If you have some strawberries lying around and you want to make an easy cake that’s great for afternoon tea, then this strawberry cake is it! A soft tender cake, topped with strawberries, a crunchy streusel (sometimes called a crumble) and sliced almonds – YUM!
How to Make Strawberry Cake
This cake comes together really quickly, which makes it great for when you want to whip up a nice treat without the fuss!
Begin by preheating oven to 170 °C (340°F) with the fan on (see note 1 on recipe card below if you don’t have a fan function) and grease or line an 8×3 inch round cake tin.
Next, remove the tops of the strawberries (green leaves) and slice the strawberries in half lengthwise. Set aside for now.
Streusel Topping (Crumble)
Combine sugar, flour and cinnamon in a bowl and mix until well combined.
Add in melted butter and mix until well combined. I like to use my fingers towards the end to ensure everything is mixed well. The crumble should resemble thick/coarse crumbs (see note 2 on recipe card below if it doesn’t). Set aside for now.
Cake Batter
In a bowl sift together your flour, cornstarch, baking powder and salt. Using a whisk, mix until well combined. Set aside for now.
In a large bowl add in your sugar, melted butter, vegetable oil, sour cream, vanilla and eggs. Using a whisk, mix until well combined (about 30 seconds).
Add your pre-sifted dry ingredients into your wet ingredients, and using a spatula, gently fold until just combined and there are no more big lumps or streaks of flour. Do not overmix.
Evenly distribute the batter into your cake tin and lightly tap it on your countertop to remove any large air bubbles.
Place the sliced strawberries on top (I like to place mine following a circular pattern – see video demonstration for this), leaving a little bit of space in between each strawberry.
Place the crumble around the strawberries so that you can still see the strawberries. This is optional, otherwise you can just distribute the crumble evenly across the top so that it’s covering the strawberries.
OPTIONAL: Finish off by sprinkling the sliced almonds evenly across the top.
Bake for 1 hour, or until a toothpick comes out with a few moist crumbs.
Once baked, allow the cake to cool in the cake tin for 20 minutes. Run a thin knife around the edges of the cake tin to release the cake, and then place a a plate upside down on top of the cake tin and flip the cake tin over. The cake will now be upside down on the plate. Now place your serving plate or cake stand on top the cake, and flip the cake again so it is upright (see video demonstration for this).
Redistribute the almonds if necessary. Dust with icing sugar and enjoy!
Easy Strawberry Cake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 3/4 cup (150 g) sliced strawberries - fresh, sliced in half longways
Streusel (Crumble) Topping
- ⅓ cup (66 g) white granulated sugar
- ⅓ cup (45 g) flour - all purpose
- ½ tsp ground cinnamon
- 3 tbsp (42 g) melted unsalted butter
Cake Batter
- 1¼ cup (150 g) flour - all purpose
- 2 tbsp (14 g) cornstarch - also known as cornflour
- 1½ tsp baking powder
- ¼ tsp salt - omit if using salted butter
- 1 cup (200 g) white granulated sugar
- ¼ cup (55 g) melted unsalted butter
- ¼ cup (52 g) unflavoured vegetable oil - I use canola
- ¾ cup (180 g) sour cream - room temp
- 1½ tsp vanilla essence/extract
- 2 large eggs - room temp
- 3 tbsp (21 g) sliced almonds - OPTIONAL
- 1 tbsp icing sugar - OPTIONAL, to dust on top of the cake at the end
Instructions
- Preheat oven to 170 °C (340°F) with the fan on (see note 1 if you don't have a fan function) and grease or line an 8x3 inch round cake tin.
- Remove the tops of the strawberries (green leaves) and slice the strawberries in half lengthwise. Set aside for now.
Streusel Topping (Crumble)
- Combine sugar, flour and cinnamon in a bowl and mix until well combined.
- Add in melted butter and mix until well combined. I like to use my fingers towards the end to ensure everything is mixed well. The crumble should resemble thick/coarse crumbs (see note 2 if it doesn't). Set aside for now.
Cake Batter
- In a bowl sift together your flour, cornstarch, baking powder and salt. Using a whisk, mix until well combined. Set aside for now.
- In a large bowl add in your sugar, melted butter, vegetable oil, sour cream, vanilla and eggs. Using a whisk, mix until well combined (about 30 seconds).
- Add your pre-sifted dry ingredients into your wet ingredients, and using a spatula, gently fold until just combined and there are no more big lumps or streaks of flour. Do not overmix.
- Evenly distribute the batter into your cake tin and lightly tap it on your countertop to remove any large air bubbles.
- Place the sliced strawberries on top (I like to place mine following a circular pattern - see video demonstration for this), leaving a little bit of space in between each strawberry.
- Place the crumble around the strawberries so that you can still see the strawberries. This is optional, otherwise you can just distribute the crumble evenly across the top so that it's covering the strawberries.
- OPTIONAL: Finish off by sprinkling the sliced almonds evenly across the top.
- Bake for 1 hour, or until a toothpick comes out with a few moist crumbs.
- Once baked, allow the cake to cool in the cake tin for 20 minutes. Run a thin knife around the edges of the cake tin to release the cake, and then place a a plate upside down on top of the cake tin and flip the cake tin over. The cake will now be upside down on the plate. Now place your serving plate or cake stand on top the cake, and flip the cake again so it is upright (see video demonstration for this).
- Redistribute the almonds if necessary. Dust with icing sugar and enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
22 Comments
Hi! Thank you for this delicious recipe. However, when I double it, the batter is too thin to hold the crumble and the strawberries: how can I adjust the liquids in this recipe to avoid it
Hi Sara! 😊 I’m so glad you’re enjoying the recipe 😀
If you’re doubling the recipe, I wouldn’t recommend reducing the liquid ingredients, as I haven’t tested the recipe with adjusted liquid quantities and I wouldn’t want to recommend a change that could affect the final texture. The batter thickness shouldn’t change when you double the recipe, so if it’s turning out much thinner, I’d first double-check that all of the ingredients have been measured accurately 🙂
I’d also recommend using the gram measurements when doubling the recipe, as this will give you the most accurate results. This should hopefully result in a batter that is thick enough to hold the strawberries and crumble on top 🙂