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
  • 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

169 Comments

  1. This looks incredible! The fresh strawberries and that glazeeeee. Unreal!! What a great summer twist on a coffee cake.

  2. 200+ seeds!? And to think I used to worry about watermelon seed babies when I was a kid haha. Although honestly if I get my hands on this cake I’m pretty sure the only thing making me pregnant is going to be a food baby. Maybe even twins! Hahaha.

  3. My mouth is watering at this beautiful cake. My baking list is so long I don’t know when I’ll be able to make it, but I have to (HAVE TO!!!) fit it in somewhere!

  4. I always do the hand on the hip ‘sorority girl arm pop’ in photos and I need to remind myself to stop!
    I am going to see if I can hunt down a copy of Where Women Cook here in Australia! I’m sure there must be a newsagent that stocks it 🙂
    I love this strawberries and cream cake and I am sure it will be a massive hit with my sister who is a strawberry freak too 🙂
    200 seeds? That must be why I always get at least one stuck in my teeth!

  5. This looks so good! I have some strawberries which need to be used soon, so I’d like to make this tomorrow. My problem is that I have no cream cheese on hand! Would it be alright to omit the cream cheese layer?
    Thanks for another gorgeous recipe Sally!

  6. I made this cake today and it is delicious. My only problem is that I had a heck of a time telling when it was done. Because of the gooey cream cheese layer, my skewer never really came out clean. And, the center of the outside top of the cake seemed to take forever to set up. I kept adding three minutes to the timer and checking with the skewer until I lost track of exactly how long the cake at been in the oven. When the center was no longer jiggily, I pulled it out and cut into it as a more definitive test for doneness. The bottom was very, very dark brown (the pan was light in color and placed on a baking tray to catch drips). Although it didn’t taste burnt, it certainly looks that way. But the flavor is delicious. I just cut off the dark part from the bottom and sides of each slice and serve. I’m wondering if you have any additional tips for testing for doneness when there’s a creamy layer? Many thanks for the recipe and any advice. Again, we love the cake.

    1. Hi Irene! I’m so glad you made this cake. Perhaps a better way to tell when the cake is done – when it is only *slightly* jiggly in the very center.

      1. Yes, sounds like that’s the best approach. Thanks! Just had a slice with my coffee this morning. Even cold, right out of the fridge, it’s still delicious. By the way, I made half the recipe and baked it in a 6″ pan. Perfect size for two people. But do use a pan underneath to catch the drips.

  7. This looks delicious…I am wondering if anyone has ever tried it with peaches? Just picked a ton of delicious peaches and am looking for some yummy recipes! Thanks…I just love all your recipes…there hasn’t been a thing I’ve made that hasn’t been fabulous!

  8. Tried it, loved it – just had a bit of a teeny issue with the crumble topping, it was a bit less crumbly than I might have liked. When making it, do you gradually add the butter to the dry ingredients?

    Tasted amazing regardless – thank you so much for posting this recipe! 🙂

  9. Hey Sally, I’ve been an avid reader of your web and has been trying alot of your recipes and it all came out well! When I tried this, the crumb topping layer is really moist and like oily? Unlike a dry crumble shown in your picture! Then even after baking for an hour and 10mins i gave the cake a benefit of doubt and took it out.. but one side of the cake is totally soupy. (i understand that all oven is different etcetra) t was really disappointing because i really was anticipating for this.. and the batter really tasted amazing sigh.. Can you give me a few more pointers of what I have to take note of? I’ll definitely try this again!

    1. Hi Daphne. Do you think you added too much butter to the crumb topping? I’m unsure how it is so oily with all that flour and the amount of butter called for. I would check your oven temperature with an oven thermometer. 1 hour 10 minutes for a cake is an extremely long time.

  10. Omg Sally, this cake is amazing! Not only is it fun to make but it was a huge hit with my male coworkers! It’s amazingly delicious, thank you for this recipe!!!

  11. I don’t think there could be a more perfect coffee cake than this. The moist cake, cream cheese, strawberries, crumb topping, and that glaze – it all looks so amazingly good!

  12. Hi Sally! This looks soooo yummy! 😛 Do you think I can bake this in a countertop oven with a disposable aluminum foil pan?

    P.S. Cant wait to see pictures of your wedding, congrats!

  13. OMGGGG…..there goes my diet…..lol!! This cake was delicious. Everyone loved it and has been asking me to make it again. Thank you so much for sharing your recipes with us!!

  14. Hey Sally!

    I loved this crumble cake so much!! I had a little bit of an issue layering the cream cheese on top of the cake batter though. But it doesn’t matter, because this came out real great! I bake like twice a year, and this recipe was a breeze! And my Indian grandmother (incredibly hard to please) actually liked it as well!
    Thank you!

  15. This is a great cake! Thank you! I made this cake in a 13×9 glass casserole dish and it turned out great. I wanted to be able to get more servings out of the cake. I was able to cut it into 12 medium sized pieces.

    I want to make this cake for a church event and was wondering if I can make two cakes by doubling the recipe or if I need to make one cake at a time. Would doubling it cause any issues with the batter?

    1. Danielle, this is such a heavy batter that I fear doubling the recipe would just not… be best. I suggest making two separate cakes if you can.

  16. Hi Sally:

    This cake is soooo good!!!

    I doubled the recipe last night (because I had two eight-ounce packages of cream cheese to use up) and made it in a 9×13 pan lined with parchment paper (for ease in lifing out, since a springform pan is required for a single recipe). It took about 1 and 1/4 hours to bake, perhaps because my pan is an insulated pan or perhaps because there was so much dough. I kept testing the cake every ten minutes after 50 minutes, and then every five minutes. You’re right about covering the top with foil. My berries were starting to look a bit overcooked, but the delicious glaze helped disguise that! I also omitted the crumb topping just because I started a little late last night and didn’t want to make the little extra effort. Next time I will!

    Congratulations on your wedding!

  17. Hi Sally! This sounds so good and I definitely want to try it this weekend! But do you think this could work as cupcakes instead of a cake?

    1. Hmm. I’m sure you could make coffee cake-like cupcakes out of this. I’m unsure of the bake time, though. Maybe around 20 minutes or so? Enjoy!

  18. At the moment im on a diet,and im browsing through looking at all the yummy things you have on this blog,im resisting.
    But i can tell you that this cake needs to be eaten by me soon.
    Cheers for making me hungrier.
    Dave

  19. Could I make a cake from a box mix and use that in place of the homemade cake batter? When I made this the first time, the cake was a little dry; I wondered if a box cake would be more moist. I have struggled in the past with making moist homemade cakes.

  20. Hi Sally,

    This looks and sounds soooo good. I really wanne to make it. But i don’t eat gluten. So i tried to make it with gluten free baking mix (cron starch, corn flower and carob flour pit). I also used almond milk. But it stayed really wet. There’s grease on top, in the middle, of the cake. I put the oven higher (200 celcius) and i let the cake bake over 1 hour more then you said! Do you know what i did wrong and how i can get it right the next time? I hope it will still be good. It’s cooling now so we will find out later :-).

    greetings from yvonne

  21. Hi Sally, first let me just tell you that this might be one of the best cakes I have ever had (AMAZING FLAVOR).
    I made this cake 4 times however it was never a total success, 3 times I baked the cake for 50 min and burnt the bottom of the cake (Really Bad) and one time I baked the cake using the middle oven rack for 55 min and it wasn’t done, I am using a 9-in spring form pan and baking the cake on a 350 F temperature. But I really don’t know what I am doing wrong???

    1. Hi Lana, first I’m going to suggest you buy an oven thermometer to double check your oven temperature. My oven runs a little hot, so by using an oven thermometer I can set the oven to the TRUE temperature. It really helps! I’ve burnt a lot of cakes and cookies before realizing it. Then, how about baking at 325F. The bake time will be a little longer but it sounds like a lower temperature will be good for your oven.

  22. Hi Sally,

    Loved the small sliver of this cake that I allowed myself… just as well, it was gone shortly after! Kudos to another Sugar Heaven-worthy dessert.

    I wonder if you have ever heard of a Basque cake? It is a light cake filled with pastry cream. By far THE best cake I’ve learned to make whilst at the CIA. I imagine you could toy with the basic recipe and make it even more delightful…

    Again, keep up the amazing work!

  23. apart from strawberries , what other fruit could be used ? strawberries are quite rare and expensive where i live and i would really love to make this cake!!!

  24. I wanted to be the 100 comment. I’m in love with this site. Everything looks incredible to eat and makes me want to bake. I tried the classic chocolate & vanilla cupcakes earlier was a bit concerned as the mix was really runny I did add more flour and they turned out really nice I was a lil worried.I think Im going to try a few of your recipes I love. Is your book available in shops in the uk? Thanks

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