Best 5 Warm Strawberry Crumb Cake Recipes

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Indulge in the delectable delight of a Warm Strawberry Crumb Cake, a symphony of flavors that will tantalize your taste buds. This classic dessert combines a tender, fluffy cake base with a layer of juicy, sweet strawberries and a crunchy, buttery crumb topping. Each bite offers a perfect balance of textures and flavors, making it an irresistible treat for any occasion.

The recipe includes a detailed guide for preparing the cake batter, ensuring a moist and flavorful base. You'll also learn the art of creating the perfect strawberry filling, using fresh, ripe strawberries and a touch of sugar to enhance their natural sweetness. The crumb topping, made from a combination of flour, sugar, butter, and spices, adds a crispy and golden-brown finish to the cake.

Whether you're a seasoned baker or just starting out, this recipe provides clear instructions and helpful tips to guide you through the process. It also includes variations, such as using different fruits or nuts in the filling, and suggestions for serving the cake with a scoop of vanilla ice cream or a dollop of whipped cream.

So gather your ingredients, preheat your oven, and embark on a culinary journey to create this Warm Strawberry Crumb Cake. Its irresistible aroma and delightful taste will surely make it a favorite in your home.

Let's cook with our recipes!

FRESH STRAWBERRY CRUMB CAKE



Fresh Strawberry Crumb Cake image

This Fresh Strawberry Crumb Cake is an incredibly buttery cake topped with layer of caramelized strawberries and a generous amount of sugary crumb topping. This is the best crumb cake ever!

Provided by amycaseycooks

Categories     Dessert

Time 1h

Yield 15

Number Of Ingredients 20

2 tablespoons salted butter
1/4 cup light brown sugar (packed)
1 teaspoon cinnamon
4 pints of strawberries (sliced), about 8 cups
1/4 cup granulated sugar
3/4 cup light brown sugar (packed)
1 teaspoon cinnamon
½ teaspoon kosher salt
3 1/2 cups cake flour
2 sticks salted butter (melted)
2/3 cup half and half
1 tablespoon white vinegar
2 1/2 cups cake flour
1 cup granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 sticks salted butter, cold (cut in chunks)
3 large eggs (lightly beaten)
2 teaspoons vanilla extract
powdered sugar for dusting

Steps:

  • Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish.
  • Heat a large sauté pan to medium high. Add the butter, brown sugar, and cinnamon. Stir to melt. Add the strawberries and stir to coat. Reduce heat to medium low and cook for about 4 to 5 minutes, stirring occasionally. The strawberries should be slightly soft. Set aside.
  • In a large bowl, combine the crumb topping ingredients - ¼ cup sugar, ¾ cup brown sugar, packed, 1 teaspoon cinnamon, ½ teaspoon kosher salt, 3 ½ cups cake flour, and 2 sticks of melted butter. Stir to combine. Set aside.
  • In a small bowl, add vinegar to half and half and set aside.
  • In a large mixing bowl, combine the dry ingredients for the cake - 2 ½ cups flour, 1 cup sugar, ½ teaspoon kosher salt, and ½ teaspoon baking soda.
  • With a stand mixer or handheld mixer on low speed, add the 1 ½ sticks of butter chunks, one at a time to the dry ingredients. Mix for about 2 to 3 minutes or until mixture resembles a coarse crumble.
  • Add the eggs and vanilla extract to the small bowl with the half and half and vinegar and stir to combine.
  • Slowly add the half and half mixture to the flour butter mixture. Beat on medium speed for about 1 to 2 minutes or until smooth.
  • Spread cake batter into prepared baking dish. Top with sautéed strawberries, but leave any accumulated juices in the sauté pan.
  • Break up the crumb topping with a spoon. The pieces should be about the size of marbles. Sprinkle evenly on top of strawberries.
  • Bake for 45 to 50 minutes or until toothpick comes out clean.
  • Let cool completely and dust with powdered sugar.

Nutrition Facts : ServingSize 1 slice, Calories 532 calories, Sugar 31.1 g, Sodium 371 mg, Fat 24.4 g, SaturatedFat 14.7 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 72.5 g, Fiber 3.4 g, Protein 7.6 g, Cholesterol 98 mg

CRUMB-TOPPED STRAWBERRY COFFEE CAKE



Crumb-Topped Strawberry Coffee Cake image

"With two busy children, I like to have recipes that get me out of the kitchen fast," notes Rose Palsgrove of Piqua, Ohio. "Our neighboring town hosts a strawberry festival every June, so strawberry recipes are popular in our area. This one is simple and delicious. Serve it warm.

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 13

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup whole milk
2 tablespoons butter, melted
1-1/2 cups sliced fresh strawberries
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter
1/4 cup chopped pecans, optional

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries., For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries., Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

Nutrition Facts : Calories 254 calories, Fat 9g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 312mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

WARM STRAWBERRY CRUMB CAKE



Warm Strawberry Crumb Cake image

Yummm, a perfect Spring or Summer dessert! This recipe tops fresh strawberries with a batter that produces an airy cake and a wonderful crisp crust. The fruit becomes almost jam-like. The fruit filling can also be made with a combo of berries, including blackberries, raspberries, etc. The vanilla bean in the filling is very nice, but pure vanilla extract can be subsituted. I serve this warm with vanilla ice cream. This is adapted from Food & Wine magazine. Hope you enjoy!

Provided by Scoutie

Categories     Breads

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 18

3 lbs strawberries, hulled and halved (8 cups)
1/2 cup sugar
2 tablespoons fresh lemon juice
2 1/2 tablespoons cornstarch, dissolved in 2 1/2 tablespoons water
1 vanilla bean, split and seeds scraped
1/2 cup lightly packed light brown sugar
1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 pinch salt
4 tablespoons unsalted butter, cubed and chilled
2 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk

Steps:

  • Filling:.
  • Preheat the oven to 350°.
  • In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes.
  • Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.
  • Crumb Topping:.
  • In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps.
  • Cake:
  • In a medium bowl, whisk the flour with the baking powder and salt.
  • In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes.
  • Add the eggs, one at a time, beating well between additions.
  • Beat in the vanilla extract and scrape down the bowl.
  • Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
  • Spoon the batter over the fruit filling, spreading it to the edge, sprinkle with the crumb topping.
  • Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
  • Transfer to a rack to cool slightly.
  • Serve the crumb cake warm or at room temperature.
  • Make Ahead:.
  • The crumb cake can be refrigerated overnight. Serve warm or at room temperature.

STRAWBERRY BUTTERMILK CRUMB CAKE



Strawberry Buttermilk Crumb Cake image

This cake may have a somewhat long bake time, but the prep takes hardly any time at all--plus: it's made in just one bowl with no mixer required! If your strawberries are on the larger side, quarter them instead of halving before adding to the batter.

Provided by Kim

Time 1h15m

Yield 12

Number Of Ingredients 10

3 cups all-purpose flour
1 ¾ cups white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¾ cup unsalted butter, cut into 1/2-inch cubes
1 cup buttermilk
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups hulled and halved strawberries

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square cake pan with enough parchment paper to have overhang on all sides.
  • Mix together flour, sugar, baking powder, salt, and nutmeg in a large bowl until combined. Cut in butter until mixture resembles wet sand. Measure out 1 cup of the crumb mixture to use for the topping, and set aside.
  • Add buttermilk, eggs, and vanilla to the dry ingredients. Mix just until there are no dry clumps of flour remaining. Fold in strawberries.
  • Pour batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top.
  • Place pan into the preheated oven and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 60 to 65 minutes. Allow cake to cool completely in pan before carefully lifting out of the pan using the parchment overhang. Cut and serve.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 56.6 g, Cholesterol 62.3 mg, Fat 12.9 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 7.7 g, Sodium 254.5 mg, Sugar 31.7 g

FRESH STRAWBERRY CRUMB CAKE



Fresh Strawberry Crumb Cake image

Make and share this Fresh Strawberry Crumb Cake recipe from Food.com.

Provided by Recipe Junkie

Categories     Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 cup sifted all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/3 cup buttermilk
1/2 teaspoon vanilla
1/3 cup butter, melted and cooled
1 1/2 cups sliced fresh strawberries
1 cup heavy cream, whipped
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter

Steps:

  • Sift together flour, sugar, baking powder and soda.
  • Beat together egg, buttermilk and vanilla.
  • Stir in butter.
  • Pour into flour mixture, mixing until smooth.
  • Spread batter into a buttered 9" round cake pan.
  • Combine crumb topping ingredients.
  • Cover batter with sliced strawberries and sprinkle with crumb topping.
  • Bake at 375 for 40-45 minutes.
  • Serve warm with whipped cream.

Tips:

  • For the best results, use fresh strawberries. If you're using frozen strawberries, thaw them completely and drain them well before using.
  • To make the crumb topping, use cold butter. This will help to keep the topping from becoming greasy.
  • Be sure to preheat your oven before baking the cake. This will help to ensure that the cake bakes evenly.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry.
  • Let the cake cool completely before serving. This will help to prevent the cake from falling apart.

Conclusion:

This warm strawberry crumb cake is the perfect dessert for any occasion. It's easy to make and always a crowd-pleaser. The combination of sweet strawberries, buttery crumb topping, and moist cake is irresistible. So next time you're looking for a delicious and easy dessert, give this warm strawberry crumb cake a try.

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