Strawberry Crumble Cake: A Slice of Summer in Every Bite

Introduction — Strawberry Crumble Cake
The first time I baked this Strawberry Crumble Cake, the kitchen smelled like a sun-drenched farmers market: sweet strawberries simmering, warm brown sugar, and butter melting into crumbs. It felt like a small celebration — the kind that happens when you decide to make dessert just because. If you love easy recipes that taste like home, you will find this cake comforting, bright, and perfectly imperfect. For another cozy fruit-forward cake idea, I often pair it in my rotation with a rustic Apple Pie Cake, but today this strawberry version takes center stage.

Why You’ll Love This Strawberry Crumble Cake

Feels like a warm hug: buttery crumble meets tender cake and juicy strawberries.
Versatile: serve it for breakfast with coffee, as an indulgent dessert, or for a festive meal.
Family favorite: kids and grandparents both reach for seconds.
Quick payoff: simple steps mean you can have a beautiful cake faster than takeout.
Flexible and healthy-ish: swap whole wheat flour or reduce sugar for a lighter option.

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Ingredients for Strawberry Crumble Cake

2 cups all-purpose flour — the base that keeps the cake tender. Sub: 1 cup whole wheat plus 1 cup all-purpose for a nuttier bite.
1 cup granulated sugar — balances the tartness of strawberries. Sub: coconut sugar or light brown sugar for depth.
2 teaspoons baking powder — lifts the cake to a soft crumb.
1/2 teaspoon fine sea salt — enhances sweetness.
2 large eggs, room temperature — binders for a moist crumb. Sub: 2 flax eggs for a vegan option.
1/2 cup plain yogurt or sour cream — adds tang and keeps the cake moist. Sub: dairy-free yogurt for a healthy option.
1/2 cup unsalted butter, melted and slightly cooled — for richness. Sub: coconut oil for a dairy-free twist.
1 teaspoon vanilla extract — warms the flavor.
2 cups fresh strawberries, hulled and quartered — the star ingredient. Frozen can work if thawed and drained.
For the crumble topping: 3/4 cup all-purpose flour, 1/2 cup brown sugar, 1/2 cup cold butter cut into cubes, pinch of salt, and 1/2 cup oats for texture (optional).

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Timing

Prep time: 20 minutes (20 minutes if you slice and prep the strawberries ahead).
Cook time: 35–40 minutes.
Total time: about 1 hour including cooling.
This Strawberry Crumble Cake is one of those quick dinner-to-dessert wins — ready faster than takeout and worth every minute.

Step-by-Step Instructions for Strawberry Crumble Cake

Preheat and prep: Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line with parchment for easy removal.
Mix dry ingredients: In a bowl, whisk together 2 cups flour, baking powder, sugar, and salt until uniform. Your batter will look like pale sand — promising.
Combine wet ingredients: In another bowl, whisk eggs, yogurt, melted butter, and vanilla until glossy. The batter will smell warm and vanilla-sweet here.
Bring together: Pour wet into dry and stir until just combined — a few lumps are fine. Overmixing makes the cake tough; you want tender.
Fold in strawberries: Gently fold in half of the quartered strawberries so they stay intact rather than bleeding into the batter. Pour batter into the prepared pan and smooth the top.
Make the crumble: Rub cold butter into the crumble dry mix until pea-sized crumbs form; stir in oats if using. The texture should be sandy with buttery clumps. Sprinkle the crumble evenly over the batter and scatter the remaining strawberries on top.
Bake: Bake for 35–40 minutes until the crumble is golden and a toothpick in the center comes out with a few moist crumbs. The aroma at this point will be irresistible.
Cool and serve: Let cool 15–20 minutes so the juices set slightly. Serve warm with a dollop of whipped cream, a scoop of vanilla ice cream, or plain coffee for breakfast.

Tips and Variations for Strawberry Crumble Cake

Swap fruit: Try raspberries or a mixed berry medley for a festive twist.
Lighter choice: Replace half the butter with applesauce and use Greek yogurt for higher protein.
Gluten-free: Use a 1-to-1 gluten-free flour blend and add an extra egg for structure.
Festive topping: Stir toasted sliced almonds or chopped pistachios into the crumble for texture and color.
Make it boozy: Macerate strawberries with a splash of orange liqueur for an adult-friendly version.
For a cool summer companion, consider a no-bake side like an Easy Strawberry Cool Whip Pie to serve alongside.

Serving Suggestions for Strawberry Crumble Cake
Serve slices warm on a platter, steam rising and crumbs dusting the plate. Pair with rich vanilla ice cream and a drizzle of strawberry syrup for an indulgent dessert, or keep it simple with a cup of milky coffee for brunch. This cake is perfect for a cozy family dinner, a picnic, or as the finale to a festive meal with friends. If you want chocolate contrast, a small square of dark chocolate or a slice of Chocolate Pumpkin Cheesecake on a dessert board makes a playful duo for gatherings.

Storage and Make-Ahead Tips

Room temperature: Store covered at room temperature for up to 2 days. Reheat gently in a low oven for that just-baked feeling.
Refrigerator: Keep in an airtight container up to 4 days; bring to room temp before serving.
Freezing: Freeze individual slices wrapped in parchment and foil for up to 2 months. Thaw overnight in the fridge and warm gently.
Make-ahead: Assemble the cake and crumble topping in the pan, cover, and refrigerate for up to 24 hours before baking — a great trick for hosting.

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Pro Tips from the Kitchen

Use room-temperature eggs and dairy so the batter mixes easily and traps air for a lighter crumb.
Keep the crumble butter cold until the last rub-in step for the best crisp pockets.
Do not over-slice strawberries; larger pieces hold shape and give juicy bites.
Bake in the center of the oven for even browning of the crumble.
Let it rest after baking so the juices set — this makes cleaner slices and prettier plates.

FAQs
Q: Can I use frozen strawberries for Strawberry Crumble Cake?
A: Yes. Thaw and drain well, then pat dry so the batter does not become too wet. Toss with a tablespoon of flour to help distribute them evenly.

Q: How do I keep the crumble crunchy?
A: Bake until golden and let the cake cool uncovered for a bit so steam does not soften the topping. If storing, re-crisp in a warm oven for a few minutes.

Q: Is this cake suitable for a party?
A: Absolutely. It’s easy to double in a rectangular pan and looks lovely on a cake stand — perfect for festive meals or potlucks.

Q: Can I make this vegan?
A: Replace eggs with flax eggs, butter with coconut oil or vegan butter, and use plant-based yogurt. The texture will be slightly different but still delicious.

Conclusion
This Strawberry Crumble Cake is more than a dessert; it is a memory-maker — simple enough for weeknights, pretty enough for celebrations, and flexible enough to become your family’s new favorite. If you want a step-by-step inspiration with fresh strawberries and a crumble topping to follow alongside this post, try the Strawberry Crumble Cake Recipe With Fresh Strawberries for another lovely variation. I hope this recipe fills your kitchen with warmth and your table with smiles — bake it, share it, and make it a tradition.

Contents

1 Strawberry Crumble Cake

Strawberry Crumble Cake

This Strawberry Crumble Cake combines buttery crumble with tender cake and juicy strawberries for a comforting dessert that's perfect for any occasion.

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Prep Time 20

Cook Time 40

Total Time 1

Course Brunch, Dessert

Cuisine American

Servings 8 servings

Calories 300 kcal

Ingredients

For the cake

2 cups all-purpose flour Sub: 1 cup whole wheat plus 1 cup all-purpose for a nuttier bite.
1 cup granulated sugar Sub: coconut sugar or light brown sugar for depth.
2 teaspoons baking powder Lifts the cake to a soft crumb.
1/2 teaspoon fine sea salt Enhances sweetness.
2 large eggs, room temperature Sub: 2 flax eggs for a vegan option.
1/2 cup plain yogurt or sour cream Sub: dairy-free yogurt for a healthy option.
1/2 cup unsalted butter, melted Sub: coconut oil for a dairy-free twist.
1 teaspoon vanilla extract Warms the flavor.
2 cups fresh strawberries, hulled and quartered The star ingredient. Frozen can work if thawed and drained.

For the crumble topping

3/4 cup all-purpose flour
1/2 cup brown sugar
1/2 cup cold butter, cut into cubes
1/2 cup oats Optional; adds texture.
a pinch salt

Instructions

Preparation

Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line with parchment for easy removal.
In a bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until uniform.
In another bowl, whisk the eggs, yogurt, melted butter, and vanilla until glossy.
Pour the wet ingredients into the dry and stir until just combined. A few lumps are fine.
Gently fold in half of the quartered strawberries.
Pour the batter into the prepared pan and smooth the top.
For the crumble, rub the cold butter into the mixture of flour, brown sugar, and salt until pea-sized crumbs form. Stir in oats if using.
Sprinkle the crumble over the batter and scatter the remaining strawberries on top.

Baking

Bake for 35–40 minutes until golden and a toothpick comes out with a few moist crumbs.
Let cool for 15–20 minutes before serving.

Notes

You can replace half the butter with applesauce for a lighter choice or use a gluten-free flour blend. Store covered at room temperature for up to 2 days.

Keyword Baking, Comfort Food, Fruit Cake, Strawberry Crumble Cake, Summer Dessert