A Slice of Summer: Strawberry Cream Cheese Crumb Cake
Some cakes are made for celebrations, others for comforting rainy days—but this one? This cake tastes like a sweet summer morning wrapped in sunshine.
Introducing the Strawberry Cream Cheese Crumb Cake: a rich, tender treat that balances buttery crumble, tangy creaminess, and the vibrant brightness of fresh strawberries. It’s the kind of cake that belongs on a picnic table, at brunch with friends, or served with a tall glass of iced tea in the shade of your favorite tree.
Layers of Flavor, Layers of Joy
At the heart of this cake is a luscious cream cheese layer folded with diced fresh strawberries. The berries melt slightly into the tangy cream as the cake bakes, creating pockets of jammy sweetness in every bite. It’s a play between tart and rich, fruity and creamy—a duet that makes this cake shine.
Beneath that is a buttery, golden vanilla cake, soft yet sturdy enough to hold the layers above. It’s made with simple pantry staples but elevated by rich butter, a splash of milk, and real vanilla for a warm, aromatic base.
And then there’s the crumb topping—generous, rustic, and gloriously golden. Cold butter is cut into flour and brown sugar to create a textured finish that crisps just slightly in the oven, adding a perfect crunch to contrast the smooth cream cheese and tender cake.
Finally, a silky vanilla glaze is drizzled over the cooled cake, pooling slightly into the nooks of the crumble, catching light like morning dew.
Made for Strawberry Season
With strawberries at their peak in spring and early summer, this cake is the perfect way to showcase them. Use ripe, fragrant berries for the best results—ones that are just slightly soft and ruby red throughout. Their natural sweetness shines through and makes the flavor of this cake truly unforgettable.
The Perfect Any-Time Cake
What’s special about this cake is its versatility. It’s decadent enough to serve as dessert, especially with a dollop of whipped cream or scoop of vanilla ice cream. But it’s equally at home on a breakfast table—its gentle sweetness and fruit-forward flavor make it feel right at home with coffee or tea.
It also holds beautifully for a day or two, which makes it ideal for making ahead for guests, weekend getaways, or those magical moments when you just want something homemade on hand.
Strawberry Crumb Cake
Equipment
- 1 10 inch cast iron skillet
Ingredients
strawberry layer
- 21/2 cups strawberries small diced
- 8 oz cream cheese room temperature
- 1/4 cup Pure Cane sugar
- 2 tbsp milk
crumb topping
- 2/3 cup flour
- 1/2 cup unsalted butter cold and cut into very small dice
- 1/4 cup brown sugar
cake layer
- 1/2 cup unsalted butter at room temperature
- 1/2 cup sugar
- 3 eggs at room temperature
- 1/2 cup milk
- 1 1/2 tsp vanilla
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- pinch salt
Glaze
- 3/4 cup convectioners sugar
- 2 tbsp milk
- 1/2 tsp vanilla
Instructions
make the crumb topping and strawberry layer first
heat oven to 375
- cut a round piece of parchment paper for the bottom of your skillet and butter it and the sides of your pan
strawberry filling
- in your food processor puree 1/2 cup of the strawberries
- in a bowl add cream cheese, sugar, and milk and mix for about 3 minutes until very smooth and spreadable
- add the pureed strawberries and mix well, set aside
crumb topping
- in another bowl, add flour, and brown sugar, and using a whisk stir to combine
- using your hands or a pastry cutter, create small crumbs by working the cold butter into the dry ingredients and set aside
cake batter
- in a small bowl, whisk the flour, baking powder and salt to combine
- in another bowl with an electric mixer, cream the butter and sugar for 5 minutes
- add the egg one at a time, mixing well after each egg
- add the milk and vanilla and mix in well
- on the lowest speed add the dry ingredients and mix just until combined
put it all together
- spread the cake batter into the skillet
- spread the strawberry filling over the top
- top with the 2 cups of cut strawberries
- top with the crumb mixture
- Bake 35 to 40 minutes, checking after 35
- let cool 15 minutes in the skillet
- after 15 minutes flip out onto a plate and then flip over onto a cooling rack
- glaze and let cool completely until you cut it
make the glaze
- while the cake is cooling make the glaze
- in a small bowl add the sugar, milk, and vanilla and mix until smooth