Looking for an easy and delicious dessert? This Strawberry Crumble Cake is your perfect choice! Featuring a moist, buttery base filled with fresh strawberries and topped with a sweet, crumbly topping, this cake is both simple to make and irresistibly tasty. With a slightly rustic look from baking soda, it’s a delightful treat that works for any occasion.
Jump to RecipeWant a lighter cake? Swap the baking soda for baking powder. Enjoy this Strawberry Crumble Cake best at room temperature for a perfect finish.
Ingredients You’ll Need:
- Fresh strawberries
- Unsalted butter
- Whole milk
- Plain yogurt or sour cream
- Large eggs
- Granulated sugar
- All-purpose flour
- Baking powder
- Baking soda
- Vanilla extract
- Salt
Equipment You’ll Need:
- 24 cm round cake pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Wire rack
Instructions:
- Preheat Oven: Preheat your oven to 160–175°C.
- Prepare the Pan: Line the bottom of a 24 cm round cake pan with parchment paper and grease the sides and bottom with butter to prevent sticking.
- Prepare the Strawberries: Wash and dry the strawberries, removing the stems. You can either leave them whole for a more rustic look or cut them in half for a more even distribution in the cake(if left whole, they may sink to the bottom during baking).
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, vanilla extract, and salt.
- Cream Butter and Sugar: In a large bowl, beat the room-temperature butter and granulated sugar until light and fluffy.
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Incorporate Milk and Yogurt: Mix in the whole milk and yogurt until smooth.
- Combine with Dry Ingredients: Fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Fill the Pan: Pour the batter into the prepared pan and level the surface with a spatula.
- Add Strawberries: After pouring the batter into the pan, gently press the strawberries (whole or halved) into the batter, spacing them evenly. The strawberries will add a burst of flavor to each bite.
- Prepare Crumble Topping: Cut cold butter into pieces and mix with flour and sugar until it resembles coarse crumbs.
- Sprinkle Topping: Evenly sprinkle the crumble topping over the cake batter.
- Bake: Bake in the lower part of the oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the topping starts to get too dark, cover the cake with aluminum foil.
- Cool: Allow the cake to cool in the pan for at least 10 minutes, then remove and cool completely on a wire rack.
Dairy-Free Option:
To make this Strawberry Crumble Cake dairy-free, substitute the butter with a dairy-free alternative and use almond or oat milk instead of whole milk. Opt for a dairy-free yogurt or sour cream alternative.
How to Store:
Store the Strawberry Crumble Cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. You can also freeze the cake, tightly wrapped, for up to 3 months.
How to Serve:
This Strawberry Crumble Cake is best served at room temperature. Enjoy it on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Strawberry Crumble Cake
A delightful cake featuring a moist, buttery base filled with fresh strawberries and topped with a sweet, crumbly topping. Baked to perfection, this cake combines the tartness of strawberries with a crispy, buttery crumble for a deliciously satisfying treat. Ideal for any occasion, it’s best served at room temperature.
Ingredients
Cake (for a 24 cm round pan):
- 250 g fresh strawberries (or frozen, thawed )
- 200 g unsalted butter (room temperature)
- 250 ml whole milk
- 100 g plain yogurt or sour cream
- 4 large eggs(approximately 240 g total)
- 360 g granulated sugar
- 420 g all-purpose flour
- 1 tsp baking powder (5 g)
- 1 tsp baking soda (5 g)
- 2 tsp vanilla extract (10 g)
- A pinch of salt (1-2 g)
Crumble Topping:
- 100 g unsalted butter (cold)
- 20 g all-purpose flour
- 60 g granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 160–175°C. Grease and flour a 24 cm round cake pan.
- Prepare the Strawberries: Wash and dry the strawberries, removing the stems. You can either leave them whole for a more rustic look or cut them in half for a more even distribution in the cake(if left whole, they may sink to the bottom during baking).
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, vanilla extract, and salt.
- Cream Butter and Sugar: In a large bowl, beat the room-temperature butter and sugar together until light and fluffy.
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Incorporate Milk and Yogurt: Once the egg mixture is smooth, mix in the milk and yogurt.
- Combine with Dry Ingredients: Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Fill the Pan: Pour the batter into the prepared pan and level the surface with a spatula.
- Add Strawberries: After pouring the batter into the pan, gently press the strawberries (whole or halved) into the batter, spacing them evenly. The strawberries will add a burst of flavor to each bite.
- Prepare Crumble Topping:Cut the cold butter into small pieces and mix it with the flour and sugar using your fingers or a pastry cutter until the mixture resembles coarse crumbs. You can also use a food processor for this step.
- Sprinkle Crumble Topping: Evenly sprinkle the crumble topping over the cake batter.
- Bake: Bake in the lower part of the oven for about 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the crumble topping starts to get too dark before the cake is fully baked, cover the cake with aluminum foil.
- Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes before removing it. Allow the cake to cool completely on a wire rack before serving.
