There’s something about the combination of soft, buttery cake, sweet strawberries, and crumbly streusel that feels like pure comfort. This strawberry crumb cake is one of those recipes that brings people to the table, whether it’s for brunch, dessert, or an afternoon coffee break. It’s simple enough to whip up on a whim, but it tastes like you spent all day in the kitchen. And let’s be honest, isn’t that the sweet spot for a home-baked treat?

The first time I made this cake, I was having one of those “clean out the fridge” afternoons. I had a pound of strawberries that were just on the verge of being too ripe, and I didn’t want them to go to waste. I started digging through my pantry, found some flour and sugar, and voilà—the idea for this cake was born. The house smelled like a bakery, and when my family came home, they couldn’t stop sneaking slices right off the cooling rack. Let’s just say, there were no leftovers that night.

This cake has its roots in classic European-style crumb cakes, but the addition of strawberries gives it a fresh, fruity twist that feels perfect for any season. While crumb cakes have traditionally been more of a breakfast or coffee accompaniment in Germany and Poland, this version leans into its dessert potential, especially with that juicy strawberry layer. And the streusel? It’s the buttery, sugary crown that makes every bite irresistible.

Let’s talk ingredients: the heart of this cake

Butter: The star of the batter, butter gives the cake its richness and tender crumb. Make sure it’s softened for easy mixing, but not melted. If you’re out of butter, I’ve swapped in coconut oil before, and it worked like a charm.
Sugar: Granulated sugar sweetens the cake and the streusel. For a deeper flavor, you could try using light brown sugar in the topping—it adds a slight caramel note.
Strawberries: These are the showstoppers here. Fresh is best, but if you’re making this out of season, frozen strawberries (thawed and patted dry) work just fine. Want to mix things up? Try raspberries or blueberries.
Milk: It keeps the batter moist and smooth. Whole milk is ideal, but I’ve used almond milk in a pinch, and the results were still delicious.
Flour, baking powder, and salt: These pantry staples are the backbone of the cake. All-purpose flour is your best bet here, but if you want to go gluten-free, a 1:1 gluten-free baking mix will work well.
Vanilla: Just a teaspoon gives the batter that classic bakery flavor. Don’t skip it—it makes a difference!
Streusel: The simple mix of sugar, flour, butter, and a pinch of salt creates the crumbly topping we all love. For an extra crunch, toss in a handful of chopped nuts or rolled oats.

Kitchen gear: what you’ll need

This cake doesn’t require any fancy gadgets, which is one of the reasons I love it. A 9-inch springform pan is ideal because it allows you to easily release the cake without flipping it. If you don’t have one, a regular cake pan will work; just make sure to grease it well. A stand mixer or hand mixer makes quick work of creaming the butter and sugar, but a sturdy wooden spoon and a little elbow grease will get the job done too. Finally, a fork or pastry cutter is helpful for making the streusel, but your fingers are the best tool for getting the perfect crumbly texture.

Step-by-step: making your strawberry crumb cake

Preheat and prep: Set your oven to 350°F and grease your pan. If you’re using a springform pan, I like to line the bottom with parchment paper for extra insurance.
Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together until it’s light and fluffy. This step is key for creating a tender cake, so don’t rush it—give it a good 2-3 minutes.
Add the wet ingredients: Mix in the egg, milk, and vanilla until the batter is smooth. It might look a little curdled at first, but don’t panic—that’s normal and will smooth out once you add the dry ingredients.
Incorporate the dry ingredients: Gently mix in the flour, baking powder, and salt. Be careful not to overmix; you want everything just combined. Overmixing can make the cake dense.
Assemble the cake: Spread the batter evenly into your prepared pan. Arrange the sliced strawberries in a single layer over the top. Don’t worry if they overlap slightly—it all bakes together beautifully.
Make the streusel: In a small bowl, whisk together the sugar, flour, and salt. Use a fork or your fingers to cut in the butter until the mixture is crumbly. Sprinkle it evenly over the strawberries.
Bake to perfection: Bake the cake at 350°F for 10 minutes, then lower the heat to 325°F and bake for another 50-60 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes before releasing it.

Variations to try (and love)

Vegan twist: Replace the butter with vegan butter, the milk with almond or oat milk, and the egg with a flaxseed or chia seed egg.
Gluten-free option: Use a 1:1 gluten-free baking mix in place of all-purpose flour. The texture stays just as light and fluffy.
Citrus flair: Add the zest of a lemon or orange to the batter for a bright, tangy flavor.
Berry swaps: As mentioned earlier, raspberries, blackberries, or even diced peaches work wonderfully in place of strawberries.
Nutty topping: Mix chopped pecans or almonds into the streusel for added crunch and flavor.

Serving suggestions for maximum wow factor

Serve this cake slightly warm with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For brunch, it pairs beautifully with a side of fresh fruit salad. If you’re hosting, dust the top with powdered sugar for a pretty, bakery-style finish. And if you’re feeling fancy, garnish each slice with a sprig of mint and a few extra strawberry slices.

Pair it with the perfect drink

This cake practically begs to be served with coffee—it’s like they were made for each other. A hot cup of tea, especially Earl Grey or chamomile, is another lovely option. For something more indulgent, try pairing it with a glass of cold milk or a lightly chilled rosé wine.

Storing and reheating tips

If you have leftovers (lucky you!), store the cake in an airtight container at room temperature for up to two days. For longer storage, pop it in the fridge, where it’ll keep for up to five days. To reheat, warm individual slices in the microwave for about 15 seconds, or enjoy it cold—it’s just as delicious. You can also freeze the cake for up to three months; just wrap it tightly in plastic wrap and foil.

Scaling the recipe for more (or fewer) servings

To make a smaller cake, halve the ingredients and bake it in a 6-inch pan, checking for doneness around the 40-minute mark. For a larger crowd, you can double the recipe and bake it in a 9×13-inch pan. Just keep an eye on the baking time—it may need an extra 5-10 minutes.

Troubleshooting tips for success

If your streusel sinks into the batter, it’s possible the butter was too soft. Try chilling the streusel for a few minutes before sprinkling it on top. If your cake seems too dense, make sure you’re not overmixing the batter—gentle is the way to go!

Now that you’ve got the scoop, it’s time to grab your mixing bowl and get baking. This strawberry crumb cake is the kind of recipe that quickly becomes a favorite, and I hope you love it as much as I do. Happy baking!

FAQs

1. Can I use frozen strawberries?
Yes, just make sure to thaw and pat them dry to prevent excess moisture in the cake.

2. What’s the best way to keep the streusel crumbly?
Use cold butter and mix it until it resembles coarse crumbs. Chilling the streusel before adding it to the cake helps too.

3. Can I make this cake ahead of time?
Absolutely! It tastes even better the next day. Just store it covered at room temperature or in the fridge.

4. Do I need a springform pan?
It’s helpful for easy removal, but not essential. A well-greased regular cake pan works fine.

5. Can I double the streusel topping?
Go for it! Just note that the extra topping may take slightly longer to bake.