Fresh Strawberry Crumb Cake

This was supposed to be breakfast this morning.  I did not use my time wisely, so I only had a bite before running out the door to be on time for church.  What a lovely thing to come home to…for lunch!  Yes, this was lunch today, yum.


1/2 cup butter, softened almost melted
2/3 cup sugar
2 eggs
1 tsp vanilla
1½ cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup sour cream
1/4 cup strawberry preserves
1 cup small diced/sliced fresh strawberries

Preheat oven to 350°.  In large bowl cream butter and sugar by hand.  Mix in eggs and vanilla.  Stir together flour, baking soda, salt, cinnamon, and nutmeg.  Gently stir dry ingredients into creamed mixture alternately with sour cream, just until blended.  Spread half of cake batter in a sprayed 9″x9″ baking pan.  Mix strawberry preserves and fresh strawberries.  Spoon over batter in pan and gently spread.  Spoon remaining batter over strawberry mixture and gently spread.  Mix crumb topping…

Crumb Topping:
2 Tbl butter, softened almost melted
3 Tbl brown sugar
3 Tbl flour
1/4 cup finely chopped walnuts

In a small bowl, mix butter, brown sugar, flour, and chopped nuts.  Crumble topping evenly over cake batter.  Bake for 30-35 minutes until golden brown.

One Year Ago Today:  Chocolate Cupcakes with Chocolate Marshmallow Buttercream Frosting

If you are interested in Demarle bakeware & kitchen tools please visit or simply click on the Demarle at Home logo below.


3 thoughts on “Fresh Strawberry Crumb Cake”

  1. I made this today and it came out really nice, although mine was thinner since I used a 10×15 pan.

    But when does the sour cream get added? You’ve not mentioned it in the directions. I just added it after the flour, since it seemed logical.

    Glad to have found your site, been enjoying looking through and bookmarking recipes.

    1. Thank you for taking the time to comment. I am glad your cake turned out well. I appreciate you letting me know I left out the sour cream in the directions, I made the correction…thanks! Happy Baking!

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