Perfect Easy Strawberry Crumble Cake

Posted on May 20, 2025

Oh, the joy of a warm slice of cake bursting with fresh, sweet strawberries and topped with a buttery, crispy crumble! It’s a dessert dream, isn’t it? But if you’re like me, you might have faced the dreaded “soggy slice” dilemma with fruit-filled cakes. You bake a beautiful cake, only for the juicy berries to turn the bottom layer into a watery, mushy mess. So frustrating!

Well, I’m thrilled to tell you that after years of trial and error, I’ve perfected an easy strawberry crumble cake recipe that guarantees a perfectly tender cake layer every single time. No more soggy bottoms! This recipe is simple, straightforward, and results in a stunning dessert that lets those vibrant strawberries truly shine while sitting atop a delicious, sturdy cake base, all crowned with a delightful crumble.

Why This Easy Strawberry Crumble Cake Is a Keeper

Beyond solving the soggy slice problem, there are so many reasons to fall in love with this easy strawberry crumble cake:

Guaranteed Texture: My little secret ingredient (spoiler: it’s cornstarch!) ensures the cake stays moist but never waterlogged.
Simple Ingredients: You likely have most of these pantry staples on hand already.
Crowd-Pleaser: The combination of tender cake, sweet berries, and crunchy crumble is universally loved.
Versatile: Perfect for a casual family dessert, a potluck, or even a special occasion brunch.
Fresh Strawberry Flavor: It truly highlights the natural sweetness and slight tang of fresh strawberries.

Gathering Your Ingredients for a Never-Soggy Strawberry Cake

Success in baking often starts with gathering high-quality ingredients. For this easy strawberry crumble cake, we’re using simple components that come together to create something truly magical. Using room temperature ingredients for the cake batter is especially crucial for achieving that tender, light texture.

For the Tender Cake Base:

You’ll need your standard baking dry goods:

1 1/2 cups all purpose flour: The foundation of our cake. Make sure to measure it correctly by spooning it into the measuring cup and leveling it off.
1 teaspoon baking powder: Our leavening agent, helping the cake rise and become light.
1/4 teaspoon salt: Essential for balancing sweetness and enhancing all the other flavors.

And the wet ingredients that create richness and structure:

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1/2 cup unsalted butter, softened: Softened butter is key to creaming properly with sugar, incorporating air for a fluffy cake. It should be soft enough to easily indent with your finger but not melted.
3/4 cup granulated sugar: Provides sweetness and helps create a tender crumb when creamed with butter.
1 large egg: Adds structure, richness, and helps bind the ingredients together. Make sure it’s also at room temperature.
1 teaspoon vanilla extract: Brings warmth and depth to the cake flavor, complementing the strawberries beautifully.
1/4 cup milk: Adds moisture and helps activate the baking powder. Room temperature milk integrates best with the other ingredients.

For the Bright Strawberry Layer:

This is where the star ingredient and our soggy-slice solution come in.

2 cups fresh strawberries, hulled and sliced: Use ripe, fragrant strawberries for the best flavor. Slicing them helps them soften evenly during baking.
1/4 cup granulated sugar: Just enough to sweeten the strawberries slightly and draw out some of their juices, which the next ingredient will manage.
1 tablespoon cornstarch: THIS is our secret weapon! Cornstarch is a thickening agent that absorbs excess moisture released by the strawberries as they bake. It turns those juices into a light, slightly gelled sauce around the berries instead of letting them seep into the cake. This simple addition makes all the difference!

For the Irresistible Crumble Topping:

A good crumble adds texture and a hint of spice (if you like!).

1/4 cup all purpose flour: Provides the base for our crumbly texture.
1/4 cup packed light brown sugar: Adds sweetness, moisture, and a lovely hint of molasses flavor to the crumble. Packing it ensures you have the right amount.
1/4 teaspoon ground cinnamon (optional): Cinnamon and strawberries are a fantastic pairing, adding warmth. Feel free to omit if you prefer.
1/4 cup cold unsalted butter, cut into cubes: Cold butter is crucial for creating a crumbly texture. As it melts in the oven, it coats the flour and sugar, forming distinct crumbs rather than blending into a dough.

For the Whipped Cream Topping:

An optional but highly recommended finishing touch!

1 cup heavy cream: Make sure it’s very cold for the best whipping results.
2 tablespoons powdered sugar: Sweetens the cream.
1/2 teaspoon vanilla extract: Enhances the creamy vanilla flavor.

Gathering everything before you start makes the baking process smooth and enjoyable. It’s also a great time to ensure all your cold ingredients (butter for the cake, egg, milk) come to room temperature before you begin creaming.

Crafting Your Perfectly Textured Strawberry Crumble Cake: Step-by-Step

Ready to bake? Follow these detailed steps, paying attention to the little nuances that ensure success. We’re breaking down the process into manageable parts, building flavor and texture layer by layer.

Prepare Your Baking Environment: First things first, preheat your oven to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature from the moment your cake goes in, which is important for even baking and proper rise. While the oven heats, prepare your 8×8 inch baking pan. Greasing and flouring the pan is a classic baker’s trick that prevents the cake from sticking. You can use butter or shortening to grease, then add a tablespoon or two of flour, shaking it around to coat all sides before tapping out the excess. This step is your insurance policy for easy cake removal later!
Combine the Dry Cake Ingredients: In a medium-sized bowl, whisk together the 1 1/2 cups of all-purpose flour, the baking powder, and the salt. Whisking does more than just combine; it helps aerate the flour mixture and evenly distribute the leavening agent and salt, which contributes to a lighter, more evenly textured cake.
Cream the Butter and Sugar: Now, grab a larger bowl for the wet ingredients. Add the softened unsalted butter and 3/4 cup of the granulated sugar. Using an electric mixer (or vigorous manual effort!), beat them together until the mixture is light and fluffy. This creaming process incorporates air into the butter, which is essential for giving the cake its structure and tenderness as it bakes. Once light and fluffy, beat in the large, room-temperature egg and the teaspoon of vanilla extract, mixing until fully incorporated.
Combine Wet and Dry Batters: This next step involves bringing the dry and wet ingredients together, but the technique is important for developing the right cake texture. You’ll gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start with about one-third of the dry mixture, mix until just combined, then add half of the milk, mix, add another third of the dry, mix, the rest of the milk, mix, and finally the remaining dry ingredients. Be careful not to overmix once the flour is added; mix only until no dry streaks remain. Overmixing can develop the gluten too much, resulting in a tough cake. Once the batter is just combined, spread it evenly into the bottom of your prepared 8×8 inch pan. It might seem like a thin layer, but it will rise beautifully.
Prepare the Strawberry Magic: In a clean bowl, gently toss your sliced fresh strawberries with the remaining 1/4 cup of granulated sugar and, most importantly, the 1 tablespoon of cornstarch. The sugar will start to draw moisture out of the berries, and the cornstarch will immediately go to work coating them, ready to absorb those juices as they heat. This simple step is the game-changer that prevents the cake layer from becoming saturated and soggy. Make sure the berries are well-coated.
Layer the Strawberries: Carefully spoon the cornstarch-coated strawberry mixture evenly over the cake batter spread in the pan. Try to distribute them relatively evenly so every slice gets a good amount of fruit. Don’t press them down too much; just let them rest on the batter.
Create the Crumb Topping: In a small bowl, combine the 1/4 cup of flour, packed light brown sugar, and the optional ground cinnamon. Add the cold unsalted butter cubes. Now, using your fingers or a pastry blender, work the cold butter into the dry ingredients. The goal is to break the butter into smaller pieces and coat them with the flour/sugar mixture until the mixture resembles coarse crumbs. You want some pieces to be pea-sized and others smaller, creating that perfect crumbly texture. Avoid overworking it into a paste.
Top the Strawberries: Sprinkle the prepared crumble topping evenly over the strawberry layer in the pan. Cover the berries completely for maximum crumble enjoyment!
Bake Until Golden: Place the pan in the preheated oven. Bake for 45 to 55 minutes. The cake is done when a toothpick inserted into the cake portion (avoiding the strawberries) comes out clean, and the crumble topping is beautifully golden brown and looks dry and crisp. Baking time can vary depending on your oven, so start checking around 45 minutes.
Cool Completely: This step requires patience, but it’s vital for the cake structure. Once baked, remove the cake from the oven and place the pan on a wire rack. Let the cake cool completely in the pan. As it cools, the cake structure sets, and any remaining strawberry juices continue to thicken slightly. Cutting into a warm cake can cause it to crumble or seem overly moist. Cooling ensures it holds together and has the best texture.
Whip the Cream (Optional): While the cake cools, or just before serving, prepare your whipped cream. In a cold bowl, beat the cold heavy cream with the powdered sugar and 1/2 teaspoon vanilla extract. Beat until stiff peaks form – this means when you lift the whisk, the cream holds its shape firmly. For extra stable whipped cream, ensure your bowl and whisk are very cold.
Slice and Serve: Once the cake is completely cool, slice it into squares. Serve each slice as is, or with a generous dollop of the freshly whipped cream. Adding a few extra fresh strawberry slices on top makes for a beautiful presentation. Enjoy your triumph over the soggy slice!

Tips for Perfect Easy Strawberry Crumble Cake Every Time

Achieving that perfect cake isn’t just about following the steps; a few insider tips can elevate your baking game. Here are some pointers for making your easy strawberry crumble cake shine:

Measure Flour Accurately: Using too much flour is a common baking mistake that can result in a dry cake. Spoon the flour into your measuring cup and level it off with a straight edge, rather than scooping directly from the bag.
Room Temperature Ingredients: We mentioned it earlier, but it bears repeating! Softened butter, egg, and milk at room temperature emulsify much better, creating a smoother, more even batter and a tender cake crumb.
Don’t Overmix the Batter: Once the dry ingredients are added, mix only until they are just incorporated. Overmixing develops gluten, leading to a tough cake. A few small lumps are better than a tough crumb!
Ripe but Firm Strawberries: Choose strawberries that are ripe and flavorful but still somewhat firm. Overly soft or mushy berries can still release excessive moisture, even with the cornstarch trick.
Let it Cool COMPLETELY: Resist the urge to cut into the warm cake! Cooling allows the cake structure to set and the strawberry juices to thicken properly. Warm cake is more likely to be soggy and fall apart.
Proper Crumble Texture: When making the crumble, work the butter in until it resembles coarse crumbs. This isn’t a paste or dough. Pea-sized pieces are ideal for creating that signature crispy topping.
Adjust Baking Time: Oven temperatures can vary. Always check for doneness using the toothpick test in the cake portion, not just by looking at the top. If the crumble browns too quickly, you can lightly tent the top with aluminum foil during the last 10-15 minutes of baking.

Following these simple tips will help ensure your strawberry crumble cake turns out perfectly textured and delicious every time you bake it.

Serving Suggestions for Your Delicious Cake

This easy strawberry crumble cake is absolutely delightful on its own, but a few additions can make it even more special. The classic pairing is, of course, a dollop of fresh whipped cream, as included in the recipe. The light, airy cream provides a wonderful contrast to the dense cake and sweet berries.

Another fantastic option is a scoop of vanilla ice cream. The cold, melting ice cream mingling with the warm (or cooled) cake and berries is pure bliss. You could even try a strawberry swirl ice cream for an extra berry boost!

For a refreshing twist, consider serving a slice with a side of perfect iced tea or a glass of milk. If you’re serving it for brunch, it pairs wonderfully with other breakfast items like classic fluffy waffles or an egg dish, offering a sweet counterpoint to savory flavors.

And don’t forget extra fresh strawberries! A few fresh slices or whole berries on the side add vibrant color and a burst of fresh flavor.

Your Easy Strawberry Crumble Cake Questions Answered (FAQ)

Let’s tackle some common questions you might have when making this wonderful cake.

Can I use frozen strawberries instead of fresh?

While fresh strawberries are recommended for the best flavor and texture in this particular recipe (especially since they release less liquid upfront than frozen), you technically can use frozen. However, they will release significantly more moisture as they thaw and bake. If you use frozen, do not thaw them first. Add them frozen, increase the cornstarch slightly (maybe to 1.5 tablespoons), and be prepared for potentially slightly longer baking time. The texture might still be a bit softer than with fresh berries.

Can I make this cake ahead of time?

Yes, you can! The cake itself can be baked a day in advance and stored, covered, at room temperature. The crumble topping might lose a tiny bit of its crispness over time, but it will still be delicious. It’s best to make the whipped cream just before serving for the freshest taste and texture. If you want to make it completely ahead, store it unsliced. Slice just before serving.

How should I store leftover strawberry crumble cake?

Store any leftovers in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 3-4 days. If stored in the fridge, the cake might become a little firmer. Allow it to come to room temperature before serving, or gently warm a slice in the microwave for a few seconds if you prefer.

Can I add other fruits?

Yes! This base recipe is adaptable. You can swap out some or all of the strawberries for other berries like blueberries or raspberries, or even diced peaches or apples. If using fruits that are very juicy (like peaches), you might need to increase the cornstarch slightly, similar to the tip for frozen strawberries. Adjust baking time as needed depending on the fruit used.

Why is using softened butter for the cake important?

Softened butter creams properly with sugar, incorporating air pockets that contribute to the cake’s light and tender texture. Cold butter won’t cream well, and melted butter will result in a dense, greasy cake.

Can I use a different size pan?

This recipe is designed for an 8×8 inch square pan. If you use a larger pan (like a 9×13 inch), the cake will be thinner, and the baking time will be shorter (likely 30-40 minutes). If you use a smaller pan, the cake will be thicker, requiring a longer baking time. Always test for doneness with a toothpick in the center.

Enjoy Your Homemade Easy Strawberry Crumble Cake!

There’s nothing quite like the smell of this strawberry crumble cake baking, and the taste of that perfect combination of tender cake, sweet berries, and crisp crumble is truly rewarding. Say goodbye to soggy cake layers and hello to a foolproof dessert that’s sure to become a favorite in your home.

Whether you make it for a special occasion or just because you have a bounty of fresh strawberries, I hope you love this recipe as much as I do. Give it a try and let me know how it turns out in the comments below! Happy Baking!

Easy Strawberry Crumble Cake