If you’re a fan of strawberry shortcake, (and who isn’t), you will love this sweet and tangy cake recipe. It offers many similarities to traditional shortcakes like the sweetness of the fruit and the tang of the buttermilk. Only it’s reimagined as a cake with the crunch of a crumb top and the simplicity of serving by the slice.

Strawberry crumb cake ingredients

Obviously, the key ingredient to any tasty strawberry baked goods is great, fresh strawberries. (Do not try to make this cake with frozen strawberries.) Once, you’ve got those berries, most of the other ingredients are pretty straightforward for any baker, except maybe a few of the filling ingredients.

• Cornstarch slurry – First of all, you’re going to make a cornstarch slurry. This is a mixture of equal parts cornstarch and a liquid, (in this case water). A slurry is used to thicken sauces, like this strawberry filling. It must be mixed together thoroughly (no lumps) before you add it to the berries if you’re going to create a successful filling.
• Vanilla bean – The other somewhat “exotic” ingredient in the filling is the paste inside a whole vanilla bean. Cut the bean in half lengthwise then gently scrape out the insides, which will almost look like paste. You can add the leftover pod to a can of coffee grounds to make vanilla coffee. If you don’t have a vanilla bean, you can use pure vanilla extract but it lacks the intensity of real vanilla.
• Fresh lemon juice – The lemon juice for this strawberry filling must be freshly squeezed. If you try to use bottled juice, the final flavor won’t have the right balance of sweet and tart.

The rest of the ingredients are things anyone who loves to bake will have in their pantry. (Note that you will need both granulated sugar and light brown sugar to make this coffee cake recipe.) And make sure that your baking powder is fresh. If it’s more than a year old, it’s definitely too old to work effectively.

A substitution for buttermilk

If you happen to be out of buttermilk, you can add a tablespoon of white vinegar or lemon juice to a cup of milk. Stir and let it sit for 15 minutes until it starts to curdle.

To make a gluten-free cake

If you want to make a gluten-free version of this strawberry crumble cake recipe, you can use your favorite gluten-free baking flour mix as a substitute for (all-purpose) wheat flour in both the cake and the crumb topping. Just keep in mind that changing the flour may change the texture of the cake but the flavor will still be delicious.

Tips for making the best strawberry crumble cake

This crumb cake, sometimes called a crumble cake, is one of the easier made-from-scratch cakes you’ll probably ever try to bake. The smartest thing to do is to make it in stages.

A simple, yellow cake is topped with ripe berries and a brown sugar crumb topping. No turning cakes out of the pan or frostings to contend with. This crumb cake doesn’t even call for a sweet vanilla glaze, like many coffee cake or crumble cake recipes. It doesn’t need it!

• The first thing you should prepare is the strawberry filling. Don’t try to rush the filling. It really needs to sit for half an hour in order to allow the berries to release their juices.
• Next, prepare the cake batter, a fairly straightforward yellow cake recipe. The secret to a fluffy cake batter is to cream the butter and sugar very well before adding the dry ingredients. This process makes for a more airy cake.
• The last part you want to make is the crumb cake topping recipe. Do not make the crumb topping in advance. To get a crumble topping with the right consistency, you must start with cold butter. Then after the topping is mixed and ready, you want it to go straight onto the cake. If it sits around the butter might warm up and make it mushy.
• Work from edge to edge as you spread the coffee cake crumble over the top of the fruit filling. This will help ensure that the coffee cake topping is spread evenly.
• Before you put the cake in the oven, place your cake pan on a baking sheet. This will prevent messes if any of the strawberry filling bubbles over.
• Cool the cake for about 20 minutes before serving. But keep in mind that this strawberry coffee crumb cake is best served warm. (Consider serving it with a dollop of fresh whipped cream or vanilla ice cream.)

Equipment needed for this homemade coffee cake recipe

This cake requires little in the way of special equipment. You’re going to want to use an electric mixer. Even if you have a strong mixing arm, electric beaters will do a better job of producing fluffy cake batter.

If you don’t have one already, check out this beloved Kitchenaid stand mixer. If you love baking, this stand mixer is worth the investment.

You also want to make sure you have a 9 x 13-inch baking pan and a sheet pan before you start assembling the ingredients.

Why strawberry cake is a food for lovers

Of course, if you’ve spent any time on this site, you already know that strawberries have a long and salacious history as aphrodisiacs.

Their brilliant color is as intensely red as any great lover’s heart. But strawberries, whether they come from Oxnard or other parts, are not just about the good looks. These little fruits of Venus are also filled with nutrients to support sexual health. In fact, strawberries make our list of the 10 Best Foods for Women’s Sexual Health.

It’s almost enough to make you feel good about eating that second slice of this irresistible strawberry coffee cake with crumb topping. Because trust me, you’re going to want it!

TRY NEXT: Strawberries n Cream Buttermilk Pancakes

About Oxnard, the strawberry capital

“Are these strawberries from Oxnard?” Asked the 12-year-old as he dug into the strawberry crumb cake in Malibu on Mother’s Day.

“Yes, they are. They were fresh-picked this morning,” I responded.

“Good, because the best strawberries are from Oxnard.” And, with that, we polished off the strawberry crumb cake from the quick and easy recipe below.

To truly appreciate the origins of this fresh strawberry cake recipe, you should get to know Oxnard, California.

Only 36 miles up the coast from Malibu is the oft-overlooked town of Oxnard in Ventura County, California. It’s a little off the beaten path but a visit will offer the rewards of miles of uncrowded beaches and fantastic restaurants. (The Annex will be your new favorite food hall with both established restaurants and upstarts in a cool incubator setting.)

Family-friendly yet sophisticated, the city of Oxnard is a mix of farmers and entrepreneurs. It’s a place that’s guaranteed to surprise…in a good, bite-that-berry way.

If you visit Oxnard, I recommend staying at the Embassy Suites Mandalay Bay. This hotel is not the origin of this incredible cake recipe, it feels like a Hawaiian resort dropped next to the Oxnard beach. It’s a good place for families but it can also serve as the location for a romantic getaway. And as you can imagine, the hotel’s chefs know strawberries. And dining here in the right season can be strawberry paradise. But even if you can’t get to Oxnard, you can create strawberry memories with the best crumb cake recipe from the hotel’s chef Michelle Kenney.

Warm Strawberry Crumb Cake

Print Recipe

Cook ModePrevent your screen from going dark

This mouthwatering variation on crumb cake comes from Chef Michelle Kenney from Southern California's strawberry capital, Oxnard. Serve it warm topped with vanilla ice cream for a decadent combination of flavors and textures. 

Course Dessert, Snack

Cuisine American

Dish Type cake

Cooking Style Baking

Seasonal Father's Day, Fourth of July, Mother's Day, spring, summer

Ingredient strawberry

Prep Time 35 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings 8 -10 servings

Calories 636

Author Michelle Kenney

Ingredients

FILLING

• 3 lbs strawberries hulled and halved (8 cups)
• 1/2 cup granulated sugar
• 2 tbsp freshly squeezed lemon juice
• 2 1/2 tbsp cornstarch dissolved in 2 1/2 tablespoons of water
• 1 vanilla bean or 1 tablespoon of Vanilla

CRUMB TOPPING

• 1/2 cup lightly packed light brown sugar
• 1/2 cup plus 2 tablespoons all-purpose flour
• 4 tbsp unsalted butter cubed and chilled

CAKE

• 2 1/4 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter (one stick) softened
• 1 1/4 cups sugar
• 3 large eggs
• 1 1/2 tsp pure vanilla extract
• 3/4 cup buttermilk

US Customary - Metric

Instructions

Make the Filling:

• Preheat the oven to 350.
• In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes, while you make the cake batter.

Make the Cake Batter:

• In a medium bowl, whisk the flour with the baking powder and salt.
• In a large bowl, using a handheld electric mixer beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes. Make sure to scrape the bowl occasionally.
• Add the eggs, one at a time, beating for one minute before adding the next egg. Scrape down the bowl after each egg.
• Beat in the vanilla extract and scrape down the bowl.
• Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk. Be sure to scrape down the dry ingredients each time you add the buttermilk.

Make the Crumb Topping:

• In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps, about the size of marbles.

To Bake the Cake

• Grease or coat a 9 x 13 pan with baking spray. Then set the pan on top of a sturdy baking sheet. (This is to catch any filling that may bubble out.)
• Pour the batter evenly into your prepared baking dish and spoon the fruit on top, spreading it to the edge.
• Sprinkle with the crumb topping.
• Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
• Transfer to a rack to cool slightly, about 20 minutes. Do not serve it right away as the strawberry filling will be too hot to eat.
• Serve the crumb cake warm. (Optional: top with vanilla ice cream.)
• Store leftover cake in the refrigerator overnight.

Notes

The secret to this, or any made-from-scratch cake is to scrape the sides of the bowl with a spatula at each step of the mixing process. (If your bowl has a dimple at the bottom, like on a Kitchenaid stand mixer), you want to be sure to scrape all the way to the bottom as you can sometimes get pockets of unmixed ingredients down there.) This will help ensure that the ingredients are evenly incorporated and you'll have a fluffy, evenly-textured cake. 

Variation

The fruit filling can also be made with a combination of blackberries, raspberries and blueberries instead of strawberries.

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 636kcal | Carbohydrates: 107g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 305mg | Potassium: 389mg | Fiber: 5g | Sugar: 67g | Vitamin A: 676IU | Vitamin C: 101mg | Calcium: 174mg | Iron: 3mg

• Author
• Recent Posts

Barbara Barrielle

Barbara Barrielle is a freelance food, wine and travel writer and guidebook author living in the heart of the California Wine Country. She is the Editor-in-Chief of Palate Press and a member of the Society of American Travel Writers. Barbara is also the producer of the California wine country documentary CRUSHED. Follow her on Instagram, @barbarabarrielletravels.

Latest posts by Barbara Barrielle (see all)

• Father’s Day Wine Gifts & Spirits Gift Ideas, Too: What Dad Really Wants - May 28, 2023
• Homemade Jamaican Coconut Muffins: a decadent tropical treat - May 25, 2023
• Warm Strawberry Crumb Cake Recipe for Lovers - May 2, 2023