Go Back
–+ servings
Strawberry Crumb Cake

Irresistibly Moist Strawberry Crumb Cake for Sweet Mornings

A delicious Strawberry Crumb Cake that combines fresh flavors and simplicity, perfect for dessert or breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup diced fresh strawberries dry them thoroughly to avoid sogginess
  • 6 tablespoons butter (salted) provides richness to the crumble
  • ½ teaspoon baking powder acts as a leavening agent
  • ¾ cup all-purpose flour forms the cake structure
  • ¼ cup light brown sugar (packed) adds molasses flavor and moisture
  • ¼ cup granulated sugar contributes sweetness to the cake
  • ¼ cup very soft butter (salted) enhances cake richness
  • 1 large egg binds the ingredients and adds moisture
  • 1 teaspoon vanilla extract provides flavor depth
  • ¼ teaspoon almond extract adds a subtle, nutty flavor
  • 2 teaspoons baking powder enhances cake fluffiness
  • ½ teaspoon kosher salt balances sweetness and enhances flavor
  • 1 ½ cups all-purpose flour main structure of the cake
  • ½ cup buttermilk adds moisture and tenderness
For the Glaze (Optional)
  • 1 cup powdered sugar for a sweet glaze if desired
  • 1-2 tablespoons half-and-half or milk used for thinning the glaze
  • ½ teaspoon vanilla extract or vanilla bean paste enhances the glaze flavor

Equipment

  • 8-inch round cake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter, lining the bottom with parchment paper.
  2. Dice the strawberries and lay them on paper towels to absorb excess moisture.
  3. Melt 6 tablespoons of salted butter in a medium bowl and mix in baking powder, flour, and both sugars until crumbly.
  4. In a large mixing bowl, combine ¼ cup of very soft butter with ¼ cup of granulated sugar, mixing until sandy. Add the egg and 1 teaspoon of vanilla extract, combining smoothly.
  5. Add 2 teaspoons of baking powder and ½ teaspoon of kosher salt to the mixture. Alternately mix in 1 ½ cups of flour and ½ cup of buttermilk until just combined.
  6. Gently fold in the diced strawberries into the batter. Transfer the batter to the prepared cake pan and smooth the top.
  7. Sprinkle the crumble mixture over the top of the cake batter and add any remaining strawberries on top.
  8. Bake for 35 to 45 minutes or until a toothpick comes out clean and the top is golden brown.
  9. Let the cake cool in the pan for about 10 minutes before inverting it onto a serving plate.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Ensure strawberries are thoroughly dried before adding them to the batter. Use room-temperature butter for a creamy mixture and check for doneness with a toothpick.

Tried this recipe?

Let us know how it was!