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Strawberry Crumb Cake

A moist and flavorful cake bursting with juicy strawberries and topped with a buttery crumble, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Use a high-quality brand for best results.
  • 2/3 cup granulated sugar Can substitute with coconut sugar for a healthier option.
  • 5 teaspoons baking powder Ensure it’s fresh for best rising results.
  • 1 teaspoon kosher salt Enhances flavor.
  • 6 large eggs Ensure they are at room temperature for a smoother batter.
  • 1 cup vegetable oil Can substitute with melted coconut oil.
  • 2 pounds strawberries, washed, hulled, and diced Fresh berries work best; opt for organic if possible.
Topping Ingredients
  • 1 cup all-purpose flour Measure accurately.
  • 1/3 cup confectioners’ sugar This adds sweetness to the crumb.
  • 1/2 cup unsalted butter, melted For the topping.
Milk Drizzle Ingredients
  • 1 cup whole milk Use a full-fat version for richness.
  • 1/4 cup unsalted butter For the milk mixture, melted.
  • 1/4 cup granulated sugar For milk mixture.
  • 1 cup confectioners’ sugar Sifted to avoid lumps.
  • 1 tablespoon whole milk For drizzling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking dish with nonstick cooking spray.
  2. In a large bowl, whisk together the 2 cups of flour, 2/3 cup granulated sugar, baking powder, and salt until well combined.
  3. In a small bowl, whisk together the eggs and vegetable oil until thoroughly combined. Pour this mixture into the dry ingredients and stir until just combined.
  4. Gently fold the diced strawberries into the batter, ensuring they are evenly distributed.
  5. Pour the batter into the prepared baking dish and spread it evenly.
Crumb Topping and Baking
  1. In a medium bowl, whisk together 1 cup flour and 1/3 cup confectioners’ sugar. Stir in the melted butter until crumbly.
  2. Sprinkle the crumb topping evenly over the batter.
  3. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out mostly clean.
Milk Drizzle
  1. In a saucepan, combine 1 cup milk, 1/4 cup butter, and 1/4 cup sugar. Heat over medium until dissolved, then set aside.
  2. Once the cake is done, remove it from the oven and use a skewer to poke 25-30 holes all over the top. Slowly pour the milk mixture over the entire cake, allowing it to soak in.
  3. Let the cake cool completely in the pan.
  4. Whisk together 1 cup confectioners’ sugar with 1 tablespoon milk until smooth, then drizzle over the cooled cake right before serving.
Serving
  1. Cut into squares, serve, and watch it disappear!

Notes

For a lighter version, use a combination of unsweetened applesauce and Greek yogurt to replace some of the oil. This cake can be kept at room temperature for 1-2 days, refrigerated for up to a week, and frozen for up to 3 months.