Dollop of Dough
Fluffy vanilla cake topped with strawberry compote and a buttery crumble.
Strawberry crumb cake is the ultimate Spring and Summer dessert! Moist vanilla cake is topped with jammy strawberries and a crunchy streusel topping.
Melted butter, granulated sugar, light or dark brown sugar, and all purpose flour.
Flour, sugar, baking powder, salt, butter, eggs, vanilla, buttermilk, and strawberry jam or compote.
Make the crumble by whisking the butter, sugars, and flour together. Place in the refrigerator until ready to use.
To make the cake, give the dry ingredients a good mix and beat in the softened butter until the texture is sandy.
Add the eggs and vanilla. After that, stream in the buttermilk while the mixer runs on medium low.
Spread the batter into a square pan. Then spread the strawberry layer on top not pressing it into the batter.
Generously sprinkle the crumble on top. Bake the cake at 350°F/180°C for 45 minutes until a toothpick inserted in the center comes out clean. Let it cool on a wire rack.
Slice, dust with powdered sugar, and enjoy! Want to make this recipe? Check out the full instructions at:
Lowkey recipes for unfussy foodies.