Strawberry Crumb Butter Cake

This soft and tender strawberry crumb cake is the perfect celebration of sweet berries and buttery crumbs. I love serving it warm for spring or summer brunches and watching everyone reach for seconds. The sturdy golden cake stays moist from sour cream while a brown sugar crumb topping melts into every bite. With simple steps and everyday ingredients, this cake is always a winner for gatherings or just an afternoon treat with coffee.

I made this for a family picnic last Mother’s Day and everyone wanted to know the recipe. The sweet crumb topping over the tart strawberries creates a combination that feels nostalgic and comforting.

Ingredients

• All purpose flour: gives structure so the cake slices cleanly. Choose unbleached for best texture.
• Granulated sugar: makes the cake and crumb topping sweet without overpowering the berries. Pure cane sugar produces the best flavor.
• Light brown sugar: adds rich caramel notes to the crumb. Look for fresh and moist brown sugar that packs easily.
• Unsalted butter: for the cake and salted or unsalted for the topping. Use real butter for best taste and texture.
• Fresh strawberries: bring natural sweetness and a bright pop of flavor. Pick ripe but firm berries without soft spots.
• Sour cream: creates tenderness and keeps the cake moist for days. Use full fat for a richer result.
• Eggs: help the cake rise and give a tender crumb. Let them come to room temperature before using.
• Pure vanilla extract: gives warmth and highlights the strawberries. Real vanilla brings out a lovely aroma.
• Baking powder: gives lift. Test for freshness by adding to hot water—it should fizz.
• Milk: loosens the batter and ensures even crumb. Whole milk works best but any will do.
• A pinch of salt: balances sweetness and brings out all the other flavors. Sea salt is a great choice.

Step-by-Step Instructions

Prepare the Baking Pan:

Line an eight inch square metal pan with parchment paper to make lifting the cake out easy once cooled. Allow at least two inches to hang over each side. If using glass extend the bake time by about fifteen minutes.

Make the Crumb Topping:

Measure the flour and both sugars into a medium bowl. If your butter is unsalted add a small pinch of salt. Whisk to break up any clumps especially from brown sugar. Pour in melted butter and mix with a spoon until clumps form then gently squeeze with your fingertips to create larger crumbly clusters. Cover and set aside.

Mix the Cake Batter:

In a separate large bowl whisk together melted butter sugar and vanilla until the texture becomes light and a bit pale. Crack in eggs one at a time whisking well after each until mixture is creamy. Blend in sour cream for added moisture. In another bowl sift together flour baking powder and salt. Add dry ingredients to the wet batter folding gently with a spatula so you do not overmix. Stream in the milk and fold until batter is smooth and combined.

Prepare the Strawberry Layer:

Cut strawberries into small bite sized pieces. In a bowl stir the flour together with sugar then toss with the strawberries so every berry gets a little coating. Scatter the berries evenly over the cake batter.

Assemble the Cake:

Spoon clumps of crumb topping evenly over the strawberries making sure to cover as much surface as possible for a crisp golden finish.

Bake and Cool:

Slide cake into the middle rack of a preheated oven set to three hundred fifty degrees Fahrenheit. Bake for about forty to fifty minutes. The crumbs should turn golden and the cake should spring back when gently touched. Check doneness with a toothpick inserted into the center. It should come out clean with only a few moist crumbs and no wet batter. Let the cake cool on a wire rack for at least thirty minutes before lifting out and slicing.

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You Must Know

• Bakes beautifully with frozen strawberries in cooler months
• Stays soft and moist for several days at room temperature
• One pan is all you need for easy preparation and clean up

My favorite part of this recipe is the buttery crumb topping. The melted butter makes it clump into thick golden nuggets that stay crisp even after baking over juicy fruit. Every time I bake this my kitchen fills with the sweet smell of strawberries and warm sugar. It always reminds me of summer with family crowded around the table eager for a slice.

Storage Tips

Wrap leftover cake tightly with plastic wrap and keep it at room temperature for up to two days. For longer storage stash slices in an airtight container in the fridge where it will keep moist and delicious for up to five days. If you want to freeze the cake slice it first so individual pieces are ready to thaw overnight whenever a craving strikes.

Ingredient Substitutions

If you are out of sour cream try plain Greek yogurt for a similar tender crumb. Blueberries or raspberries work in place of strawberries just keep the fruit diced for even baking. You can also swap in whole wheat pastry flour in place of half the all purpose for extra flavor and nutrition.

Serving Suggestions

This crumb cake is best enjoyed slightly warm or at room temperature. Dust with powdered sugar or serve alongside lightly whipped cream for a festive touch. I love offering it with mugs of hot coffee or glasses of cold milk for an easy brunch spread.

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Cultural and Historical Context

Crumb cakes grew popular in Germany and Eastern Europe where bakers topped simple cakes with a crunchy sweet streusel. The addition of strawberries is a nod to modern American baking where spring and summer berries are celebrated in coffee cakes and pastries. I first learned to make crumb cakes from my grandmother who always insisted on piling the crumbs extra high.

Recipe FAQs

→ Which strawberries work best?

Fresh strawberries are best for this cake, but you can use well-drained frozen strawberries if needed. Chop evenly for even distribution.

→ How do I achieve large crumb topping?

Gently mix melted butter into the dry ingredients, then toss with fingertips to form large crumb clusters before sprinkling on top.

→ Can I prepare this in advance?

Yes, bake a day ahead and store covered at room temperature. The crumb stays crisp and the cake remains moist for up to two days.

→ Can I substitute other fruits?

Blueberries, raspberries, or sliced stone fruit can be substituted for strawberries to create seasonal variations.

→ How should I serve leftovers?

Leftovers keep best at room temperature in an airtight container. Briefly warm slices before serving for extra softness.

→ What is the best way to test doneness?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs, but not wet batter.