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Strawberry Crumb Cake

This Fresh Strawberry Crumb Cake has a denser/rich texture that is perfect for both breakfast and dessert. Have it with coffee in the morning, or a scoop of vanilla ice cream in the evening.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 35 mins
Servings: 10
Calories: 397 kcal
Course: Dessert
Cuisine: American

Ingredients

For Strawberry Sauce
  • 2 cups strawberries ripe and fresh, sliced
  • 2 tsp cornstarch dissolved in 1 TB water
  • 3 TB granulated sugar
For Custard Layer
  • 8 oz regular cream cheese
  • ¼ cup granulated sugar
  • 1 large egg
For Cake:
  • 2 cups flour
  • ⅔ cups granulated sugar
  • ½ cup salted butter cold, sliced
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 large egg
  • 1 cup sour cream low-fat or fat free are fine
  • 1 tsp pure vanilla extract
  • fresh strawberries optional, or stabilized whipped cream, vanilla bean ice cream

Instructions

For the Strawberry Sauce
    Cup of Yum
  1. In a saucepan, add dissolved cornstarch, sugar, and strawberries. Stir to combine well and bring to a boil over medium-high heat.
  2. Immediately reduce to a simmer; stir frequently and simmer uncovered 6-8 minutes or just until thickened to a jam-like consistency.
For the Custard
  1. In a bowl, beat cream cheese and sugar on medium speed until smooth. Beat in egg until mixture is smooth. Set aside.
For the Cake
  1. Preheat oven to 350°with rack on lower middle position. Grease a 9-inch springform pan.
  2. In a large bowl, combine flour and sugar. Cut in butter with pastry cutter or mix with clean hands until only pea-sized lumps remain; mixture will be dry and crumbly. Reserve 3/4 cup for topping at the end. To the rest of the flour mixture, mix in baking powder, baking soda, and salt.
  3. In a separate bowl, gently whisk together the egg, sour cream and vanilla until combined; fold/stir sour cream mixture into flour mixture - it will still be lumpy, which is ok.
  4. Spread cake batter evenly into bottom of greased springform pan. Spread custard layer next, leaving a 1/2-inch border around edge of pan. Spoon strawberry sauce evenly over the top. Sprinkle with reserved 3/4 cup of crumb mixture on top.
  5. Place springform pan on a large baking sheet. Bake 50-60 minutes or until edges are golden and cake is puffed up. Cool completely before loosening sides of cake from pan - use a thin, sharp knife. Remove springform sides and place cake on desired platter. Serve at room temp or chilled.

Notes

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  • Remember that your butter for the crumb topping should be cold. This is what gives the topping its crumbly texture.
  • If you're using frozen strawberries, use them frozen or thaw/drain them. No need to slice frozen berries. 
  • This cake naturally has a slightly denser texture underneath the custard, but should remain tender and moist. Don't over-mix your cake batter; just mix until the ingredients are combined, or cake can become overly dense.
  • Feel free to add freshly sliced strawberries on top of finished cake for garnish. Top with Stabilized Whipped Cream for a light whipped topping that won't become runny as it sits! 
  • This cake can be made ahead of time, covered airtight, and chilled until ready to serve.

Nutrition Information

Calories 397kcal (20%) Carbohydrates 44.7g (15%) Protein 7.1g (14%) Fat 21.5g (33%) Saturated Fat 12.8g (64%) Trans Fat 0.4g Cholesterol 92.6mg (31%) Sodium 297.1mg (12%) Fiber 1.3g (5%) Sugar 22.1g (44%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 397

% Daily Value*

Calories 397kcal 20%
Carbohydrates 44.7g 15%
Protein 7.1g 14%
Fat 21.5g 33%
Saturated Fat 12.8g 64%
Trans Fat 0.4g 20%
Cholesterol 92.6mg 31%
Sodium 297.1mg 12%
Fiber 1.3g 5%
Sugar 22.1g 44%

* Percent Daily Values are based on a 2,000 calorie diet.