Strawberries ‘n’ Cream Crumb Cake.

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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.

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.


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


  • 1 large egg, room temperature
  • 1/4 cup (60g) butter, melted and cooled
  • 1/2 cup (120ml) milk1
  • 3 teaspoons vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour (measured correctly)
  • 2/3 cup (134g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8-10 fresh strawberries, sliced2
  • 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


  1. 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.
  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.
  8. Make ahead tip: 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.

Recipe Notes:

  1. Any milk including soy, almond, buttermilk, regular is OK for the cake. I used 1%.
  2. Frozen strawberries are fine - thaw and blot dry before using.

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

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© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Try my Glazed Strawberry Bread next.

Glazed Strawberry Bread Recipe

And the Strawberry Sweet Rolls in my cookbook.

Glazed Strawberry Rolls


  1. That is a great tip! Huh, I wonder what habits I have when I stand … 🙂
    This cake is perfectly photogenic! It needs no help at all. Love strawberries and cream! Pinned!

  2. Oh my god what are you doing to me!?! My list of things to bake is already miles long and then you post this, which was a favourite from my childhood! Grrrrr.

    Making this weekend though… 😉

  3. Sally, I love this! My birthday is coming up, and I usually opt for cheesecake…but the typical cheesecake doesn’t have crumbs, which are another of my favorite dessert components. This has CRUMBS, cream cheese, and strawberries, which makes it sound just perfect for me. 🙂 Congratulations on your magazine interview! You are a rockstar 😉

  4. YUM!!!! 😀 😀 already adding to my to bake list as im commenting ^^ Unfortunately it is not strawberry season here in Aus… but I’ll just try with strawberries 🙂
    Is the cream cheese layer easy to spread onto the cake batter?

      1. I had a hard time spreading the cream cheese. Can it be piped on like icing and then spread.
        Other than that it was delicious.

  5. Congratulations Sally!! That’s incredible about your magazine feature. SO excited for you!! You’re becoming so famous, and yet you’re still one of the sweetest and most down-to-earth bloggers I’ve “met.” It’s so refreshing and inspiring! And this cake… I’m positive everyone must have been so impressed with it. All of that fruit & streusel?? Absolutely amazing!

  6. You are such a food nerd! It’s okay. I am too! And I love talking about how texture is more important than taste when it comes to how much someone likes a particular food. Like frozen chocolate chips. I can’t resist the cold crunch!
    This cake is another textural wonder. And those crumbs. Sally, the crumbs!!! They’re so big and amazing. I need a fork.
    Good tip on photos, too. Gotta try shoulders down!

    1. The crumbs are the best! And Mir… why have I never tried frozen chocolate chips before? I’m sure I have but not recently. And now that’s all I can think about this afternoon.

  7. Love that there’s so many elements going on from the buttery cake to the crumbs to the berries and then the cream cheese…wow, many desserts in one! Love it when that happens 🙂 And like you, I’m a texture freak so this is perfect!

    And congrats on your big interview, Sally! How awesome and so excited for you!!

  8. I’m making this cake but don’t have a springform pan. Can I use just a 8″ or 9″. Also, what about doubling the recipe, what pan could I use for that.

    1. Hi, I just made this cake and I think it might be the best I’ve ever made. Thanks so much for the recipe. I also wanted to let others know that I DID NOT use a springform pan (as I don’t have one). I used a classic pie dish and it turned out beautifully. I just served it straight from the dish.

      1. Thanks so much Emily! My cake rose quite high and I know there would be some spillage in the oven. Thanks!

  9. Wow Sally – congratulations on the magazine feature! BIG things are happening for you and it must be so satisfying to see all of your hard work and perseverance paying off. I am so very happy for you – and hope your success and enthusiasm continue to grow.

    This recipe, like all of your recipes, looks amazing. The photography is amazing too and really makes me want to drop everything and bake it now. (except I am at work and…well…that makes it impossible) I am going to visit my parents in mid-August and this will definitely be something I bake while out there.

    I took some time last week or the week prior to read your photography tips. I am not a food blogger (I photograph jewelry) but that is a really excellent amount of advice and information you’ve compiled. I wanted to thank you for putting it together as I’ve added a few of the tutorials to my must watch list to help me with my new camera (Nikon 3300). Photography can make me want to rip out my hair but when it is going well, it is soooo satisfying. 🙂

    Have a great day, Sally!

    1. Christine, I know all too well what you mean by “photography can make me want to rip out my hair” – I had not one but FOUR horrendous photoshoots in a row this past weekend and was ready to throw my Canon across the room. Nothing gets to me more than that. I felt like a total failure. I am having a hard time adjusting to the new lighting in our house, and I really appreciate you saying you love the photos here! I’m so glad my photography post is helpful for you. Congrats on your new camera!

      1. I am glad I don’t have your job because seriously…a bad photoshoot of your food would make me EAT the cake/pie/cookies, etc. out of frustration!

  10. Looks wonderful & congrats on the feature/photo shoot. While I love fresh strawberries not so keen when they are baked/cooked. Could blueberries/blackberries or even better raspberries be used?

  11. Love the strawberries and crumb topping! Congratulations on the magazine feature – isn’t it funny how you never know how you take photos until someone on the outside is analyzing you? Haha – can’t wait to see that feature!

    1. YES! Julie, I had no idea I did that with my shoulders?! And she told me exactly what to do with my hands because I never know what to do with them (or my arms for that matter) in photos haha.

  12. Congrats on being featured in a magazine! That’s so exciting! And this cake sure looks amazing! I love all those layers. They all sound delicious, but I’m especially loving the sound of that cream cheese filling, crumb topping, strawberries, and vanilla glaze! Tons of good things all together in one cake!

  13. Sally,

    Congratulations on your magazine feature. I will definitely look for the magazine this fall. This cake looks delicious. Adding it to my long list of “things I want to bake”. Any chance you’ll be doing another cookbook?

    1. I had never really thought about it before either Cate. And I saw a picture of me both ways and it really makes a difference!

  14. This cake is so you, Sally! And gosh, good photographing tips: I’m terrible when it comes to holding smiles for long periods, I start looking like a fake cheesy grinner (like the tv host whose name I can’t remember from the hunger games?!). Anyway, bookmarked 😉

    1. I hope you try this cake Ala! And it’s soooo hard to not look fake holding a smile for that long. I’m the worst at that too!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally