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.
- 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) 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
- 8–10 fresh strawberries, sliced*
- 1 (8 ounce) package cream cheese, softened to room temperature
- 1/4 cup (50g) granulated sugar
- 3/4 cup (90g) confectioners’ sugar, sifted
- 2 Tablespoons (30ml) milk or cream
- 1/2 teaspoon pure vanilla extract
- 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.
- 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 in the refrigerator for 4 days.
- 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.
- Milk: Any milk including soy, almond, buttermilk, regular is OK for the cake. I used 1%.
- Strawberries: Frozen strawberries are fine – thaw and blot dry before using.
- Recipe adapted from Glazed Cherry Crumb Cake. That recipe is in my cookbook.
Keywords: strawberry crumb cake