Strawberry Crumble Cake Recipe

If you’re looking for a dessert that perfectly captures the essence of summer with each bite, the Strawberry Crumble Cake is an absolute must-try. This beautiful cake showcases moist vanilla cake layered under a generous heap of fresh, juicy strawberries and finished with a buttery, crunchy crumble topping that adds the perfect texture contrast. Every slice bursts with luscious strawberry flavor complemented by the warm notes of vanilla and a hint of tang from the sour cream, making this Strawberry Crumble Cake a crowd-pleaser that’s as delightful to make as it is to eat.

Ingredients You’ll Need

Making a Strawberry Crumble Cake is simpler than you might think, and the ingredients play a huge role in achieving its irresistible taste and texture. Each element—from the tender vanilla cake base to the fresh strawberries and buttery crumble topping—works in harmony to create a dessert that’s both comforting and fresh.

• All-purpose flour: The foundation for both the cake and crumble, providing structure and tenderness.
• Dark brown sugar: Adds moisture and a rich, caramel-like depth to the crumble topping.
• Granulated sugar: Sweetens both the cake and fruit while balancing the tartness of strawberries.
• Butter: Adds richness and helps create a moist cake and crumbly topping.
• Baking powder: Gives the vanilla cake the perfect rise and lightness.
• Salt: Enhances the other flavors and balances the sweetness.
• Eggs: Bind the cake ingredients together and add moisture.
• Sour cream: Contributes to the cake’s moist, tender texture with a subtle tang.
• Vegetable oil: Keeps the cake tender and moist without overpowering flavors.
• Vanilla extract: Provides that classic, fragrant flavor that makes the cake truly special.
• Fresh strawberries: The star ingredient, bursting with juicy flavor and vibrant color.
• Lemon juice: Brightens the strawberries, balancing their sweetness with a hint of acidity.

How to Make Strawberry Crumble Cake

Step 1: Prepare the Crumble Topping

Start by mixing together flour, granulated sugar, and brown sugar in a bowl. Then melt the butter and pour it over the dry ingredients. Use a fork to gently mix until the mixture forms crumbly bits with no dry flour visible. Pop this mixture into the fridge so it chills while you move on to the rest of the cake. This topping is what adds that delightful crispness you’ll love on every bite of your Strawberry Crumble Cake.

Step 2: Make the Vanilla Cake Batter

Preheat your oven to 175ºC (350ºF) and line a 20×20 cm square pan with parchment paper to ensure easy removal later. Sift together your flour, baking powder, and salt, setting it aside for now. Beat together sugar and room-temperature butter until fluffy and pale in color—this is key to a light, airy cake. Add eggs one by one, mixing thoroughly after each addition. Now, carefully add half the dry ingredients, mix gently, then fold in the sour cream, vegetable oil, and vanilla extract before adding the remaining dry mix. Use a rubber spatula to fold everything together until just combined to keep the batter light and tender.

Step 3: Prepare and Layer the Strawberries

Wash and cut the strawberries into quarters or sixths depending on their size. Toss them in a bowl with flour, sugar, and lemon juice—this step helps the berries maintain their shape and releases natural juices that will soak into the cake, creating amazing flavor pockets. Spread the strawberry mixture evenly over the cake batter in the pan, ensuring every slice ends up with some fruity goodness.

Step 4: Add the Crumble and Bake

Finally, sprinkle the chilled crumble topping evenly over the strawberries. Pop the whole thing into your preheated oven and bake for about 55 to 60 minutes, or until a cake tester inserted in the center comes out clean. When done, let the cake cool for 10 minutes in the pan before carefully removing it onto a wire rack to cool completely. This resting lets all the layers set, promising a perfectly textured Strawberry Crumble Cake every time.

How to Serve Strawberry Crumble Cake

Garnishes

Enhance your Strawberry Crumble Cake visually and flavor-wise by adding a light dusting of powdered sugar or a dollop of fresh whipped cream. For an extra touch, sprinkle a few mint leaves or thin strawberry slices on top – they add color and freshness that’ll wow your guests.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or some creamy custard on the side, elevating the dessert experience. If you want to keep it lighter, a simple glass of cold milk or a cup of your favorite tea works just as well and complements the cake’s sweetness perfectly.

Creative Ways to Present

For a fun twist, serve the Strawberry Crumble Cake in individual ramekins to create personal dessert portions. Alternatively, cut the cake into squares and arrange them on a platter with fresh berries and edible flowers for a stunning presentation that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Crumble Cake keeps well when stored in an airtight container at room temperature for up to 2 days. To maintain freshness longer, refrigerate it for up to 5 days—just be sure to bring it back to room temperature before serving for the best flavor and texture.

Freezing

If you want to enjoy this cake over time, Strawberry Crumble Cake freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil, then place it in a freezer-safe container. Frozen cake can last up to 3 months. When ready to eat, thaw it in the fridge overnight for best results.

Reheating

Warm slices gently in the microwave for 15–20 seconds or in a 160ºC (320ºF) oven for about 10 minutes to revive that freshly baked feel. A quick reheat brings back the melt-in-your-mouth texture and enhances the flavors, making your Strawberry Crumble Cake taste just like the moment it came out of the oven.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries provide the best flavor and texture, you can use frozen ones too. Just make sure to thaw and drain them well to avoid excess moisture which might affect the cake’s texture.

Is it possible to make this cake gluten-free?

Yes! Substitute all-purpose flour with a gluten-free baking mix of similar quantity. Make sure the baking powder you use is gluten-free as well for the best results.

Can I prepare the crumble topping in advance?

Absolutely! The crumble topping can be mixed and refrigerated for up to 2 days before baking. Keeping it chilled helps maintain that perfect crumbly texture when baked.

What’s the best way to cut Strawberry Crumble Cake?

Use a sharp knife and wipe it clean between cuts to keep each slice neat, especially since the crumble and strawberries can be a bit sticky.

Can I substitute sour cream with something else?

If you don’t have sour cream, plain Greek yogurt or crème fraîche makes an excellent substitute, providing similar moisture and tanginess to the cake.

Final Thoughts

Trust me when I say this Strawberry Crumble Cake is a dessert that wins hearts every time. It’s a celebration of fresh strawberries and comforting vanilla cake with a satisfyingly crunchy topping that’s hard to resist. Whether you’re baking for a casual family gathering or a special occasion, this easy-to-make cake will quickly become a beloved favorite you’ll want to bake again and again. Don’t wait — dive into making your very own Strawberry Crumble Cake and enjoy a slice of summertime sweetness any day of the year!