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Strawberry Crumb Cake

A nostalgic dessert filled with juicy strawberries, fluffy cake, and a crunchy crumble topping, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour I prefer using King Arthur Flour for its reliability and consistent results.
  • 2/3 cup granulated sugar Feel free to use organic cane sugar for a more natural sweetness.
  • 5 teaspoons baking powder Ensure your baking powder is fresh for optimal rise!
  • 1 teaspoon kosher salt
  • 6 large eggs, room temperature Let your eggs sit out for about 30 minutes before baking for the best incorporation.
  • 1 cup vegetable oil I use canola oil since it has a neutral flavor and keeps the cake moist.
  • 2 pounds strawberries, washed, hulled, and diced (about 5 cups)
For the Crumble Topping
  • 1 cup all-purpose flour
  • 1/3 cup confectioners' sugar
  • 1/2 cup unsalted butter, melted Make sure it’s cooled slightly before adding to the dry ingredients.
For the Milk Soak
  • 1 cup whole milk
  • 1/4 cup unsalted butter
  • 1/4 cup granulated sugar
For the Glaze
  • 1 cup confectioners' sugar
  • 1 tablespoon whole milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and kosher salt until well combined.
  3. In a separate small bowl, combine the eggs and vegetable oil. Stir until well combined.
  4. Pour the wet mixture into the dry ingredients and mix until just combined. Gently fold in the diced strawberries until evenly distributed.
  5. Pour the batter into the prepared baking dish, spreading it evenly.
Crumble Preparation
  1. In a medium bowl, whisk together the flour and confectioners' sugar. Stir in the melted butter until a crumbly dough forms.
  2. Sprinkle the crumble evenly over the strawberry batter.
Baking
  1. Place the baking dish in the oven and bake for about 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean.
  2. In the last few minutes of baking, heat the whole milk, unsalted butter, and granulated sugar in a small saucepan over medium heat until the butter and sugar dissolve.
  3. When the cake is done, remove it from the oven and use a skewer to poke 25-30 holes into the top. Pour the warm milk mixture over the top, filling in each hole.
  4. Allow the cake to cool completely.
  5. In a medium bowl, whisk together the confectioners' sugar and whole milk until smooth. Drizzle this glaze over the cooled cake before serving.

Notes

Store any leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. You can prepare the batter a few hours in advance and store it in the fridge before adding the crumble and baking.