Strawberry Crumble Cake

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This Strawberry Crumble Cake is so fresh and full of delicious strawberry and vanilla flavor. It has a moist vanilla cake that is topped with strawberries and crumble topping. This cake taste of summer, is super easier to make and perfect for any gathering.

This strawberry crumble cake is such a delicious treat and the texture of the cake is so soft and fluffy. Strawberry season is one of my favourite seasons and this fluffy vanilla cake is full of delicious vanilla flavor and topped with strawberry and lots of crumble.

This strawberry crumb cake is the perfect cake for spring and summer days, valentine's day, baby showers and other celebrations.

For more cake recipes, try Chocolate Ganache Cake, and Almond Raspberry Cake and Lemon Pistachio Cake.

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WHY THIS RECIPE WORKS
INGREDIENT NOTES
STEP BY STEP INSTRUCTIONS
EXPERT BAKING TIPS
FAQ
STORAGE
Strawberry Crumble Cake

WHY THIS RECIPE WORKS

Strawberries: This cake has a delicious layer of strawberries that brings lots of summery flavor.
Vanilla cake: This vanilla cake is so easy to make and is so soft!
Crumb topping: The cake is topped with lots of crumble for a delicious crunchy texture.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
Eggs: Let the eggs come to room temperature before baking.
Sour cream: Sour cream makes for a softer and more tender cupcake. I recommend using a sour cream with fat content of around 18%. Measure out the sour cream and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
Strawberries: Use fresh strawberries for this recipe for the best result. I don't recommend using frozen strawberries for this recipe as they hold more liquid and therefore will make the cake more wet and soggy.

STEP BY STEP INSTRUCTIONS

Here is how to make and bake these Strawberry Crumble Cake. This recipe needs an electric mixer. You can use either a stand mixer with a paddle attachment, or an electric hand mixer. You will also need a 20x20 square baking pan lined with baking paper.

The full recipe is down below in the recipe card.

STEP 1: For the crumble, add all-purpose flour, granulated sugar and brown sugar to a bowl and mix it together. Melt the butter and pour the melted butter over the flour mixture. With a fork mix it together until it forms a crumbled structure and there is no dry flour left. Place it in the fridge while preparing the cake.

Before starting preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.

STEP 2: For the cake, sift together the all-purpose flour, baking powder, and salt and set it aside.

STEP 3: In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes. Add the eggs one at a time into the mixture and mix it in until combined.

STEP 4: Continue by adding half the dry ingredients, on low speed, and whisk until just combined. Then add the sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined. Pour the cake into the prepared pan and make the strawberries.

STEP 5: Clean and cut the strawberries. Add them to a bowl and sprinkle them with flour, granulated sugar and lemon juice. Stir it well together. Spoon the strawberries over the cake in an even layer. Then top the strawberries with the crumble.

STEP 6: Bake it for 55-60 minutes or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.

EXPERT BAKING TIPS

Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

Can I replace the sour cream with something else?

Yes, replace it 1:1 with full-fat Greek yogurt.

Can the strawberries be replaced with other fruits?

Yes absolutely. They can be replaced with other fresh fruits like, blueberries, blackberries, raspberries etc.

When do you know when a cake is done?

I recommend using a cake tester or toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.

Can I replace the granulated and dark brown sugar in the crumble for light brown sugar?

Yes, you can replace both the granulated and dark brown sugar with light brown sugar.

Can it be served with whipped cream or ice cream?

Yes, this cake would pair perfectly with whipped cream or a scoop of vanilla ice cream.

STORAGE

Store the strawberry crumble cake in the refrigerator covered by plastic wrap or in an airtight container. It's best enjoyed within a 1-2 days.

Other Cake Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.