Strawberry Crumb Cake

Strawberry season is here and last week we got our first gallon of local berries for this year.  The first thing I am baking is this amazingly moist gluten free strawberry crumb cake.  It's a moist vanilla cake filled with juicy strawberries and topped with an awesome crunchy streusel topping. This would be a perfect dessert to enjoy with a cup of coffee or afternoon tea on a Spring day.

We absolutely love strawberry season at our house.  If you do too, then you'll also want to try these strawberry waffles or my famous gluten free strawberry cake.

Ingredient Notes

This easy recipe uses a handful of simple ingredients you may already have in your pantry.  It is both gluten free and dairy free as written.

It looks like a lot of ingredients, but the cake is pretty simple. Half of the ingredients shown are for the crumb topping & icing.

• Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour for my cake recipes. You can substitute your favorite brand, just make sure it has xanthan gum included.  Not all gluten free flours weigh the same, so make sure you're using 222 grams of whichever blend you choose.
• Vegan Butter - I always use either Miyokos Plant Butter or Country Crock Plant Butter.  You can use another brand, but make sure you're using stick butter and not margarine.  If you're not dairy free, simple use unsalted butter in the same quantity.
• Vegan Sour Cream - I like either Forager brand or Follow Your Heart brand for dairy free sour cream.  If you're not dairy free, use regular sour cream in the same measure.
• Strawberries - You need to use fresh strawberries for this recipe.  Because of their high moisture content frozen berries will release too much excess moisture and make the cake soggy.

See recipe card for full list of ingredients with measurements.

How to Make a Fresh Strawberry Crumb Cake

This strawberry crumble cake seems like it has a lot of steps, but it really requires minimal effort to make.  Before you begin mixing, line a 9 inch square cake pan with a piece of parchment paper. 

Start by preparing the crumble topping as it needs to chill before being added to the cake.

STEP 1: Combine gluten free flour, sugar, brown sugar and salt in a small bowl. Mix well.

STEP 2: Use a fork to cut in the butter until it is crumbly.

STEP 3: Place the crumble mixture in the refrigerator while you make the cake.

STEP 4: Hull and slice all of the fresh strawberries and set aside.

Next, prepare the cake batter:

STEP 1: Combine the gluten free flour, baking powder, baking soda, salt and cinnamon in a small bowl. Whisk until well mixed.

STEP 2: Add the butter to the bowl of a stand mixer.  Beat with the paddle attachment on medium speed for about 60 seconds or until smooth.  Scrape down the bowl.

STEP 3: Add the sugar to the creamed butter and beat on medium speed for 2 minutes until light and fluffy.

STEP 4: Add the vanilla extract and mix until it's just incorporated.

STEP 5: Add the eggs, one at a time, mixing for 30 seconds between each addition. Scrape down the mixing bowl.

STEP 6: With the mixer on the lowest speed, add half of the flour followed by half of the sour cream. Repeat with the remaining ingredients. Mix only until just combined.

Assembling the cake:

STEP 1: Spread the cake batter into a parchment lined 9 inch square pan.

STEP 2: Add sliced strawberries on top of the batter in an even layer.

STEP 3: Sprinkle the buttery crumb topping over the top of the cake and bake.

STEP 4: Once the cake has baked and cooled, top with the icing drizzle.

Storage

Store leftover crumb cake in an airtight container in the refrigerator for up to 3 days.

Recipe FAQs

If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.