Irresistible Strawberry Crumble Cake: Your New Favorite Easy Spring & Summer Dessert
Discover the ultimate springtime delight with our incredible Strawberry Crumble Cake recipe! This easy-to-make dessert is perfect for capturing the fresh, sweet flavors of the season, offering a delightful combination of textures and tastes that will impress without requiring hours in the kitchen. Imagine a wonderfully soft and tender yellow cake base, generously swirled with vibrant strawberry jam, then adorned with fresh, thinly sliced strawberries. To crown this masterpiece, a golden, crunchy cinnamon oat crumble topping adds an irresistible textural contrast and a hint of warm spice. Best of all, you don’t even need a mixer to achieve this bakery-quality treat, making it a perfect quick bake for any occasion, from casual family gatherings to elegant afternoon teas.
Why You’ll Love This Easy Strawberry Crumble Cake
This strawberry crumble cake isn’t just a dessert; it’s a celebration of simplicity and fresh flavors. Here’s why it’s destined to become a staple in your baking repertoire:
- Incredibly Soft and Tangy Yellow Cake: The foundation of this cake is a wonderfully tender yellow cake, crafted with just 10 simple ingredients. We use light brown sugar for a richer, more nuanced sweetness and sour cream to infuse moisture and a delightful tanginess that perfectly balances the sweetness of the strawberries. It’s a cake base that’s moist, fluffy, and bursting with subtle flavor.
- Double Strawberry Delight: We layer the strawberry goodness! The cake batter is first swirled with luscious strawberry jam, creating pockets of concentrated fruit flavor throughout. Then, before baking, a generous layer of thinly sliced fresh strawberries is added to the top, ensuring a burst of juicy, natural strawberry in every bite. This combination provides both deep jammy flavor and fresh fruit brightness.
- Golden Cinnamon Oat Crumble: What truly elevates this cake is the irresistible crumble topping. Made with rolled oats, warm cinnamon, and brown sugar, it bakes into a crisp, buttery, and slightly chewy layer that provides a fantastic textural contrast to the soft cake. If you’re a fan of classic fruit crumbles, you’ll adore this cake’s streusel-like crown!
- Effortless Preparation (No Mixer Needed!): Forget the heavy stand mixer or handheld electric mixer! This recipe is designed for maximum ease, requiring only a whisk and a spatula. With a mere 10 minutes of hands-on prep time, you can have this delightful cake ready for the oven, making it ideal for busy days or impromptu baking cravings.
Essential Ingredients for Your Crumble Cake
Gathering your ingredients is the first step to creating this delightful cake. While the full recipe card below provides precise measurements, these images offer a visual guide to the components you’ll need for both the moist cake base and the irresistible crumble topping.
Key Ingredient Insights & Tips
Understanding the role of each ingredient and how to best prepare it can make a significant difference in the final outcome of your Strawberry Crumble Cake. Here are some detailed notes to ensure your cake turns out perfectly every time:
- Strawberries: The star of the show! For the absolute best flavor, always opt for fresh strawberries when they are in season, typically late spring through summer. They will be at their peak ripeness, juiciest, and sweetest. Crucially, slice your strawberries extra thin for this recipe. Thinner slices ensure they cook down beautifully within the cake without making it watery or leaving raw, firm spots. Aim for slices no thicker than a quarter-inch.
- Sour Cream: This ingredient is a secret weapon for a wonderfully moist and tender cake with a slight tangy depth. Sour cream contributes to the cake’s richness without making it heavy. While I highly recommend sour cream for its unique flavor profile and texture, you can substitute it with plain, full-fat Greek yogurt if needed, which offers a similar thickness and tang. However, I do not recommend using regular milk, as the batter would become too thin, altering the cake’s structure and density significantly. Ensure your sour cream is at room temperature for better emulsion with other ingredients.
- Oats: For the delightful crumble topping, we use rolled oats (also known as old-fashioned oats). These oats provide a fantastic chewy texture that holds up well during baking, contrasting beautifully with the soft cake. Instant or quick-cooking oats are too fine and will result in a less substantial, potentially mushy crumble, so stick with rolled oats for the best results.
- Kosher Salt: I consistently use kosher salt in my recipes because its larger flakes provide a cleaner, less harsh salty flavor compared to fine table salt. If your pantry only stocks fine salt, remember to adjust the quantity. As a general rule, use half the amount of fine salt compared to kosher salt (e.g., 1 teaspoon of kosher salt = ½ teaspoon of fine salt). This adjustment prevents your cake from becoming overly salty.
- Light Brown Sugar: Used in both the cake and the crumble, light brown sugar contributes moisture and a subtle caramel note, enhancing the overall flavor complexity. Its soft, moist texture also helps create a tender crumb in the cake and a cohesive crumble topping.
- All-Purpose Flour: The backbone of our cake and crumble, providing structure. Ensure it’s measured correctly (spooned into the cup and leveled) to avoid a dense or dry cake.
- Baking Powder & Baking Soda: These leavening agents work together to give the cake its lift and airy texture. Ensure they are fresh for optimal rising.
- Eggs: Provide structure, richness, and help bind the ingredients. Make sure they are at room temperature, which allows them to emulsify better with other ingredients, creating a smoother batter.
- Butter (Melted & Room Temp): Melted butter adds richness and moisture to the cake, while room temperature butter for the crumble ensures it mixes easily to form those perfect sandy crumbs.
- Vanilla Extract: A crucial flavor enhancer that complements the strawberries and ties all the flavors together. Use good quality pure vanilla extract for the best taste.
- Strawberry Jam: Choose a high-quality strawberry jam for the swirls, preferably one with a good balance of sweetness and fruitiness. A homemade jam would be absolutely divine!
Step-by-Step Guide to Baking Your Strawberry Crumble Cake
Baking this cake is a joy, designed to be straightforward and satisfying. Follow these simple steps to create a perfect strawberry crumble cake from scratch.
One: Prepare Your Crumble and Pan. Begin by preparing the delightful crumble topping. In a medium bowl, combine all the crumble ingredients: oats, light brown sugar, cinnamon, kosher salt, room temperature butter, and all-purpose flour. Use your fingertips to work the butter into the dry ingredients until the mixture resembles coarse, moist sand. Set this aside. Next, preheat your oven to 350°F (175°C) and prepare an 8-inch square baking pan by greasing it thoroughly and lining the bottom with parchment paper, leaving an overhang on two sides for easy removal later.
Two: Whisk Eggs and Sugar. In a separate medium-sized bowl, whisk together your eggs and light brown sugar vigorously. Continue whisking until the mixture becomes light, foamy, and pale in color, with several small bubbles visible on the surface, as seen in the accompanying image. This might take a few minutes of consistent whisking, but it’s crucial for incorporating air and creating a tender cake.
Three: Add Wet Ingredients. To the foamy egg and sugar mixture, add your sour cream, vanilla extract, kosher salt, and the melted butter. Whisk everything together until all the ingredients are thoroughly combined and the mixture is smooth and uniform. Scrape down the sides of the bowl with a spatula to ensure everything is incorporated.
Four: Incorporate Dry Ingredients. Now, add the remaining dry ingredients to the bowl: the all-purpose flour, baking powder, and baking soda. Switch from a whisk to a rubber spatula. Gently fold the dry ingredients into the wet mixture. Be careful not to overmix; stop folding as soon as you no longer see any visible streaks of flour. Overmixing can develop the gluten in the flour, resulting in a tough cake.
Five: Pour Batter and Dollop Jam. Pour the prepared cake batter evenly into your greased and lined 8-inch square cake pan. Use the spatula to spread it gently from edge to edge. Then, take your strawberry jam and dollop spoonfuls randomly over the top of the batter. These dollops will create delicious pockets of fruit flavor as they bake.
Six: Swirl the Jam. Grab a butter knife or a thin skewer and gently swirl the jam into the cake batter. You don’t need to be precise or make it look perfect; the swirls will distribute the jam wonderfully and will soon be covered by strawberries and crumble anyway. Just ensure the jam isn’t pooling in one spot.
Seven: Scatter Sliced Strawberries. Evenly scatter your thinly sliced fresh strawberries over the jam-swirled batter. Try to cover the entire surface of the cake as uniformly as possible. This ensures that every slice will have beautiful, fresh strawberry pieces.
Eight: Add Crumble and Bake. Finally, take your prepared cinnamon oat crumble topping and sprinkle it generously and evenly over the layer of fresh strawberries. Make sure the crumble is well distributed for a consistent texture and flavor in every bite. Place the pan into your preheated oven and bake for 45-50 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The crumble topping should be golden brown and fragrant.
Expert Baking Tips for Success
Achieving the perfect Strawberry Crumble Cake is simple, but a few key tips can elevate your baking from good to truly exceptional:
- Room Temperature Ingredients are Key: For the cake batter, ensure your eggs, sour cream, and butter (if not melted) are at room temperature. This allows them to emulsify properly, creating a smooth, cohesive batter and a finer, more even crumb in the baked cake. Cold ingredients can cause the batter to seize and result in a denser texture.
- Don’t Overmix the Batter: Once you add the dry ingredients, mix just until no streaks of flour remain. Overmixing develops gluten, which can lead to a tough, rubbery cake. A rubber spatula is your best friend here, as it encourages gentle folding rather than vigorous mixing.
- Prepare Your Pan Properly: Always grease and line your baking pan. Greasing prevents sticking, while lining with parchment paper (especially with an overhang) makes removing the cake from the pan incredibly easy once it’s cooled. This ensures a clean presentation and prevents breakage.
- Thin Slices for Even Baking: As mentioned in the ingredient notes, ensure your fresh strawberries are sliced very thinly. This prevents them from releasing too much moisture and making the cake soggy, and allows them to soften perfectly during the baking process.
- Don’t Skip the Crumble Chill (Optional but Recommended): While not strictly required for this recipe, chilling your crumble topping for 10-15 minutes before sprinkling it over the cake can help it maintain its crumbly texture and prevent it from melting too quickly in the oven, leading to a crisper topping.
Delicious Variations & Serving Ideas
This Strawberry Crumble Cake is fantastic on its own, but it’s also incredibly versatile! Here are some ideas to customize it and serving suggestions to make it even more special:
- Fruit Variations: Absolutely! This cake base and crumble topping are wonderfully adaptable to other fruits. Try blueberries, raspberries, blackberries, sliced peaches, or even thinly sliced apples (perhaps with a pinch more cinnamon in the cake). Just be sure to match the jam flavor to your chosen fruit for the best pairing.
- Crumble Add-ins: Boost the texture and flavor of your crumble by adding chopped nuts like almonds, pecans, or walnuts. A tablespoon or two of shredded coconut would also add a delightful tropical twist.
- Spiced Cake: For a warmer flavor profile, add a half teaspoon of ground cardamom or a quarter teaspoon of nutmeg to the cake batter alongside the cinnamon.
- Serving Suggestions:
- Enjoy a slice warm, perhaps with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The contrast of warm cake and cold ice cream is divine!
- Dust with a light sprinkle of powdered sugar for an elegant finish.
- Serve with a hot cup of coffee or tea for a cozy breakfast or afternoon snack.
- It’s also delicious chilled, straight from the fridge, especially on a hot summer day.
Frequently Asked Questions
Yes, absolutely! This recipe is incredibly versatile. While strawberries are a classic choice, feel free to experiment with other seasonal berries like blueberries, raspberries, or even a mixed berry blend. Sliced peaches or nectarines would also work beautifully. Just remember to adjust the jam flavor to complement your chosen fruit for a harmonious taste experience.
To maintain its freshness and flavor, store your Strawberry Crumble Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Because it contains fresh fruit, it tends to be best enjoyed on the day it’s made, when the crumble is crispest and the fruit is freshest. If refrigerating, allow it to come to room temperature or gently warm a slice before serving for the best texture.
Yes, you certainly can use a 9-inch square pan instead of an 8-inch pan. Keep in mind that your cake will be slightly thinner and will likely require a reduced baking time. Start checking for doneness around 35-40 minutes, and use the toothpick test to ensure it’s baked through.
More Simple & Delicious Cake Recipes:
- Blueberry Almond Lemon Cake
- Chocolate Chip Loaf Cake
- Lemon Poppy Seed Bundt Cake
I hope you absolutely adore this Strawberry Crumble Cake as much as I do! Don’t forget to tag me on Instagram @alpineella and leave a review below if you’ve made this delightful cake. Your feedback is truly appreciated! If you’re looking for more baking inspiration and easy recipes, you can also follow me on Pinterest for a constant stream of delicious ideas.
Recipe
Strawberry Crumble Cake
Ella Gilbert
Pin Recipe
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Equipment
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8″ square pan
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Mixing Bowls
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Whisk
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Rubber Spatula
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Butter Knife or Skewer
Ingredients
Cake
- ¾ cup light brown sugar
- ¾ cup sour cream room temperature, for moisture and tang
- 1 teaspoon vanilla extract for flavor enhancement
- ½ teaspoon kosher salt (use ¼ tsp fine salt if substituting)
- 1 ¼ cup all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ¼ cup strawberries very thinly sliced, for topping
- 2 eggs large, room temperature
- ½ cup butter unsalted, melted and slightly cooled
- ¼ cup strawberry jam for swirling
Crumble Topping
- ¼ cup rolled oats (old-fashioned)
- ¼ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt (use ⅛ tsp fine salt if substituting)
- 3 tablespoon butter unsalted, room temperature
- ⅓ cup all-purpose flour
Instructions
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Preheat your oven to 350°F (175°C). Prepare an 8-inch square baking pan by greasing it and lining the bottom with parchment paper, leaving an overhang on two sides to easily lift the cake out after baking.
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In a medium bowl, combine all the crumble topping ingredients (oats, brown sugar, cinnamon, kosher salt, room temperature butter, and flour). Use your fingertips to mix everything together until it resembles coarse sand. Set this delicious crumble aside.
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In a separate medium bowl, vigorously whisk your light brown sugar and eggs together until the mixture becomes light, foamy, and pale yellow with small bubbles. This aeration is important for a tender cake.
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To the egg mixture, add the room temperature sour cream, melted butter, vanilla extract, and kosher salt. Whisk until all these wet ingredients are fully combined and smooth.
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Carefully add the remaining dry ingredients: all-purpose flour, baking powder, and baking soda. Switch to a rubber spatula and gently fold the ingredients together until just combined. Stop mixing as soon as you no longer see any visible streaks of flour to ensure a tender cake crumb.
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Pour the cake batter into your prepared pan and spread it evenly. Next, dollop spoonfuls of strawberry jam randomly over the batter.
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Using a butter knife or a thin skewer, gently swirl the jam into the batter. Don’t worry about perfection; the swirls will create beautiful pockets of flavor throughout the cake.
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Evenly scatter your very thinly sliced fresh strawberries over the jam-swirled batter, ensuring good distribution across the entire surface.
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Finally, evenly pour and spread the reserved oat crumble topping over the layer of strawberries. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached. The crumble should be golden brown.
Notes
- If you don’t have kosher salt, remember to half the amount listed for fine sea salt (i.e., if the recipe calls for 1 teaspoon kosher salt, use ½ teaspoon fine salt). This ensures your cake isn’t overly salty.
- The thickness of your strawberry slices is critical for this recipe. Ensure they are very thinly sliced (about ¼ inch or less) so they cook down properly and don’t introduce too much moisture into the cake, preventing a soggy texture.
- For readers in the UK, please note that US cup measurements are different from UK cup measurements. It’s always best to use a kitchen scale for accuracy if you are accustomed to metric baking.
- The crumble topping specifically calls for rolled oats (also known as old-fashioned oats). Avoid using instant or quick-cooking oats as they have a different texture and will not yield the desired crumbly, slightly chewy result.
- Bringing cold ingredients like eggs and sour cream to room temperature before baking significantly improves the texture and consistency of your cake batter and final product.
Nutrition