Description
Indulge in the delightful taste of Strawberry Crumb Cake, a soft and tender dessert that captures the essence of spring and summer. This delicious cake features a moist base loaded with fresh strawberries and is topped with a buttery brown sugar crumb that adds a satisfying crunch. Perfect for brunches, picnics, or casual gatherings, this cake is not only beautiful but also incredibly easy to make, ensuring everyone will want seconds!
Ingredients
Scale
- ¾ cup plus 2 tbsp all-purpose flour
- ¼ cup granulated sugar
- 6 tbsp salted butter, melted (or add a pinch of salt with unsalted butter)
- 6 tbsp unsalted butter, melted
- ¾ cup granulated sugar
- 1 tsp pure vanilla extract
- 2 large eggs (at room temperature)
- ⅓ cup sour cream
- 1 ⅓ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ⅓ cup milk
- 3 cups chopped fresh strawberries
- 1 ½ tbsp all-purpose flour
- 1 tbsp granulated sugar
Instructions
- Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- For the crumb topping, mix together flour, sugars, and salt in a bowl. Add melted butter and stir until crumbly. Set aside.
- In another bowl, whisk melted butter, sugar, and vanilla until fluffy. Add eggs one at a time until creamy. Mix in sour cream.
- Sift together flour, baking powder, and salt; fold into the wet mixture along with milk until smooth.
- Toss chopped strawberries with flour and sugar, then scatter over the batter in the pan. Top with crumb mixture.
- Bake for 40-50 minutes or until golden brown and firm to touch. Cool before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg