Strawberry Crumb Cake
This Strawberry Crumb Cake is a delightful treat that brings together tender cake, juicy strawberries, and a zesty lemon crumb topping. Whether you’re enjoying a quiet morning with coffee or serving it up for a special occasion, this easy-to-make cake is a crowd-pleaser every time.
Why you’ll love this recipe:
- Bright, fresh flavor – The addition of lemon zest in both the cake and crumb topping gives each bite a burst of citrusy brightness that pairs perfectly with the soft, jammy strawberries.
- Golden lemon-sugar topping – The simple crumb topping made with granulated sugar and lemon zest bakes into a slightly crisp, sweet layer that adds texture and sparkle.
- Quick and easy to make – No fancy equipment needed! Just a few bowls, a whisk, a spatula, and less than 30 minutes of prep time.
If you love baking with strawberries, you must try my Easy Strawberry Cobbler, Strawberry Muffins, and Strawberry Bread. Or if you are in the mood for a strawberry combo, try my Strawberry Chocolate Scones, Strawberry Lemon Charlotte Cake, and Strawberry Rhubarb Crisp.
Ingredients you’ll need:
- all-purpose flour
- granulated sugar
- unsalted butter
- baking powder & salt
- an egg
- buttermilk (or milk of choice)
- vanilla extract
- strawberries (fresh is best)
- lemons
- powdered sugar – optional
How to make strawberry crumb cake:
(The full written and printable recipe is further below.)
- Streusel topping – In a small bowl, mix the flour, sugar, and lemon zest. Add the melted butter and combine with a fork. Set aside in the fridge to chill.
- Cake batter – In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the melted butter and sugar. Add the buttermilk, egg, vanilla extract, and lemon zest. Whisk again to combine.
- Add the flour mixture to the wet ingredients and stir until just combined. Transfer the batter to a greased 9″ cake pan or springform pan.
- Toss the strawberries with some flour to coat and layer on top of the cake batter.
- Sprinkle the crumb topping over the strawberries. Bake at 350F for 45 minutes.
Delicious variations:
- Mixed Berry Crumb Cake – Swap some of the strawberries for blueberries, raspberries, or blackberries. A trio of berries adds a burst of color and flavor.
- Strawberry Rhubarb Crumb Cake – Replace half the strawberries with finely chopped rhubarb for a sweet-tart twist that’s perfect in spring.
- Almond Twist – Replace the lemon zest in the batter with 1/2 teaspoon almond extract and sprinkle sliced almonds over the crumb topping before baking. Pairs beautifully with strawberries.
- Coconut Crumb Topping – Mix in 1/4 cup shredded sweetened coconut with the crumb topping for a tropical flair.
Storage & freezing instructions:
Storing – Cover tightly with plastic wrap or store in an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days (this is best if your kitchen is warm or humid). For the best texture, allow refrigerated slices to come to room temperature or warm them slightly in the microwave (10–15 seconds) before serving.
Freezing – Wrap the cooled cake tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge or on the counter for 1–2 hours.
If you’ve tried this Strawberry Crumb Cake Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Strawberry Crumb Cake
Ingredients
Streusel
- 1 cup (125g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- zest of 1 lemon
- 4 Tbsp (57g) unsalted butter, melted
Cake
- 1 & ½ cups (190g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (114g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- ½ cup buttermilk, or any kind of milk
- 1 large egg
- 1 tsp vanilla extract
- zest of 1 lemon
- 2 cups strawberries, chopped
- 2 Tbsp all-purpose flour
Glaze (optional)
- ½ cup powdered sugar
- 1-2 tsp lemon juice
Instructions
- Preheat oven to 350F and grease a 9" cake or springform pan.
- Streusel topping – In a small bowl, mix the flour, sugar, and lemon zest. Add the melted butter and combine with a fork until all is moistened and some large clumps remain. Set aside in the fridge to chill.1 cup (125g) all-purpose flour, ⅓ cup (65g) granulated sugar, zest of 1 lemon, 4 Tbsp (57g) unsalted butter
- Cake batter – In a medium bowl, combine the flour, baking powder, and salt. Set aside.1 & ½ cups (190g) all-purpose flour, 2 tsp baking powder, ¼ tsp salt
- In a large bowl, whisk together the melted butter and sugar. Add the buttermilk, egg, vanilla extract, and lemon zest. Whisk again to combine.½ cup (114g) unsalted butter, ¾ cup (150g) granulated sugar, ½ cup buttermilk, 1 large egg, 1 tsp vanilla extract, zest of 1 lemon
- Add the flour mixture to the wet ingredients and stir until just combined. Spread the batter evenly into the prepared pan.
- Toss the strawberries with the flour to coat and layer on top of the cake batter. Sprinkle the crumb topping over the strawberries.2 cups strawberries, 2 Tbsp all-purpose flour
- Bake 45-50 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before glazing.
- In a small bowl, whisk together the powdered sugar and a teaspoon of lemon juice at a time until you reach a thick but pourable consistency. Drizzle over cake before serving.½ cup powdered sugar, 1-2 tsp lemon juice
