There is just something about baked goods that smell like a hug, isn’p there? When you need pure comfort but still want something bright and utterly delicious, you reach for fruit and crumble. That’s exactly what we are doing today with my favorite Strawberry Crumble Cake. This isn’t your average dry slice; we are talking about an incredibly soft, tender cake base loaded with sweet, fresh strawberries, all hidden under the best, buttery crumb topping you’ve ever made.
I’ve spent years perfecting layered fruit bakes, and this one nails the balance between rustic and elegant. As I created and styled this crumb-topped cake, it reminded me of weekend breakfasts at home when my mom would bake fruit-filled treats that made the whole house smell warm and welcoming. So grab your 8×8 pan, because this recipe is wonderfully straightforward but tastes like you spent all day tending to it!
Why This Strawberry Crumble Cake Is Your New Favorite Easy Strawberry Desserts
Honestly, you are going to be shocked how quick this comes together, especially considering how decadent it tastes. This recipe is built for busy people who still want amazing things on their tables. It’s one of those fantastic Easy Strawberry Desserts where the payoff is huge compared to the effort!
- It skips the fussy frosting step! The crumble topping provides all the texture and sweetness you need.
- The cake base stays wonderfully tender and moist, much like a dense coffee cake. It’s perfect for breakfast or dessert.
- It highlights the season’s best produce. If you love Fresh Strawberry Recipes, this lets the fruit truly shine.
- Minimal equipment required—you really just need one pan, which means cleanup is a breeze!
- It travels beautifully, packing up perfectly without getting ruined like delicate layer cakes do.
- We use basic pantry staples for the cake, so you rarely need a special trip to the store just to make it.
If you struggle with delicate biscuits or complex fruit fillings, this cake is your answer. It’s robust, forgiving, and absolutely fantastic, which is why I often recommend techniques like this when I talk about the secrets to perfect scone baking—it’s about creating texture that lasts.
Essential Ingredients for the Perfect Strawberry Crumble Cake
You simply can’t rush greatness, especially when it comes to that perfect buttery crumb! Getting the right balance in this Strawberry Crumble Cake is everything. We break the ingredients down into three main jobs: the crumb that crunches, the fruit that bursts with flavor, and the cake base that stays soft. Pay close attention to those notes!
If you skip temperatures or substitute willy-nilly, you might end up with a soupy mess, and we don’t want that. Following these lists exactly ensures that beautiful, rustic look that makes this one of my go-to Fresh Strawberry Desserts.
For the Buttery Crumb Topping
- 1 and 1/4 cups all-purpose flour (plus that extra tablespoon for the fruit!)
- 1/2 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar, packed
- 1/2 teaspoon vanilla bean paste
This topping needs to be cold when it hits the fruit, so don’t skip mixing this first and setting it aside in the fridge. Those two types of sugar work magic together!
For the Fresh Strawberry Filling
- 3 and 1/4 cups chopped fresh strawberries
- 3 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons lemon juice
Chopping your own berries is key here, trust me! The little bit of flour and sugar is vital—it thickens up any liquid the strawberries release while baking, stopping that soggy bottom that ruins so many Strawberry Baking attempts.
For the Soft Cake Base
- 1 and 1/2 cups all-purpose flour (Remember to spoon and level!)
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large whole eggs, room temperature, whisked together
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 cup buttermilk, room temperature
Here’s where expertise really comes in: your butter, eggs, and buttermilk *must* be at room temperature. This helps them emulsify perfectly when mixed with the sugar, creating those tiny air pockets needed for a beautifully soft cake structure. You can read a bit more about dairy temperatures in this post about how temperature affects texture!
Step-by-Step Instructions for Making Strawberry Crumble Cake
Okay, deep breath! We might have a few components here, but trust me, they all come together surprisingly fast. The key to this whole Strawberry Crumble Cake project is setting up your three main elements—the topping, the fruit, and the batter—in quick succession. Since this recipe uses fresh fruit, efficiency is your best friend here. You’ll use your 8×8 pan for this one, which is such a nice, easy size for casual baking.
Preparing the Components and Oven
First things first, let’s get the structure set up so nothing melts early! Lightly butter your 8×8 metal baking pan and line it really well with parchment paper so you have an overhang on two sides—this acts like a sling to lift the cake out later. Set your oven to preheat to 350 F (180 C).
Now, grab that crumb mixture we made earlier. It’s been getting nice and cold in the fridge, which is perfect. Just break up those buttery clumps with your fingers until they are crumbly again, but don’t let them warm up too much. Set that chilled topping aside for a minute.
If you need tips on making perfect cookie crumbles for other projects, I’ve got a whole guide on making cookie crumble that might help you master this texture!
Assembling the Strawberry Layer
Next up is prepping our beautiful fruit. Take your 3 1/4 cups of chopped fresh strawberries and toss them thoroughly in a medium bowl with the 3 tablespoons of flour, 1 tablespoon of sugar, and the 2 teaspoons of lemon juice. You want every single berry coated!
That little bit of flour is so important; it stops the strawberries from releasing all their liquid magic onto the cake and making the bottom soggy. Once they are coated, just leave that bowl right there on the counter. We’ll spread them onto the batter soon enough!
Mixing the Cake Batter
Now for the soft base! In your large mixing bowl, cream that room-temperature butter and sugar together until it looks light, almost pale, and definitely fluffy—this takes around five minutes. Don’t skimp here; this is where the air gets trapped!
Slowly whisk in your pre-whisked eggs, one at a time, ensuring the batter is well mixed after each addition. Then stream in your vanilla. Remember, scrape that bowl down obsessively so everything incorporates!
This next step is where expertise matters to avoid a tough cake. We alternate! Add about half of your dry ingredients (flour, baking powder, salt) and mix on low speed until it’s *mostly* there. Then, drizzle in the buttermilk and mix until *just* incorporated. Finally, add the rest of the dry ingredients and mix only until you don’t see streaks of flour. Overmixing here activates the gluten and ruins the soft crumb we are aiming for!
Assembly and Baking Your Strawberry Crumble Cake
Time to stack this beauty! Spread your vanilla cake batter evenly into your prepared pan. Try to keep the layer consistent across the base.
Next, gently spread that sugared strawberry mixture right over the top of the batter layer. Don’t press down! Just let them sit on top.
Finally, take that cold, crumbly topping and sprinkle it generously and evenly across the strawberries. Don’t worry if some pieces fall onto the batter; that’s how it should look!
Pop the whole thing into your preheated 350 F oven and set your timer for 55 to 60 minutes. You’ll know it’s done when the top is deeply golden brown and a toothpick inserted right into the center comes out clean, meaning it’s cooked all the way through. If you’re looking for some great strawberry waffle inspiration while you wait, check out this recipe!
We need to let it cool slightly before attempting to remove it—20 minutes on a wire rack inside the pan should do the trick, and then use those parchment handles to lift it out completely so it can cool down before anyone tries to slice into that glorious crumble. For more ideas, I loved this external recipe focusing purely on the crumble aspect!
Tips for Achieving the Best Strawberry Baking Results
Baking is fun, but with fruit desserts like this, those little details really separate a good cake from an amazing one. You’ve already done the hard work assembling everything, but let me give you two quick tips to guarantee that soft cake texture we’re aiming for.
First, we need an emulsion in that cake batter. That’s why I harp on room temperature butter, eggs, *and* buttermilk. If your eggs are cold, they shock the creamed butter mixture, causing it to curdle instantly. You lose all those lovely air bubbles you beat in earlier, and you end up with a tighter, less tender cake. Keep them out for at least an hour!
Second, mastering flour measurement is critical for any good bake, especially when we are relying on a delicate balance for this Strawberry Crumble Cake. Don’t scoop your measuring cup directly into the bag! That packs the flour down, and you end up using way too much, which dries everything out.
Instead, take a spoon and gently fluff up your flour in its container, then spoon the flour lightly into the measuring cup until it overflows slightly. Then, use the back of a knife to level it off. It sounds fussy, but it makes a difference. If you ever struggle with keeping mixes light and airy, check out my tips on fruit sinking—it’s often the same underlying emulsion issue!
Storage and Serving Suggestions for Strawberry Crumble Cake
This is the hardest part—waiting! You’ve just pulled a glorious, steaming Strawberry Crumble Cake out of the oven, and the temptation to slice it immediately is going to be intense. Don’t do it! Seriously, hold back for just a minute.
For the absolute best texture and to let that buttery crumb set up just right, you need to let the cake cool in the 8×8 pan on a wire rack for about 20 minutes. If you try to cut it now, those beautiful, fragrant strawberries will smear everywhere, and the base will look messy.
After that initial 20 minutes, use those parchment paper sling handles we put in place earlier and gently lift the whole cake out onto the wire rack to cool completely. I usually let it sit there for at least an hour until it’s just warm or room temperature.
Storing Your Cake for Later
If you have any leftovers—and maybe you won’t, because this stuff disappears fast—storage is easy. Because this cake relies on butter and fresh fruit moisture, it does great on the counter for a day or two. Just cover it loosely with foil or plastic wrap to keep it fresh. If you live somewhere really hot or humid, or if you want it to last closer to four days, I would move the covered cake into the refrigerator.
When you pull it out of the fridge, it might seem a tiny bit dense, but don’t worry! Just let it sit on the counter for about 30 minutes to come back to room temperature before serving. You can also warm individual slices gently in the microwave for about 10 seconds.
Serving Suggestions to Elevate the Fun
While this cake is fantastic all on its own, especially for a breakfast vibe, serving it slightly warm with a dollop of something cool and creamy makes it a truly stunning dessert. Think about getting ingredients ready for no-bake strawberry cheesecake parfaits—that creaminess works perfectly parallel to this cake!
My absolute favorite way to present this rustic treat is with a big dollop of fresh, unsweetened whipped cream—the richness cuts through the sweetness of the fruit and sugar perfectly. Vanilla bean ice cream is another must-try when serving warm squares. It’s quick, it’s incredibly satisfying, and it really leans into that comforting homemade feel!
Frequently Asked Questions About Strawberry Desserts Recipes
I get so many questions whenever I post pictures of this cake—it’s just so popular! People often ask how to tweak it or what went wrong if their first attempt didn’t turn out exactly right. Here are the top things I hear when folks dive into making delicious Strawberry Desserts Recipes like this one.
Can I use frozen strawberries in this Strawberry Crumble Cake?
Oh, that’s a great question, especially when fresh berries are out of season! The answer is yes, you absolutely can, but you have to treat those frozen berries with respect, or you’ll end up swimming in water. You must thaw them completely first.
Once thawed, drain them really well—pour them into a sieve and even pat them gently with a paper towel. Frozen berries release way more liquid than fresh ones, and if you don’t drain it, you’re inviting that soggy bottom we talked about. That extra flour coating in the recipe helps, but draining the initial moisture is key to keeping your structure amazing!
What is the best way to get a crisp crumble topping?
The secret to that perfect, rustic crunch lies in temperature contrast! If your crumb topping is warm or even room temperature when you sprinkle it over the strawberries, that butter starts melting right away into the fruit layer. We want the butter to melt slowly in the oven so it browns and crisps up around the flour and sugar.
So, here’s what I always do: Make the crumb topping first, as detailed in the instructions, and stick it right back into the fridge or even the freezer for 10 minutes while you make the cake batter. When you’re ready to assemble, you take that rock-hard, chilly crumb and sprinkle it right over the fruit. That initial cold shock helps it bake up beautifully crisp!
How does this compare to traditional Strawberry Shortcake Recipes?
That’s a wonderful place to compare things! Traditional Strawberry Shortcake Recipes usually involve making tender, biscuit-like shortcakes—they are often more crumbly and lighter, almost like a scone base soaked in cream and topped with macerated strawberries. They are typically meant to be eaten right away.
Our Strawberry Crumble Cake is different! It’s a true cake structure—moister and denser, thanks to the baking powder/buttermilk combination in the base. Instead of cream, we get that wonderful textural contrast from the baked-on, buttery streusel topping. It’s heartier, travels better, and is perfect if you are aiming for that cozy, rustic look reminiscent of a lovely Strawberry Shortcake Aesthetic but in a more sturdy form.
Nutritional Estimates for Strawberry Crumble Cake
Now, I know some of you are calculating every bite, and that is totally fine! I always strive to make my home baking feel like a treat that serves you well, but if you are tracking macros or calories, you need to know what you are working with here.
Below are the estimated nutritional values for one generous slice of this Strawberry Crumble Cake. Remember, these are just guidelines! If you use a slightly different brand of butter or happen to use a bit more sugar in your strawberry toss—which, hey, I won’t judge!—the numbers will shift slightly. I always suggest taking these figures as a starting point, not an absolute guarantee.
It’s worth noting that because we use fresh fruit and a good helping of butter for that amazing crumble, this falls into the decadent category, but that’s okay for a weekend treat! If you want to see how I keep my treats slightly lighter when I’m whipping up things like healthy energy bites, I share those secrets in that post!
- Calories: 450
- Carbohydrates: 60g
- Fat: 21g (Saturated Fat: 13g)
- Protein: 6g
- Sugar: 35g
- Cholesterol: 90mg
- Sodium: 250mg
- Fiber: 2g
Share Your Strawberry Cake Design Creations
Well, you made it through the whole thing! I really hope you are just as delighted with this Strawberry Crumble Cake as my family is. There’s truly nothing better than seeing friends and family enjoy something you’ve baked with your own hands. This recipe is proof that you don’t have to spend all day making something complicated to achieve that stunning, rustic look people love.
I want to hear all about it! Did your crumble top turn out perfectly golden? Did you add a dusting of powdered sugar, or did you go for a drizzle of something extra? Please, please, leave a comment below letting me know how your bake went and, if you feel ambitious, give us a star rating so other bakers know this recipe is a winner!
Sharing your finished product is the absolute best part of the whole process. Snap a quick picture of your beautiful creation—maybe you styled it like a beautiful Strawberry Cake Design centerpiece! Uploading those photos helps build our little community here, and I genuinely love seeing your successes.
Thank you so much for baking with me today. I’m Hanna Foster, and I’m always fiddling with recipes to make them just a little bit better and easier for you. Happy baking, and I’ll catch you on the next batch!
By Hanna Foster, Adaptation Specialist at Recipes by Betty.
Strawberry Crumble Cake
Equipment
- 8×8 metal baking pan
- Mixing Bowls
- Wire Rack
Ingredients
For the Crumb
- 3/4 + 1 cup all-purpose flour plus 1 tablespoon
- 1/2 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 2 tablespoons light brown sugar packed
- 1/2 teaspoon vanilla bean paste
For the Strawberries
- 3 1/4 cups chopped fresh strawberries
- 3 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons lemon juice
For the Cake
- 1 1/2 + 2 cups all-purpose flour See notes below for measuring
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large whole eggs room temperature, whisked together
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 cup buttermilk room temperature
Instructions
- Lightly butter an 8×8 metal baking pan and line it with parchment paper on all sides. Preheat your oven to 350 F/180 C.
- Mix the melted butter, flour, sugar, brown sugar, and vanilla paste for the crumb. Keep this mixture in the fridge until you are ready to use it.
- Toss the chopped strawberries, sugar, flour, and lemon juice until the fruit is well coated. Set this aside.
- In a small bowl, whisk together the flour, baking powder, and salt for the cake batter, and set this aside.
- In a mixing bowl, cream together the butter and sugar until the mixture is light and fluffy, which takes about 5 minutes.
- Scrape down the bowl. Slowly stream in the whisked eggs and vanilla, mixing very well and scraping down the bowl frequently.
- Add half of the dry ingredients and mix on low speed until mostly combined. Then mix in the buttermilk, followed by the remainder of the dry ingredients, mixing until just combined.
- Spread the vanilla cake batter evenly into the prepared baking pan. Spread the strawberries evenly over the top. Break up the cold crumb topping and sprinkle it evenly across the strawberries. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the pan cool on a wire rack for 20 minutes. Then, remove the cake from the pan and let it cool completely before cutting. Dust with powdered sugar if you wish and serve.