This Strawberry Crumble Cake is the kind of dessert that makes people pause after the first bite. A tender, vanilla-infused sponge is topped with juicy strawberries and finished with a delicate, buttery crumble. It’s simple enough for a weeknight treat yet special enough to serve at brunches, birthdays, or garden parties. The combination of fresh fruit and golden streusel is universally loved and endlessly satisfying. If you’re a fan of balance in desserts—sweet but not cloying, rich but not heavy—this is the recipe for you.
Cooking Time
Preparation Time: 20 minutes
Baking Time: 40–45 minutes
Total Time: About 1 hour 5 minutes
Yield: Serves 8–10
Cuisine: European-style tea cake
Ingredients
For the Cake Batter:
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3 eggs
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A pinch of salt
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150 g granulated sugar
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8 g vanilla sugar (or 1½ tsp vanilla extract)
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150 ml oil (neutral, such as sunflower or vegetable)
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150 ml milk
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330 g all-purpose flour
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16 g baking powder (1 standard packet or approx. 1 tbsp)
For the Crumble Topping:
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60 g flour
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60 g sugar
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20 g butter (softened)
For the Fruit Layer:
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250 g fresh strawberries, hulled and halved
For the Pan:
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Butter and flour for greasing a 29×20 cm baking dish
Step-by-Step Cooking Directions
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Preheat the Oven and Prepare the Pan
Preheat your oven to 180°C (356°F). Grease a 29×20 cm baking dish with butter and dust lightly with flour to prevent sticking. -
Make the Batter
Crack the eggs into a large mixing bowl. Add a pinch of salt and beat briefly to combine. Add the granulated sugar and vanilla sugar. Using a hand mixer or stand mixer, whisk the eggs and sugars until pale and fluffy—this should take about 3–5 minutes. -
Incorporate Wet Ingredients
Pour in the oil and continue mixing. Then add the milk and blend until fully incorporated. -
Add Dry Ingredients
In a separate bowl, mix the flour and baking powder. Gradually sift this dry mixture into the wet batter. Stir gently with a spatula or mixer on low speed just until combined. Avoid overmixing. -
Pour Batter into the Pan
Transfer the smooth, thick batter into the prepared baking dish and spread evenly using a spatula. -
Add the Strawberries
Distribute the halved strawberries evenly over the top of the batter, cut-side down. They will sink slightly as the cake bakes. -
Make the Crumble Topping
In a small bowl, mix 60 g flour and 60 g sugar. Add the soft butter and rub with your fingers or use a fork to create coarse crumbs. -
Top the Cake
Sprinkle the crumble mixture evenly over the strawberries and batter. -
Bake
Place the cake in the preheated oven and bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. -
Cool and Serve
Let the cake cool in the pan for about 10–15 minutes, then slice and serve warm or at room temperature. Dust with powdered sugar if desired.
Nutritional Information (Per Serving, Approximate)
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Calories: 290 kcal
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Protein: 4 g
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Fat: 12 g
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Carbohydrates: 42 g
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Sugars: 22 g
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Fiber: 1.5 g
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Sodium: 90 mg
The Origins and Popularity of the Recipe
Strawberry cakes with streusel topping are popular across Europe, particularly in Germany, Austria, and Hungary, where fruit-topped sponge cakes are a staple of weekend baking. The crumble (or “streusel”) adds texture, and the fresh fruit provides seasonal brightness. This cake’s appeal lies in its familiarity—many cultures have their own take on fruit-studded cakes—and its adaptability. With the rise of home baking, especially during holidays and strawberry season, these cakes have surged in popularity on social media platforms and food blogs alike.
Reasons Why You’ll Love the Recipe
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Beautifully balanced textures—moist cake, juicy fruit, and a crisp crumble
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Easy to prepare with basic pantry ingredients
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Naturally sweet from strawberries, requiring minimal extra sugar
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Versatile for different occasions—breakfast, dessert, or afternoon tea
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Family-friendly and kid-approved
Health Benefits
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Strawberries are rich in vitamin C and antioxidants
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Eggs and milk add protein and calcium
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Homemade cake allows control over sweetness and portion size
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Low saturated fat content compared to heavy cream-based desserts
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Can be made with whole wheat flour for added fiber
Serving Suggestions
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Serve warm with a scoop of vanilla ice cream
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Pair with a dollop of whipped cream or Greek yogurt
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Enjoy alongside a cup of black tea, Earl Grey, or coffee
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Cut into bars for picnics or lunchbox treats
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Drizzle with a little honey or fruit syrup for extra indulgence
Common Mistakes to Avoid
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Overmixing the batter—this can make the cake tough
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Using cold ingredients—bring eggs and milk to room temperature for best results
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Not greasing the pan well enough—flour-dusting helps the cake release
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Adding strawberries without drying them—pat dry to avoid soggy spots
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Using hard butter for the crumble—soft or room-temp butter creates better texture
Pairing Recommendations
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Sparkling Rosé or Moscato—light, fruity wines work beautifully
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Fresh lemonade or strawberry-infused water
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Green tea with jasmine or mint
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Flat white or cappuccino for brunch vibes
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Dessert liqueurs like Limoncello or Amaretto for special occasions
Cooking Tips
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Weigh your ingredients for precision and consistent results
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Use parchment paper if you’re concerned about sticking
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Try frozen strawberries if fresh are out of season—just thaw and drain well
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Add a sprinkle of cinnamon to the crumble for extra warmth
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Test for doneness by gently pressing the center—it should spring back
Similar Recipes to Try
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Blueberry Streusel Coffee Cake
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Apple Crumb Sheet Cake
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Peach Cobbler Bars
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Raspberry Almond Muffins
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Lemon Yogurt Loaf with Berries
Variations to Try
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Use different fruits—try raspberries, blueberries, or sliced peaches
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Add citrus zest to the batter for brightness
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Mix chopped nuts into the crumble for crunch
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Swap vanilla for almond extract for a new flavor profile
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Make it dairy-free by using almond milk and vegan butter
Ingredient Spotlight
Strawberries:
Rich in antioxidants, vitamin C, and fiber, strawberries are a beloved fruit in desserts for their natural sweetness and bright flavor. They’re especially wonderful when baked, turning juicy and aromatic.
Vanilla Sugar:
A staple in European baking, vanilla sugar infuses desserts with a subtle, fragrant sweetness. If unavailable, vanilla extract can be substituted, though the aroma profile will slightly differ.
Baking Powder:
This essential leavening agent helps the cake rise and stay light. Be sure it’s fresh—expired baking powder can result in dense, flat cakes.
Butter:
Used in the crumble, butter is what gives the topping its golden crunch and rich flavor. For the best texture, use softened butter that blends easily with the sugar and flour.
Conclusion
This Strawberry Crumble Cake is a heartwarming dessert that’s incredibly easy to make but rich in flavor, texture, and charm. It’s the kind of cake that evokes nostalgia—whether it’s the aroma of baking strawberries or the buttery crumble that melts in your mouth. Perfect for celebrating strawberry season or impressing guests with minimal effort, this is a go-to recipe you’ll want to bake again and again. From its golden top to its soft, fruity center, every bite is pure comfort and joy.
Frequently Asked Questions
1. Can I use frozen strawberries instead of fresh?
Yes, but make sure to thaw and drain them well to avoid adding too much moisture to the cake.
2. Can I make this cake ahead of time?
Absolutely. It keeps well for up to 3 days at room temperature or 5 days in the fridge, covered.
3. Can I substitute whole wheat flour for white flour?
You can replace up to 50% with whole wheat flour. More than that may affect texture.
4. Is there a gluten-free version of this recipe?
Yes! Use a gluten-free all-purpose baking blend in place of the flour and ensure your baking powder is gluten-free.
5. What if I don’t have vanilla sugar?
Substitute with 1½ teaspoons of vanilla extract added to the egg mixture.
6. Can I reduce the sugar in the recipe?
Yes, you can reduce the sugar by up to 30g without dramatically affecting taste or texture.
7. Can I bake this in a round pan?
Yes, use a 9-inch round cake pan. Baking time may need slight adjustment—check at 35 minutes.
8. How do I know the cake is done?
A toothpick inserted in the center should come out clean, and the top should be golden brown.
9. Can I freeze this cake?
Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight.
10. What makes the crumble topping so good?
The balance of sugar, flour, and butter creates that perfect crisp texture and rich flavor—don’t skip it!