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!
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