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.
The practical girl in me makes it pretty low maintenance for my family when it comes to things like Mothers Day. That’s a really good thing, seeing as this Sunday, on Mother’s Day, we’ll be spending the day on soccer and baseball fields for tournaments. No time for a schmancy brunch, but that’s ok with me.
Also, I don’t need fancy jewelry or expensive roses. I’d rather get simple potted annuals from Costco. I’d opt for a nature walk over a spa treatment any day. Some of you are like, what?! Sorry, I’m weird.
And…I’m good with baking my own Mothers Day or birthday cake. Not that I don’t love my fave bakeries, but I get endorphins from baking. This year, I’m making this super yummy and easy yet pretty Strawberry Crumb Cake. If a certain teen boy wanted to make this for his mom next year, he could totally do it. Wink.
This strawberry crumb cake is supremely tender, moist, and packed with easy layers of yum.
There’s a soft cake layer, topped with a thin custard layer, followed by fresh strawberry sauce and simple crumble.
You get all the good stuff — tender, moist cake. Smooth cheesecake-custard. And plenty of fresh strawberries in its own yummy sauce.
No frosting needed. It’s pretty and delicious as is.
So. So. Good.
Bonus: you can bake it up the night before and keep it covered at moderate room temp until the next day. Perfect for a make-ahead brunch situation. My kind of cake. Like I said…breakfast or dessert or both.
If my mama didn’t live across the country, I’d bake an extra big strawberry crumb cake for the both of us.
Alas, I had to send her expensive roses instead 😉
Happy Mother’s Day, Everyone.
Prep Time:
Yield:
Category:
Print
PinDescription
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.
Ingredients
- For Strawberry Sauce:
- 2 cups fresh, ripe strawberries, sliced
- 2 tsp cornstarch, dissolved in 1 TB water
- 3 TB granulated sugar
- For Custard Layer:
- 1 brick (8 oz) regular cream cheese
- 1/4 cup granulated sugar
- 1 large egg
- For Cake:
- 2 cups flour
- 2/3 cups granulated sugar
- 1/2 cup cold salted butter, sliced
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 1 large egg
- 1 cup sour cream (low-fat or fat free are fine)
- 1 tsp pure vanilla extract
- Optional: Extra strawberries, stabilized whipped cream, vanilla bean ice cream
Instructions
- 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.
Source: Chew Out Loud
Kitchen Essentials:
Fresh Fruit Desserts:
2. Strawberry Cupcakes with Whipped Cream Frosting
3. Best Blueberry Lemon Bundt Cake
4. Easy Surprise Raspberry Cake
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