Recipes Desserts Cakes Strawberry Cake Recipes Strawberry Crumb Cake Be the first to rate & review! 1 Photo This moist strawberry crumb cake has a lovely buttery crumble topping and sweet strawberries in every bite. It's easy to make in one bowl and tastes amazing when strawberries are in season! By Kim Kim As an Allrecipes Allstar, Kim is an avid member of the Allrecipes community who is a self-taught baker and enjoys experimenting in the kitchen. Allrecipes' editorial guidelines Published on June 13, 2024 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 1 hr Total Time: 1 hr 15 mins Servings: 12 Yield: 1 (9-inch) cake Jump to Nutrition Facts Jump to recipe Strawberry season is arguably the best season (for baking, at least). Just adding a handful of the ruby red fruits is enough to take any dessert over the top. Take this berry-studded crumb cake, for example. The one-bowl wonder is not only incredibly easy to throw together on a whim (you don’t even need a mixer), it’s also a perfect breakfast, afternoon snack, or after-dinner dessert. The buttermilk lends a subtle tang and ensures a wonderfully tender crumb. We recommend pairing this treat with a scoop of vanilla ice cream or homemade whipped cream, as the creaminess will complement the sweet-tartness of the berries and the irresistible crumbly topping. One Allrecipes community member actually used it in place of biscuits in strawberry shortcake. Store this Strawberry Buttermilk Crumb Cake in an airtight container at room temperature for up to three days or in the refrigerator for up to one week. Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 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 ½-inch cubes 1 cup buttermilk 2 large eggs, at room temperature 1 tablespoon vanilla extract 2 cups hulled and halved strawberries Directions 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 flour, sugar, baking powder, salt, and nutmeg together 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 remaining mixture in the bowl. Mix just until there are no dry clumps of flour remaining. Fold in strawberries. Pour cake batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top. Bake cake in the preheated oven 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. Cook’s Note If your strawberries are on the larger side, quarter them instead of halving before adding to the batter. I Made It Print Nutrition Facts (per serving) 362 Calories 13g Fat 57g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 362 % Daily Value * Total Fat 13g 17% Saturated Fat 8g 38% Cholesterol 62mg 21% Sodium 264mg 11% Total Carbohydrate 57g 21% Dietary Fiber 1g 5% Total Sugars 32g Protein 5g 11% Vitamin C 17mg 19% Calcium 109mg 8% Iron 2mg 10% Potassium 126mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.