Strawberry Crumb Cake

Whether you need breakfast, brunch, or dessert, this strawberry crumb cake is a delicious option! This recipe is easy and tastes tender and sweet!

I love making crumb cakes for the family. I “sell” them as breakfast food so I can eat cake for breakfast and feel justified. But the truth is these cakes are delicious any time of day!

What’s A Crumb Cake?

A crumb cake is a cake that is topped with a crumbly, flour-based topping. Often, the flour is combined with granulated sugar and cold butter is cut in until the mixture resembles tiny pebbles in size. The mixture will bake up as part of the cake and it will be crumbly and tender.

What Is The Difference Between Crumb Cake and Coffee Cake?

Crumb cakes and coffee cakes are pretty similar. The biggest difference in these cakes is the amount of streusel topping used. Coffee cake has less streusel topping and a thicker. Crumb cake has a thicker and chunkier layer of streusel on top and a thinner cake layer.

How To Make Strawberry Crumb Cake

This cake uses about 2 cups of fresh strawberries that are coarsely chopped.

STEP ONE– Preheat the oven to 350 degrees. Spray an 8-inch square pan with non-stick spray and set it aside. Cream the butter and lemon zest in the bowl of a stand mixer. Add sugar and continue to mix until creamy. Beat in eggs, one at a time, scraping down your bowl as necessary. Stir in lemon juice.

STEP TWO– Combine the flour, baking powder, and salt. Add flour mixture to butter mixture alternatively with the yogurt. Fold in strawberries. Pour the batter into the prepared pan.

STEP THREE – To prepare the crumb, combine the flour, sugar, and butter cubes in a bowl. Break down the butter with two forks or a pastry cutter until the mixture looks like small pebbles. Sprinkle over the cake and bake for 45-50 minutes or until golden and set. A toothpick inserted into the center should come out clean. Cool completely.

Strawberry Crumb Cake Tips

You can use freeze-dried strawberries for this recipe, but the flavor would not be the same. I would not use frozen strawberries as they would add too much moisture.

A swirl of strawberry jam would be lovely.

Feel free to use any other berry in this recipe.

When combining your ingredients, take care not to overbeat the batter, you want to keep the cake light and fluffy.

I like to use a pastry cutter to blend the butter into the flour and sugar mixture. You only want to cut until the mixture resembles small pebbles. If you don’t have a pastry cutter, two forks will work.

You can use your fingers, however, the warmth of your hands will change the temperature of the butter. You want to use COLD butter. Cold butter will help the crumbs stay together and keep the crumb mixture from spreading and melting.

Can I Freeze This Crumb Cake?

Yes, this cake is easy to freeze!

When your cake has cooled completely, cover the cake in plastic wrap and then again in aluminum foil to prevent the cake from drying. Place the cake in the freezer for up to 2 months.

Allow the cake to thaw to room temperature before serving.

This cake can be stored covered at room temperature for up to 3 days.

More Strawberry Recipes

Strawberry Fritters

Strawberry Ricotta Cookies

Strawberry Muffins

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Yield: 16

Strawberry Crumb Cake

Print

Whether you need breakfast, brunch, or dessert, this strawberry crumb cake a delicious option! This recipe is easy and tastes tender and sweet! 

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

• 1/2 cup butter, softened
• 1 tablespoon lemon zest
• Juice from the same lemon
• 1 1/2 cups sugar
• 3 eggs
• ½ teaspoon almond extract
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup plain Greek yogurt
• 2 cups fresh strawberries, coarsely chopped
• For the crumb
• 3/4 cup flour
• 3/4 cup sugar
• 1/2 cup cold butter, cubed
• pinch of salt

Instructions

1.  Preheat the oven to 350 degrees. Spray an 8-inch square pan with non-stick spray and set it aside.
2. In the bowl of a stand mixer, combine butter and lemon zest. Add sugar and continue to mix until creamy. Beat in eggs, one at a time, scraping down your bowl as necessary. Stir in lemon juice.
3. Combine the flour, baking powder, and salt. Add flour mixture to butter mixture alternatively with the yogurt. Fold in the strawberries. Pour batter into the prepared pan.
4. To prepare the crumb, combine the flour, sugar, and butter cubes in a bowl. Break down the butter with two forks or a pastry cutter until the mixture looks like small pebbles. Sprinkle over the cake and bake for 45-50 minutes or until golden and set. A toothpick inserted should come out clean.
5. Allow the cake to cool completely.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 300Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 66mgSodium 180mgCarbohydrates 44gFiber 1gSugar 29gProtein 4g

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