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.

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.

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.

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.

What if I don’t have vanilla sugar?Substitute with 1½ teaspoons of vanilla extract added to the egg mixture.

Can I reduce the sugar in the recipe?Yes, you can reduce the sugar by up to 30g without dramatically affecting taste or texture.

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.

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.

Can I freeze this cake?Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight.

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!