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–+ servings
David Murphy

Strawberry Crumb Cake

This strawberry crumb cake is loaded with fresh berries, a tender buttermilk base, and a buttery crumb topping. Easy, from scratch, and impossible to resist. A Perfect Summer Dessert!
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 Bars
Course: Desserts
Cuisine: American
Calories: 531

Ingredients
  

For the cake batter
  • 6 tbsp. unsalted butter
  • 1 cup granulated sugar
  • 1 tsp. vanilla extract
  • 3 large eggs
  • 1/3 cup sour cream
  • 1/3 cup buttermilk
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp salt
For the strawberry layer
  • 3 cups chopped fresh strawberries
  • 2 tsp. lemon juice
  • 1 1/2 tbsp. all purpose flour
  • 1 tbsp. granulated sugar
For the crumb topping
  • 3/4 cup + 2 tbsp. all purpose flour
  • 1/2 cup granulated sugar
  • 2 tbsp. brown sugar
  • 6 tbsp. salted butter melted

Instructions
 

  1. Preheat your oven to 350 degrees Fahrenheit. Line a square baking dish with parchment, set aside.
  2. Start by preparing the strawberry layer. In a bowl, combine strawberries, lemon juice, flour, and sugar, and combine. Set aside while you prepare the rest of the cake.
  3. For the cake batter, mix together the butter and sugar. Add the vanilla, eggs, sour cream, and buttermilk, and mix well.
  4. Add the baking powder and salt to the flour, and whisk. Then, slowly add the dry ingredients to the wet, mixing until just combined.
  5. Pour the batter into the parchment lined baking dish.
  6. Carefully sprinkle the strawberry mix evenly over the cake batter.
  7. For the crumb topping, in a mixing bowl, combine the flour, sugar, brown sugar, and melted butter until combined.
  8. Sprinkle this mixture over top of the strawberries.
  9. Bake at 350 for 50-60 minutes. The crumb topping will be golden brown, and you should be able to insert a toothpick into the center of the cake without any wet cake batter. If needed, add cook time 5 minutes at a time until the cake is baked through.

Nutrition

Serving: 1BarCalories: 531kcalCarbohydrates: 53gProtein: 7gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 77mgSodium: 237mgPotassium: 180mgFiber: 3gSugar: 30gVitamin A: 495IUVitamin C: 1mgCalcium: 85mgIron: 2mg

Notes

Pro Tips

  • Watch the color: The crumb topping should look a deep, toasted gold, not pale, when it’s finished.
  • Even chopping: Try to chop your strawberries into pieces about the size of a dime; if they’re too big, they’ll create "wet spots" in the cake.
  • Parchment trick: Leave an inch of parchment paper hanging over the edges of your baking dish—it acts as a handle to lift the finished cake right out of the pan.
  • Don't skip the flour: Tossing the strawberries in that tablespoon of flour isn't optional; it’s the structural element that holds the fruit in place during the bake.
  • Cooling time: I know it smells incredible, but giving the cake 30 minutes to set on a wire rack ensures you get those clean, sharp slices you see in the photos.

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