Warm Strawberry Crumb Cake

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“Yummm, a perfect Spring or Summer dessert! This recipe tops fresh strawberries with a batter that produces an airy cake and a wonderful crisp crust. The fruit becomes almost jam-like. The fruit filling can also be made with a combo of berries, including blackberries, raspberries, etc. The vanilla bean in the filling is very nice, but pure vanilla extract can be subsituted. I serve this warm with vanilla ice cream. This is adapted from Food & Wine magazine. Hope you enjoy!”
2hrs 30mins

Ingredients Nutrition


  1. Filling:
  2. Preheat the oven to 350°.
  3. In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes.
  4. Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.
  5. Crumb Topping:
  6. In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps.
  7. Cake:
  8. In a medium bowl, whisk the flour with the baking powder and salt.
  9. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes.
  10. Add the eggs, one at a time, beating well between additions.
  11. Beat in the vanilla extract and scrape down the bowl.
  12. Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
  13. Spoon the batter over the fruit filling, spreading it to the edge, sprinkle with the crumb topping.
  14. Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
  15. Transfer to a rack to cool slightly.
  16. Serve the crumb cake warm or at room temperature.
  17. Make Ahead:
  18. The crumb cake can be refrigerated overnight. Serve warm or at room temperature.

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