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Strawberry Crunch Cake

Strawberry Crunch Cake
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Moist vanilla cake layered with a sweet strawberry compote and topped with a buttery oat streusel. Each slice offers a crunchy, crumbly topping with a burst of fresh strawberry flavor.

Ingredients

Scale
  • For the cake: 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • For the strawberry filling: 1 cup fresh strawberries, diced small
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • For the crunch topping: 1/4 cup all-purpose flour
  • 2 tablespoons packed brown sugar
  • 2 tablespoons cold unsalted butter, cut into small cubes
  • 2 tablespoons old-fashioned rolled oats
  • 1/4 teaspoon ground cinnamon (optional)

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 6-inch round cake pan and line the bottom with a parchment paper round to ensure easy release.
  2. Make the strawberry filling: In a small saucepan, combine the diced strawberries, 2 tablespoons granulated sugar, and cornstarch. Cook over medium heat, stirring constantly with a silicone spatula, until the mixture thickens and the strawberries soften, about 5 minutes. Remove from heat and let cool completely at room temperature; this prevents the filling from bleeding into the cake batter.
  3. Prepare the crunch topping: In a medium bowl, whisk together the flour, brown sugar, oats, and cinnamon (if using). Add the cold butter cubes and cut them in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces. Refrigerate the topping while you make the cake batter to keep the butter firm.
  4. Make the cake: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl, then beat in the egg and vanilla until fully incorporated, about 1 minute more.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture in three additions, alternating with the milk, starting and ending with the flour mixture. Mix on low speed just until combined after each addition; do not overmix, as that can toughen the cake.
  6. Pour half of the batter into the prepared pan and spread it evenly with an offset spatula. Spoon the cooled strawberry filling over the batter, leaving a 1/2-inch border around the edge to prevent the filling from touching the pan. Gently dollop the remaining batter over the filling and spread it carefully to cover completely; the filling may shift, but that is fine.
  7. Sprinkle the refrigerated crunch topping evenly over the entire surface of the cake. Press it lightly into the batter so it adheres during baking.
  8. Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake (avoiding the filling) comes out clean. If the topping browns too quickly, tent loosely with aluminum foil after 20 minutes.
  9. Cool the cake in the pan on a wire rack for 15 minutes. Run a thin knife around the edge, then invert the cake onto the rack and lift off the pan. Carefully remove the parchment paper and let the cake cool completely, right side up, before slicing. Serve warm or at room temperature.

Notes

Store leftover cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, microwave individual slices on a paper towel for 15-20 seconds until just warm. The crunch topping will soften slightly but remain crisp. For longer storage, wrap the unfrosted cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Nutrition

Keywords: strawberry crunch cake, strawberry cake, crumb cake, strawberry dessert, birthday cake, American cake, summer dessert, easy cake, strawberry streusel cake, small batch cake

Find it online: https://inagartencooks.com/strawberry-crunch-cake/