This Fresh Strawberry Crumb Cake is perfect for both breakfast and dessert. Have it with coffee in the morning, or a scoop of vanilla ice cream in the evening.
Fresh Strawberry Crumb Cake
The practical girl in me makes it pretty low maintenance when it comes to things like my own birthdays or Mothers Day. I don’t need fancy jewelry or expensive roses. I’d rather receive simple potted plants and a nature walk over a spa treatment any day.
I also don’t need heavily frosted fancy bakery cakes. I’m happy making my own cake, as long as it’s simple to make and tantalizingly delicious. This tender, tasty, and pretty Strawberry Crumb Cake fits the bill…it’s beautifully simple and ridiculously flavorful. Best of all, this strawberry cake lets your juicy ripe strawberries take center stage.
This fresh strawberry cake encompasses everything that’s right about cake: the simple layers of goodness meld together into the fresh strawberry cake your family will devour, so be sure to save yourself a slice.
Easy 3-in-1 Cake
The beauty of this fresh strawberry cake lies in its minimal-effort layers.
You’ll get a tender cake layer on the bottom, made extra moist with the addition of sour cream (plain greek yogurt may be substituted.) Resting on top of that is a thin cheesecake-flavored custard layer that’s so fuss-free that it only uses 3 ingredients. Then you’ll pour on a versatile, easy fresh strawberry sauce that can be used not only for this cake, but for everything from berry ice cream to New York cheesecake to Belgian waffles.
No frosting or icing or any other adornment needed. This strawberry cake is both pretty and delicious, just as it is, straight out of your oven. Do wait until it’s completely cooled before removing from pan and cutting.
Make it Ahead and/or Freeze it
As with most of our cake recipes, you can bake this up the night before and keep it covered at moderate room temp until the next day. Perfect for a make-ahead brunch situation or dessert after a busy day.
If you have leftovers you’d like to freeze, wrap it up airtight and freeze for up to 2 weeks. Tip: cut leftover cake into desired slices before wrapping and freezing; this makes it easy to defrost a slice whenever you’d like.
Note that the strawberry sauce can be made 1-2 days ahead of time and chilled in a covered container prior to using in the cake; reheat it just enough for it to be easily spreadable.
Try These Blueberry Crumb Bars (Easy & Delicious):
This Fresh Strawberry Crumb Cake is perfect for both breakfast and dessert. Have it with coffee in the morning, or a scoop of vanilla ice cream in the evening.
Preheat oven to 350°with rack on lower middle position. Grease a 9-in. springform pan and set aside.
For the Strawberry Sauce: In a saucepan, add dissolved cornstarch, sugar, and strawberries. Stir to combine well and bring to a boil over medium high heat. Immediately reduce to a simmer; stir frequently and simmer uncovered 6-8 minutes or just until thickened to a jam-like consistency.
For the Filling: In a bowl, beat cream cheese and sugar on medium speed until smooth. Beat in egg until mixture is smooth. Set aside.
In a large bowl, combine flour and sugar; cut in butter until pea-sized lumps remain; mixture will be dry and crumbly. Reserve 3/4 cup for topping. To the remaining mixture, add baking powder, baking soda, and salt. In a separate bowl, gently whisk together the egg, sour cream and vanilla until combined; fold/stir sour cream mixture into flour mixture (will still be lumpy, which is ok.)
Spread cake batter evenly into bottom of greased springform pan. Spread custard layer over crust, leaving a 1/2-in. border around edge of pan. Spoon strawberry sauce evenly over the top. Sprinkle with reserved 3/4 cup of crumb mixture on top.
Place springform pan on a large baking sheet. Bake 50-60 minutes or until edges are golden and cake is puffed up. Cool completely before loosening sides of cake from pan (use a thin, sharp knife to do so.) Remove springform sides and place cake on desired platter. Serve at room temp or chilled.
Notes
Cake can be made ahead of time, covered airtight, and chilled until ready to serve.
I did not know how to make a cake but with the help of this recipe I made it successfully. It’s taste was marvellous!!!!!!!!!! I would like to recommend this cake to all my friends.
I’m with you – expensive jewelry not necessary. I prefer to do my own baking and cooking and “good” beats “fancy” every time. This cake look amazing and I will definitely try it. Thanks.
Your Mother’s Day sounds wonderful to me. My children are all grown up and busy with their lives and work. I always wait until Mother’s Day to get my fresh strawberries. They are best then. This is my kind of cake too. I can’t wait to make it.
Hi, Christie! Do you have a round cake pan (like a 9-inch nonstick round?) That would be the closest thing to the springform. If not, You can try a Pyrex deep dish pie pan or 8×8 square, though the batter will be thicker/thinner based on the dish you use. So you’ll just need to adjust the bake time. Since Pyrex isn’t nonstick, it’ll help to grease the bottom/sides well. Hope you love it!
Well, I could hardly wait to make this cake! I made this yesterday; your recipe was easy to follow with delicious results. This is a keeper recipe. We tried it barely warm and then cold – cold is hands down our favorite. Plan to make one for a friend today. Thanks.
Hi, Anna! If a toothpick inserted in the center comes out mostly clean, but with just a few tender crumbs attached, it is ready. I wouldn’t say it jiggles. Just a few tender crumbs on a toothpick 🙂 Enjoy and hope you love it!
What a delicious and nice compiled recipe you have shared via this blog. I think you have got the expertise in this. I really like your fodiee behaviors. Keep conveying such messages, really needed us
We are just starting to harvest fresh strawberries from the garden, so this is the perfect timing for a strawberry cake recipe. It is so summery too, perfect for a special lunch on the patio!
I will be so happy to eat this cake for breakfast, lunch or dinner! It looks utterly delicious and makes a perfect use for all the fresh, new season strawberries!
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I did not know how to make a cake but with the help of this recipe I made it successfully. It’s taste was marvellous!!!!!!!!!! I would like to recommend this cake to all my friends.
Yay, I am so happy to hear you liked this
I’m with you – expensive jewelry not necessary. I prefer to do my own baking and cooking and “good” beats “fancy” every time. This cake look amazing and I will definitely try it. Thanks.
So glad you stopped by,Dee! Happy Mothers Day
Your Mother’s Day sounds wonderful to me. My children are all grown up and busy with their lives and work. I always wait until Mother’s Day to get my fresh strawberries. They are best then. This is my kind of cake too. I can’t wait to make it.
Wishes for tasty dishes and Happy Mother’s Day!
Fresh strawberries are the best…great idea to get them on Mothers Day! Hope you had a beautiful day
Hi Amy! I don’t have a springform pan…will it matter if I use a pyrex?
Hi, Christie! Do you have a round cake pan (like a 9-inch nonstick round?) That would be the closest thing to the springform. If not, You can try a Pyrex deep dish pie pan or 8×8 square, though the batter will be thicker/thinner based on the dish you use. So you’ll just need to adjust the bake time. Since Pyrex isn’t nonstick, it’ll help to grease the bottom/sides well. Hope you love it!
Well, I could hardly wait to make this cake! I made this yesterday; your recipe was easy to follow with delicious results. This is a keeper recipe. We tried it barely warm and then cold – cold is hands down our favorite. Plan to make one for a friend today. Thanks.
I think I’m with you on that – I love it chilled…almost like a cake with cheesecake in it 🙂 Thanks for being here today and so glad you liked it!
This looks incredible
Thank you! 🙂
If the cake jiggles but is golden does it mean it’s ready?
Hi, Anna! If a toothpick inserted in the center comes out mostly clean, but with just a few tender crumbs attached, it is ready. I wouldn’t say it jiggles. Just a few tender crumbs on a toothpick 🙂 Enjoy and hope you love it!
What a delicious and nice compiled recipe you have shared via this blog. I think you have got the expertise in this. I really like your fodiee behaviors. Keep conveying such messages, really needed us
I love your description to eating this lovely cake. Perfect treat with the best seasonal fruit too.
★★★★★
Hmm yum! I can have this all day! This Strawberry Crumb Cake looks absolutely delicious and it makes me drool! Can’t wait to make this,.
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Aww yeah. Get in my belly! That looks freaking amazing. I have to make this.
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We are just starting to harvest fresh strawberries from the garden, so this is the perfect timing for a strawberry cake recipe. It is so summery too, perfect for a special lunch on the patio!
★★★★★
Yum! This looks like the perfect summer recipe!
★★★★★
I will be so happy to eat this cake for breakfast, lunch or dinner! It looks utterly delicious and makes a perfect use for all the fresh, new season strawberries!
★★★★★
Strawberry crumb cake looks delightful. I think i can eat this all day! Perfect this season and holiday time!
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This Strawberry Crumb Cake is deliciously mouthwatering! Believe me, this is perfect for the whole day!
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Oh this crumb cake looks delicious! Look at that sauce, yum! I am so happy it’s finally strawberry season. Can’t wait to try this one soon.