Strawberry crumble cake is a simple, delicious and quick cake to have in the Spring and Summer! A soft and tender yellow cake swirled with strawberry jam and topped with sliced strawberries. It's then covered with a cinnamon oat crumble topping. Plus, no mixer required!
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Tell me about this cake!
- A super soft yellow cake which only has 10 ingredients. It's made using light brown sugar and sour cream, keeping it nice and tangy.
- The cake is swirled with strawberry jam and then topped with super thin strawberries.
- The whole cake is topped with a cinnamon and oat crumble topping. If you've ever had strawberry crumble, this is it in cake form!
- You don't need a mixer for this cake plus it only takes 10 minutes to prep this cake.
Ingredients Needed
Ingredient Notes
- Strawberries: it's always best to use strawberries when they're in season, as that's when they'll be the juiciest! Slice your strawberries extra thin for this recipe.
- Sour Cream: I use sour cream in this recipe instead of milk or yogurt, but you could replace the sour cream with yogurt if you would like. I don't recommend using milk though as then the batter wouldn't be thick enough.
- Oats: rolled oats are used in the crumble topping. This gives us great texture!
- Kosher Salt: I use kosher salt in my recipes, but if you only have access to fine salt just half the amount of salt required in the recipe (1 teaspoon of kosher salt = ½ teaspoon fine salt)
Making the Cake
One: Use your fingers to mix all of the crumble ingredients together until it resembles coarse sand. Set aside. Heat your oven to 350 degrees, and grease and line an 8 inch square pan.
Two: In a medium bowl, whisk together your eggs and sugar until it becomes foamy. As you can see from the image, you should see a few small bubbles. This might take a few minutes!
Three: Add in your sour cream, vanilla, salt and melted butter. Whisk until well combined.
Four: Add the rest of your dry ingredients to the bowl. Use a rubber spatula to combine everything and fold until you no longer see streaks of flour.
Five: Pour the batter into your prepared cake pan (greased and lined!) and then dollop over your jam.
Six: Use a butter knife to swirl the jam around. No worries about making it look pretty, it'll soon be covered up!
Seven: Scatter over your thinly sliced strawberries. Try and make it even on top of the cake.
Eight: Finally, pour your oat crumble topping on top of the strawberries. Again, try to cover it evenly! Bake for 45-50 minutes. A toothpick inserted should come out with just a few crumbs.
Frequently Asked Questions
Yes! I think all types of berries would be great, and then change up the jam flavour to match the fruit used.
Keep it in an airtight container for up to 4 days. Because of the fruit, it's best eaten on the day of making but it can keep for a bit!
Yes you can! Your cake will be slightly thinner though and will need less baking time.
Other Simple Cake Recipes:
Make sure to tag me on Instagram @alpineella and leave a review below if you've made this cake! If you want more baking ideas, you can follow me on Pinterest.
Recipe
Strawberry Crumble Cake
Equipment
- 8" square pan
Ingredients
Cake
- ¾ cup (150 grams) light brown sugar
- ¾ cup (165 grams) sour cream room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 ¼ cup (160 grams) all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ¼ cup (140 grams) strawberries thinly sliced
- 2 eggs room temperature
- ½ cup (113 grams) butter melted
- ¼ cup (60 grams) strawberry jam
Crumble Topping
- ¼ cup (23 grams) oats
- ¼ cup (50 grams) light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 3 tablespoon (42 grams) butter room temperature
- ⅓ cup (42 grams) all-purpose flour
Instructions
- Preheat oven to 350°F/175°C. Grease and line an 8-inch square pan.
- Add all of your topping ingredients to a medium bowl. Mix everything together using your fingers until it looks like coarse sand. Set aside.
- Whisk your sugar with your eggs until they become foamy with a few bubbles.
- Add in the sour cream, melted butter, vanilla and salt and whisk until combined.
- Pour in your flour, baking powder and baking soda. Use a rubber spatula to fold everything together until you no longer see any streaks of flour.
- Pour all of the batter into your pan. Dollop your jam over and use a butter knife to swirl it around.
- Scatter our thinly sliced strawberries on top.
- Pour over your crumble topping evenly.
- Bake for 45-50 minutes. A toothpick inserted should come out clean or with just a few crumbs.
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Notes
- If you don't have kosher salt, half the amounts listed for fine sea salt (i.e. 1 teaspoon kosher salt = ½ teaspoon fine sea salt).
- Make sure your strawberries are very thinly sliced or they won't bake well in the cake.
- If you're in the UK, please be aware that US cup sizes are different to UK cup sizes.
- The crumble topping uses rolled oats
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