Strawberry Shortcake Crumb Cake

Strawberry Cake on a plate with a bite taken out revealing the inside of the cake.

Strawberry Shortcake Crumb Cake

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!

Course Dessert, Snack

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 225kcal

Author Jessy Freimann

Equipment

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.

Nutrition