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Indulge in the warmth of Cinnamon Brown Butter Strawberry Crumb Cake-- boasting the dreamiest buttery, crumbly topping. Perfect for breakfast, dessert, or any moment that calls for a touch of sweetness.
Indulge your taste buds in the delightful goodness of this Cinnamon Brown Butter Strawberry Crumb Cake recipe. This sweet treat marries the warmth of cinnamon and the rich flavor of brown butter with the juicy sweetness of strawberries, all tucked beneath a buttery crumbly topping. It's a slice of heaven you won't want to miss! Gluten-free option
What Makes This Brown Butter Strawberry Crumb Cake SO GOOD?
I love a good crumb on a cake--That delightful crumbly goodness just adds that extra oomph of texture and sweetness! It was actually all thanks to you guys that I came up with this strawberry crumb cake recipe. I've seen how much you enjoy my strawberry recipes, and I know you're big fans of those 'crumble breads' like our Vegan Sweet Potato Crumble Bread. So, I thought, why not combine the two? That's how the irresistible Cinnamon Brown Butter Strawberry Crumb Cake came to be!
Now, if you're anything like me, and you've got a soft spot for cakes (or, let's be real, just eating them!), then you absolutely must give my crumb cake recipe a whirl. Oh, and don't forget to check out my post on "Best Cake Flavors for Any Occasion" while you're at it.
This cake is a masterpiece of just the right sweetness, fluffiness, and softness, and it's loaded with juicy strawberry preserves and a drool-worthy crumbly sweet topping! One of the most wonderful things about this cake is its versatility. It's the perfect dessert for any occasion, all year round, whether you're having a laid-back backyard barbecue or a cozy evening in.
How To Make Cinnamon Brown Butter Strawberry Crumb Cake?
Creating this crumb cake is a breeze, with just four key components to assemble: the cake itself featuring luscious strawberry layers, the crumb topping, and the strawberry glaze! Here's what you need for this strawberry crumb cake recipe:
Organic All-Purpose Flour: Creates a crumbly texture for the topping.
Crushed Organic Cornflakes: Adds a unique crunch and a hint of corn flavor.
Organic Brown Sugar: Infuses a warm, caramel-like sweetness.
Ground Cinnamon and Allspice: Provide a delightful blend of spices.
Unsalted Butter, Partially Melted: Forms those irresistible, buttery crumbs.
Pinch of Sea Salt: Balances and enhances all the flavors.
Organic Strawberry Preserves/Jam: Introduces a burst of fruity sweetness and a delightful jammy texture.
Freshly-Squeezed Lemon: Adds a zesty brightness and complements the strawberries.
Ground Cinnamon: Enhances the strawberry flavor with a touch of warm spice.
Organic All-Purpose Flour: Provides structure and a tender crumb. (Find GF option below in FAQ)
Organic Cane Sugar: Sweetens the cake and enhances its moisture.
Unsalted Butter: Infuses rich, buttery flavor and tenderness.
Baking Powder: Leavens the cake, making it rise and become light.
Ground Cinnamon and Nutmeg: Add warm, comforting spices.
Sea Salt: Balances flavors and enhances sweetness.
Large Eggs, Room Temp: Contribute moisture and structure.
Vanilla Extract: Elevates the cake's aroma and taste.
Vegetable Oil: Ensures a moist, tender texture.
Almond Milk (or alternative): Provides liquid and a subtle nutty note. Learn how to make homemade almond milk!
Organic Powdered Sugar: Sweetens and thickens the glaze.
Unsalted Butter, Melted: Adds richness and smoothness.
Organic Strawberry Preserves/Jam: Infuses a vibrant, fruity flavor.
Almond Milk (or alternative): Adjust the glaze consistency to your liking.
3 Tips for Perfecting Your Crumb Topping
Ingredient Order Matters:
Start by combining brown sugar, cornflakes, cinnamon, and salt. Then, blend in the melted butter. Finally, gently incorporate the flour. Adding the flour before the butter can lead to flour absorption before the sugar has a chance to mix in.
For the ideal crumbly texture, refrain from over-mixing once the flour is added. Overmixing can result in a paste-like consistency rather than those desired big crumbles. So, less is more in this case!
Press It In Gently:
After layering the crumb topping onto the cake batter, lightly press it into the cake layer to ensure it adheres and bakes beautifully.
Why You Will LOVE This Strawberry Crumb Cake Recipe
Ready in 1 hour & WORTH THE WAIT.
Irresistible crumb topping-- Get ready for a generous layer of buttery, cinnamon-kissed crumbs that's pure bliss.
Another thing that I’ve learned about baking a cake is having the right tools. As a basic—-you should have a cake stand (preferably one that has a turnstile table), spatulas (big + small), piping bags + tips, correct baking pans, and parchment paper.
One of the essential ingredient combos for a light, silky cake texture is baking soda/baking powder and acid ingredient. When acid and baking soda/baking powder reacts, it creates bubbles and helps to create a nice rise for your baked goods, leaving an airy texture.
One of my latest tricks to a perfect cake has been to ensure that ALL of my dry ingredients are sifted. Trust me, ya’ll—-this works! Making all the dry ingredients fully sifted makes things airy, as you’ve guessed it and allows everything to combine faster.
Never Over-mix! When creating a cake, it’s so important to add the dry ingredients and wet ingredients alternately and as soon as everything is combined very well, THAT’S IT! Over-mixing creates a more dense cake.
How To Serve Cinnamon Brown Butter Strawberry Crumb Cake
This sweet treat has a place at brunch, tea time, and of course dessert! But it doesn't stop there. Here are a few more creative ideas on how to enjoy this Cinnamon Brown Butter Crumb Cake-
Classic Slice: Cut a generous slice of the cake and savor every bite. The crumbly topping, jammy strawberries, and moist cake make each forkful so delicious.
However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.
How to Know If Your Baking Powder + Baking Soda Are Fresh
Baking is such a science, but more importantly because certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your strawberry cake (and other baked goods) fully rise and bake through nicely.
Incase you weren't aware, there's an easy to double check both the baking powder and baking soda. Here's what you need:
BAKING SODA HACK:
-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking soda needs to be replaced.
-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking powder needs to be replaced.
Brown Butter Strawberry Crumb Cake Q + A's
How To Make This Crumb Cake Gluten Free?
To make this cake entirely gluten-free, simply substitute the flour with a great Gluten-Free flour option like Bob's Red Mill's GF 1-to-1 baking flour or All-purpose flour. If using any other flour, ensure that it has Xanthan Gum included or add 1 teaspoon in with any flour that doesn't. For the remaining ingredients, just make sure that they are GF-friendly and you use arrowroot starch which is very GF-friendly.
Why Didn't My Crumb Cake Come Out Of The Pan Clean?
This issue can occur for TWO reasons: the first being that you didn't allow the cake to cool enough before removing it. I always recommend letting it cool for at least 20-30 minutes before removing it and letting it cool completely on a cooling rack. Secondly, the issue could be that the pan wasn't greased well. I like to grease + add cake pan parchment paper to the bottom.
How to Store This Strawberry Crumb Cake
Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
Can I make this Strawberry Crumb Cake recipe ahead of time?
Absolutely! You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, whip together the glaze, add your favorite topping, and serve each slice!
If you tried this Cinnamon Brown Butter Strawberry Crumb Cake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.
Indulge your taste buds in the delightful goodness of this Cinnamon Brown Butter Strawberry Crumb Cake recipe. This sweet treat marries the warmth of cinnamon and the rich flavor of brown butter with the juicy sweetness of strawberries, all tucked beneath a buttery crumbly topping. Gluten-free option
¼cupAlmond milk(You can also use buttermilk or regular cow's milk)
½cuporganic powdered sugar
1tablespoonunsalted butter, melted
2Tbspsorganic strawberry preserves/jam
1-2TbspsAlmond milk(You can also use heavy cream or regular cow's milk)
TO MAKE THE BROWN BUTTER:
In a large 12-inch skillet over medium-high heat, melt the butter, stirring occasionally and letting it cook for 3-4 minutes, until dark bits begin to form and the entire butter becomes fragrant and darker. Remove from heat and let it cool.
TO MAKE THE CRUMB TOPPING:
In a bowl, add the flour, crushed cornflakes, brown sugar, cinnamon, salt, and allspice, stirring until combined. Add the partially melted butter and using a spatula, mix until combined and 'crumbly-like'. Set aside.
TO MAKE THE STRAWBERRY LAYER:
In a bowl, add the strawberry preserves/jam along with lemon juice and cinnamon, stirring together until smooth. Set aside.
TO MAKE THE CAKE:
Begin by preheating the oven to 350 degrees Fahrenheit. Lightly grease (w/ butter or spray) and line the bottom with parchment paper of a 9-inch round cake pan. NOTE: For greater ease, you can use a 8 to 9-inch springform pan as well so that you can remove it more easily once baked.
In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and sea salt until combined. Set aside.
In a large bowl, add together the sugar and cooled brown butter, mixing by using a hand-mixer on medium-high speed, until combined and "sand-like", about 1-2 minutes. Add in the oil followed by the eggs, one at a time, mixing until smooth.
Add in the vanilla and the milk followed by the dry ingredients, mixing everything together until well combined, smooth, and lump-free, about 2-3 minutes.
FIRST LAYER: Pour/scoop batter into prepared pan, spreading everything around for a perfect evenness.
SECOND LAYER: Generously spoon the strawberry layer mixture atop cake batter, evenly spread until covered.
FINAL LAYER: Add the crumb topping atop the strawberry layer mixture and spread evenly until completely covered.
BAKE THE CAKE:
Bake for 55-60 minutes, or until the center of the cake comes out clean when tested with a toothpick or butter knife.
Once done, remove the cake from the oven and let cool completely (about 1-2 hours) before carefully lifting it from the pan. NOTE: To best remove, I recommend gently turning your cake over and "shake" out of pan, flipping it back right side up once until cake stand or platter.
TO MAKE THE STRAWBERRY GLAZE:
In a bowl, add the powdered sugar, melted butter, strawberry preserves/jam, and milk, whisking until combined and smooth.
Once the cake is fully cooled, drizzle on the strawberry glaze atop everything.
To serve, slice cake and top with your favorite ice cream or whipped cream and enjoy!
Tips & Tricks
STORAGE: Keep leftover cake tightly wrapped using plastic wrap and refrigerated for up to 5 days. To store frozen (frosted or unfrosted), simply tightly wrap and cover cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
FLOUR: You can always just use cake flour for this recipe.
MAKE AHEAD: You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, whip together the glaze, add your favorite topping, and serve each slice!
GLUTEN-FREE OPTION: To make this cake entirely gluten-free, simply substitute the flour with a great Gluten-Free flour option like Bob's Red Mill's GF 1-to-1 baking flour or All-purpose flour. If using any other flour, ensure that it has Xanthan Gum included or add 1 teaspoon in with any flour that doesn't. For the remaining ingredients, just make sure that they are GF-friendly and you use arrowroot starch which is very GF-friendly.
SALTED VS. UNSALTED BUTTER: You can always substitute the salted butter with unsalted butter. When doing so, you can omit the salt as an ingredient.