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Warm Strawberry Crumb Cake

Warm Strawberry Crumb Cake

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
Cooking Style Baking
Seasonal Father's Day, Fourth of July, Mother's Day, spring, summer
Ingredient strawberry
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings 8 -10 servings
Created by Michelle Kenney



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


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


  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 stick butter softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup buttermilk


Make the Filling:

  1. Preheat the oven to 350.
  2. 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.
  3. Pour the fruit filling into a 9-by-13-inch baking dish set on a sturdy baking sheet.

Make the Crumb Topping:

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

Make the Cake:

  1. In a medium bowl, whisk the flour with the baking powder and salt.
  2. 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.
  3. Add the eggs, one at a time, beating well between additions.
  4. Beat in the vanilla extract and scrape down the bowl.
  5. Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
  6. Pour the batter evenly into your prepared baking dish and spoon the fruit on top, spreading it to the edge.

  7. Sprinkle with the crumb topping.
  8. 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.
  9. Transfer to a rack to cool slightly.
  10. Serve the crumb cake warm. (Optional: top with vanilla ice cream.)
  11. Store leftover cake in the refrigerator overnight.


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