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A golden-brown strawberry crumb cake with a thick layer of crispy crumbles and fresh berry slices

Strawberry Crumb Cake

Mealoras
A velvety vanilla sponge layered with jammy strawberries and a buttery, crispy crumble.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Servings 9 Servings

Ingredients
  

  • For the Crumb Topping
  • 3/4 cup + 1 tablespoon All-purpose flour
  • 1/2 cup Granulated sugar
  • 2 tablespoons Light brown sugar packed
  • 6 tablespoons Unsalted butter melted
  • 1/2 teaspoon Vanilla bean paste non-alcoholic
  • For the Strawberry Layer
  • 3 1/4 cups Fresh strawberries chopped
  • 3 tablespoons All-purpose flour
  • 1 tablespoon Granulated sugar
  • 2 teaspoons Lemon juice
  • For the Cake Base
  • 1 1/2 cups + 2 tablespoons All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Fine sea salt
  • 1 cup Unsalted butter room temperature
  • 1 cup Granulated sugar
  • 3 Large eggs room temperature, whisked
  • 1 teaspoon Vanilla bean paste non-alcoholic
  • 1/4 cup Buttermilk room temperature

Instructions
 

  • Preheat the oven and prepare an 8x8-inch metal baking pan with parchment paper.
  • Stir together melted butter, sugars, and vanilla for the topping until thick clumps form, then chill in the refrigerator.
  • Toss chopped strawberries with lemon juice, sugar, and flour to coat them evenly.
  • Whisk the dry ingredients together in a small bowl and set aside.
  • Cream the room temperature butter and granulated sugar on medium-high speed until very pale and fluffy.
  • Slowly mix in the whisked eggs and vanilla bean paste until just combined.
  • Alternate adding the flour mixture and buttermilk into the batter on low speed until no white streaks remain.
  • Spread the batter into the pan, layer with the strawberry mixture, and sprinkle with the chilled crumble pieces.
  • Bake until the center is set and a toothpick comes out clean, then cool on a wire rack before slicing.

Notes

• Always use a metal pan for even heat distribution and a better crust.
• Ensure all dairy and eggs are at room temperature to prevent the batter from curdling.
• Chilling the crumble topping is essential for achieving those large, bakery-style chunks.
• Use strictly alcohol-free vanilla bean paste or flavorings to keep the recipe halal-friendly