Strawberries ‘n Cream Crumb Cake.

Buttery and moist crumb cake filled with cream cheese and juicy strawberries. To put it over the top, I go heavy on the crumb topping and finish it off with a sweet vanilla glaze. 

Strawberries 'n Cream Crumb Cake complete with a buttery cake, sweet strawberries, cheesecake filling, and vanilla glaze! Recipe by sallysbakingaddiction.com

There’s no sweeter way to start this summer week! I am head over heels with this show-stopping crumb cake, as you can probably tell by all the photos I’m sharing today. I was sucked into this photo shoot and could not stop snapping (and tasting) this beauty.

Speaking of photo shoots, this cake joined me in a magazine photo shoot last week. Do you read Where Women Cook? It’s a popular quarterly magazine sold in Costco and other large wholesale stores. I’m going to be featured in it this fall! They photographed and interviewed me in my new house last week.

I know you’re curious… and yes, Jude got in a few shots.

Strawberries 'n Cream Crumb Cake complete with a buttery cake, sweet strawberries, cheesecake filling, and vanilla glaze! Recipe by sallysbakingaddiction.com

Being photographed for a magazine was a little strange. In a good way! I’m usually fine in front of a camera (not shy at all) but the photographer told me I raise my shoulders when I pose, which isn’t flattering for any woman – of any size. I had no idea I did that?! A great tip I learned from her: drop your shoulders down! It lengthens your neck and makes you look taller and more confident. Good to know before our wedding pics.

For the photo shoot, I made this lip-smackin’ cake, along with my famous cake batter chocolate chip cookies. The magazine asked me to bake recipes that describe my blog and baking style. Clearly, sprinkles and streusel and pink and glaze represent SBA.

I love making crumb cakes for breakfast or brunch. It’s like having dessert… for breakfast or brunch. A win-win for everyone. I’m going to show you exactly how to make this strawberries ‘n cream crumb cake today. There are a lot of little steps to the recipe, but like I always say: read the recipe in full before you begin so you know what you’re doing and when you’re doing it.

And you can taste test along the way which makes the process enjoyable.

Strawberries 'n Cream Crumb Cake complete with a buttery cake, sweet strawberries, cheesecake filling, and vanilla glaze! Recipe by sallysbakingaddiction.com

There are 5 irresistible layers to this strawberry monstrosity:

(1) The buttery, moist, tender cake.
(2) The cream cheese/cheesecake-like filling which sort of melts into the cake to make it even more moist and mind-blowing and oh my god I need another bite now.
(3) Juicy sliced strawberries. Nothing more, nothing less.
(4) Crumb topping. So much crumb topping.
(5) The sweet vanilla glaze which drips down into every crevice.

Make them all separately then bring them together, like so:

Strawberries 'n Cream Crumb Cake complete with a buttery cake, sweet strawberries, cheesecake filling, and vanilla glaze! Recipe by sallysbakingaddiction.com

I love layered baked goods because I am an absolute texture freak. Are you like me too? Good. You will love this recipe. Soft cake, crunchy topping, juicy strawberries, melty glaze, creamy cream cheese. Every texture and flavor you love gets a nice checkmark here.

I’m entertaining in our new house a lot in the next month, so I’ve been looking for convenient make-ahead recipes. This cake is a wonderful choice because you can make the whole thing (except for the glaze) in advance and freeze it. See make-ahead instructions in the recipe below. Your guests’ eyes will light up when you serve them a slice.

Nerd alert: did you know that there is an average 200 seeds in one strawberry?

Strawberries 'n Cream Crumb Cake complete with a buttery cake, sweet strawberries, cheesecake filling, and vanilla glaze! Recipe by sallysbakingaddiction.com

As an alternative to breakfast or brunch, you have to try serving this crumb cake warm with vanilla ice cream instead of the glaze. Totally the perfect ending to a summer meal.

 

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Strawberries 'n Cream Crumb Cake

Buttery and moist crumb cake filled with cream cheese and juicy strawberries. To put it over the top, I go heavy on the crumb topping and finish it off with a sweet vanilla glaze.

Yield: 10 servings

Prep Time: 35 minutes

Total Time: 1 hour, 45 minutes

Ingredients:

Crumb Topping

  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 Tablespoons (90g) unsalted butter, cold and cubed

Cake

  • 1 large egg, room temperature
  • 1/4 cup (60g) butter, melted and cooled
  • 1/2 cup (120ml) milk*
  • 3 teaspoons vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour
  • 2/3 cup (134g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8-10 fresh strawberries, sliced*
  • 1 (8 ounce) package cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar

Vanilla Glaze

  • 3/4 cup (90g) confectioners’ sugar, sifted
  • 2 Tablespoons (30ml) milk or cream
  • 1/2 teaspoon vanilla extract

Directions:

Adjust the oven rack to the lower third position. Preheat the oven to 350F degrees. Spray an 8-in or 9-in springform pan with non-stick spray. Springform pan is required. Set aside.

Make the crumb topping: Combine the flour, brown sugar, granulated sugar, and cinnamon together in a medium bowl. Cut the butter into the mixture with a pastry blender or mix with hands until it resembles coarse crumbs. Set in the refrigerator until ready to use. This crumb mixture must be chilled.

Make the cake: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the egg and melted butter together on medium speed until combined. Add the milk and 2 teaspoons vanilla extract and beat on medium speed until thoroughly mixed. Scrape down the sides of the bowl as needed. Set aside.

Whisk the flour, sugar, baking powder, and salt together in a medium bowl until combined. With the mixer running on low, pour the dry ingredients into the wet ingredients. Mix until just combined. Pour into the prepared baking pan.

In a medium bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until smooth. Add remaining 1 teaspoon of vanilla extract and 1/4 cup granulated sugar and beat on medium speed until combined. Spread over the crumb cake batter. Layer with sliced strawberries as shown in the photo above. Top with the crumb topping and gently press the topping into the batter.

Bake for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out free of cake crumbs. I covered the cake with aluminum foil after 40 minutes to help avoid the top from browning too much. Allow to cool in the pan on a wire rack for at least 15 minutes before glazing.

Make the glaze: Whisk the confectioners’ sugar, milk, and vanilla together. Remove the sides of the springform pan and drizzle the glaze over the cake. The cake will stay fresh covered at room temperature for 4 days.

Make ahead: Bake the cake as directed and freeze without the glaze for up to 1 month. Thaw overnight in the refrigerator and bake for 20 minutes at 200 degrees to warm it up. Glaze before serving.

Additional Notes:

*Any milk including soy, almond, buttermilk, regular is OK for the cake. I used 1%.

*Frozen strawberries are fine - thaw and blot dry before using.

Recipe adapted from Glazed Cherry Crumb Cake. That recipe is in my cookbook.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Try my Glazed Strawberry Bread next.

Glazed Strawberry Bread | sallysbakingaddiction.com

 

Just LOOK at that cream cheese filling inside. You have to make this.

Strawberries 'n Cream Crumb Cake complete with a buttery cake, sweet strawberries, cheesecake filling, and vanilla glaze! Recipe by sallysbakingaddiction.com

 

 

   

110 Responses to “Strawberries ‘n Cream Crumb Cake.”

  1. #
    61
    Angie W.posted January 30, 2015 at 10:46 am

    How on earth do you stay so thin?? LOL

    Reply

  2. #
    62
    Dawn Andersenposted January 30, 2015 at 6:48 pm

    I, too, have been on a strawberry kick. I’m even taking them to church on Wed nights to give to the preschooler’s at snack time. Imagine the smiles on their faces when I bring these muffins. Thank you

    Reply

  3. #
    63
    Jan Hposted February 2, 2015 at 11:57 am

    I made this cake yesterday and it got rave reviews from everyone. I baked it for 55 minutes and it came out perfect. I did cover it loosely with foil at 45 minutes to keep it from getting to brown. Delicious and on my list to make again.

    Reply

  4. #
    64
    Mariaposted February 5, 2015 at 1:22 pm

    Hi Sally. Just wondering if I can use pealed chopped apples? I’d like to make this, and the strawberry cheesecake muffins. I guess I’m questioning the juice from the apples, maybe add a touch of flour to them to hold it? Thanks!

    Reply

    • Sallyreplied on February 5th, 2015 at 2:36 pm

      peeled, chopped apples are fine in this recipe and the cheesecake muffin recipe. No need to add flour.

      Reply

  5. #
    65
    Diane Martinposted February 6, 2015 at 9:37 pm

    Hey Sally!

    How tall is the cake? If it in not that tall, would doubling the recipe make it bigger? I was hoping to make this for some guests this weekend but I’m worried it won’t be enough.

    Reply

    • Sallyreplied on February 7th, 2015 at 9:29 am

      I can’t remember how the exact measurement of this cake. I do not suggest doubling it and baking in one pan. How about making two separate cakes?

      Reply

  6. #
    66
    Juliaposted March 9, 2015 at 9:20 pm

    So, I have a new favorite, and I have commanded all of my friends to try it as well. I usually don’t comment like this, but…. Lord have mercy this is AMAZING~~<3 :DDD

    Reply

  7. #
    67
    Trixie in CTposted March 28, 2015 at 7:30 pm

    Wow Sally! This cake is really quite wonderful!

    I made it last night in a 9″ springform pan and baked it for just a touch over 60 minutes (turned off the oven but kept the cake in for another 5 minutes to make sure it was set)…. 15 minutes later I just had to cut myself a slice and man alive it was buttery, creamy and really delicious! It rose really high – to the top of the pan, so about 2-1/2″, but no leaking or spillage. I was super impressed…. ended up giving half the cake to a friend who flipped over it….will make it again using blueberries instead of strawberries for a change of pace.

    Just love how the cream cheese filling melts into the cake base and yet there’s still a thin layer of it intact once it’s baked.

    Kudos on another perfect recipe!!!!

    Your fan in CT…Trixie

    Reply

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