Strawberry crumb cake is lightly spiced with cinnamon and cardamon. It is an easy to bake cake that’s great for sharing with friends and family this strawberry season!
Spring is here!
Spring weather is totally unpredictable.
One week it’s pleasant and sunny. Next thing you know, it’s grey, cold, and raining.
This strawberry crumb cake is a welcome springtime dessert no matter what the weather brings.
Table of Contents
Strawberry Coffee Cake
Contrary to its name, “coffee cake” does not actually contain any coffee.
Rather, it’s a snack cake that pairs well with coffee or best enjoyed during a “coffee break.”
Cinnamon and cardamon are wonderfully fragrant and versatile spices that work wonderfully in desserts.
If cardamom is too a strong spice for you, simply omit.
The coffee cake also tastes great simply with ground cinnamon.
Vanilla extract flavors the cake batter. It acts as the perfect vehicle for the spiced strawberry mixture.
The recipe works best with fresh strawberries.
Stay away frozen strawberries. They will expel too much moisture, causing the cake to turn soggy.
Crumble Topping
The quick and easy to make crumble topping is mixture of almond flour, sugar, spices, and butter. Substitute in all-purpose flour, if desired.
I suggest making a double batch of crumble topping. Save the other half for muffins, pound cakes, and bundt cakes.
This strawberry crumb cake will have you reaching for a second (maybe even a third) slice.
It’s not very sweet like your standard coffee cakes.
The strawberries will expel moisture as it bakes, making this a rather delicate crumb cake.
For easier and cleaner slices, allow the cake to cool before cutting in it.
The cake tastes great at room temperature. However, it’s even more amazing warmed up.
I suggest reheating it a toaster oven at the lowest setting or a few seconds in the microwave.
Grab a slice for yourself, along with an iced coffee and your favorite magazine. Breathe and relax.
Strawberry Crumb Cake
Ingredients
Cake:
- ½ cup unsalted butter, (113 g), softened
- ⅔ cup granulated sugar, (133 g)
- 2 large eggs, room temp
- 1 ½ teaspoon pure vanilla extract
- 1 ⅔ cup all-purpose flour, (220 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup buttermilk, (113 g)
Strawberry Mixture:
- 2 ⅓ cup fresh strawberries, hulled and chopped, (380 g)
- 2 Tablespoons granulated sugar, (25 g)
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cardamom, optional*
Crumbing Topping:
- ⅓ cup almond flour, (35 g), or all-purpose flour (40 g)
- 1 Tablespoon turbinado sugar, (11 g)
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom, optional*
- 2 Tablespoons unsalted butter, (28 g), cold
Instructions
- Preheat oven to 350℉. Line 9-inch square baking pan with parchment paper, allowing parchment to run up the sides and slightly over the baking pan. Grease with cooking spray and set side.
- In a large mixing bowl cream together butter and sugar until smooth. Add eggs and vanilla. Mix until thoroughly incorporated.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Add half of flour mixture into mixing bowl. Stir to combine. Add buttermilk and mix together. Add remaining flour mixture and continue to mix until there are no longer any dry streaks of flour. Batter will be thick.
- Strawberry Layer: Toss strawberries in sugar, cinnamon, and cardamom. Set aside.
- Crumb Topping: Whisk together flour, sugar salt, cinnamon, and cardamom. Using two forks cut butter into dry ingredients until mixture resembles coarse sand. Set aside.
- Assembly: Spread half of cake batter in prepared cake pan. Distribute half of strawberry mixture (include any juices) on top. Spread remaining half of cake batter on top. Follow with remaining half of strawberry mixture. Evenly spread crumb topping over strawberry layer.
- Bake for 30-35 minutes until a toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 15 minutes before slicing and serving. Dust with sifted powdered sugar, if desired.
Notes
- Cardamom can be a polarizing flavor. Omit, if desired.
- Cake will be easier to slice when cooled to room temperature.
- Store leftover cake in an airtight container in the fridge. Use microwave or toaster oven to reheat. Alternatively, allow it to sit at room temperature until no longer cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Hungry for more coffee cake recipes? Try these favorites:
- Banana crumb cake is a moist banana cake with a cinnamon sugar filling and a crunchy walnut oat crumble topping
- Pineapple coffee cake is an easy snack cake that layers vanilla cake with cinnamon sugar pineapples and almond topping.
- Moist and flavorful apple coffee cake featuring vanilla cake with cinnamon apples and a walnut oat crumb topping
- Blueberry walnut streusel cake is made with fresh blueberries and topped with a crunchy walnut oat mixture.
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Very easy to make and not too sweet. It’s a keeper !
I made this for breakfast thi morning, as I had an abundance of strawberries to use up from the farmer’s market. It was FANTASTIC! I used the almond meal option for the topping, which added another layer of texture. With regard to the cardamom, it was subtle and not at all overpowering. Then again, I’m half Finnish, and just bought a cookbook titled “The Cardamom Trail”! Thanks for a lovely recipe…this will be repeated!
“The Cardamom Trail” sounds like a delicious cookbook! Thank you for trying out the recipe. I’m so glad you enjoyed it!
I agree! Strawberries are in abundance here in SoCal right now. I love the idea of spicing up the strawberries and can’t wait to try. I’m thinking a scoop of vanilla ice cream or whipped cream on top can’t hurt, right?