This Strawberry Crumble Cake brings together a light and moist vanilla butter cake, fresh strawberries, and a crispy crumble topping. It’s an ideal cake for the weekend, perfect to enjoy during afternoon tea or as a delightful dessert!
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Why We Love This Recipe:
This summer coffee cake is a delightful blend of flavors and textures. It features a light and fluffy butter cake, sweet and fresh strawberries, and a wonderfully crunchy crumble topping. It’s like a party in your mouth!
While crumbles are typically associated with winter fruits, like in Apple Cinnamon Crumble Muffins or Pear Crumble Cake, this recipe is a perfect fit for summer. Whether enjoyed during afternoon tea or as a satisfying end to a meal, this Strawberry Cake with Crumble Topping is a fantastic choice.
If you’re in the mood for a somewhat fancy cake but want to keep things simple, especially if you have a surplus of fresh strawberries, give this Strawberry Crumble Cake or Strawberry Upside-Down Cake a try!
The recipe involves two sets of ingredients: one for the cake base and another for the crumb topping. Don’t be intimidated by the seemingly long list of ingredients; chances are, you already have most of them in your pantry!
For the Butter Cake (check the recipe card for exact amounts):
– Flour (with a pinch of Salt): Use plain or all-purpose flour, and make sure to sift it.
– Eggs: Use medium-sized eggs at room temperature. It’s important for them to be at room temperature to avoid the batter curdling when you add them to the creamed butter.
– Vanilla: You can use extract, essence, or even vanilla paste if you prefer.
– Butter: Use unsalted butter that’s very soft so it mixes easily with the sugar.
– Cream: Use heavy or thickened cream. Always avoid low-fat or no-fat cream (or dairy) when baking for the best flavors and to get a moist cake.
– Strawberries: Wash, hull, and cut them into small cubes. Avoid using frozen strawberries as they can add unwanted water/moisture to the cake.
For the Crumble Topping (check the recipe card for exact amounts):
– A simple mix of plain or all-purpose flour, brown sugar (dark brown sugar works well), and cold unsalted butter.
Tips for Making This Recipe:
1. Ensure all Butter Cake ingredients are at room temperature, especially the butter and eggs, for easy mixing.
2. Cream the butter and sugar for at least 5 minutes on medium to medium-high heat to create more air, resulting in a lighter and fluffier cake.
3. Avoid overmixing the batter after adding the flour to prevent a chewy, tough cake.
4. While soft butter is needed for the cake batter, use cold butter for the crumble to maintain a nice crunch in the topping.
What to Serve With This Cake:
I enjoy this strawberry crumble cake on its own with coffee or tea, but you can also top it with:
– Ice Cream
– Strawberry or Raspberry Coulis
– Whipped Cream
– Blueberry or Mixed Berry Compote
– Strawberry Syrup
– Stewed Rhubarb
Recipe FAQs:
1. Can I use a different fruit for the filling? Yes, you can use any type of berries or mix different berries.
2. Can I use frozen strawberries? Fresh strawberries are recommended to avoid excess moisture. Frozen strawberries may make the cake soggy.
3. Is the Strawberry Crumble Cake served cold or warm? It’s up to you—both options are delicious!
Storing & Freezing:
– Keep the cake at room temperature in an airtight container for about 2 days. In the fridge, it will last up to 3 days but may become drier.
– If refrigerated, reheat before eating for a softer crumb.
– I don’t recommend freezing this cake as the crumble topping may lose its crunchy texture when thawed.
Love Cakes? Be sure to check out these other great cake recipes!
Strawberry Crumble Cake
This Strawberry Crumble Cake brings together a light and moist vanilla butter cake, fresh strawberries, and a crispy crumble topping. It’s an ideal cake for the summer, perfect to enjoy during afternoon tea or as a delightful dessert!
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 10
Ingredients
400 grams (14 oz) Strawberries
Crumble Topping
100 grams (2/3 cup) Plain / All-Purpose Flour
75 grams (5 tbsp.) Unsalted Butter – cold
60 grams (1/4 cup) Brown Sugar
Butter Cake
120 grams (1/2 cup) Unsalted Butter – very soft
100 grams (1/2 cup) Caster Sugar – or Fine White Granulated Sugar
3 Eggs – at room temperature
150 ml (1/2 cup + 2 tablesp.) Heavy / Thickened Cream
1 1/2 tsp. Vanilla Extract
225 grams (1 1/2 cup) Plain / All-Purpose Flour
1 1/2 tsp. Baking Powder
1 pinch Salt
Instructions
Clean the strawberries, remove the stems, and chop them into small pieces. Keep them aside.
Making the Crumble Topping:
1. Put the Flour and Brown Sugar in a bowl and mix them together.
2. Add cold Butter (cut into small pieces). Use your fingers or a tool to make small crumbs by rubbing the butter into the dry ingredients. Set it aside.
Preparing the Butter Cake:
1. Heat your oven to 180°C/350°F. Put baking paper in a 22 cm/9 inch Springform Pan and lightly grease the edges.
2. Put very soft Butter and Caster Sugar in a big bowl (or a stand mixer with the paddle attachment). Use a hand mixer to cream them together for about 5 minutes until it becomes light, pale, and bigger in volume.
3. Add the Eggs one at a time, mixing slowly.
4. Pour in the Cream and Vanilla Extract, then mix.
5. Sift in the Flour, Baking Powder, and Salt. Mix at the lowest speed and stop when it’s combined.
Putting the Cake Together:
1. Pour the Butter Cake Batter into the Springform Pan. Use a spoon or spatula to spread it evenly if needed.
2. Put Strawberry Cubes on top, then cover it with the Crumble topping.
3. Bake for 45 to 55 minutes or until a knife or skewer comes out clean. Let it cool completely before taking it out of the pan.
Additional Tips:
- Yield: This cake recipe is designed for a 22 cm / 9-inch Springform Pan.
- Keeping it Cool: If your kitchen is hot or you’re making the crumble topping ahead of time, store the crumble in the fridge to keep the butter cold.
- Creaming the Butter and Sugar: To check if the butter and sugar are creamed enough, rub a little bit of the mixture between your fingers. The sugar should be completely dissolved, so you shouldn’t feel any sugar grains.
- Batter Texture: Don’t worry if the batter seems to curdle; it will come together once you add the flour.
- Mixing in the Flour: Stop mixing as soon as you no longer see flour to avoid overworking the batter. Overmixing can result in a tough, drier cake.
- Baking Time: The exact baking time depends on your oven. Check the cake after about 30 to 35 minutes and continue baking as needed. A knife or skewer should come out clean when the cake is done.
Pin this delicious recipe on Pinterest to save and share with your foodie friends!