Strawberry Crumble Cake
A rustic, tender cake studded with juicy strawberries and finished with a buttery, cinnamon-kissed crumble. Perfect for breakfast, dessert, or afternoon tea.
Ingredients
Cake Ingredients
- 1 3/4 cups all-purpose flour Substitute half with whole-wheat pastry flour for a nuttier option.
- 1 cup granulated sugar You can swap part with coconut sugar.
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened You can use melted coconut oil for a dairy-free option.
- 2 large eggs Use flax eggs for a vegan option (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
- 1 teaspoon vanilla extract
- 1/2 cup milk or buttermilk Buttermilk yields a tangy depth.
- 1 to 1 1/2 cups fresh strawberries, hulled and halved Frozen berries work if fresh aren’t available (do not thaw).
- 1 teaspoon lemon zest Brightens the fruit.
Crumble Ingredients
- 1/2 cup cold butter
- 1/2 cup flour
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line the bottom with parchment for easy lifting.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a separate bowl, cream the softened butter with the granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract.
- Alternate adding the dry ingredients and the milk (or buttermilk), beginning and ending with the dry mix. Mix until just combined — a few small streaks of flour are okay.
- Gently fold in the halved fresh strawberries and finely grated lemon zest.
Assembly
- Spoon the batter into the prepared pan, smoothing the top lightly and scattering a few extra strawberry halves on top.
- Make the crumble by combining flour, brown sugar, cinnamon, and cold butter and rubbing together into coarse crumbs.
- Sprinkle the crumble evenly over the cake.
Baking
- Bake for 35–40 minutes, or until the crumble is golden and a toothpick inserted into the center comes out with moist crumbs.
- Cool for 10–15 minutes before slicing. Serve slightly warm for the best texture and aroma.
Notes
For a healthier option, replace half the sugar with applesauce and use whole-wheat pastry flour. Gluten-free option available by swapping the flour for a 1:1 gluten-free mix.