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

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

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

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:

How to Make Strawberries 'n Cream Crumb Cake

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?

Glazed Strawberry Crumb Cake

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.

Print

Strawberries ‘n’ Cream Crumb Cake

  • Author: Sally
  • Prep Time: 35 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 45 minutes
  • Yield: serves 10
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

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. 


Ingredients

Crumb Topping

  • 3/4 cup (95g) all-purpose flour (spoon & leveled)
  • 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) unsalted butter, melted and cooled
  • 1/2 cup (120ml) milk*
  • 3 teaspoons pure vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 2/3 cup (134g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 810 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 pure vanilla extract

Instructions

  1. Adjust the oven rack to the lower third position. Preheat the oven to 350°F (177°C). Spray an 8-in or 9-in springform pan with non-stick spray. Springform pan is required. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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 in the refrigerator for 4 days.

Notes

  1. Freezing Instructions: 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.
  2. Milk: Any milk including soy, almond, buttermilk, regular is OK for the cake. I used 1%.
  3. Strawberries: Frozen strawberries are fine – thaw and blot dry before using.
  4. Recipe adapted from Glazed Cherry Crumb Cake. That recipe is in my cookbook.

Keywords: strawberry crumb cake

176 Comments

  1. Hi, just wanna say big thank you for this amazing recipe, the cake it’s delicious, creamy and buttery. The smell it’s incredible

  2. Hi

    I have made this 3 times and overtime the cake middle dips . what am I doing wrong ? I measure everything religiously 

    1. I would guess slightly underbaked

  3. Needed a dessert that would use up the strawberries that I picked and froze earlier in the season. I always look to your recipes for reliable results! I defrosted and drained the frozen berries and used some of the juices to make a strawberry glaze for an extra touch–it was amazing! My MIL even asked for the recipe! I was not expecting it to rise as much as it did, so I can see why the springform pan is required. Thank you!

    1. Can I use strawberry purée instead of sliced strawberries

  4. Looks fabulous! Should you eat the cake warm or wait for it to cool completely?

  5. How long would I bake this in a 9×13 inch pan?

  6. I just made this and it is beyond delicious!! However, the cake itself did not rise. I mixed it with a paddle mixer, I am thinking next time perhaps by hand? I know it is something I did wrong, just not sure what that is! Still it tastes wonderful and as a first try I’m happy with it, as I am with all off Sally’s recipes.

  7. Delicious!! Thank you 🙂

    1. I have got to add that I have made this cake 4 times since I stumbled onto your website. I love baking and trying new recipes but this cake is currently my favorite baked good ever. Sooo good!!

  8. I baked this for my mom and husband while my mom was here visiting and we all absolutely LOVED it. The layers were so amazing. It took me a while to make, but was totally worth it! Your website is a lifesaver when trying to figure out what I want to bake for dessert. Thanks so much, Sally!

    1. You are so welcome, Katie!! Glad it was a hit!

  9. Susan Hammitt says:

    I made this but added lemon zest to the cake and made the cheese filling more like cheesecake by adding an egg and lemon zest. Added a dash of nutmeg to the crumb topping,. It was very popular at the family reunion I took it to.

    1. That sounds delicious, Susan!

  10. Teresa-Ann Stanley says:

    I was a little unsure about tackling this recipe, as I don’t have a pastry blender. The crum topping did not look like the picture, but it was amazing! My daughter, who detests strawberries, couldn’t get enough! My mil-who is quite particular-declared this recipe a keeper. Thanks Sally!!

    1. YAY! I’m so happy to read this!

  11. I just baked this today and it was amazing! It was definitely worth the time and effort. I’ll be making this again.

  12. Anisah sheikh says:

    Hi is your oven setting fan assisted or conventional?

    1. Conventional. 🙂

  13. Brenda Milcetic says:

    Hi Sally,
    Looking to make this “strawberries ‘n’ cream crumb cake”. Can I use frozen blueberries instead? If so, do I use them frozen or thawed?
    Blessings,
    Brenda

    1. Hi Brenda! You can use blueberries. Do not thaw the frozen blueberries.

  14. Hi Sally!!

    This looks delish! I’m planning to make this into a two-layer cake. Do you think a cream cheese frosting covering the cake would be overkill?

    1. Can I make this into a two layer cake?

  15. Hi can I skip the cream cheese and glaze and just have a strawberry crumble cake instead. Will it work !

  16. will raspberries work instead of strawberries?

    1. Yes they will!

  17. His Sally,can I use mango slices in this cake instead of strawberries.These look amazing.

  18. Jenika Olson says:

    Hi I do not have a springform pan. What kind of other pan could i use?

  19. Hi Sally can I skip the cream cheese part? Looks like my kids have devoured my cream cheese!

    1. Definitely! The bake time will be about the same or a little shorter.

  20. I love this recipe! I made it for Mother’s day and it was a hit. So yummy! Love all the layers and the combination of textures. I’m hoping to make it again for Father’s day 🙂
    A couple things I had difficulty with:
    – My cake layer was dry, and the batter was quite thick and difficult to mix. I might have just made an error with my ingredients – but any suggestions in case my batter comes out similarly thick next time? It didn’t end up being a huge problem because the cream cheese/strawberry layers helped to balance things out in terms of the flavour, but the cake itself was a bit tough!
    – Any tips on mixing the crumb topping by hand? Mine came out more powdery than clumpy (it still tasted great though! Just didn’t quite match what it was supposed to look like).

    1. I’m so glad you enjoyed this recipe, Pav! If the batter was too thick and the cake was dry I wonder if you over-measured the flour. Be sure to spoon and level instead of scooping. You might be interested in these two posts: How to Properly Measure Baking Ingredients and How to Prevent a Dry or Dense Cake.

      1. Thanks so much for the help! I measured super carefully this time and the cake turned out way better 🙂

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