Strawberry Vanilla Crumble Cake

Recipe Date: April 21, 2022
Difficulty: Easy
Measurements: Imperial (US)

Coffee cake or dessert you decide. Scented with vanilla and studded with tangy juicy strawberries this cake is easy to make and delivers on the need to fill the sweet corner of your stomach in spades even when you’re filled to the brim. The crumble topping is a kindred soul to crumbled shortbread. It really makes the cake what it is – DELICIOUS. Serves 8


  • Cake ingredients:
  • 2 cups all-purpose flour (plus 2 tablespoons to dust sliced strawberries)
  • 2 cups sliced strawberries plus additional to serve
  • ¾ cup granulated sugar (plus 1 tablespoon to dust sliced strawberries)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 4 tablespoons (½ stick) unsalted butter, softened
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ¾ cup buttermilk
  • Topping ingredients:
  • 4 tablespoons (½ stick) unsalted butter, softened
  • ½ cup granulated sugar
  • ⅓ cup all-purpose flour
  • Soft whipped cream or vanilla ice cream and sliced strawberries to serve


1. In a small bowl combine the topping ingredients with a fork (or your hands) to make a crumbly mixture. Reserve at room temperature.

2. Preheat the oven to 375°F. Butter and flour the inside of an 8-inch springform pan. Set aside.

3. Toss the 2 cups of sliced berries with 2 tablespoons of flour and 1 tablespoon of sugar. Reserve.

4. Mix together the 2 cups of flour, the baking powder, baking soda and salt in a small bowl.

5. In a bowl with a paddle attachment of a stand mixer (or by hand with a wooden spoon) beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg and then vanilla.

6. Add the flour mixture in 2 parts, alternating with the buttermilk. Scatter the floured berries evenly throughout the batter and fold in. Pour batter into the prepared pan. Sprinkle the prepared crumble mixture over the top evenly.

7. Place in the oven and bake for 50 minutes, rotating halfway through baking time. Test for doneness by gently inserting a fork or a toothpick. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

8.  When the cake has cooled, run a knife around the edges and remove the spring form pan. Run a thin spatula between the bottom of the cake and the bottom of the pan. Slide the cake onto a serving plate. Serve with the whipped cream or ice cream and strawberries.

Note: I highly recommend making and baking the cake the day before. It’s one of those cakes that gets better as it sits. Cool it thoroughly and then wrap well in plastic. Store at room temperature.