This delicious strawberry crumble cake is soft and moist. It is perfect for breakfast, brunch or tea time treat. This no-mixer cake is light and easy to make!
Today I am sharing my fresh strawberry cake with crumb topping. This moist cake is first topped with fresh strawberries and then crumble topping. You can name it strawberry coffee cake as well.
Also if you tried my easy strawberry mousse dessert and enjoyed the almond-strawberry combination, you’ll also love the combination here.
I use almond extract in the cake batter and some chopped almonds in the crumbles. If you want to make a simple vanilla strawberry cake, you can skip the almond extract and the chopped almonds. Your cake will be still delicious.
Let’s see the ingredients in detail.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- All-purpose flour-It provides structure.
- Baking powder-It works as a leavener.
- Eggs-They give structure.
- Sugar-I use granulated sugar in the cake, in the crumbles and in the strawberry filling.
- Butter-I use melted butter for moisture.
- Milk-It adds moisture.
- Vanilla extract-It adds flavor.
- Almond extract-It goes perfect with strawberries but if you don’t have it, you can leave it out.
- Strawberries-I cut them into small pieces.
- Cornstarch-I use it with strawberries along with a little sugar to thicken the mixture and remove excess water. Strawberry filling has a jam-like flavor with the addition of cornstarch and sugar.
- Almonds-I use chopped almonds with the crumbles.
Step by step instructions
First I make the crumbles. I place the flour and sugar in a small-medium bowl and stir with a fork. Then I pour the melted butter and slowly stir with a fork to form crumbles. You can even continue with your fingertips to form big and small crumbles.
Next, I add the chopped almonds into the mixture and stir with a fork.
You can keep the crumble mixture at room temperature if you are not working in a hot environment. If the kitchen is very hot, you should keep it in the fridge to keep the butter cold while you are preparing the filling and cake batter.
Then I continue with strawberry filling.
I simply mix strawberries, cornstarch and sugar in a medium bowl.
Next I prepare the cake batter.
First I place the flour, baking powder and salt in a medium bowl and stir with a whisk.
Then I put the eggs and sugar in a large bowl and whisk for almost 20 seconds until combined well.
I mix in the melted butter, milk, vanilla extract, almond extract.
I add the flour in two batches. First I start to stir with a whisk and then continue with a spoon.
I pour the cake batter into the pan. Then I add the strawberry mixture on top leaving the excess juice from the strawberry mixture in the bowl and top with crumbles. I gently press the crumbles with my fingers so they stick to the cake.
I bake for 50 minutes or until a toothpick that is inserted into the center of the cake comes out clean. You can check the oven after 40 minutes as baking time may change from oven to oven.
I let the cake cool in the pan for at least 40 minutes before removing it from the pan.
Once completely cooled, you can keep the cake in an airtight container and store at room temperature for up to 2 days. Instead of using the lid of the container, you can loosely cover the top of the cake with plastic film. This will let the crumbles get some air and keep their crunchiness.
You can keep this cake in an airtight container and keep them in the fridge for up to 3-4 days.
If you want to freeze, I suggest you slice the cake so the slices will thaw quickly. You can keep it in the freezer for up to 2 months. You can thaw overnight in the fridge or on the counter. I also enjoy this cake while it is not completely thawed(I thaw at room temperature for 30 minutes and enjoy.).
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Strawberry Crumble Cake
- 95 grams (⅔ cup) all-purpose flour, dip and sweep
- 70 grams (⅓ cup) granulated sugar
- 64 grams(¼ cup and ½ tablespoons) unsalted butter, melted*
- 90 grams (⅔ cup) roughly chopped almonds
- 360 grams (2 cups) strawberries, chopped into small pieces**
- 24 grams (1 and ½ tablespoons) granulated sugar
- 2 teaspoons cornstarch
- 245 grams (1 and ¾ cup) all-purpose flour, dip and sweep
- 2 and ½ teaspoon baking powder
- pinch of salt (optional)
- 2 large eggs, room temperature
- 155 grams (¾ cup) granulated sugar
- 115 grams (½ cup) unsalted butter, melted*
- 245 grams (1 cup) milk, room temperature
- 1 and ½ teaspoon pure vanilla extract
- 1 teaspoon pure almond extract***
- 90 grams (⅔ cup) roughly chopped almonds
- Preheat the oven to 350°F(177°C). Grease and line the sides and bottom of a 9 inch (23cm) springform cake pan with parchment paper and set aside.
- Place the flour and sugar in a small-medium bowl and stir with a fork. Pour the melted butter and slowly stir with a fork. Add the chopped almonds into the mixture and stir with a fork. Set aside. If you are working in a hpt environment, you can keep the mixture in the fridge to keep the butter cold.
- Place the chopped strawberries, sugar and cornstarch in a medium bowl and stir with a spoon. Set aside.
- Place the flour, baking powder and salt (optional) in a medium bowl and stir with a whisk. Set aside.
- Mix the eggs and sugar in a large bowl and whisk for almost 20 seconds until combined well. Add the melted butter, milk, vanilla extract and almond extract. Stir with a whisk.
- Add the flour in two batches. In the first batch, you can use a whisk to mix and then continue with a spoon/spatula.
- Pour the cake batter into the pan. Add the strawberries on top( you should keep the excess juice from the strawberry mixture in the bowl) and top with crumbles. Gently press to the crumbles with your fingers.
- Bake for 50 minutes or until a toothpick that is inserted into the center of the cake comes out clean. Let the cake cool in the pan for at least 40 minutes before removing from the pan.