Easy & Delicious Strawberry Crumble Cake: Your Perfect Summer Dessert

Imagine a cake that perfectly captures the essence of summer: light, sweet, and bursting with fresh fruit flavor. This Strawberry Crumble Cake does exactly that! It masterfully combines a deliciously light and incredibly moist Vanilla Butter Cake with an abundance of juicy, fresh strawberries and a delightfully crunchy crumble topping. It’s not just a cake; it’s an experience – the ideal treat to serve for afternoon tea, a picnic, a garden party, or as a show-stopping dessert for any summer gathering. Its rustic charm and irresistible combination of textures and flavors make it a beloved recipe that you’ll want to bake again and again.

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Why You’ll Adore This Strawberry Crumble Cake Recipe

This strawberry coffee cake, also known as a strawberry crumb cake or strawberry cake with crumble topping, is truly a celebration of flavor and texture. Every bite offers a delightful journey: first, the tender, light, and fluffy vanilla butter cake melts in your mouth, followed by the sweet burst of fresh strawberries, and finally, the satisfying crunch of the golden crumble topping. It’s an intricate dance of culinary delight that makes every mouthful a party in your mouth!

While crumbles are traditionally associated with comforting winter fruits like apples and pears (think Apple Cinnamon Crumble Muffins, Applesauce Crumb Cake, or Pear Crumble Cake), this particular recipe brilliantly reimagines the crumble for warmer weather. It stands out as a perfect summer dessert, right alongside my popular Blueberry Sour Cream Coffee Cake. The vibrant freshness of strawberries brings a cheerful, seasonal twist to the classic crumble concept. This Strawberry Cake with Crumble Topping is incredibly versatile – equally wonderful for an elegant afternoon tea, a casual brunch, or as the grand finale to a lovely dinner.

If you’re craving a cake that feels sophisticated yet requires minimal fuss, and you have an abundance of beautiful fresh strawberries begging to be used, then this Strawberry Crumble Cake is an absolute must-try. It’s a surprisingly simple recipe that yields impressive results, making it perfect for both seasoned bakers and beginners alike. For another fantastic strawberry creation that’s equally easy and delicious, consider my Strawberry Upside-Down Cake. Both recipes promise to make the most of those glorious summer berries without demanding hours in the kitchen!

Essential Ingredients for Your Strawberry Crumble Cake

Crafting this delightful cake requires two distinct sets of ingredients: one for the luscious butter cake base and another for the irresistible crumb topping. Don’t be intimidated by what might seem like a lengthy list; most of these are pantry staples you likely already have on hand. For precise quantities, always refer to the detailed recipe card at the bottom of this page.

For the Moist Vanilla Butter Cake Base:

• All-Purpose Flour (with a pinch of Salt): Use good quality plain or all-purpose flour. Sifting is a crucial step that ensures a light, airy texture and prevents lumps, contributing to the overall delicate crumb of the cake.
• Eggs: Medium-sized eggs are ideal. The most important tip here is to ensure your eggs are at room temperature. Cold eggs can cause your batter to curdle when added to creamed butter and sugar, resulting in a less smooth mixture and potentially affecting the cake’s texture.
• Vanilla: A good quality vanilla extract, essence, or even vanilla paste will elevate the flavor of your cake. Vanilla paste offers a more intense flavor and visible specks of vanilla bean for a gourmet touch.
• Unsalted Butter: For the butter cake, the butter needs to be very soft, almost spreadable, but not melted. This allows it to cream easily with the sugar, incorporating air and creating a fluffy cake texture. Using unsalted butter gives you control over the overall saltiness of the recipe.
• Heavy/Thickened Cream: Opt for full-fat heavy or thickened cream. When baking, higher fat dairy products contribute significantly to moisture, richness, and overall flavor. Avoid low-fat or fat-free alternatives as they can result in a drier, less flavorful cake.
• Fresh Strawberries: The star of our show! Make sure they are washed, hulled, and cut into small, even cubes. Using fresh strawberries is highly recommended as frozen ones tend to release a lot of excess water during baking, which can make your cake soggy.
• Caster Sugar: Also known as superfine sugar, caster sugar dissolves more readily into the butter, creating a smoother, more aerated batter. If you only have granulated sugar, pulse it in a food processor for a few seconds to create a finer texture.
• Baking Powder: This leavening agent is essential for giving the cake its rise and light texture. Ensure your baking powder is fresh for optimal results.

For the Irresistible Crumble Topping:

The crumble topping is a simple yet essential component, adding that delightful crunch. It’s made from a straightforward mix of:

• Plain / All-Purpose Flour: The base for our crumble.
• Brown Sugar: I prefer using dark brown sugar for its rich, molasses-like flavor and moisture content, which helps the crumble clump beautifully. Light brown sugar also works well.
• Cold Unsalted Butter: Crucially, the butter for the crumble must be cold and cut into small cubes. This ensures that when mixed with the flour and sugar, it creates distinct crumbs rather than melting into a paste. Cold butter is key to achieving that signature crispy, buttery crumble texture.

How to Make the Perfect Strawberry Crumb Cake

Creating this delightful Strawberry Crumble Cake is a straightforward process, broken down into easy-to-follow steps. Precision and ingredient temperature are key to success!

Preparing the Streusel Topping & Strawberries

The first crucial step is to get your star ingredient and delightful topping ready.

• Photo 1: Begin by preparing your fresh strawberries. Wash them thoroughly, hull them (remove the green leafy tops), and then carefully cut them into small, uniform cubes. Setting them aside ensures they are ready to be sprinkled over the cake batter when the time comes.
• Photo 2: Now, let’s create that irresistible crumble topping. In a medium-sized bowl, combine the all-purpose flour and brown sugar. Use a whisk or a fork to ensure they are well mixed and there are no lumps of sugar.
• Photo 3: Add the cold unsalted butter, which you should have cut into small, even cubes. The colder the butter, the better your crumble will turn out.
• Photo 4: Using your fingertips, a pastry cutter, or even a fork, begin to rub the butter into the flour and sugar mixture. Work quickly to prevent the butter from melting too much. Continue until the mixture resembles coarse crumbs, with some larger pieces of butter still visible – these will melt and create pockets of crispness as the cake bakes.

Once your crumble is ready, set it aside. If your kitchen is particularly warm, or if you’re preparing this ahead of time, it’s a good idea to store the crumble in the fridge. This keeps the butter firm, which is essential for achieving that perfect crunchy texture later.

Baking the Fluffy Vanilla Butter Cake

With your strawberries and crumble topping prepared, it’s time to focus on the heart of this dessert: the rich and moist vanilla butter cake.

• First, preheat your oven to 180°C/350°F. Prepare a 22 cm / 9 inch Springform Pan by lining the bottom with baking paper and lightly greasing the sides. This ensures easy removal of your beautiful cake.
• Photo 5: In a large mixing bowl (or the bowl of your stand mixer fitted with a paddle attachment), combine the very soft unsalted butter and white caster sugar. Cream these two ingredients together using a hand mixer on medium to medium-high speed for a good 5 minutes. This step is crucial: you’re incorporating air into the mixture, which will give your cake its light and fluffy texture. The mixture should become noticeably pale, fluffy, and significantly increased in volume. To test if it’s sufficiently creamed, rub a small amount between your fingers – you should not feel any sugar grains.
• Photo 6: Now, add the room temperature eggs, one at a time, mixing on a slow speed after each addition. Don’t worry if the batter appears to curdle slightly at this stage; it’s a common occurrence when adding liquids to a fat-sugar mixture, especially if the eggs aren’t perfectly at room temperature. It will come back together beautifully once the dry ingredients are incorporated.
• Photo 7: Next, pour in the heavy/thickened cream and vanilla extract. Mix gently until just combined. The cream adds extra richness and moisture, contributing to the cake’s tender crumb.
• Photo 8: Finally, sift in the all-purpose flour, baking powder, and pinch of salt. Sifting prevents lumps and helps distribute the leavening agents evenly.

Assembling and Baking Your Beautiful Crumb Cake

You’re almost there! These final steps bring all the delicious components together before baking.

• Photo 9: Gently mix in the dry ingredients on the lowest speed until *just* combined. This is crucial to avoid overworking the batter, which can develop the gluten too much and result in a dense, tough cake. Stop mixing as soon as you no longer see any visible streaks of flour.
• Photo 10: Transfer the prepared cake batter into your lined and greased Springform Pan. Use the back of a spoon or a small offset spatula to spread the batter evenly across the bottom of the pan.
• Photo 11: Generously scatter the cubed fresh strawberries over the cake batter. Try to distribute them as evenly as possible so every slice gets a burst of fruity goodness.
• Photo 12: Finally, sprinkle the prepared crumble topping all over the strawberries. Don’t press it down; just let it fall naturally to create that beautiful, rustic look.
• Place the assembled cake in your preheated oven and bake for approximately 45 to 55 minutes. Baking times can vary depending on your oven, so check for doneness by inserting the tip of a knife or a wooden skewer into the center of the cake. It should come out clean. Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack before attempting to remove it. This prevents it from breaking and ensures the cake sets properly.

Expert Tips for a Flawless Strawberry Crumble Cake

Achieving the perfect Strawberry Crumble Cake is simple when you follow a few key baking principles. These tips will help ensure your cake turns out moist, flavorful, and with that irresistible crunchy topping every single time!

• Room Temperature Ingredients are Non-Negotiable: This is perhaps the most important tip for the butter cake. Ensure your butter and eggs are at room temperature. This allows them to emulsify properly with the sugar, creating a smooth, homogenous batter that traps air efficiently, resulting in a lighter, fluffier cake.
• Creaming Butter and Sugar Properly: Don’t rush this step! Cream the butter and sugar for at least 5 minutes on medium to medium-high speed. The mixture should become light, pale, and fluffy, almost like whipped cream. This extensive creaming incorporates vital air into the batter, which is key to a tender and airy crumb. If the sugar hasn’t fully dissolved, your cake might have a grainy texture.
• Gentle Mixing After Adding Flour: Once you add the flour, mix the batter only until the dry ingredients are just incorporated. Overmixing develops gluten, leading to a tough, chewy cake rather than a tender, moist one. Stop mixing as soon as you no longer see streaks of flour.
• Cold Butter for the Crumble: While your cake butter should be soft, the butter for the crumble *must* be cold and firm. This is crucial for creating those distinct, crispy crumbs. If the butter is too soft, it will melt into the flour mixture, resulting in a paste rather than a crumbly texture, and your topping won’t achieve that desired crunch.
• Don’t Overload with Strawberries: While it’s tempting to add extra fruit, stick to the recommended quantity. Too many strawberries can release excessive moisture, potentially making the cake soggy or preventing it from baking through properly.
• Baking Pan Preparation: Always line the bottom of your springform pan with parchment paper and grease the sides well. This guarantees easy release once the cake is cooled, preventing any sticking or tearing.
• Cooling is Key: Allow the cake to cool completely in the pan on a wire rack before slicing. Removing it too early can cause it to collapse or break, as it’s still quite delicate when warm. Cooling also allows the flavors to meld and the cake structure to set properly.
• Know Your Oven: Every oven is different. While the recipe provides a general baking time, keep an eye on your cake. Start checking for doneness around the 35-40 minute mark using a skewer or knife inserted into the center. If it comes out clean, your cake is ready!

Delightful Pairings: What to Serve with Strawberry Crumble Cake

This strawberry crumble cake is absolutely magnificent on its own, perhaps with a simple cup of coffee or a refreshing tea, especially after it has cooled slightly and the aromas have filled your kitchen. However, it’s also incredibly versatile and pairs beautifully with a variety of accompaniments that can elevate it into an even more indulgent dessert.

• A Scoop of Ice Cream: A classic pairing! Vanilla bean ice cream complements the strawberry and vanilla flavors perfectly, while a scoop of strawberry or even pistachio ice cream can add an extra layer of delight. The contrast of warm cake and cold ice cream is heavenly.
• Fresh Berry Coulis: Enhance the fruity notes with a vibrant Strawberry Coulis or a tangy Raspberry Coulis. The smooth, sweet-tart sauce drizzled over the cake adds moisture and a burst of intense berry flavor.
• Light and Airy Whipped Cream: A dollop of freshly whipped cream is always a welcome addition. Its delicate texture and subtle sweetness perfectly balance the richness of the cake and the tartness of the strawberries.
• Warm Berry Compote: For an extra layer of fruit, serve it with a warm Blueberry Compote or a luscious Mixed Berry Compote. The softened berries in a compote add a comforting, jammy texture.
• A Drizzle of Strawberry Syrup: For an elegant touch and concentrated strawberry flavor, a homemade Strawberry Syrup can be drizzled over each slice.
• Tangy Stewed Rhubarb: If you enjoy a bit of tartness, serve the cake with Stewed Rhubarb. The tartness of the rhubarb provides a wonderful counterpoint to the sweetness of the strawberries and cake.

Frequently Asked Questions About Strawberry Crumble Cake

Storing & Freezing Your Strawberry Crumble Cake

To keep your delicious Strawberry Crumble Cake fresh and enjoyable, proper storage is key.

This cake can be kept at room temperature for about 2 days. For best results, store it in an airtight container or tightly wrapped with plastic wrap. This helps maintain its moisture and prevents the crumble topping from losing its crunch too quickly. If you need to store it longer, it will keep for up to 3 days in the fridge. However, refrigeration can sometimes make butter cakes a little drier. If you store it in the fridge, I highly recommend gently re-heating individual slices in the microwave or a warm oven for a few minutes before eating. This will bring back its soft, moist crumb and the delightful warmth of a freshly baked cake.

I do not recommend freezing this Strawberry Crumb Cake. The primary reason is that the beautiful, crunchy crumble topping will inevitably lose its crispy texture once frozen and thawed, becoming soft and somewhat soggy. While the cake itself might freeze acceptably, the integrity of the crumble is compromised, detracting from one of the cake’s best features. It’s best enjoyed fresh or within a few days of baking.

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Full Recipe Details

Strawberry Crumble Cake

5 from 3 votes

This Easy Strawberry Crumble Cake is a delightful summer dessert featuring a light, moist vanilla butter cake base, an abundance of fresh, sweet strawberries, and a perfectly crunchy streusel topping. Ideal for afternoon tea, brunch, or any meal, it’s a simple yet elegant cake that’s sure to impress.

Servings: 10

Author: Sylvie

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Print Recipe

Cook ModePrevent your screen from going dark

Ingredients

• 400 gr Fresh Strawberries, washed, hulled and cubed

For the Crumble Topping

• 100 gr Plain / All-Purpose Flour
• 75 gr Unsalted Butter, cold, cut into small cubes
• 60 gr Brown Sugar, dark brown sugar recommended for richness

For the Vanilla Butter Cake

• 120 gr Unsalted Butter, very soft, at room temperature
• 100 gr Caster Sugar, or Fine White Granulated Sugar
• 3 large Eggs, at room temperature
• 150 ml Heavy / Thickened Cream, full-fat for best results
• 1 1/2 teaspoon Vanilla Extract, or vanilla paste
• 225 gr Plain / All-Purpose Flour, sifted
• 1 1/2 teasp. Baking Powder
• 1 pinch Salt

Instructions

• Wash, hull, and cut the fresh strawberries into small, even cubes. Set them aside while you prepare the other components.

For the Crumble Topping

• In a mixing bowl, combine the Plain / All-Purpose Flour and Brown Sugar. Stir well to ensure the ingredients are evenly distributed.
• Add the cold Unsalted Butter, cut into small cubes. Using your fingers, a pastry cutter, or a fork, rub the butter into the dry ingredients until small, coarse crumbs form. Avoid overworking the mixture. Set aside (see note 1 below regarding temperature).

For the Vanilla Butter Cake

• Preheat your oven to 180°C (350°F). Line a 22 cm / 9 inch Springform Pan with baking paper at the bottom and lightly grease the edges.
• In a large mixing bowl (or the bowl of your stand mixer with a paddle attachment), cream the very soft Unsalted Butter and Caster Sugar together for about 5 minutes, until the mixture is light, pale, and fluffy, and has increased in volume (see note 2).
• Add the large Eggs one at a time, mixing slowly after each addition until just combined. Don’t worry if the batter appears to curdle slightly (see note 3).
• Pour in the Heavy / Thickened Cream and Vanilla Extract. Mix until just combined.
• Sift in the remaining Plain / All-Purpose Flour, Baking Powder, and a pinch of Salt. Mix on the lowest speed only until the dry ingredients are just incorporated and no streaks of flour remain (see note 4). Avoid overmixing.

Assembling and Baking the Cake

• Pour the prepared Butter Cake Batter into the lined Springform Pan. Use the back of a spoon or a small offset spatula to spread it evenly.
• Evenly scatter the cubed Strawberries over the cake batter.
• Generously top the strawberries with the prepared Crumble Topping. Do not press it down.
• Bake for 45 to 55 minutes, or until a knife or skewer inserted into the center of the cake comes out clean (see note 5). Allow the cake to cool down completely in the pan on a wire rack before removing it and slicing.

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Notes

Yield: This recipe makes one beautiful cake in a 22 cm / 9 inch Springform Pan.

1. Crumble Storage: If you’re working in a warm kitchen or preparing the crumble ahead of time, it’s advisable to store the crumble mixture in the fridge. This keeps the butter firm, which is essential for achieving a perfectly crisp and crumbly topping when baked.
2. Creaming Test: To ensure your butter and sugar are sufficiently creamed, take a small amount of the mixture and rub it between your thumb and forefinger. You should feel very few, if any, sugar grains. If it feels gritty, continue creaming for another minute or two.
3. Curdled Batter Fix: Don’t be alarmed if your batter looks slightly curdled after adding the eggs. This is common when the eggs are a different temperature than the creamed butter. The batter will smooth out and come together once the dry ingredients are gently folded in.
4. Avoid Overmixing: This is a critical step for tender cakes. Once the flour is added, mix only until the ingredients are just combined and no dry streaks of flour are visible. Overmixing develops gluten, which can lead to a tough, dry, and chewy cake.
5. Baking Time Variability: Exact baking times can vary significantly between different ovens. Always use the specified baking time as a guide. Start checking the cake for doneness around 35-40 minutes; if a skewer inserted into the center comes out clean, your cake is ready. If the crumble topping starts to brown too quickly, you can loosely tent the cake with aluminum foil.

Nutrition (per serving)

Calories: 404kcal | Carbohydrates: 44g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 49mg | Potassium: 139mg | Fiber: 2g | Sugar: 18g | Vitamin A: 784IU | Vitamin C: 24mg | Calcium: 47mg | Iron: 2mg