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Strawberry Crumble Cake

April 23, 2024 by Julie Marie 2 Comments

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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.Jump to:

• 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 20×20 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 20×20 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.