Indulge in my Strawberry Crumb Cake, a moist and delicious treat perfect for any time of day. Bursting with fresh strawberries and topped with a buttery crumble and sweet glaze, this cake pairs perfectly with your morning coffee or as an afternoon snack. Easy to make and irresistibly tasty! Load up on strawberries to try my Fresh Strawberry Cake, too!
Strawberry Crumb Cake Ingredients
- Strawberries: You will need about 2 pounds of fresh strawberries for the cake. Once diced, you will have about 5 cups.
- Crumble: The crumble adds a crunchy texture and rich buttery flavor that turns golden brown as the cake is baked.
- Milk Topping: This is the icing on the cake! (ha!) After the cake has baked, the heated milk mixture will be poured over the baked cake, saturating it, for a super moist crumb and added sweetness.
- Glaze: A simple glaze is drizzled over the cooled cake for a finishing touch (and taste)! The cake is also delicious without the glaze.
What is a Strawberry Crumb Cake?
This cake is based on my Fresh Strawberry Cake which is a delicious and unique cake recipe. The poured milk over the warm cake is a fantastic and under-appreciated step! Many folks love that cake but often ask if they could make it in a 9×13 pan (this is the pan I used!) instead of a springform pan. I tested it and yes, you can, that is where this cake was born! However, I thought it would benefit from a crumble on top (similar to my crumb cake) and a glaze. Those two new elements really transform this cake into something quite magical!
Can I Use Frozen Strawberries?
Sure! You can use frozen strawberries in place of fresh. If using frozen berries, first, let the strawberries thaw. Then, drain any excess moisture from the berries. Keep in mind that frozen strawberries may be slightly softer than fresh ones once thawed, so handle them gently when mixing them into the batter to avoid breaking them apart too much.
How To Store Fresh Strawberry Crumb Cake
To store strawberry breakfast cake, first, let it cool completely. Next, store it in an airtight container at room temperature. It will last up to 2 days or so. You could refrigerate the cake for a little longer storage, but that may dry out the cake faster.
Can I Freeze This?
Yes, you can freeze the cake for longer-term storage. Wrap the cooled cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2-3 months. When ready to enjoy, thaw the cake in the refrigerator overnight and bring it to room temperature before serving.
Strawberry Crumb Cake
Ingredients
- 2 cups (250 g) all-purpose flour
- ⅔ cup (133 g) granulated sugar
- 5 teaspoons baking powder
- 1 teaspoon kosher salt
- 6 large eggs, room temperature
- 1 cup (218 g) vegetable oil
- 2 pounds strawberries, washed, hulled, diced (about 5 cups)
Crumble
- 1 cup (125 g) all-purpose flour
- ⅓ cup (42 g) confectioners' sugar
- ½ cup (1 stick / 113 g) unsalted butter, melted
Topping
- 1 cup (245 g) whole milk
- ¼ cup (½ stick / 57 g) unsalted butter
- ¼ cup (50 g) granulated sugar
Glaze
- 1 cup (125 g) confectioners' sugar
- 1 tablespoon whole milk
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- To a small bowl, add eggs and oil. Stir until well combined.
- Add the eggs and oil mixture to the flour mixture, mixing until combined.
- Fold in the strawberries.
- Pour the batter into the prepared baking dish.
Crumble
- In a medium bowl, whisk together flour and sugar. Stir in melted butter until a crumbly dough forms.
- Sprinkle the crumble topping evenly over the strawberry batter.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean.
Topping
- In the last few minutes of baking the cake, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.
- Take the cake out of the oven and insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.
- Pour the milk mixture over the cake, making sure it fills the holes and covers the top.
- Let the cake cool completely.
Glaze
- In a medium bowl, whisk confectioners' sugar and milk until smooth. Add more milk if needed, one teaspoon at a time, to reach your desired consistency.
- Drizzle over cooled cake. Serve.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
This easy strawberry crumb cake is a great way to start the day! It's packed with juicy strawberries and has a nice crunch on top. The sweet glaze adds a tasty finish.
Elizabeth
So tasty! It's soft and has lots of strawberries. The crunchy topping and sweet glaze make it extra special.
Bella
Wow! This fresh strawberry cake is delicious! It's full of yummy strawberries and has a crispy topping. The sweet glaze on top makes it even better!
Annabelle
This Strawberry Crumb Cake is amazing! It's soft and has lots of strawberries inside. The crunchy top and sweet glaze make it perfect for breakfast!
Selena
I really enjoyed this cake! It's fluffy and filled with juicy strawberries. The crumbl top and sweet glaze were the best parts.
I think the recipe looks fantastic!
I have a question about how wet the calf is on the inside? Is it wet like tres leche cake?
Thanks for your time.
Betsy
Nope! Not wet like a tres leche. Hopefully the pictures show you what the inside texture looks like! 🙂
Can I substitute the strawberry for another berry?
Yes, also wondering if this would work with blueberries!
Sure
Can you use frozen strawberries for this recipe?
Sure! Here is what it says in the blog post:
Can I Use Frozen Strawberries?
Sure! You can use frozen strawberries in place of fresh. If using frozen berries, first, let the strawberries thaw. Then, drain any excess moisture from the berries. Keep in mind that frozen strawberries may be slightly softer than fresh ones once thawed, so handle them gently when mixing them into the batter to avoid breaking them apart too much.