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!
Yes, you can find strawberries all year round, but I find they taste absolute best during the summer months. With this strawberry crumble cake you make the most of the season!
For making the strawberry crumble cake you will need the following ingredients. Make sure to double-check the exact measurements in the recipe card below.
Making the batter of the cake is easy. You take a large bowl and mix the butter and sugar until creamy. Add the eggs one by one and make sure to fully incorporate each before adding the next.
Add vanilla extract and stir through.
Add the dry ingredients and mix briefly. Don’t overwork the batter.
Slice the strawberries and mix them with a bit of flour. That will help them spread evenly through the batter and prevent them all sinking to the bottom. Fold them through gently.
Pour the batter into a springform pan lined with baking paper. Smooth the top.
Make the crumble topping by combining butter, sugar, flour, oats and salt into a small bowl. Use the tops of your fingers to rub this into a crumbly dough.
Spread half of the crumble over your cake batter, scatter the strawberry pieces over and add the rest of the crumble.
Bake the strawberry crumble cake in the preheated oven for 35 to 40 minutes at 160˚C/320˚F (conventional oven) until golden brown.
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.
You can store this strawberry crumble cake outside of the fridge for 4 to 5 days. Make sure to wrap it properly in aluminum foil or use an airtight container.
Yes, this cake freezes very well. Make sure to wrap it properly or use a freezer safe container. You can store it that way for three months.
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:
Yes, but fresh strawberries are recommended for the best texture. If you use frozen strawberries, do not thaw them first. Toss them with a little flour before adding them to the batter, as frozen berries release more moisture during baking.
Coating the strawberries with a little flour helps absorb excess moisture as the cake bakes. This prevents the cake from becoming too wet and helps keep the fruit evenly distributed throughout the batter.
Yes! You can prepare the crumble topping up to 2 days in advance and store it in an airtight container in the refrigerator. This makes assembling the cake even quicker.
The cake is ready when the crumble is golden brown and a skewer inserted into the centre comes out clean or with just a few moist crumbs. If you only see wet batter, bake the cake for a few more minutes.
Absolutely. This recipe also works well with raspberries, blueberries, blackberries, or diced peaches. Keep in mind that juicier fruits may slightly affect the baking time.
If the mixture is too soft, chill it in the refrigerator for 10-15 minutes before sprinkling it over the cake. If it seems too dry, work the butter into the mixture a little longer until coarse crumbs form.
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