A soft, buttery strawberry crumb cake with a golden cinnamon topping and light vanilla glaze. Perfect for slow spring mornings, coffee on the porch, or an easy weekend brunch.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 3/4 cup sour cream
• 1 1/2 cups fresh strawberries, diced

For the Crumb Topping

• 3/4 cup all-purpose flour
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 cup unsalted butter, melted

Optional Vanilla Glaze

• 1 cup powdered sugar
• 1–2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

Step 1

Preheat oven to 350°F. Grease and line an 8×8 baking dish with parchment paper.

Step 2

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3

In a separate large bowl, cream together softened butter and sugar until light and fluffy.

Add eggs one at a time, then mix in vanilla extract and sour cream.

Step 4

Slowly add dry ingredients into the wet ingredients until just combined.

Fold in diced strawberries gently.

Step 5

Spread batter evenly into prepared baking dish.

Step 6

In a small bowl, combine flour, brown sugar, cinnamon, and melted butter until crumbly.

Sprinkle evenly over cake batter.

Step 7

Bake for 40–45 minutes, or until a toothpick inserted into the center comes out mostly clean.

Allow cake to cool before glazing.

Step 8

Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle lightly over cooled cake.

Serve warm or room temperature.

Notes

• Fresh strawberries work best, but frozen strawberries can be used if thawed and patted dry first.
• For a slightly healthier version, you can substitute einkorn flour for all-purpose flour.
• Monk fruit sweetener may be used in place of granulated sugar depending on preference.
• Greek yogurt can be substituted for sour cream.
• This cake pairs beautifully with coffee or tea on a quiet spring morning.