Strawberry Crumb Cake

Cake on a cake stand and a slice on a cake

4.80 from 5 votes

This strawberry crumb cake made with a buttery cake base, fresh strawberries and a crumble topping is the sweetest way to celebrate the start of summer.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: Italian

Servings: Servings

Calories: 357kcal

Author: Rosemary Molloy

Ingredients

FOR THE CRUMB CAKE

2¼ cups all purpose flour
½ cup granulated sugar
1½ teaspoons baking powder
1 pinch salt (if you use unsalted butter then add ¼ teaspoon of salt)
1-2 teaspoon lemon zest (optional)
½ cup butter (cold)
1 large egg
1 teaspoon vanilla extract

FILLING

1½ cups Medium chopped strawberries (10-12 strawberries)
½ cup strawberry jam (more or less)

US Customary - Metric

Instructions

Pre-heat oven to 350F/180C. Grease and flour, spray or line an 8 inch/ 20cm round cake pan.
In a large bowl whisk the flour, sugar, baking powder and salt (and zest if using). Add the butter, egg and vanilla combine to form a crumbly mixture.
Place half the mixture on the bottom of the prepared pan and gently press down. Spread the jam on top and cover with the chopped strawberries. Cover with the remaining crumb mixture.
Bake for approximately 30-35 minutes or until golden on top. Let cool 20-25 minutes in the pan then move to a clean plate to cool completely. Dust with powdered sugar before serving. Enjoy!

Notes

You can use a fork, pastry blender or clean hands to form the crumbs.

Depending on the flour some flours absorb moisture differently and you may need to add some extra butter or even an extra egg if necessary. Remember the dough should be crumbly and not compact.

This strawberry crumb cake recipe is delicious at room temperature or warm! Make it even better by adding some whipped cream or a scoop of no churn vanilla ice cream.

Store leftover fresh strawberry crumb cake in an airtight container at room temperature or in the refrigerator for up to 2-3 days. You may get a few extra days out of it by placing it in the refrigerator!

Cool cake completely then wrap in plastic wrap and store in a freezer safe container for up to a month. Thaw before serving. The topping will not be as crunchy but it will still be delicious!

Nutrition