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Strawberry Cream Cheese Breakfast

Strawberry Crumb Cake

Strawberry crumb cake made with a soft buttery base, fresh strawberries, and a thick cinnamon crumb topping.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings 9 servings

Ingredients
  

  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk
  • 1 ½ cups fresh strawberries chopped
  • Crumb Topping:
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter melted

Instructions
 

  • Preheat oven to 350°F and grease or line an 8×8-inch baking pan.
  • Cream butter and sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in vanilla extract.
  • In a separate bowl, whisk flour, baking powder, and salt.
  • Add dry ingredients to the wet mixture, alternating with milk, mixing just until combined.
  • Gently fold in chopped strawberries.
  • Spread batter evenly into prepared pan.
  • In a bowl, mix crumb topping ingredients until large crumbs form.
  • Sprinkle crumb topping evenly over the batter and press lightly.
  • Bake for 40–45 minutes until topping is golden and a toothpick inserted into the center comes out clean.
  • Cool slightly before slicing and serving.

Notes

Use fresh strawberries only. Do not overmix the batter to keep the cake tender.