Fresh Strawberry Crumb Cake
Celebrate the sweetness of the season with this Fresh Strawberry Crumb Cake—a delightful blend of tender cake, juicy strawberries, and a buttery cinnamon-sugar crumble. This easy-to-make dessert features a moist, vanilla-flavored base folded with fresh, diced strawberries for bursts of fruity goodness in every bite. Topped with a golden-brown crumb layer made from brown sugar, cinnamon, and melted butter, it’s the perfect combination of textures: soft, juicy, and delightfully crunchy. Ready in just an hour, this crowd-pleasing treat is perfect for brunch gatherings, tea-time indulgence, or a summer dessert. Serve it warm with a dollop of whipped cream or enjoy it as a standalone delicacy. Whether for breakfast or dessert, this strawberry crumb cake is guaranteed to become your new favorite comfort bake!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 1 large egg
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and diced
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.25 cup unsalted butter, melted
- 0.75 cup all-purpose flour (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoon of salt.
Cut in 0.5 cup of cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk together 1 large egg, 0.5 cup of whole milk, and 1 teaspoon of vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in 2 cups of diced fresh strawberries, being careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly.
In a medium bowl, mix 0.5 cup of brown sugar, 1 teaspoon of ground cinnamon, 0.75 cup of all-purpose flour, and 0.25 cup of melted unsalted butter. Stir until the mixture forms coarse crumbs.
Sprinkle the crumb topping evenly over the batter in the pan.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.9 g | 205% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 2284 mg | 99% | |
| Total Carbohydrate | 561.9 g | 204% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 292.4 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 395 mg | 30% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
