This Strawberry Crumble Cake combines a tender, buttery cake base with juicy fresh strawberries and a golden crumb topping. Light yet comforting, it strikes a perfect balance between sweet and slightly tart, making it ideal for breakfast, brunch, or a relaxed dessert with coffee or tea.

Why You’ll Love This Recipe

This cake is easy to prepare with simple pantry ingredients and fresh strawberries. The soft crumb of the cake contrasts beautifully with the crunchy streusel topping, while the strawberries add moisture and natural sweetness. It’s versatile enough to serve warm or at room temperature and feels equally special for guests or everyday baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/2 cups fresh strawberries, washed, hulled, and chopped

For the crumble topping
1/2 cup all-purpose flour
1/3 cup brown sugar
1/4 cup cold unsalted butter, cut into small cubes
Pinch of salt

Directions

Preheat the oven to 350°F (175°C). Grease an 8 x 8 inch baking pan and lightly flour it, or line it with parchment paper.

Prepare the crumble topping by mixing the flour, brown sugar, and salt in a small bowl. Add the cold butter and work it in with a fork or your fingertips until coarse crumbs form. Place the bowl in the refrigerator while you prepare the batter.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Add the dry ingredients to the butter mixture in two additions, alternating with the sour cream. Mix gently just until combined.

Fold in the chopped strawberries carefully to avoid crushing them.

Spread the batter evenly into the prepared pan. Sprinkle the chilled crumble topping evenly over the surface.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the topping is lightly golden.

Allow the cake to cool in the pan for at least 15 minutes before slicing and serving.

Servings and timing

Servings: 9 squares
Preparation time: 15 minutes
Baking time: 40–45 minutes
Total time: about 1 hour

Variations

You can substitute half of the strawberries with blueberries or raspberries for a mixed berry version. Adding a teaspoon of lemon zest to the batter brightens the flavor. For a warmer spice note, mix 1/2 teaspoon of ground cinnamon into the crumble topping.

Storage/Reheating

Store the cake covered at room temperature for up to 1 day. For longer storage, refrigerate it in an airtight container for up to 3 days. To reheat, warm individual slices in the microwave for 10 to 15 seconds or let the cake come to room temperature before serving.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them well before folding into the batter to prevent excess moisture.

What pan size works best for this cake?

An 8 x 8 inch square pan gives the best thickness and texture.

Can I make this cake ahead of time?

Yes, it can be baked a day in advance and stored covered in the refrigerator.

How do I know when the cake is fully baked?

A toothpick inserted into the center should come out clean or with a few dry crumbs.

Can I reduce the sugar?

You can reduce the granulated sugar by up to 2 tablespoons without affecting the texture too much.

What can I serve with strawberry crumble cake?

It pairs well with plain whipped cream, vanilla ice cream, or a dusting of powdered sugar.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt works well as a substitute in equal amounts.

Why is my crumble topping melting into the cake?

Make sure the butter is cold and the topping is chilled before baking.

Can I double this recipe?

Yes, double the ingredients and bake in a 9 x 13 inch pan, adding a few extra minutes to the baking time.

Is this cake suitable for brunch?

Absolutely, it’s lightly sweet and perfect alongside coffee or tea.

Conclusion

This Strawberry Crumble Cake is a simple yet satisfying bake that highlights fresh strawberries in the best way. With its soft cake layer and crisp crumble topping, it’s a dependable recipe you’ll want to make again and again for both casual and special occasions.

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