Go Back Email Link
Print Recipe

Strawberry Crumb Cake

Delicious Crumb cake with a fine crumb and a layer of fresh berries with a buttery, crunchy crumble topping from Cambrea Bakes.
Prep Time20 minutes
Cook Time55 minutes
Course: Breakfast, Cake, Dessert
Cuisine: American
Keyword: crumb cake, strawberries

Ingredients

Crumb Topping

  • 6 tbsp unsalted butter, melted
  • 3/4 cup + 1 tbsp all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar

Strawberry Field Forever

  • 1 1/2 cups chopped fresh strawberries or a mix of blueberries and strawberries
  • 1 tbsp granulated sugar
  • 3 tbsp all-purpose flour
  • 1/2 lemon juiced

Da Cake

  • 1 1/2 cups + 2 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1 tsp kosher salt 1/2 tsp sea salt
  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 3 large whole eggs at room temperature whisked together
  • 1 tsp vanilla extract overflowing, you can never have enough vanilla!
  • 1/4 cup buttermilk room temperature

Instructions

  • Butter or lightly spray with cooking spray a square 8x8 baking pan. L ine it with parchment paper on all sides. Preheat the oven to 350 F/180 C.

The Crumb

  • In a medium bowl, mix together the melted butter, flour, sugar, and brown sugar until crumbly. Spread on a plate and place in freezer for 10-15 minutes or for as long as it takes to make the strawberries and cake.

Da Strawberries

  • In a medium bowl, combine the chopped strawberries, sugar, flour, and lemon juice until combined. Set aside.

Da Cake

  • Sift together the flour, baking powder, and salt and set aside.
  • Using a mixer, cream butter and sugar until light and fluffy, about 5 minutes on medium to medium-high speed.
  • Scrape down the bowl. Slowly add in the whisked eggs and vanilla, mixing very well after each addition. Do not do this too quickly or the mixture will curdle.
  • Add half of the dry ingredients and mix on low speed until almost combined. Add buttermilk and mix until combined, add remainder of the dry ingredients, mixing until just combined. The batter will be quite thick.
  • Using an offset spatula, spread the batter evenly into the prepared baking pan, then spread the strawberries evenly over the top. Break up the crumbs and sprinkle for an even layer over the strawberries.
  • Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The berry layer may make it difficult to test leaving residual moisture on tester, try not to overbake.
  • Cool cake for 20 minutes on a wire cooling rack, then remove from the pan and cool completely. Dust with powdered sugar before serving.

Notes

I