Strawberry crumble cake

This quick and easy strawberry crumble cake with vanilla cake, fresh strawberries, and streusel crumb topping is a simple yet delicious summer dessert you can make at home.

Why you should try strawberry crumble cake

• Made with fresh strawberries – This strawberry crumble cake recipe is a fantastic way to showcase the vibrant flavors of fresh strawberries. If you’re looking for more easy fresh strawberry desserts, you have to try these Strawberry mousse and Strawberry tiramisu.
• Easy cake recipe – This recipe is perfect for both experienced bakers and beginners alike. With clear instructions and readily available ingredients, you can easily whip up this delicious cake in no time. 
• It is not overly sweet – This cake is ideal for those who prefer desserts with a more subtle and nuanced sweetness. While some desserts can be overwhelmingly sweet, this strawberry crumble cake strikes a perfect balance. The sweetness of the cake batter is complemented by the tartness of the fresh strawberries, creating a harmonious combination of flavors. 

Ingredients you will need

For the crumb topping

• Flour
• White granulated sugar
• Light brown sugar
• Salt
• Vanilla extract
• Butter – You will need very cold unsalted butter.

For the vanilla cake batter

• Flour – You can use all-purpose flour, or cake flour to make strawberry crumble cake.
• Baking powder
• Salt
• Eggs – You will need two large eggs at room temperature.
• White granulated sugar – You can replace it with caster sugar if you want. 
• Vanilla extract
• Oil – Use any odorless vegetable oil such as canola oil or sunflower seed oil. Extra mild olive oil will work here too.
• Butter – Melt unsalted butter to mix it with the oil.
• Fresh strawberries  

Cooking tips

• Beat the eggs with sugar well. To make the cake texture fluffy and light, you need to incorporate air into the batter by whipping up the eggs to the ribbon stage. The term "ribbon stage" refers to the consistency of the beaten eggs when lifted from the bowl with a whisk or beaters. As the beaten eggs fall back into the bowl, they should form a ribbon-like pattern that slowly dissolves back into the mixture.
• Don't overmix the cake batter. Fold the dry ingredients into the wet ingredients using a rubber spatula. Once no dry ingredients are left, stop mixing. Overmixing can result in a dense cake.
• Line the springform pan with parchment paper, even if your pan has a non-stick coating. I highly recommend using parchment paper on the bottom of your pan as well as on the sides. Parchment paper will make it easy to release your cake without breaking it and will protect the sides of your cake from over-browning.
• Don't overbake your strawberry crumble cake. Check your cake for doneness with a toothpick or a cake tester. Once it comes out clean, your cake is done.

Step by step directions

Making crumble topping

1. In a bowl, combine the all-purpose flour, brown sugar, white sugar, cinnamon, and salt.
2. Add the cold butter and cut it into the flour using a pastry cutter, or fork, or work all the ingredients using your hand until crumbly in texture. Refrigerate until needed.

Preparing the cake batter

1. Preheat the oven to 355F (180C) and prepare an 8" (20cm) springform pan by lining the bottom and the sides of it with parchment.
2. Combine the flour, baking powder, and salt. 
3. Whip the eggs, sugar, and vanilla until the mixture tripled in size, and became pale in color.
4. Melt the butter and mix it with oil. Then, pour into the egg mixture and whip to combine.
5. Add the dry ingredients to the wet ones and fold in with the spatula just until no dry ingredients are left.

Assembling and baking strawberry crumb cake

1. Pour the cake batter into the prepared pan and spread it evenly.
2. Arrange the strawberry cubes on top of the batter in an even layer.
3. Take the streusel topping and generously cover the strawberries.
4. Bake the cake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
5. Remove the cake from the oven and let it cool in the pan for 20 minutes.
6. Release the strawberry crumb cake from the pan and let it cool down to room temperature before serving.

Flavor variations

• Lemon Strawberry Crumble Cake - Add a burst of citrusy flavor by incorporating lemon zest into the cake batter. Additionally, drizzle a simple lemon glaze made with powdered sugar and lemon juice over the cooled cake for an extra tangy twist.
• Spiced Strawberry Streusel Cake - Add warmth and depth to the cake by incorporating spices such as cinnamon, nutmeg, or cardamom into the streusel topping. These spices will complement the sweetness of the strawberries and create a comforting flavor profile.
• Mixed Berry Crumble Cake - Expand the fruit medley by incorporating a variety of berries along with the strawberries. Blueberries, raspberries, and blackberries can be added to create a vibrant and flavorful mixed berry crumble cake.

Serving ideas

• Vanilla Ice Cream - Accompany the warm or room temperature cake slices with a scoop of Vanilla bean ice cream or easy-to-make at-home Condensed milk ice cream. The cold and creamy ice cream pairs beautifully with the fruity flavors of the strawberries and adds a delightful contrast in temperature.
• Berry Coulis - Create a vibrant and tangy sauce by making my Raspberry coulis to drizzle over the cake. 
• Powdered Sugar - Keep it simple and elegant by lightly dusting the cake slices with powdered sugar. This classic touch adds a hint of sweetness and a beautiful finishing touch to the presentation.

FAQ

More strawberry desserts

Strawberry cookies

Strawberry cupcakes

Strawberry pound cake

Recipe card

Strawberry crumble cake

This quick and easy strawberry crumble cake with vanilla cake, fresh strawberries, and streusel crumb topping is a simple yet delicious summer dessert you can make at home.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 12 pieces

Calories: 225kcal

Author: Anna

Equipment

• 8" (20cm) springform pan
• Parchment paper
• Rubber spatula
• Stand mixer or a hand mixer and a large mixing bowl

Ingredients

For the streusel

• 100 g all-purpose flour
• 30 g white granulated sugar
• 30 g brown sugar
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 60 g unsalted butter cold

For the cake

• 150 g all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs at room temperature
• 80 g white granulated sugar
• 1 teaspoon vanilla extract
• 20 ml vegetable oil such as canola oil
• 60 g unsalted butter melted
• 250 g fresh strawberries cubed

US CustomaryMetric

Instructions

For the streusel

• In a bowl, combine the all-purpose flour, brown sugar, white sugar, cinnamon, and salt.
• Then, add the cold butter and cut it into the flour using a pastry cutter, or fork, or work all the ingredients using your hand until crumbly in texture. Refrigerate until needed.

For the cake

• Preheat the oven to 355F (180C) and prepare an 8" (20cm) springform pan by lining the bottom and the sides of it with parchment.
• In a bowl, combine the flour, baking powder, and salt. Set aside.
• Into the bowl of a stand mixer (or you can use a large mixing bowl and a hand mixer), add the eggs, sugar, and vanilla. Whip on medium-high for 8-10 minutes or until the mixture tripled in size, and became pale in color.
• Meanwhile, melt the butter and mix it with oil.
• When the egg mixture is done whipping, lower the speed of the mixer to medium and slowly pour in the butter mixture. Whip to combine.
• Add the dry ingredients to the wet ones and fold in with the spatula just until no dry ingredients are left. The batter will be quite thick.
• Pour the cake batter into the pan and arrange strawberry cubes on top of the batter in an even layer. Then, take the streusel topping and generously cover the strawberries.
• Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Remove from the oven and let it cool down in the pan for 20 minutes. Release the cake from the pan and let cool down to room temperature or until just a little bit warm before serving.

Video

Notes

Store it at room temperature for up to 4 days.

Freeze for up to 2 months.

Nutrition

Nutrition Facts

Strawberry crumble cake

Serving Size

 

1 piece

Amount per Serving

Calories

225

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

6

g

38

%

Trans Fat

 

0.3

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

49

mg

16

%

Sodium

 

211

mg

9

%

Potassium

 

71

mg

2

%

Carbohydrates

 

29

g

10

%

Fiber

 

1

g

4

%

Sugar

 

13

g

14

%

Protein

 

3

g

6

%

Vitamin A

 

292

IU

6

%

Vitamin C

 

12

mg

15

%

Calcium

 

45

mg

5

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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