.g., room temperature butter or eggs), follow those guidelines for the best results.
Nutrition
Calories: 396kcal, Carbohydrates: 60g, Protein: 5g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 70mg, Sodium: 2.993mg, Potassium: 149mg, Fiber: 2g, Sugar: 31g, Vitamin A: 491IU, Vitamin C: 23mg, Calcium: 88mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!