Table of Contents

Strawberries: For this specific recipe, I extensively tested both fresh and frozen strawberries and consistently found that fresh strawberries yield the best results. Frozen strawberries tend to release too much water during baking, which can make the cake soggy and compromise its delicate texture. Save your frozen berries for recipes where excess moisture is desirable, like my delectable strawberry crumble cupcakes.

Buttermilk: Full-fat, store-bought buttermilk is highly recommended for achieving the optimal texture and richness in your cake. While many recipes suggest making a homemade substitute with milk and lemon juice/vinegar, these alternatives generally lack the necessary fat content and acidity to provide the same moist crumb and tender structure that real buttermilk offers.

Eggs: Always use room temperature eggs for the best baking results. Cold eggs do not emulsify properly into the butter and sugar mixture, which can lead to a batter that is less cohesive and a finished cake with a dense, uneven texture. If you’re short on time, simply place the eggs in a bowl of warm water for 10-15 minutes to bring them to room temperature.

Brown Sugar: A touch of light brown sugar is added to the crumb topping. This ingredient is crucial not only for adding a hint of rich molasses flavor but also for contributing to a delightful chewy texture, creating a wonderful contrast with the crunchy flour-butter crumbs.

All-Purpose Flour: This forms the structural base of both the cake and the crumb topping. Ensure you measure it correctly (using a kitchen scale is best!) to avoid a dry or dense cake. Too much flour is a common baking pitfall.

Unsalted Butter: The cornerstone of rich flavor and moistness in both the cake and the crumb. Using unsalted butter allows you to control the total salt content in the recipe.

Granulated Sugar: Provides sweetness and helps create a tender crumb in the cake. In the crumb topping, it contributes to the crisp texture.

Baking Powder: This leavening agent is essential for giving the vanilla cake its light and airy lift. Make sure your baking powder is fresh for optimal results.

Fine Sea Salt: A pinch of salt enhances all the other flavors in the cake and crumb, balancing the sweetness and making everything taste brighter.

Vanilla Bean Paste (or Extract): For an unparalleled vanilla flavor, vanilla bean paste is highly recommended as it contains real vanilla specks and a more concentrated taste. High-quality vanilla extract is a great alternative if paste isn’t available.

Lemon Juice: A small amount of lemon juice for the strawberries helps to macerate them, drawing out their natural sweetness and creating a slightly syrupy texture, while also adding a bright, fresh note that cuts through the richness of the cake.

• Blueberry Crumb Cake: For a classic twist, substitute the fresh strawberries with an equal amount of frozen wild blueberries to create a delightful blueberry crumb cake. No need to thaw them first!
• Peach Crumb Cake: When fresh peaches are in season, swap the strawberries for thinly sliced fresh peaches. The sweet, juicy peaches pair beautifully with the vanilla cake and crumb topping.
• Raspberry or Blackberry Crumb Cake: Fresh raspberries or blackberries can be used for a slightly tarter, yet equally delicious, version of this cake. Their vibrant flavors and colors will make for a stunning dessert.
• Mixed Berry Crumb Cake: Can’t decide? Use a mix of your favorite fresh berries – strawberries, blueberries, raspberries, and blackberries – for a colorful and flavorful medley that celebrates summer’s bounty.
• Cherry Crumb Cake: Use pitted fresh cherries for a rich and indulgent version, especially when cherries are at their peak.

Step 1: Make the crumb topping. In a medium bowl, combine the melted butter, granulated sugar, light brown sugar, and vanilla bean paste with the flour until a crumbly mixture forms. This is your luscious streusel topping. Chill it in the fridge while you prepare the other components. This step is crucial for achieving that signature crunchy texture.

Step 2: Macerate the strawberries. In another bowl, gently toss the chopped fresh strawberries with lemon juice, granulated sugar, and a small amount of all-purpose flour. The flour helps absorb excess moisture from the berries as they bake, preventing a soggy cake. Set this mixture aside to allow the flavors to meld.

Step 3: Prepare the cake batter. In a stand mixing bowl fitted with the paddle attachment, cream the room temperature butter and granulated sugar together until the mixture is light, pale, and fluffy. Gradually mix in the room temperature eggs and vanilla until well combined, scraping down the sides of the bowl as needed. Alternate adding the dry ingredients (flour, baking powder, salt) and buttermilk, mixing on low speed until just combined. Be careful not to overmix!

Step 4: Spread the batter in an 8×8 baking pan. Evenly spread the luscious vanilla cake batter into your prepared 8×8 metal baking pan. Ensure the bottom is covered with an even layer for consistent baking.

Step 5: Layer the strawberries. Gently and evenly spread the macerated strawberries over the vanilla cake batter. Remember: do not press them into the batter. Simply distribute them gently across the top surface to create a distinct and vibrant berry layer.

Step 6: Bake the crumb cake. Retrieve your chilled crumb topping. Break it into appealing clusters with your fingers and sprinkle it evenly over the layer of strawberries. Bake in the preheated oven for 55-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. This indicates it’s perfectly baked through.

Once baked, allow the cake to cool on a wire rack for at least 20 minutes before attempting to remove it from the pan. For the best slicing, let it cool completely. Optionally, dust with a fine layer of powdered sugar just before serving for an extra touch of elegance. Enjoy your magnificent homemade strawberry crumb cake!

Storage: To keep your leftover strawberry crumb cake fresh and delicious, store it in an airtight container. It can be kept at room temperature for up to 2 days. For extended freshness, especially in warmer climates or if it contains fresh cream, I highly recommend storing it in the refrigerator, where it will last for 3-4 days. Always ensure it’s tightly sealed to prevent it from drying out.

Freezer: This crumb cake freezes wonderfully! You can freeze individual slices or the whole cake for future enjoyment. Wrap the cake tightly in plastic wrap, then again in aluminum foil, or place it in a freezer-safe airtight container or bag. It will maintain its quality in the freezer for up to 1 month. When you’re ready to indulge, simply let it defrost at room temperature for several hours or overnight in the fridge before serving.

Absolutely! This recipe is incredibly versatile. Many readers have successfully made this cake with delicious results using other fruits like fresh peach slices, raspberries, and blackberries. Feel free to experiment with your favorite seasonal fruits or even a mix of berries to create your unique flavor profile.

Yes, you can. If you have a metal 9×9 baking pan, it will work. The cake might be slightly thinner, and the baking time could be a few minutes shorter, so keep an eye on it. If you want to use a larger 9×13-inch pan, I highly recommend doubling the recipe to ensure you have enough batter and topping for a substantial cake.

Yes, you can certainly do some prep work ahead of time. The crumb topping can be made and stored in an airtight container in the refrigerator for up to 3-4 days. The macerated berries can also be prepared a day or two in advance and kept refrigerated. However, I strongly recommend making the cake batter on the day you plan to bake, as it generally doesn’t hold up well to overnight refrigeration and can affect the final texture.

If you notice the crumb topping getting too dark before the cake is fully cooked, you can loosely tent the pan with aluminum foil. This will shield the top from direct heat, allowing the cake to finish baking without over-browning the crumble.

The best way is to insert a wooden skewer or toothpick into the very center of the cake. If it comes out clean or with only a few moist crumbs attached, your cake is ready! If it comes out wet with raw batter, continue baking for a few more minutes and re-test.

More Delightful Strawberry Dessert Recipes

If you’re as big a fan of strawberries as I am, you’ll love exploring these other fantastic strawberry dessert recipes from Cambrea Bakes:

• Strawberry Crunch Cupcakes: A fun and textural delight with a crispy strawberry topping.
• Strawberry Peach Pie: The perfect blend of two seasonal favorites in a comforting pie.
• Strawberry Ice Cream Cake: A refreshing and indulgent layered frozen treat.
• Strawberry Cake with Strawberry Filling: A classic moist cake brimming with fresh berry flavor.