This strawberry shortcake crumb cake is the ultimate way to make the most of strawberry season. It's very easy to make from scratch and comes out delicious every single time. Plus, the crumb topping can't be beat!
Why You'll Love This Strawberry Vanilla Cake
I don't know about you, but I love a good snacking cake. Especially one with fruit in it. It's always nice with a cup of coffee, and dare I say, it's a great excuse to eat cake for breakfast.
Other strawberry crunch cake recipes are often made with boxed cake mix or even Jello for the flavoring, but this recipe is au natural, baby! Gorgeous fresh strawberries and simple pantry ingredients are all you need to make a delicious treat from scratch.
I love that this is the kind of cake you'll constantly find yourself going back to for just one more bite. It's perfect to bring to a summer gathering for great strawberry flavor and whips up in no time at all. There are so many reasons to love this recipe!
- No artificial flavors
- Easy to make from scratch
- Delicious anytime, from breakfast to dessert
- Freezes beautifully
Ingredient Information And Substitutions
- Flour- The base of the batter. Regular AP flour works perfectly, and you'll need extra for the crumb topping.
- Sugar- Use granulated sugar for the batter but brown sugar for the crumb topping.
- Baking powder- The cake won't rise without it!
- Kosher salt- My favorite for cooking and baking. Fine sea salt works too.
- Egg & milk- For moisture, rich flavor, and to bind everything together.
- Oil- Just a smidge of canola, vegetable, or another neutral oil.
- Vanilla extract- Adds warmth and brings out the berry flavor.
- Fresh strawberries- Nothing fake here! Choose berries that are a similar size so the slices are even too.
- Cold butter- This part's important! Cut the stick into cubes, then pop them back in the fridge until you're ready to make the crumb topping.
- Chopped walnuts- For plenty of crunch and delicious nutty flavor. Pecans are a good alternative.
How To Make Strawberry Crunch Cake
Step 1- Mix the batter.
Preheat the oven to 350 degrees F. Spray baking pan with cooking spray, then line with parchment paper. Clean and slice strawberries.
In a large bowl, whisk together the dry ingredients (including granulated sugar). In a smaller bowl, beat the wet ingredients with an electric mixer until well combined.
Then, make a well in the dry ingredients and pour in the wet. Stir to combine.
Step 3- Add batter to the pan.
Spoon the batter into the center of the pan, then smooth the surface. Place the slices of strawberries on top in a single layer.
Step 4- Make crumb topping.
In another bowl, stir together the flour and brown sugar. Cut cold butter into the mixture with a pastry cutter or fork, then add the chopped nuts. Sprinkle over the strawberries.
Carefully place the pan in the oven and bake for about 40 minutes, or until a toothpick comes out clean. Remove and cool before serving.
Frequently Asked Questions
Yes, but be sure to thaw and drain them really well.
Yes, you can use a different type of nut or omit them entirely for a nut-free option.
You'll know it's done because a toothpick inserted into the middle will come out clean.
Tips For Making This Strawberry Crunch Cake Recipe
- Use whatever pan you have. Although the original recipe calls for an 8x8 square pan, I like to use an 8-inch springform pan for easiest removal. If that's not available, any 8-inch cake pan (square or round) will work fine.
- Line the pan for easy removal. Spray it with cooking spray first, then add the parchment paper.
- Combine ingredients in the correct order. Mix the wet and dry ingredients separately first, then combine making a well in the dry ingredients. It will make mixing easier and also prevent over-mixing the batter.
- Speaking of over-mixing... don't do it! Mix the batter just until combined, or your cake will come out tough and dry.
- Smooth out the batter before adding the toppings. It will rise and bake more evenly this way.
- Ingredients to prep ahead- Clean and slice strawberries. Cut cold butter into cubes.
- Leftovers and storage- I kept this strawberry coffee cake wrapped on my counter for a few days, and it worked out well. You can also freeze it for around 3 months.
What To Serve With Strawberry Shortcake Crunch Cake
Enjoy a slice in the morning with coffee, or add a scoop of vanilla ice cream for dessert. This cake is even delicious as part of a larger breakfast or brunch spread. Here are a few ideas to get you started!
- Brocolli Cheddar Cheese Quiche
- Zucchini Pancakes
- Super Easy Baked Breakfast Tostadas
- Parmesan Roasted Asparagus with Fried Eggs
More Delicious Cake Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Strawberry Shortcake Crumb Cake
Equipment
- OR Hand mixer
Ingredients
Cake
- 1 ¼ cups flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 large egg
- ½ cup milk
- 2 Tablespoons canola or vegetable oil
- ½ teaspoon vanilla extract
- 1 ½ cups sliced fresh strawberries
Crumb topping
- ½ cup flour
- ⅓ cup brown sugar
- ¼ cup cold butter, cut into cubes (½ stick)
- ⅓ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees and prepare 8 inch spring form pan by spraying with cooking spray and lining with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder and kosher salt to combine.
- In a smaller bowl, whisk together egg, milk, oil and vanilla extract until well combined.
- Make a well in the center of the dry ingredients and add wet ingredients into the well.
- Mix until just combined..
- Spoon batter into prepared pan and smooth into an even layer.
- Arrange strawberries over the top of the batter in a single layer.
- In a medium bowl combine flour and brown sugar.
- Add cold butter use a pastry cutter or fork to cut the butter until crumbly.
- Sprinkle the crumb mixture evenly over the top of the strawberries.
- Bake for around 40 minutes or until a tooth pick inserted into the middle comes out clean. Cool and serve.
Video
Notes
- Use whatever pan you have. Although the original recipe calls for an 8x8 square pan, I like to use an 8-inch springform pan for easiest removal. If that's not available, any 8-inch cake pan (square or round) will work fine.
- Line the pan for easy removal. Spray it with cooking spray first, then add the parchment paper.
- Combine ingredients in the correct order. Mix the wet and dry ingredients separately first, then combine making a well in the dry ingredients. It will make mixing easier and also prevent over-mixing the batter.
- Speaking of over-mixing... don't do it! Mix the batter just until combined, or your cake will come out tough and dry.
- Smooth out the batter before adding the toppings. It will rise and bake more evenly this way.
- Ingredients to prep ahead- Clean and slice strawberries. Cut cold butter into cubes.
- Leftovers and storage- I kept this strawberry coffee cake wrapped on my counter for a few days, and it worked out well. You can also freeze it for around 3 months.
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