Why Make This Recipe
Strawberry Crumble Cake is a delightful dessert that perfectly balances sweet, juicy strawberries with a buttery, crumbly topping. This cake brings a burst of fruity flavor in every bite and has a warm, comforting appeal that makes it an ideal treat for any occasion. Whether for a family gathering, a sunny afternoon, or just as a weekend baking project, this cake promises to be a crowd-pleaser. Its soft, moist texture paired with the crunchy crumble topping ensures that each slice offers a delicious contrast that is hard to resist. Plus, it’s straightforward to make, even for beginners, making it accessible to everyone who loves to bake.
How to Make Strawberry Crumble Cake
Making your own Strawberry Crumble Cake is simple and rewarding. With just a few key ingredients and some easy steps, you can whip up this delightful treat right in your kitchen. Follow the directions below, and soon you’ll have a beautiful cake filled with fresh strawberries and topped with a crunchy crumble.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, diced
- 1/2 cup all-purpose flour (for crumble)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar (for crumble)
- 1/2 tsp cinnamon
- 1/4 cup cold butter, cubed (for crumble)
Directions
Preheat the oven: Begin by preheating your oven to 175°C (350°F). Also, grease or line your 8-inch baking pan with parchment paper. This will help your cake come out easily after it’s baked.
Make the crumble: In a bowl, mix together 1/2 cup of all-purpose flour, brown sugar, granulated sugar, and cinnamon. Then, take the cold butter and cut it into small pieces, mixing it into the dry ingredients. You’ll want the mixture to be crumbly. Once done, set this aside.
Prepare the cake batter: In another bowl, whisk together the remaining flour, baking powder, and salt. In a separate bowl, cream the softened butter with granulated sugar until it’s light and fluffy. This can take about 2-3 minutes. After that, beat in the eggs one at a time. Once they are well mixed, add the vanilla extract. Gradually add the dry flour mixture to this wet mixture, alternating with the milk. Mix until everything is just combined.
Combine: Pour the batter into the prepared baking pan, spreading it evenly. Next, scatter the diced strawberries evenly on top of the batter. Finally, sprinkle the crumble topping over the strawberries to create a nice surface.
Bake the cake: Place your pan in the preheated oven and bake for 40 to 45 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cake is ready.
Cool and serve: Once baked, allow the cake to cool slightly before slicing. You can serve it warm or let it reach room temperature before serving.
How to Serve Strawberry Crumble Cake
Strawberry Crumble Cake is best enjoyed fresh, but it can also be warmed up for a cozy treat. You can serve it plain or add a dollop of whipped cream or a scoop of vanilla ice cream on top for added sweetness. For a lovely presentation, garnish each slice with a few fresh strawberry slices or a dusting of powdered sugar.
How to Store Strawberry Crumble Cake
If you have leftover Strawberry Crumble Cake, that’s great! You can store it to enjoy later. To store, simply cover the cake with plastic wrap or place it in an airtight container. Keep it at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it, and it will last for about a week. Just ensure to let it come to room temperature before serving for the best taste.
Tips to Make Strawberry Crumble Cake
Choose ripe strawberries: Use fresh, ripe strawberries for the best flavor. They should be sweet and aromatic. You can also mix in other berries like blueberries or raspberries for a mixed berry crumble cake.
Don’t overmix the batter: When mixing the batter, be sure not to overmix. This will keep the cake fluffy and light.
Try with other fruits: While strawberries are delicious, you can experiment with other fruits like peaches, blueberries, or apples. Adjust the sugar based on the sweetness of the fruit you choose.
Make it gluten-free: Swap the all-purpose flour for a gluten-free flour blend if you need a gluten-free version. Just make sure that the baking powder you use is also gluten-free.
Variation
For a chocolate chip version, you can add half a cup of chocolate chips to the batter before baking. This adds a rich chocolate flavor that complements the strawberries beautifully. You may also reduce the sugar slightly if using sweetened chocolate chips.
FAQs
1. Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but it’s best to thaw them and drain any excess liquid before using. This will prevent the cake from becoming too soggy.
2. How can I tell when the cake is done baking?
The best way to check if your cake is done is by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, your cake is ready. If the toothpick has wet batter on it, let the cake bake for a few more minutes.
3. Can I freeze Strawberry Crumble Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you are ready to eat it, simply thaw it in the refrigerator overnight.
4. How do I know if my strawberries are fresh?
Fresh strawberries should be bright red, firm, and free from any soft spots or mold. Check for a sweet smell, as ripe strawberries will have a strong, pleasant fragrance.
5. Is Strawberry Crumble Cake suitable for breakfast?
Absolutely! Strawberry Crumble Cake can be enjoyed at breakfast or brunch. Its fruity flavor and crumbly texture make it a delightful way to start your day. Just pair it with a cup of coffee or tea!
This Strawberry Crumble Cake is a beautiful fusion of flavors and textures, and with its simple preparation, it’s a dessert you’ll love to make and share. Enjoy each slice as it brings a little joy and sweetness to your day!
Print
Strawberry Crumble Cake
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines sweet strawberries with a buttery, crumbly topping, perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, diced
- 1/2 cup all-purpose flour (for crumble)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar (for crumble)
- 1/2 tsp cinnamon
- 1/4 cup cold butter, cubed (for crumble)
Instructions
- Preheat your oven to 175°C (350°F) and grease or line an 8-inch baking pan with parchment paper.
- In a bowl, mix together 1/2 cup of all-purpose flour, brown sugar, granulated sugar, and cinnamon for the crumble. Cut in the cold butter until crumbly, then set aside.
- Whisk together the remaining flour, baking powder, and salt in another bowl. In a separate bowl, cream the softened butter with granulated sugar until light and fluffy. Beat in the eggs one at a time and add vanilla. Gradually add dry ingredients, alternating with milk, and mix until just combined.
- Pour the batter into the prepared baking pan, spreading evenly. Scatter the diced strawberries on top and sprinkle with the crumble topping.
- Bake for 40 to 45 minutes. Check doneness with a toothpick; it should come out clean.
- Allow the cake to cool slightly before slicing. Serve warm or at room temperature.
Notes
Best enjoyed fresh, but can be stored at room temperature for up to 2 days or refrigerated for about a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cake, dessert, strawberries, crumble, baking