An easy, moist cake with sweet strawberries and delicious cinnamon crumb!

moist strawberry cake with a crumb topping

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Strawberry crumb cake is perfect for any special occasion. It’s so simple to make, comes together in no time, and looks beautiful on a cake stand. I was in Costco, and they were handing out samples of a strawberry coffee cake. It was so delicious, but it had a ton of things on the ingredient list that I don’t want to eat. So, I immediately thought I needed to go home to recipe test. I started by using my super tender and moist tsoureki recipe. But the batter was too thin, and the crumble sank into the batter. So, I tweaked it to work for this recipe. Everything’s better when you make it yourself!

Why this cake is way better than store-bought

Sweet, juicy strawberries

Soft, moist cake

Crispy, cinnamon crumb

Homemade with ingredients you know

A beautiful and delicious homemade strawberry crumb cake everyone will love!

Everything you need

The Crumb Topping:

All-purpose flour
Light brown sugar
Granulated sugar
Ground cinnamon
Salt
Unsalted butter -softened

Cake Dry Ingredients:

All-purpose flour
Almond flour
Baking powder
Baking soda
Salt
Zest of a lemon

Cake Wet Ingredients:

Unsalted butter -softened
Confectioner’s sugar
Pure vanilla extract -for the best flavor
Eggs at room temperature
Plain yogurt
Strawberries -substitute raspberries, blueberries, or your favorite berry combo

How to make Strawberry Crumb Cake

Make the Crumb Topping:

In a bowl, whisk together the flour, sugar, salt, and cinnamon and whisk together.
Add the butter and press the mixture together.
Break pieces off the mixture to create crumbles.
Refrigerate until ready to use.

Make the Cake Batter:

Preheat the oven to 350 °F, 180 °C.
Grease a 9×10-inch round springform pan or a 9×13-inch pan with butter.
Combine the butter, sugar, and vanilla extract in the bowl of a tabletop mixer.
Beat until fluffy and combined.
Combine the flour, baking powder, salt, baking soda, and lemon zest in a bowl and whisk together.
Add the eggs to the mixer and beat until incorporated.
Then, add the yogurt and beat together. The mixture will curdle but comes together once the flour is added.
Add the flour in 2-3 batches, reserving a cup of flour to toss the strawberries in.
Toss strawberries in flour and fold them into the mixture with a spatula.

If using a 9-10 inch springform pan:

Fill the springform pan 3/4 full with batter.
You will have some batter left over, so fill 5-6 cups of a cupcake pan with the remaining batter.
Sprinkle the crumble topping all over the top of the batter in the pan.
Bake on the center rack of the preheated oven for 55-65 minutes or until a cake tester inserted into the center of the cake comes out clean or with some moist crumbs attached.
Meanwhile, bake the cupcakes for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes and cake to cool
Transfer the cake onto a cake platter for serving.

If using a 9×13-inch pan, all of the batter will fit in the pan.

Sprinkle the crumble topping all over the top of the batter in the pan.
Bake on the center rack of the preheated oven for 55-65 minutes or until a cake tester inserted into the center of the cake comes out clean or with some moist crumbs attached.
Allow the cake to cool.

Serving

I run a knife around the outer edges of the cake next to the pan and let the cake cool completely before trying to remove the springform. The cake removes easily and looks beautiful on any serving platter or cake stand. You could even serve it from a pretty wooden cutting board with extra sliced strawberries on the side. A dollop of homemade whipped cream or ice cream would be delicious, or go sweeter with a glaze drizzle. As long as you have Greek Coffee, there’s really no need for anything else. If you have any leftovers, store them in the refrigerator. Then, allow each slice to come to room temperature before serving. Kali Orexi!

More delicious cakes

Strawberry Crumb Cake

Yield: Serves 8-10