Well send you one email a week with content you actually want to read, curated by Anna, Coco and Andy.

Please enter a valid email address.

Please check your inbox for updates.

Never waste just-past-their-peak strawberries again!

This tender and delicious crumb cake is the perfect way to ensure they’re put to good use. While a springform pan makes for an easier unmoulding of the cake, a regular round 8-inch cake tin (that’s at least 2-inch deep) can also work in a pinch.

How to Make It

Difficulty: Easy

Overall Time: 3 hrs 55 min

Prep Time: 30 min

Cook Time: 1 hr 5 min + 2 hrs 20 min cooling time

Serves: 6-8


For the Crumb

  • 1/2 cup all-purpose flour, plus extra for dusting
  • 1/2 cup oat flakes
  • 1/2 cup sliced almonds
  • 1/4 cup granulated sugar
  • 1/8 tsp fine sea salt
  • 1/4 cup unsalted butter, at room temperature, cubed

For the Cake

  • 1 3/4 cups plus 1 tbsp all-purpose flour, divided
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 1/2 cups quartered strawberries, hulled
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/2 tsp finely grated lemon zest
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 3/4 cup whole milk
  • Icing sugar, for dusting
  1. Position rack in center of oven. Preheat to 350°F.
  2. Generously butter an 8-inch smooth-based springform pan. Line bottom with parchment. Dust with flour. Set aside.
  3. For the crumb, combine flour with oats, almonds, sugar and salt in a medium bowl. Add butter. Using your fingertips, rub mixture until fully blended and crumbly. Set aside.
  4. For the cake, whisk together 1 3/4 cups flour, baking powder and salt in a medium bowl. Toss strawberries with remaining 1 tbsp flour in a small bowl. Set aside.
  5. Using a stand mixer fitted with the paddle, beat sugar with the butter and lemon zest on medium speed until smooth, about 1 minute. Add eggs on low speed, one at a time, scraping down sides when needed, until just roughly mixed. Add extracts. Add flour-mixture to butter-mixture in 3 parts, alternating with milk in 2 parts. Remove bowl from stand mixer. Scrape down sides, ensuring batter is smooth. Fold strawberries just until combined. Scrape batter into prepared pan; roughly smooth top. Sprinkle over crumble in an even layer, pressing gently to adhere.
  6. Bake in the center of oven until a tester inserted into the center of cake comes out clean, 1 hour 5 minutes to 1 hour 10 minutes. Transfer to a wire rack and let cool, 20 minutes. Run a knife along the edges of the cake, then release the springform pan. Gently run an offset spatula underneath the bottom to loosen cake, then transfer to rack. Let cool completely, 2 hours.
  7. To finish, remove parchment from cake then transfer to a cake stand. Lightly dust with icing sugar. Serve immediately.

How to Store It

Cake can be made ahead and kept covered at room temperature for up to 3 days.

Strawberry Crumb Cake Prep by Casa de Suna
Strawberry Crumb Cake by Casa de Suna

Tell Us Your Thoughts