Strawberry Crumb Cake

Strawberry crumb cake is a soft cushy vanilla breakfast cake dotted with juicy nuggets of fresh strawberries. We use it to fuel our early morning Easter egg hunts and I bet you’ll find lots of excuses to work it into your weekend plans this spring!

INGREDIENTS

staples

Sugar, flour, butter, eggs, baking powder, salt, vanilla

grocery run items

Fresh strawberries, sour cream, buttermilk

my unusual method for making strawberry crumb cake

The unique method for making this strawberry crumb cake involves cutting cold butter into the dry ingredients, almost like a biscuit or scone dough, and then reserving some of that mixture for the crumb topping before adding the wet ingredients to make the batter. This results in a deliciously moist cake, I also use this method for my popular Cardamom Crumb Cake and Lemon Sugar Crumb Cake recipes.

1. Whisk dry ingredients together. I do this in my full sized food processor for ease.
2. Pulse in the cold butter until the mixture is damp and crumbly. It will clump together when pressed with your fingers.
3. Remove some of the crumble to reserve for the topping and set aside.
4. Fold in the wet ingredients and half of the strawberries.
5. Spread batter in pan.
6. Top with remaining strawberries and the reserved crumble topping.
7. Bake!

want to change up your strawberry crumb cake?

Yes, of course use another type of fruit. Blueberries, raspberries, and blackberries are good ideas. Chopped peaches or nectarines would be good. Even apples and pears. I plan to make this with rhubarb the first chance I get.

Reduce the sugar by 1/2 cup for a slightly less sweet cake. You can also mix white and brown sugar.

For a gluten free strawberry crumb cake use a 1:1 gluten free baking mix. King Arthur Baking Company and Bob’s Red Mill are two of the top brands I trust.

Add the zest of a full lemon or orange to the batter for a citrusy kick.

Add a cup of chopped walnuts or pecans to the batter.

Strawberry Crumb Cake

5 from 2 votes

A clever pastry-style technique gives this strawberry crumb cake its signature soft texture and golden crumb!

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Prep Time:15 minutes minutes

Cook Time:40 minutes minutes

Total Time:55 minutes minutes

Servings: 16

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Equipment

• 9×13 baking pan

Ingredients

 

US CustomaryMetric

dry ingredients

• 3 cups all purpose flour
• 2 cups granulated sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup cold unsalted butter cut in small pieces

wet ingredients

• 2/3 cup buttermilk milk
• 2 large eggs
• 1/3 cup sour cream
• 1 Tbsp vanilla extract

fruit

• 2 heaped cups diced strawberries, divided

Instructions

• Preheat oven to 350F, butter your 9×13 pan and set aside.
• Put the 3 cups all purpose flour, 2 cups granulated sugar, 1 Tbsp baking powder and 1/2 tsp salt into the bowl of a full sized food processor* and pulse to combine.
• Add the 1 cup cold unsalted butter cut in small pieces to the machine and pulse/process until the mixture has a fine crumbly consistency. It should hold together when pressed between your fingers.
• Transfer the mixture to a large mixing bowl. Check to make sure there are no clumps of butter left ~ if so, blend them into the flour by rubbing with your fingertips.
• Remove 1 1/4 cups of the mixture and set aside to use for the crumb topping.
• Whisk together the wet ingredients: 2 large eggs, 2/3 cup buttermilk milk, 1/3 cup sour cream, and 1 Tbsp vanilla extract.
• Fold the wet mixture into your dry ingredients, mixing until just combined, but don't over mix. Fold in one cup of the chopped strawberries and spread the batter into your prepared pan.
• Top the batter with the remaining cup of chopped strawberries, spacing them out evenly across the top.
• Use your hands to bring together the reserved crumble topping into rough crumbs by squeezing it together with your fingers and sprinkle across the top of the strawberries.
• Bake for about 40 minutes or until just beginning to get golden around the edges and the center is firm (check with a toothpick for wet batter.)
• Let cool slightly and serve warm or at room temperature.

Notes

*The food processor makes this recipe super quick and easy, but you can also do this in a large bowl if you prefer. Use a pastry cutter, two forks, or your fingers for incorporating the butter into the flour.

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Course: Breakfast

Cuisine: American

Author: Sue Moran

Keyword: baking, breakfast, cake, coffee cake, easter, Mother’s Day, spring, strawberries

Nutrition

Calories: 311 kcal · Carbohydrates: 44 g · Protein: 4 g · Fat: 14 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 0.5 g · Cholesterol: 58 mg · Sodium: 186 mg · Potassium: 134 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 435 IU · Vitamin C: 0.1 mg · Calcium: 60 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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