Sweet & Sticky: Your Perfect Strawberry Crumble Cake

by

Welcome to Your Next Favorite Dessert!

Ready to turn fresh, juicy strawberries into a show-stopping treat? This Strawberry Crumble Cake is your new best friend in the kitchen—easy, quick, and absolutely delightful. Plus, it’s way better than anything you’d find at the store, thanks to those bright, sun-ripened berries and that irresistible crispy topping.

Imagine the aroma as it bakes—warm, with a punchy hint of sweet fruit and toasty oats—it’s practically hug-in-a-pan. And don’t worry, you probably already have everything you need in your pantry. No complicated tricks, just simple ingredients coming together in a flash. (Pssst—if you love berries, get ready to fall for our blueberry crumble next!)

So, let’s grab our mixing bowls and get baking—trust me, this recipe will have everyone asking for seconds!

Strawberry Crumble Cake

This Strawberry Crumble Cake features a moist cake base topped with a layer of fresh strawberries and a crispy oat crumble topping. The cake is baked until golden brown, with bubbling fruit and a crunchy topping creating a contrast in texture. The final dessert has a vibrant appearance with a tender crumb and a crisp, golden topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 1 and 1/2 cups all-purpose flour for crumble topping and cake
  • 1 cup granulated sugar divided between cake and crumble
  • 1/2 cup unsalted butter cold, cut into small pieces
  • 1 teaspoon vanilla extract for cake batter
  • 2 eggs large eggs for cake batter
  • 1/2 cup milk whole or 2%
  • 2 cups fresh strawberries hulled and sliced
  • 1 tablespoon cornstarch to thicken strawberry layer
  • Pinch salt

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • 9-inch baking pan
  • Measuring cups and spoons
  • Spatula
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C). In a mixing bowl, combine 1 cup of flour, 1/2 cup of sugar, and a pinch of salt. Cut in the cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Set aside for crumble topping.
    1 and 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsalted butter, 1 tablespoon cornstarch
  2. In another bowl, whisk together eggs, vanilla extract, and milk. Gradually add the wet ingredients into a larger bowl containing the remaining 1/2 cup of flour, 1/2 cup of sugar, and salt. Mix until just combined and smooth.
    1 teaspoon vanilla extract, 2 eggs large eggs, 1/2 cup milk
  3. Pour the batter into a greased 9-inch baking pan, spreading evenly with a spatula. Scatter the sliced strawberries over the batter and sprinkle with cornstarch to assist in thickening the juices during baking.
    2 cups fresh strawberries, 1 tablespoon cornstarch
  4. Sprinkle the prepared crumble mixture evenly over the strawberries and batter. Place the pan in the oven and bake for 40 minutes, or until the top is golden brown and the filling is bubbling around the edges. When done, the crust should be crisp, and the strawberries soft.
    1 and 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsalted butter
  5. Remove the cake from the oven and allow it to cool slightly. The topping will be crunchy, and the berries will be soft and juicy beneath a tender cake layer. Serve warm or at room temperature.

There you have it—your new go-to strawberry dessert that’s bright, crunchy, and downright addictive! Top it with a dollop of whipped cream or a sprinkle of powdered sugar for even more wow-factor. I’d love to hear how yours turns out or see your pretty slices—drop a comment below and let’s chat. Happy baking!

Leave a Comment

Recipe Rating