Fresh Strawberry Crumb Cake
Ingredients
- 1 cfresh strawberries
I like to dice them into ¼-inch pieces
- 6 tbspbutter
- ½ tspbaking powder
- ¾ call-purpose flour
- ¼ clight brown sugar
packed
- ¼ cgranulated sugar
- ¼ cvery soft butter
- ¾ cgranulated sugar
- 1 largeegg
- 1 tspvanilla extract
- ¼ tspalmond extract
- 2 tspbaking powder
- ½ tspkosher salt
- 1 ½ call-purpose flour
- ½ cbuttermilk
see Café tips
- 1 cpowdered sugar
- 1 tbsphalf-and-half or milk
- ½ tspvanilla extract or vanilla bean paste
Directions
For the prep:
- 1
Preheat the oven to 350˚F. Spray an 8-inch round cake pan (with sides that are at least 2 inches tall. If you pan is lower than 2 inches, use a 9-inch round cake pan) with baking spray. Line the bottom of the pan with a circle of parchment paper. Set aside.
For the strawberries:
- 1
Place several thicknesses of paper towels onto a work surface. Transfer the diced strawberries to the paper towels and spread them out to a single layer. Top with several more layers of paper towels and press gently over the surface. Allow the berries to sit while you prepare the crumble topping and the cake batter.
For the crumble:
- 1
Place the butter in a microwave-safe bowl and cook on high power for 1 minute or until melted. (I like to cover the bowl with a slightly damp paper towel to prevent any splattering.)
- 2
Add the baking powder and stir to combine. Add the flour and sugars and stir with a fork until nice crumbles form. Set aside.
For the cake batter:
- 1
Combine the soft butter and sugar in a medium-size bowl. Stir together until well combined. The mixture will be a little sandy at this point.
- 2
Add the egg, vanilla and almond extracts and stir well for about 30 seconds until the mixture is nice and smooth and is slightly lighter in color.
- 3
Add the baking powder and salt and stir until well combined. Add approximately ⅓ of the flour (no need to be exact) and stir until the flour is incorporated. Add half of the buttermilk and stir again, just until combined. Repeat this again then add the last ⅓ of the flour. Don’t over-mix at this point. You just want to stir until the flour disappears.
- 4
Add the drained strawberries and stir gently to distribute them throughout the batter. (I like to reserve a few of the diced berries to peak through the crumb topping but this is optional.)
- 5
Transfer the batter to the prepared pan and smooth the top.
- 6
Scatter the crumbs over the top of the batter. Tuck in the reserved bits of berries randomly between the crumbs (if using).
- 7
Bake for 35-45 minutes or until done in the center. You can test the doneness with a toothpick inserted into the center of the cake which should come out clean. The best way to test for doneness is with an instant thermometer which should read 200-210˚F (93-100˚C).
- 8
Allow the cake to cool in the pan for 10 minutes then invert onto a plate and remove the pan. Invert a second time onto another clean plate so that the crumb side is up. Serve as is or with a sprinkle of powdered sugar. You can also drizzle it with the optional glaze.
For the optional drizzle/glaze:
- 1
Combine all ingredients in a small bowl or glass measuring cup. Stir with a fork or small whisk until smooth and well combined. It should be very thick but pourable. If too thin add a bit more powdered sugar. If too thick, thin with a little more half-and-half or milk.
- 2
Drizzle the icing back and forth over the crumb topping.
Fresh Strawberry Crumb Cake
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About this Recipe
Indulge in the Best Fresh Strawberry Crumb Cake Recipe!
Prepare to fall in love with our Fresh Strawberry Crumb Cake, a truly delightful treat that perfectly captures the essence of fresh, ripe strawberries. This isn't just any strawberry cake; it's a moist, tender crumb cake bursting with sweet diced strawberries, crowned with an irresistible buttery, crisp crumble topping. And the best part? This ridiculously easy crumb cake recipe comes together in one bowl with no mixer required, making it perfect for bakers of all skill levels!
What makes this Strawberry Crumb Cake so special is the harmonious blend of textures and flavors. Each bite offers the soft, pillowy cake, the juicy burst of fresh strawberries, and the satisfying crunch of the golden-brown crumble. We've perfected the balance, ensuring the cake remains incredibly moist, while the crumble adds that essential contrasting texture. It's a breakfast pastry, dessert, or afternoon pick-me-up that feels incredibly gourmet yet is surprisingly simple to bake.
Our recipe calls for fresh strawberries, ensuring that vibrant, natural sweetness shines through. The hint of almond extract alongside vanilla elevates the classic strawberry flavor, making this Fresh Strawberry Crumb Cake truly unforgettable. Whether you're baking for a special occasion or simply craving a sweet treat, this easy strawberry crumb cake is guaranteed to impress.
Tips for the Perfect Crumb Cake:
- Don't overmix: For a tender crumb, mix the batter just until combined.
- Buttermilk is key: It adds incredible moisture and tenderness to the cake. If you don't have buttermilk, see our FAQ for a simple homemade substitute!
- Evenly dice strawberries: Small, consistent pieces ensure strawberries are distributed perfectly throughout each slice.
Serve this gorgeous Fresh Strawberry Crumb Cake warm with a scoop of vanilla ice cream, a dollop of whipped cream, or simply enjoy it on its own with a cup of coffee. It's truly a taste of pure bliss!