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Slice of strawberry crumble cake with a fork inserted into the cake.

The BEST Strawberry Crumble Cake

This strawberry crumble cake is made with a vanilla cake, topped with slices of fresh strawberries, and a delicious crumble topping.
5 from 10 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10 slices
Calories 470 kcal

Ingredients
 
 

  • 2 cups Flour
  • ½ teaspoon Kosher salt
  • 3 teaspoon Baking powder
  • 1 ¼ cups Sugar
  • 3 Eggs
  • ½ cup Vegetable oil
  • 1 teaspoon Lemon zest
  • ½ cup Sour cream
  • 1 teaspoon Vanilla extract
  • ½ cup Milk
  • 1 cup Strawberries

For the crumble topping:

  • 1 cup Flour
  • ⅓ cup Brown sugar
  • Pinch of salt
  • 80 g Butter Melted
  • ½ teaspoon Cinnamon optional

Instructions
 

  • Preheat the oven to 180c (350f) and prep a parchment paper-lined 8-inch cake pan.
  • In a big mixing bowl, add the flour, sugar, salt, baking powder, and lemon zest. Mix with a whisk until combined.
  • Add the eggs, vegetable oil, vanilla extract, sour cream, and milk. Mix with a whisk until just combined. Don't overmix!
  • Pour the cake batter into the cake pan and top it with slices of strawberries.

Strawberry crumble topping: 

  • Into a medium mixing bowl, add the flour, brown sugar, salt, and melted butter. Mix with a spoon until the mixture is well combined.
  • Top the cake with the crumble topping and spread it all over the strawberries.
  • Bake the cake in a 180c (350f) preheated oven for 45-50 minutes or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 15 minutes, then remove it from the pan.

Notes

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
  • Butter your pan with butter and sprinkle flour to prevent sticking. This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
  • Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
  • Be patient! I know it's extremely tempting to eat this cake as it is pulled out of the oven, but let this cake cool for at least 1 hour so it will be firmer and won't crumble up.
ruit, and more! Be creative!
Be patient! I know it’s extremely tempting to eat this cake as it is pulled out of the oven, but let it cool for at least 15 minutes so it will be more firm and won’t crumble up. This cake is extra moist and melt in your mouth delicious, so it will be worth it to wait these 20 minutes.

Nutrition

Calories: 470kcalCarbohydrates: 63gProtein: 6gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 325mgPotassium: 126mgFiber: 1gSugar: 34gVitamin A: 364IUVitamin C: 9mgCalcium: 121mgIron: 2mg
Keyword strawberry crumb cake, strawberry crumble cake
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