Strawberry Crumb Cake
A delicious layered cake featuring fresh strawberries and a crunchy crumb topping, perfect for any occasion.
Ingredients
Crumb topping
- ¾ cup plus 2 tbsp cups all-purpose flour
- ¼ cup cups granulated sugar
- 2 tbsp tbsp light brown sugar
- 6 tbsp tbsp salted butter, melted
Cake batter
- 6 tbsp tbsp unsalted butter, melted
- ¾ cup cups granulated sugar
- 1 tsp tsp vanilla extract (pure)
- 2 large eggs (at room temperature)
- ⅓ cup cups sour cream
- 1 ⅓ cups cups all-purpose flour
- 1 ½ tsp tsp baking powder
- ¼ tsp tsp salt
- ⅓ cup cups milk
- 3 cups cups chopped fresh strawberries
- 1 ½ tbsp tbsp all-purpose flour
- 1 tbsp tbsp granulated sugar
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment.
- Mix flour, sugars, and salt for the crumb topping; add melted butter and form large crumbs. Set aside.
- Whisk melted butter, sugar, vanilla, eggs, and sour cream. Sift in flour, baking powder, salt; fold in milk. Spread batter in pan.
- Combine strawberries with sugar and flour mixture; scatter over batter. Top with crumb mixture.
- Bake for 40-50 minutes until golden and firm. Cool for 30 minutes before serving.
Notes
Use fresh strawberries for best flavor and texture.