Description
A delicious Strawberry Crumb Cake that celebrates summer with its juicy strawberries and crumbly topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 5 teaspoons baking powder
- 1 teaspoon kosher salt
- 6 large eggs, room temperature
- 1 cup vegetable oil
- 2 pounds strawberries, washed, hulled, and diced
- 1 cup all-purpose flour (for crumb topping)
- 1/3 cup confectioners’ sugar (for crumb topping)
- 1/2 cup unsalted butter, melted (for crumb topping)
- 1 cup whole milk (for soaking mixture)
- 1/4 cup unsalted butter, melted (for soaking mixture)
- 1/4 cup granulated sugar (for soaking mixture)
- 1 cup confectioners’ sugar (for glaze)
- 1 tablespoon whole milk (for glaze)
Instructions
- Preheat the oven to 350°F.
- Prepare a 9×13-inch baking dish with nonstick spray or parchment paper.
- Mix the dry ingredients in a bowl.
- Combine the wet ingredients in a separate bowl.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Add the diced strawberries to the batter.
- Pour the batter into the prepared baking dish.
- Make the crumb topping by whisking the flour and sugar, then mix in melted butter.
- Sprinkle the crumb topping over the cake batter.
- Bake for 55-60 minutes until a toothpick comes out cleanish.
- Soak the cake with the soaking mixture once baked.
- Make the glaze and drizzle it over the cooled cake.
- Enjoy your delicious homemade Strawberry Crumb Cake!
Notes
This cake can be stored at room temperature for 2-3 days. It freezes well and can be made a day ahead for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg