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This old-fashioned strawberry crumb cake is everything you want in a spring or summer bake — buttery, tender, and filled with sweet-tart berries. It’s a one-layer cake with a crunchy pecan and brown sugar mixture both in the middle and on top, giving it irresistible texture and flavor in every bite.
It’s wonderful as a brunch or coffee cake, yet sweet enough for dessert. Drizzle each slice with the thickened strawberry syrup and top with whipped cream or a scoop of vanilla ice cream for a showstopping finish.
The recipe calls for frozen sweetened strawberries with juice, make your own macerated strawberries with about 1 1/2 to 2 pints of sliced fresh strawberries and about 1/3 to 1/2 cup of sugar. Let the berries macerate in the fridge for at least 30 minutes.
What You’ll Like About This Dish
Two layers of texture. A soft buttery crumb paired with a brown sugar pecan crunch inside and on top.
Make-ahead friendly. It keeps beautifully when refrigerated and tastes even better the next day.
Versatile and seasonal. Works with frozen strawberries in juice or fresh sugared berries.
Ingredient Notes
- Frozen sweetened strawberries: Use a large tub (20 to 23 ounces) with juice included. If unavailable, use sugared fresh or frozen sliced strawberries.
- Butter: Softened butter ensures a fluffy texture and rich flavor in the cake batter.
- Buttermilk: Keeps the cake tender and moist — shake or stir well before using.
- Pecans: Chopped pecans add crunch and nuttiness to the crumb mixture.
- Brown sugar: Sweetens and caramelizes the topping beautifully.
- Cinnamon: Adds warmth and depth to the crunchy layers.
- Cornstarch and lemon juice: Used to thicken and brighten the strawberry syrup for drizzling.
Steps to Make Strawberry Crumb Cake
- Drain the syrup from the strawberries into a bowl; refrigerate the syrup for later.
- Heat the oven to 350°F and grease and flour a 9×13-inch baking pan.
- Make the batter by creaming butter and sugar, adding eggs and vanilla, then alternating the dry ingredients with buttermilk.
- Mix the crunch topping ingredients — pecans, brown sugar, butter, and cinnamon — in a separate bowl.
- Spread half the batter in the pan and top with the drained strawberries and half the crunch mixture.
- Spoon the remaining batter on top and spread evenly; sprinkle with the rest of the crumb mixture.
- Bake until a toothpick inserted in the center comes out clean.
- In a saucepan, whisk the reserved strawberry syrup with cornstarch and lemon juice; simmer until thickened.
- Serve slices of cooled cake drizzled with the warm strawberry sauce.
Tips for Success
- Drain strawberries well before layering to prevent soggy cake.
- Don’t worry if the top layer of batter doesn’t fully cover the berries — it will spread as it bakes.
- Let the cake cool before adding syrup for the best texture and clean slices.
- Use about 1 teaspoon of cornstarch per ⅓ cup of syrup if you’re using fresh sugared berries with less liquid.
Recipe Variations
- Fresh strawberries. Use 2 pints of sliced berries simmered with ¾ cup sugar for 5–10 minutes until syrupy.
- Nut-free version. Omit the pecans and replace them with an equal amount of oats or shredded coconut.
- Spiced crumb. Add nutmeg or cardamom to the cinnamon mixture for a warmer flavor.
- Glazed finish. Skip the cooked syrup and drizzle with a simple confectioners’ sugar glaze instead.
Serving Suggestions
- Serve warm or at room temperature with a drizzle of thickened strawberry syrup.
- Add a scoop of vanilla ice cream or a dollop of whipped cream for dessert.
- Pair with coffee or tea for a cozy breakfast or brunch treat.
- Top with extra fresh strawberries for a bright, summery presentation.
How to Store Strawberry Crumb Cake
Refrigerate: Cover and refrigerate leftover cake for up to 4 days. It tastes even better the next day as the flavors meld.
Freeze: Arrange slices on a baking sheet to freeze solid, then wrap individually in plastic wrap and foil. Store in a freezer bag for up to 3 months.
Reheat: Warm slices briefly in the microwave or oven before serving if desired.
Strawberry Crumb Cake
Ingredients
For the Cake
- 20 to 23 ounces frozen sweetened strawberries, reserve the juice
- Butter and flour or baking spray, for the pan
- 1 cup butter, softened
- 1 ¼ cups granulated sugar
- 2 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 2 cups all-purpose flour, (248 grams)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk, well shaken
For the Crunch Mixture
- ½ cup chopped pecans
- ½ cup brown sugar
- 2 tbsp butter, softened
- 1 tsp ground cinnamon
For the Sauce
- Reserved strawberry syrup
- 3 tsp cornstarch
- 2 tsp lemon juice
Recommended Equipment
Instructions
- Drain the syrup from the strawberries into a cup or bowl; cover and refrigerate until serving time. Put the drained strawberries in a separate bowl and set aside.20 to 23 ounces frozen sweetened strawberries
- Heat the oven to 350°F. Grease and flour a 9-by-13-inch baking pan.Butter and flour or baking spray
- In a mixing bowl with an electric mixer, combine 1 cup of softened butter and 1 1/4 cups of granulated sugar; beat on medium speed for about 3 minutes, until light in color and fluffy.1 cup butter | 1 1/4 cups granulated sugar
- Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla.2 large eggs | 1 1/2 tsp vanilla extract
- In a separate bowl, combine the flour, baking powder, soda, and salt; stir to mix. Add about 1/3 of the dry mixture to the first mixture and beat on low speed until barely blended. Add half of the buttermilk and beat just until mixed. Repeat with another one-third of the flour and remaining buttermilk, then beat in the last of the flour mixture just until combined.2 cups all-purpose flour | 1 tsp baking powder | 1/2 tsp baking soda | 1/2 tsp salt | 1 cup buttermilk
- In a small bowl, combine the chopped pecans, brown sugar, 2 tablespoons of softened butter, and cinnamon.1/2 cup chopped pecans | 1/2 cup brown sugar | 2 tbsp butter | 1 tsp ground cinnamon
- Spoon half of the batter into the prepared baking pan and spread to cover. Top with the drained strawberries and half of the pecan mixture.
- Spoon the remaining batter evenly over the strawberry layer and gently spread to cover. It is a thick batter, so don’t worry if some of the strawberries are peeking through. Sprinkle the remaining pecan mixture over the second layer.
- Bake the cake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake on a rack.
- When the cake is cooled, make the strawberry sauce. Put the reserved strawberry syrup in a saucepan with 3 teaspoons of cornstarch and 2 teaspoons of lemon juice. Place the pan over medium-low heat and bring to a simmer. Cook, stirring, until the sauce is thickened and clear.Reserved strawberry syrup | 3 tsp cornstarch | 2 tsp lemon juice
- Serve slices of strawberry cake with a drizzle of warm syrup.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
