Fresh Strawberry Crumb Cake

why make this recipe

This Fresh Strawberry Crumb Cake is fresh, sweet, and simple. It uses real strawberries and a crunchy crumb top. You will like it for breakfast, snack, or dessert. If you enjoy crumb cakes, try a delicious banana coffee cake recipe too.

introduction

This cake mixes a soft vanilla batter with fresh strawberry slices and a brown sugar crumb. It is easy to make and uses common ingredients. The bake time is about 45–50 minutes. The cake is moist and has a nice crumb on top.

how to make Fresh Strawberry Crumb Cake

Make the batter, add strawberries, top with crumb, then bake. Work in steps so the batter stays light and the strawberries do not sink too much. Cool the cake before cutting so slices hold their shape.

Ingredients :

• 1 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup butter, melted

Directions :

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In another bowl, whisk together 2 cups flour, baking powder, and salt. Add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
5. Pour half of the batter into the prepared pan.
6. Layer the sliced strawberries on top of the batter.
7. In a small bowl, mix together the brown sugar, 1/2 cup flour, and melted butter to create the crumb topping.
8. Sprinkle the crumb topping over the strawberries.
9. Pour the remaining batter over the crumb topping evenly.
10. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
11. Allow to cool before serving.

how to serve Fresh Strawberry Crumb Cake

Cut into squares when cool. Serve with a dusting of powdered sugar or a small scoop of vanilla ice cream. This cake is nice warm or at room temperature. For breakfast, serve with coffee or tea.

how to store Fresh Strawberry Crumb Cake

Cover the cooled cake with plastic wrap or place in an airtight container. Store at room temperature for 1–2 days. For longer storage, keep it in the fridge for up to 5 days. To freeze, wrap pieces well and freeze up to 2 months. Thaw in the fridge or at room temperature.

tips to make Fresh Strawberry Crumb Cake

• Use ripe but firm strawberries so they hold shape.
• Do not overmix the batter; mix until just combined.
• Spread batter gently to avoid mixing crumb topping with batter.
• If strawberries are very juicy, pat them dry to avoid a soggy cake.
• Let the cake cool before cutting for cleaner slices.

variation (if any)

• Swap strawberries for blueberries or raspberries.
• Add a teaspoon of lemon zest to the batter for a bright flavor.
• Mix a pinch of cinnamon into the crumb topping for warmth.
• Use half-and-half instead of milk for a richer cake.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain frozen strawberries well before using so the batter does not get too wet.

Q: Can I make this in a round pan?
A: Yes. Adjust bake time and check with a toothpick. A deeper pan may need more time.

Q: Can I reduce sugar?
A: You can lower sugar a bit, but crumb texture and sweetness will change.

Q: Do I need to chill the batter?
A: No. Bake the batter right away after assembling.

Q: How do I get a crunchy top?
A: Use cold butter in the crumb mix or add a little extra brown sugar and flour to make larger crumbs.

Fresh Strawberry Crumb Cake

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15
• Cook Time: 50
• Total Time: 65
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Fresh Strawberry Crumb Cake is sweet, simple, and perfect for breakfast, snack, or dessert with a crunchy crumb top.

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Ingredients

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• 1 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup butter, melted

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In another bowl, whisk together 2 cups flour, baking powder, and salt. Add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
5. Pour half of the batter into the prepared pan.
6. Layer the sliced strawberries on top of the batter.
7. In a small bowl, mix together the brown sugar, 1/2 cup flour, and melted butter to create the crumb topping.
8. Sprinkle the crumb topping over the strawberries.
9. Pour the remaining batter over the crumb topping evenly.
10. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
11. Allow to cool before serving.

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Notes

Use ripe but firm strawberries and do not overmix the batter for the best results.

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Nutrition

• Serving Size: 1 square
• Calories: 350
• Sugar: 18g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg