Strawberry Crumb Butter Cake (Print-Friendly Version)
Tender butter cake with juicy strawberries and a golden crumb, perfect for brunch and springtime celebrations.
# Ingredients You'll Need:
→ Crumb Topping
01 -
120g all-purpose flour (¾ cup plus 2 tablespoons)
02 -
50g granulated sugar (¼ cup)
03 -
30g packed light brown sugar (2 tablespoons)
04 -
84g salted butter, melted (6 tablespoons) or a pinch of salt with unsalted butter
→ Cake Batter
05 -
84g unsalted butter, melted (6 tablespoons)
06 -
150g granulated sugar (¾ cup)
07 -
5ml pure vanilla extract (1 teaspoon)
08 -
2 large eggs, at room temperature
09 -
80ml sour cream (⅓ cup)
10 -
190g all-purpose flour (1 ⅓ cups)
11 -
1 ½ teaspoons baking powder
12 -
¼ teaspoon salt
13 -
80ml milk (⅓ cup)
→ Strawberry Layer
14 -
420g fresh strawberries, chopped (3 cups)
15 -
13g all-purpose flour (1 ½ tablespoons)
16 -
12g granulated sugar (1 tablespoon)
# How to Make It:
01 -
Preheat oven to 175°C (350°F). Line an 8x8-inch metal baking pan with parchment paper, leaving a 2-inch overhang on each side. Note: Add an additional 10-20 minutes to baking time if using a glass dish.
02 -
Combine flour, both sugars, and salt (if using unsalted butter) in a medium bowl. Whisk to remove lumps. Add melted butter and stir until evenly combined. Toss the mixture with your fingertips to form large crumbs. Cover and set aside.
03 -
In a medium bowl, whisk melted butter, sugar, and vanilla until pale and fluffy. Add eggs one at a time, whisking after each addition until light and creamy. Mix in sour cream. In another bowl, whisk together flour, baking powder, and salt, then sift and fold into the wet mixture. Pour in milk and gently combine until the batter is uniform. Spread evenly into the prepared pan.
04 -
In a small bowl, mix flour and sugar, then sprinkle over the chopped strawberries. Toss to coat evenly. Scatter the strawberries over the batter in the pan.
05 -
Scatter clumps of the prepared crumb topping evenly over the strawberry layer to cover.
06 -
Bake in preheated oven for 40-50 minutes until the crumbs are golden and the cake feels firm. A toothpick inserted into the center should come out clean without wet batter.
07 -
Transfer the cake to a wire rack and let cool for at least 30 minutes before serving.
# Extra Information:
01 -
If using a glass baking dish, extend baking time by 10-20 minutes for even cooking.