This Strawberry Crumb Cake is tender‚ tasty‚ and ridiculously flavorful. Its a beautifully simple dessert thats perfect for both breakfast and dessert.Have a slice of this Strawberry Crumb Cake with coffee in the morning‚ or a scoop of vanilla ice cream in the evening.In This ArticleWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsStrawberry Crumb Cake RecipeMore to Bake and EatView moreWhy This Recipe Stands OutThis strawberry crumb cake works wonders heres why: Easy‚ Affordable Ingredients: This recipe uses simple‚ easy-to-find ingredients‚ just like our Blueberry Coffee Cake.Impressive‚ with Minimal Effort: It features a tender cake layer on the bottom‚ with a no-fuss‚ thin cheesecake-flavored custard layer‚ and an easy fresh strawberry sauce on top.Amazing Strawberry Sauce: The fresh strawberry sauce can be used for everything from berry ice cream to New York cheesecake to Belgian waffles.No Frosting Needed: This cake is so packed with flavor that it doesnt need frosting‚ saving you time and effort.Make-Ahead: As with most of our easy cake recipes‚ you can bake this up the night before and keep it covered at room temperature. Its ideal for make-ahead brunch situations or dessert after a busy day. Key Recipe IngredientsFresh‚ Ripe Strawberries The star of our recipe! The riper‚ the better your sauce will be. If needed‚ you can use frozen strawberries‚ but you may need a bit more sugar to offset the extra water content. Frozen berries also tend to be more tart. Cornstarch This ingredient thickens the strawberry sauce‚ giving it a jam-like consistency thats perfect for spreading over the cake.Regular Cream Cheese Adds a creamy‚ tangy flavor to the custard layer and compliments the sweetness of the strawberries beautifully.Cold Salt Butter The key to a crumbly‚ buttery topping thats simply irresistible.Sour Cream Its the secret to a moist‚ tender cake.Stabilized Whipped Cream This is an optional topping thats light‚ fluffy‚ and wont melt or become runny! Substitutions And VariationsTake a look at some of our favorite substitution and variation ideas:Toppings: For a different topping‚ try our homemade cream cheese frosting or a scoop of your favorite ice cream as we use in our Peach Crisp recipe. Add slices of fresh strawberries or sprinkle on some roasted sliced almonds. Vary the Berries: Try raspberries or blueberries either as a substitution or in conjunction with the strawberries. Gluten-Free Option: For those with gluten sensitivities‚ you can substitute the all-purpose flour with a gluten-free flour blend.Step-By-Step Recipe InstructionsFor the strawberry sauce‚ mix the cornstarch‚ sugar‚ and strawberries in a saucepan. Bring to a boil‚ then simmer until thickened‚ stirring frequently.In a separate bowl‚ beat cream cheese and sugar until smooth. Then‚ beat in the egg and set aside.Combine flour and sugar in a large bowl. Cut in the butter until lumps remain. Set aside 3/4 cup of this mixture for the topping.To the remaining mixture‚ add baking powder‚ baking soda‚ and salt. In a separate bowl‚ whisk together the egg‚ sour cream‚ and vanilla.Fold the sour cream mixture into the flour mixture. Spread this cake batter evenly into the bottom of a greased springform pan.Spread the custard layer over the crust‚ leaving a 1/2-inch border around the edge of the pan. Spoon the strawberry sauce evenly over the top. Sprinkle the reserved 3/4 cup of crumb mixture on top.Place the springform pan on a baking sheet and bake at 350 degrees for 50-60 minutes. Cool completely before removing the sides of the pan.For full list of ingredients and instructions‚ see recipe card below.How To Prep AheadTake a look at our favorite prep-ahead strategies for this recipe:Make the Sauce in Advance: Prepare the strawberry sauce 1-2 days ahead of time. Store it airtight in the fridge. When youre ready to use it‚ just reheat it slightly.Bake The Day Before: Like most of our simple cake recipes‚ this cake can be baked the night before. Cover and store at room temperature until the next day.Freeze Leftovers: If you have any leftovers‚ you can also freeze them. Wrap the cake slices tightly and freeze for up to 2 weeks. This is a great way to enjoy a slice of this delicious cake whenever you want.This Strawberry Crumb Cake is both pretty and delicious‚ just as it is‚ straight out of the oven.Commonly Asked QuestionsCan I use frozen strawberries for the strawberry sauce? Yes‚ you can use frozen strawberries if fresh ones are not available. However‚ make sure to thaw them and drain any excess liquid before using them in the sauce. Why do we need to use a springform pan for this cake? A springform pan is used for this cake because it allows you to easily remove the cake from the pan without having to flip it over. This is important to keep the layers of the cake together. How long does Strawberry Crumb Cake keep? This cake can be kept at room temperature‚ covered‚ for up to 2 days. If refrigerated‚ it can keep for up to a week. PrintStrawberry Crumb CakeThis Fresh Strawberry Crumb Cake is perfect for both breakfast and dessert. Have it with coffee in the morning‚ or a scoop of vanilla ice cream in the evening.Course DessertCuisine AmericanDiet VegetarianMethod bakingPrep Time 45 minutes minutesCook Time 50 minutes minutesTotal Time 1 hour hour 35 minutes minutesServings 10Calories 397kcalAuthor Amy DongIngredientsFor Strawberry Sauce2 cups strawberries ripe and fresh‚ sliced2 tsp cornstarch dissolved in 1 TB water3 TB granulated sugarFor Custard Layer8 oz regular cream cheese cup granulated sugar1 large eggFor Cake:2 cups flour cups granulated sugar cup salted butter cold‚ sliced tsp baking powder tsp baking soda tsp salt1 large egg1 cup sour cream low-fat or fat free are fine1 tsp pure vanilla extractfresh strawberries optional‚ or stabilized whipped cream‚ vanilla bean ice creamInstructionsFor the Strawberry SauceIn a saucepan‚ add dissolved cornstarch‚ sugar‚ and strawberries. Stir to combine well and bring to a boil over medium-high heat. Immediately reduce to a simmer; stir frequently and simmer uncovered 6-8 minutes or just until thickened to a jam-like consistency.For the CustardIn a bowl‚ beat cream cheese and sugar on medium speed until smooth. Beat in egg until mixture is smooth. Set aside.For the CakePreheat oven to 350with rack on lower middle position. Grease a 9-inch springform pan.In a large bowl‚ combine flour and sugar. Cut in butter with pastry cutter or mix with clean hands until only pea-sized lumps remain; mixture will be dry and crumbly. Reserve 3/4 cup for topping at the end. To the rest of the flour mixture‚ mix in baking powder‚ baking soda‚ and salt.In a separate bowl‚ gently whisk together the egg‚ sour cream and vanilla until combined; fold/stir sour cream mixture into flour mixture it will still be lumpy‚ which is ok.Spread cake batter evenly into bottom of greased springform pan. Spread custard layer next‚ leaving a 1/2-inch border around edge of pan. Spoon strawberry sauce evenly over the top. Sprinkle with reserved 3/4 cup of crumb mixture on top.Place springform pan on a large baking sheet. Bake 50-60 minutes or until edges are golden and cake is puffed up. Cool completely before loosening sides of cake from pan use a thin‚ sharp knife. Remove springform sides and place cake on desired platter. Serve at room temp or chilled.NotesRemember that your butter for the crumb topping should be cold. This is what gives the topping its crumbly texture.If youre using frozen strawberries‚ use them frozen or thaw/drain them. No need to slice frozen berries.Dont over-mix your cake batter; this can lead to a dense cake. Just mix until the ingredients are combined for a light‚ fluffy cake.Feel free to add freshly sliced strawberries on top of finished cake for garnish. Top withStabilized Whipped Cream for a light whipped topping that wont become runny as it sits!This cake can be made ahead of time‚ covered airtight‚ and chilled until ready to serve.If you enjoyed this recipe‚ please come back and give it a rating. We hearing from you!Join ourFree Recipe Cluband get our newest‚ best recipes each week!NutritionCalories: 397kcal | Carbohydrates: 44.7g | Protein: 7.1g | Fat: 21.5g | Saturated Fat: 12.8g | Trans Fat: 0.4g | Cholesterol: 92.6mg | Sodium: 297.1mg | Fiber: 1.3g | Sugar: 22.1gMore to Bake and EatThe Best Peach Crisp This is THE best and crispiest peach crisp youll ever sink your teeth into! The step of pre-baking the topping really helps you achieve that sought-after crunchy texture.Strawberry Cupcakes These Fresh Strawberry Cupcakes with Whipped Cream Frosting are the real deal. Nothing artificial goes into these baby cakes. These cupcakes are tender‚ moist‚ and bursting with fresh strawberries.Best Blueberry Lemon Bundt Cake This Blueberry Lemon Bundt Cake is perfect for summer when blueberries abound! Tender‚ moist‚ and luscious with ripe berries. Easy Surprise Raspberry Cake This Easy Surprise Raspberry Cake is simply irresistible. Its simple enough for a weeknight dessert and delicious for weekend brunch. A surprise ingredient makes this cake extra tender!The post Strawberry Crumb Cake appeared first on Chew Out Loud.