This Strawberry Crumble Cake is packed with juicy fresh strawberries, a soft buttery cake base, and a golden, crumbly streusel topping. It’s the

perfect balance of sweet and tart - ideal for brunch, dessert, or a cozy afternoon treat with coffee.

Ingredients

For the Cake

• 1½ cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• ½ cup sour cream

• 1½ cups fresh strawberries, chopped

For the Crumble Topping

• ½ cup all-purpose flour

• ⅓ cup brown sugar

• ¼ cup cold unsalted butter, cubed

• Pinch of salt

Instructions

1. Prepare the Oven and Pan

• Preheat the oven to 350°F (175°C).

• Grease and flour an 8×8-inch baking pan or line it with parchment paper.

2. Make the Crumble Topping

• In a small bowl, combine flour, brown sugar, and salt.

• Cut in the cold butter using a fork or fingers until the mixture resembles coarse crumbs.

• Place in the refrigerator while preparing the cake batter.

3. Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

4. Cream the Butter and Sugar

• In a large bowl, beat the softened butter and granulated sugar until light and fluffy.

• Add the eggs one at a time, mixing well after each addition.

• Stir in the vanilla extract.

5. Combine the Batter

• Add the dry ingredients to the butter mixture in two additions, alternating with the sour cream.

• Mix just until combined—do not overmix.

6. Fold in the Strawberries

• Gently fold in the chopped strawberries until evenly distributed.

7. Assemble the Cake

• Spread the batter evenly into the prepared pan.

• Sprinkle the crumble topping generously over the surface.

8. Bake

• Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.

9. Cool and Serve

• Let the cake cool in the pan for at least 15 minutes before slicing.

• Serve warm or at room temperature.

Serving Tips

• Dust with powdered sugar for extra sweetness

• Serve with whipped cream or vanilla ice cream

• Store leftovers covered at room temperature for 1 day or refrigerate up to 3 days

Final Note

Soft, buttery, and loaded with fresh strawberries, this Strawberry Crumble Cake delivers comfort in every bite. Whether enjoyed with coffee or

served as dessert, it’s a guaranteed crowd-pleaser.