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Fresh Strawberry Crumb Cake

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, strawberry cake

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.

Strawberry Crumb Cake
Strawberry Crumb Cake

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.

Fresh Strawberry Crumb Cake, strawberry cake

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.

Fresh Strawberry Crumb Cake, strawberry cake

Try These Blueberry Crumb Bars (Easy & Delicious):

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strawberry cake

Strawberry Crumb Cake

5 from 9 reviews

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.

  • Prep Time: 45 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 35 mins

Yield: 10 1x

Ingredients

Scale
  • 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

  1. Preheat oven to 350°with rack on lower middle position. Grease a 9-in. springform pan and set aside.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.

Nutrition

  • Serving Size: 1
  • Calories: 397
  • Sugar: 22.1 g
  • Sodium: 297.1 mg
  • Fat: 21.5 g
  • Carbohydrates: 44.7 g
  • Protein: 7.1 g
  • Cholesterol: 92.6 mg
  • Author: Chew Out Loud
  • Category: dessert
  • Method: baking
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Strawberry Cake, Fresh Strawberry Cake, Strawberry Crumb Cake

Kitchen Essentials:

Fresh Fruit Desserts:

  1. Best, Crispiest Peach Crisp
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2. Strawberry Cupcakes with Whipped Cream Frosting

Fresh Strawberry Cupcakes with Cream Cheese Frosting

3. Best Blueberry Lemon Bundt Cake

blueberry lemon bread no watermark

4. Easy Surprise Raspberry Cake

raspberry cake 4

Did you make this?

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Recipe rating

26 comments

    • Lunagal60

    I tried this recipe with strawberries a few weeks ago and it was delicious although I did reduce the amount of sugar. I had some peaches to use up and have since tried it replacing the strawberries with peaches and it was equally as good. A big hit!

      • chewoutloud

      Yum for the peaches and strawberries! 🙂

    • Sam

    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.

    • Mama Maggie’s Kitchen

    This Strawberry Crumb Cake is deliciously mouthwatering! Believe me, this is perfect for the whole day!

    • Uma Srinivas

    Strawberry crumb cake looks delightful. I think i can eat this all day! Perfect this season and holiday time!

    • Anna

    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!

    • Marwin Brown

    Yum! This looks like the perfect summer recipe!

    • Jacqui DeBono

    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!

    • Ben

    Aww yeah. Get in my belly! That looks freaking amazing. I have to make this.

    • Chef Dennis

    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,.

    • veenaazmanov

    I love your description to eating this lovely cake. Perfect treat with the best seasonal fruit too.

    • Cake-Delivery. in

    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

    • Anna

    If the cake jiggles but is golden does it mean it’s ready?

      • chewoutloud

      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!

    • aniasvibrantkitchen

    This looks incredible

      • chewoutloud

      Thank you! 🙂

    • Dee

    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.

      • chewoutloud

      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!

    • Christie Kobata

    Hi Amy! I don’t have a springform pan…will it matter if I use a pyrex?

      • chewoutloud

      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!

    • tumbleweedcontessa

    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!

      • chewoutloud

      Fresh strawberries are the best…great idea to get them on Mothers Day! Hope you had a beautiful day

    • Dee

    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.

      • chewoutloud

      So glad you stopped by,Dee! Happy Mothers Day

    • Bahadur Sah

    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.

      • chewoutloud

      Yay, I am so happy to hear you liked this

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