Strawberry Crumb Cake Bars

Strawberry Crumb Cake Bars

I can’t think of a better place for fresh strawberries than situated between a vanilla cake and a generous double crumb topping covered in sticky vanilla glaze! Serve warm or cold with fresh whipped cream or even better – a scoop of vanilla ice cream for a delectable summer-time dessert.

The cake is a cross between a layer cake, coffee cake and a fruit bar. It can do double duty as a dessert and as a breakfast treat.

Although you can eat it straight from the oven – warm – I prefer it the day after baking. It tastes even better after the flavors are left to develop overnight. The strawberries and crumbs meld together and sink a little into the cake giving it an almost magical quality.

This is one of those sure things. Worth turning on the oven for even if it’s hot and using up every last one of those strawberries hanging out in your kitchen. The ones you’ve enjoyed popping into your mouth like the true nature’s candy they are.

Cake-to-mouth is a better option.

Strawberry Crumb Cake

Strawberry Crumb Cake Bars

Rating: 51

Prep Time: 25 minutes

Cook Time: 35 minutes

Yield: 1 (9x13) pan

Strawberry Crumb Cake Bars

Vanilla cake makes the perfect showcase for fresh summer strawberries with a double crumb topping and vanilla glaze.


For the Crumb Topping:
8 tablespoons (4 ounces) unsalted butter, melted
1/4 cup light brown sugar
1/4 cup granulated sugar
3/4 cup all-purpose flour
For the Strawberry Topping:
2 cups sliced strawberries
1 tablespoon fresh lemon juice
1 tablespoons sugar
For the Cake:
2 cups (8 ounces) all-purpose flour, sifted (measure first then sift)
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup + 2 tablespoons granulated sugar
5 + 1/3 tablespoons unsalted butter
1 large egg
2/3 cup buttermilk
2 teaspoons vanilla extract
whipped cream or vanilla ice cream, for serving
1 cup confectioners' sugar, sifted
1 - 2 tablespoons milk
1/4 teaspoon vanilla extract


  1. Preheat oven to 400°F. Line a 9 x 13-inch baking pan with parchment.
  2. Make the topping:
  3. In a medium bowl mix together all the topping ingredients with a fork until well-combined. Cover with plastic wrap and set in freezer.
  4. Make the strawberry topping:
  5. Add the strawberries to a medium bowl and toss with lemon juice and sugar. Set aside.
  6. Make the cake:
  7. In a medium bowl whisk together the flour, baking powder, salt and cinnamon.
  8. In a large mixing bowl or the bowl of a stand mixer beat sugar and butter together on medium speed 2 minutes. Beat in egg.
  9. On low speed beat in 1/3 of the flour mixture then 1/2 the buttermilk. Repeat again ending with the flour. Stop to scrape down the sides of the bowl as needed. Beat in the vanilla.
  10. Spread the dough out in the bottom of the pan. Pour the strawberries and juice on top and spread out evenly. Using your hands crumble the topping over the strawberries.
  11. Bake until the top is golden brown and a cake tester comes out clean 30 - 35 minutes.
  12. Make the glaze:
  13. Whisk the glaze ingredients together in a small bowl until smooth and creamy, adding more milk or confectioners' to get the right consistency. Drizzle over top of the cake.
  14. Serve warm or cold with whipped cream or ice cream.


Adapted from Serious Eats

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

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  1. Doris says

    Reeni—I am a crumb cake addict. How about using blueberries for this as well? I make blueberry crumb pie for a good friend for his birthday in August every year but I think I will give this a try. Thanks for these over the top recipes!

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