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.
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.