This Easy Strawberry Crumb Cake is the dessert that dreams are made of! Imagine diving into layers of moist vanilla cake, fresh, juicy strawberries, and a buttery crumb topping that adds the perfect crunch. Whether it’s a special occasion or just a Tuesday afternoon, this cake is the ultimate sweet treat that impresses everyone who tastes it. And here’s my secret: it looks so fancy, but it’s incredibly simple to whip up! Packed with flavor and oh-so-satisfying, this cake will leave you craving another slice.
Why You’ll Love This Recipe
- Quick and easy to prepare, making it perfect for busy weeknights.
- Features fresh strawberries that add a burst of flavor and vibrant color.
- The crumb topping takes it over the top, bringing a delightful crunch to every bite.
- Perfect for gatherings – everyone will be asking for seconds!
Ingredients
For the crunchy crumb topping: You’ll need all-purpose flour, granulated sugar, unsalted butter, light brown sugar, and a hint of vanilla bean paste for that extra depth of flavor.
For the luscious strawberries: Fresh, ripe strawberries are your star ingredient, livened up with a little sugar, flour, and lemon juice to bring out their sweetness.
For the fluffy cake: All-purpose flour, baking powder, fine sea salt, unsalted butter, granulated sugar, large eggs, vanilla bean paste (or extract), and buttermilk create the base of this dreamy cake.
Full ingredient list with measurements is provided in the pintable recipe card below.
How to Make the Recipe
To start, preheat your oven to 350°F and grease an 8×8 metal baking pan with butter. Line it with parchment paper on all sides – trust me, you don’t want this beautiful cake to stick!
Next, prepare your crumb by combining the melted butter, flour, granulated sugar, light brown sugar, and delicious vanilla bean paste in a bowl. Pop this mix into the fridge while you focus on the cake and strawberries, as it helps it firm up a bit.
Now, grab those fresh strawberries! Chop them up and toss them in a bowl with flour, sugar, and a squeeze of lemon juice. This step really enhances their flavor, making them shine in our crumb cake.
In another bowl, whisk together the flour, baking powder, and salt, and set this aside for later.
In a large mixing bowl, cream your softened butter and granulated sugar. Beat this until it’s light and fluffy, which should take about five minutes. This is where the magic begins! Don’t be shy to scrape down the sides of the bowl to ensure everything’s well combined.
Slowly, mix in your whisked eggs and vanilla until everything is blended together. Add half of the dry ingredients and mix on low until it’s mostly combined. Pour in the buttermilk and then the rest of the dry mix, stirring until it’s just beautifully combined. Overmixing can bring about a dense cake, and we definitely don’t want that!
Spread the vanilla cake batter evenly into your prepared pan. Next, evenly scatter the strawberries over the batter and finally, crumble that buttery topping all over the strawberries. It’s absolutely okay if it doesn’t look perfect; remember, we’re aiming for rustic charm here!
Pop the cake into the oven and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Your kitchen is going to smell heavenly. Once baked, let it cool on a wire rack for at least 20 minutes before lifting it out of the pan and allowing it to cool completely. Dust the top with powdered sugar if you’re feeling fancy!
Pro Tips for Making the Recipe
- Use fresh strawberries that are in season for the best flavor. You can also experiment with other fruits like blueberries or raspberries!
- For an added twist, you can fold in some lemon zest to amplify those fresh flavors.
- Make sure your butter and eggs are at room temperature; this helps create a smooth batter and fluffy texture.
- Don’t skip letting the cake cool completely before cutting – this prevents it from crumbling apart and lets the flavors settle beautifully.
How to Serve
This Easy Strawberry Crumb Cake is perfect on its own, but you can elevate it even further! Serve it with a dollop of whipped cream or some vanilla ice cream for a delightful treat. It pairs wonderfully with a cup of tea or coffee, making it a lovely afternoon snack or a show-stopping dessert after dinner. If you’re feeling adventurous, drizzle a little cream cheese icing or a strawberry pie cream cheese crumb cake variation on top for an extra layer of sweetness and richness!
Make Ahead and Storage
If you want to get a jumpstart on your dessert prep, you can make this cake a day in advance. Just keep it covered with plastic wrap at room temperature. If you have leftovers, that’s even better – they can be stored in an airtight container in the fridge for up to three days. You can also freeze this crumb cake for up to three months. Just slice it up and wrap it well to prevent freezer burn. When you’re ready to enjoy, thaw it in the fridge overnight and warm it gently in the oven. Mmm, nothing like a slice of cake that feels fresh out of the oven!
With this Easy Strawberry Crumb Cake, you’ll find yourself falling in love with this delightful dessert all over again. And who could resist such a sweet and beautiful treat? So grab your apron and get ready to enjoy a slice (or two!) of this scrumptious cake later with family and friends – they won’t want to miss out either!
Easy Strawberry Crumb Cake
Equipment
- Square 8×8 Baking Pan
Ingredients
Crumb Topping
- ¾ cup all-purpose flour
- 1 tbsp granulated sugar
- 6 tbsp unsalted butter melted
- 2 tbsp light brown sugar packed
- ½ tsp vanilla bean paste
Strawberries
- 3 ¼ cups chopped fresh strawberries
- 3 tbsp all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp lemon juice
Cake Batter
- 1 ½ cups all-purpose flour
- 2 tbsp all-purpose flour for measuring note
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature, whisked together
- 1 tsp vanilla bean paste or vanilla extract
- ¼ cup buttermilk room temperature
Instructions
- Lightly butter the baking pan and line with parchment paper. Preheat the oven to 350 F/180 C.
- Mix melted butter, flour, sugar, brown sugar, and vanilla paste. Refrigerate until needed.
- Toss strawberries with sugar, flour, and lemon juice until coated. Set aside.
- Whisk together flour, baking powder, and salt in a small bowl.
- Cream butter and sugar until fluffy, about 5 minutes. Add eggs and vanilla, mixing well.
- Add half the dry ingredients, mix, then add buttermilk and the rest of the dry ingredients. Mix until just combined.
- Spread batter in baking pan, add strawberries, and top with crumb mixture. Bake for 55-60 minutes.
- Let cool for 20 minutes, then completely cool before cutting. Dust with powdered sugar if desired.