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!

White pan of Strawberry Crumb Cake on a wooden table from overhead.

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.
Drizzling glaze over Strawberry Crumb Cake in a white pan on a wooden table.

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!

One piece of Strawberry Crumb Cake on a white plate on a wooden table close up with strawberries around.

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.

One piece of Strawberry Crumb Cake on a white plate with a bite removed and fork resting on the side of the plate.

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.

Pan of Strawberry Crumb Cake on a wooden table with one piece removed and next to the pan on a white plate.

Strawberry Crumb Cake

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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!

Ingredients

  • 2 cups (250 g) all-purpose flour
  • 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

Topping

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.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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