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Strawberry crumble cake

Posted: June 3, 2022 Last modified: June 21, 2023
Strawberry crumble cake
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Now that strawberry season has arrived, I buy strawberries on a weekly basis. They go into my yogurt in the morning or I have a small bowl of this delicious red fruit for dessert. By the way, my pet bunny Lot gets the crowns I cut off the strawberries, she loves them.

The strawberries are currently delicious in taste and don’t even need extra sugar if you eat them right out of a bowl. Or you bake with them, I can recommend this strawberry crumble cake. We have all been enjoying it here!

Strawberry crumble cake

Did you know that you can make a strawberry cake in many different ways? Several options went through my mind before finally baking the one in the photo. So it could just be that more strawberry cakes will appear online. This version has a crumble topping, something I love to use in recipes.

I used my favorite springform from Le Creuset for this crumble cake. I have it for years and still looks good.

Strawberry crumble cake 1a

Crumble cake topping

For this recipe, I wanted to bake the strawberries with the cake so you have a deliciously smooth result. For extra texture, I added a crumble topping. That extra texture and flavor are wonderfully delicious!

Such a crumble topping is easily made from some butter, sugar, flour and salt. I also like to add some oatmeal. This makes the crumble extra tasty, oatmeal not only gives extra flavor, but also an extra tasty texture.

It is just a matter of putting all the ingredients for the topping in a bowl and using your fingers to work them into a crumbly dough. Sprinkle over the cake and then it can be placed in the oven.

Strawberry crumble cake 4a

Strawberry cake

You can serve this strawberry cake with crumble topping just as is, but to make it a real treat, I can recommend serving some whipped cream with it. You will definitely be thanked for that. Although I must say that everyone here has been enjoying it even without the whipped cream.

More strawberry recipes

Now that strawberry season has started again, you’ll probably want to use strawberries more often. We have already done so, as there will be more delicious recipes with strawberries this month. There are already several strawberry recipes online, here are a few of my favorites:

Strawberry crumble cake 5a

 

Strawberry crumble cake

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4.50 from 4 votes

Strawberry crumble cake recipe

A deliciously fresh and creamy cake with a crispy and flavorful crumble topping on top. This strawberry cake will please everyone.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 10 servings
For a round 24 cm/9 inch baking pan

Ingredients 

Metric | US Customary

  • 150 grams of unsalted butter
  • 150 grams of fine granulated sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 150 grams of self-rising flour
  • Pinch of salt
  • 150 grams of strawberries small cubes

Crumble topping

  • 60 grams of unsalted butter
  • 80 grams of brown sugar
  • 40 grams of all purpose flour
  • 40 grams of oatmeal
  • Pinch of salt
  • 80 grams of strawberries small pieces

Equipment

Instructions

  • In a bowl, mix the butter and sugar together until creamy. Then add the eggs one-by-one. Do not add the next egg until the previous one is completely incorporated into the mixture.
  • Pour vanilla extract into the mixture and stir briefly.
  • Add self-rising flour and salt, mix briefly until these dry ingredients are fully incorporated.
  • Toss a (half) spoonful of flour with the strawberry pieces and stir briefly. Then add them to the batter and fold through gently and evenly.
  • Pour cake batter into a baking pan lined with baking paper. Spread out evenly.
  • Take a bowl for the crumble topping. Combine butter, granulated sugar, flour, oatmeal and salt. Knead and use your fingers to rub this into a crumbly dough.
  • Spread half of the crumble topping over the cake. Take the strawberry pieces and spread them over the cake. Finish with the remaining crumb mixture.
  • Bake the strawberry crumble cake for 35-40 minutes at 160 °C/320℉ (conventional) until golden brown.
  • Let the cake cool briefly in the baking pan before removing it and letting it cool completely on a wire rack.
Tips

Don't forget to coat the strawberries with some flour. Even though in a low cake they can't go down very far, it also helps in this case because the flour can absorb some extra moisture from the strawberries so it has less impact on the baking process and end result.
How to store

Wrap the cake in foil, this way you can store it outside the refrigerator for about 4-5 days.

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