This strawberry shortcake crumb cake is the perfect way to celebrate strawberry season. Made entirely from scratch with fresh berries and a buttery crumb topping, it’s simple to prepare and reliably delicious every time.
Why You’ll Love This Strawberry Vanilla Cake
Light, tender and full of fresh strawberry flavor, this snacking cake works for breakfast with coffee, an afternoon treat, or a simple dessert. Many strawberry cake recipes rely on boxed mixes or artificial flavoring, but this version keeps things natural—fresh strawberry slices, pantry staples, and a crunchy streusel finish.
The cake is easy to assemble, bakes quickly, and the crumb topping adds a satisfying texture contrast. It’s a crowd-pleaser for summer gatherings and a recipe you’ll reach for again and again.
- No artificial flavors
- Made from scratch with simple ingredients
- Versatile: breakfast, snack, or dessert
- Freezes well for up to three months
Ingredient Information And Substitutions
- Flour – All-purpose flour is ideal for the batter and you’ll use extra for the crumb topping.
- Sugar – Granulated sugar for the cake batter and brown sugar for the streusel adds depth and chew.
- Baking powder – Essential for a light, risen cake.
- Kosher salt – Balances the sweetness; fine sea salt can substitute.
- Egg & milk – Provide moisture, structure and a tender crumb.
- Oil – Use a neutral oil like canola or vegetable for moistness.
- Vanilla extract – Enhances the berry flavor.
- Fresh strawberries – Choose similarly sized berries and slice them evenly for an attractive, even layer.
- Cold butter – Keep it chilled and cut into cubes before making the crumb topping to ensure a flaky streusel.
- Chopped walnuts – Adds crunch; pecans make a great alternative or omit for nut-free.
How To Make Strawberry Crunch Cake
Step 1 — Mix the batter.
Preheat the oven to 350°F (175°C). Spray an 8-inch pan with cooking spray and line with parchment for easy removal. Clean and slice the strawberries.
Whisk the dry ingredients—flour, granulated sugar, baking powder and salt—in a large bowl. In a separate bowl beat the egg, milk, oil and vanilla until combined. Make a well in the dry ingredients, pour in the wet, and stir gently until just combined.
Step 2 — Fill the pan and add fruit.
Spoon the batter into the prepared pan and smooth the top. Arrange a single layer of sliced strawberries over the batter for even coverage.
Step 3 — Make the crumb topping.
Combine the flour and brown sugar in a small bowl. Cut the cold butter into the mixture with a pastry cutter or fork until crumbly, then stir in the chopped walnuts. Sprinkle the crumb mixture evenly over the strawberries.
Step 4 — Bake and cool.
Bake for about 40 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool before slicing and serving.
Frequently Asked Questions
Yes. Thaw and drain them very well to avoid excess moisture in the batter.
Yes. Substitute another nut or omit them completely for a nut-free crumb.
A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Tips For Making This Strawberry Crunch Cake Recipe
- Pan choice: An 8-inch springform pan makes removal easiest, but an 8-inch round or square pan works fine.
- Line the pan: Spray with cooking spray and add parchment for simple release.
- Mixing order: Combine wet and dry ingredients separately and then add wet to dry to avoid over-mixing.
- Avoid over-mixing: Stir just until combined to keep the cake tender.
- Smooth the batter: An even surface helps the cake rise and bake uniformly.
- Prep ahead: Slice strawberries and cube cold butter before you start.
- Storage: Store wrapped at room temperature for a few days or freeze up to three months.
What To Serve With Strawberry Shortcake Crunch Cake
Serve a slice warm with coffee for breakfast, or pair it with a scoop of vanilla ice cream for dessert. It also fits nicely on a brunch table alongside savory dishes.
More Delicious Cake Recipes To Try
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Poppyseed Cake
-
Great Grandma Hinz’s Lemon Pound Cake Recipe
-
Coffee Cake with Cinnamon Streusel
-
Blueberry Lemon Dump Cake
Strawberry Shortcake Crumb Cake
Jessy Freimann
Pin Recipe
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowl
- Spatula
- Stand or hand mixer (optional)
- 8-inch springform or 8-inch cake pan
Ingredients
Cake
- 1 ¼ cups flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 large egg
- ½ cup milk
- 2 Tablespoons canola or vegetable oil
- ½ teaspoon vanilla extract
- 1 ½ cups sliced fresh strawberries
Crumb topping
- ½ cup flour
- ⅓ cup brown sugar
- ¼ cup cold butter, cut into cubes (½ stick)
- ⅓ cup chopped walnuts
Instructions
- Preheat oven to 350°F and prepare an 8-inch pan with cooking spray and parchment.
- In a large bowl whisk together flour, sugar, baking powder and salt.
- In a smaller bowl whisk the egg, milk, oil and vanilla until combined.
- Make a well in the dry ingredients and add the wet ingredients; mix until just combined.
- Spoon batter into the prepared pan and smooth it into an even layer.
- Arrange strawberry slices in a single layer over the batter.
- Combine flour and brown sugar in a medium bowl. Cut in cold butter until crumbly, then stir in walnuts.
- Sprinkle the crumb mixture evenly over the strawberries.
- Bake about 40 minutes or until a toothpick inserted in the center comes out clean. Cool before serving.
Notes
- Use whatever pan you have. An 8-inch springform pan is easiest, but an 8-inch round or square pan is fine.
- Line the pan. Spray with cooking spray and add parchment for easy removal.
- Combine in the correct order. Mix wet and dry separately, then add wet to dry to avoid over-mixing.
- Don’t over-mix. Mix until just combined to keep the cake tender.
- Smooth the batter. An even surface helps the cake rise uniformly.
- Prep ahead: Slice strawberries and cube cold butter before beginning.
- Storage: Keep wrapped at room temperature for a few days or freeze up to three months.
Nutrition
Calories: 225 kcal
Carbohydrates: 44 g
Protein: 4 g
Fat: 4 g
Let us know how it was!