Strawberry Crumb Cake

Lightly spiced with cinnamon and cardamom, this strawberry crumb cake is an easy baked good to share with friends and family this strawberry season.

Strawberry Crumb Cake

Spring is here! California strawberries are everywhere, but it’s surprisingly chilly in Los Angeles. Last week I was sweating in the high 80s. I’m currently writing this on a cold and gloomy Monday.

It’s in the 50’s and I’m bundled in a sweater in the middle of May! Hurry up, Summer! I’m ready for never ending sunshine. I want the warm breeze on my face and a tiki cocktail in my hand.

Until then, I’ll happily eat strawberries until stone fruits arrive. This strawberry crumb cake is a welcome springtime dessert no matter what the weather brings.

Strawberry Crumb Cake Strawberry Crumb Cake

Strawberry Crumb Cake

The strawberries in this cake are lightly spiced with cinnamon and cardamom.  I’ve been wanting to experiment with strawberries and cardamom since 2011 when I first saw the combination used in this upside down cake.

I’m still a bit timid with cardamom, but I’m working on it. Luckily, I have a few more weeks of strawberries to work through my fears.

Strawberry Crumb Cake Strawberry Crumb Cake Strawberry Crumb Cake

This strawberry crumb cake will have you reaching for a second (maybe even a third) slice. It’s not very sweet like your standard coffee cakes. The strawberries will expel moisture as it bakes, making this a rather delicate crumb cake.

For easier and cleaner slices, allow the cake to cool before cutting in it. The cake tastes great at room temperature, and even more amazing when it’s warmed up. I suggest reheating it a toaster oven at the lowest setting or a few seconds in the microwave.

Grab a slice for yourself, along with an iced coffee and your favorite magazine. Breathe and relax.

Strawberry Crumb Cake

Yield: 9-inch square pan

Author Maryanne Cabrera



  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoon pure vanilla extract
  • 1 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup buttermilk

Strawberry Mixture:

  • 2 1/3 cup fresh strawberries, hulled and chopped
  • 2 Tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cardamom

Crumbing Topping:

  • 1/3 cup almond flour, or all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 2 Tablespoons unsalted butter, cold


  1. Preheat oven to 350 degrees F. Line 9-inch square baking pan with parchment paper, allowing parchment to run up the sides and slightly over the baking pan. Grease with cooking spray and set side.

  2. In a large mixing bowl cream together butter and sugar until smooth. Add eggs and vanilla. Mix until thoroughly incorporated.

  3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Add half of flour mixture into mixing bowl. Stir to combine. Add buttermilk and mix together. Add remaining flour mixture and continue to mix until there are no longer any dry streaks of flour. Batter will be thick.

  4. Strawberry Layer: Toss strawberries in sugar, cinnamon, and cardamom. Set aside.

  5. Crumb Topping: Whisk together flour, salt, cinnamon, and cardamom. Using two forks cut butter into dry ingredients until mixture resembles coarse sand. Set aside.

  6. Assembly: Spread half of cake batter in prepared cake pan. Distribute half of strawberry mixture (include any juices) on top. Spread remaining half of cake batter on top. Follow with remaining half of strawberry mixture. Evenly spread crumb topping over strawberry layer.

  7. Bake for 30-35 minutes until a toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 15 minutes before slicing and serving. Dust with sifted powdered sugar, if desired.

Recipe Notes

  • Cake will be easier to slice when cooled to room temperature. 
  • Store leftover cake in an airtight container in the fridge. Use microwave or toaster oven to reheat. Alternatively, allow it to sit at room temperature until no longer cold. 

All images and text ©The Little Epicurean


Strawberry Crumb Cake

· · ·
Never Miss a Recipe!

Plus, get exclusive recipes, tips, and previews through our weekly newsletter.

Daily Blog Posts
Weekly Updates

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


heather (delicious not gorgeous)

definitely timid with cardamom as well. not with cinnamon or nutmeg or cloves or ginger, but i think it’s because cardamom is rare in american baked goods. this sounds delicious though, especially because there’s crumb topping!

Michelle @ The Complete Savorist

We had the same thing…hot last week and cold this week. Ready for summer and this recipe sounds like the perfect way to kick it off!

Amanda | The Chunky Chef

That crumble on top is totally calling to me!

Dorothy at Shockingly Delicious

I am a sucker for a crumb topping! i am very interested in the strawberry and cardamom combination!

Delaney | Melanie Makes

This is the perfect summer dessert!


The crumble topping is drool worthy! Can’t wait to try this!!


I just made this recipe, but not so sure about the addition cardamom. It’s an odd flavor. I had it in my spice rack (way in the back) and wanted to use it but honestly I wish I did not.
The cake is tender, and the crumb is delightful, but the cardamom is a strong spice and somewhat savory.

    Maryanne Cabrera

    Thanks for trying out the recipe! I love the flavor of cardamom. Sorry to hear it didn’t work out for you.


I love this! It looks so delicious! A sure hit with my family!

eat good 4 life

This is plain perfect for strawberry season. I need to make it soon.

Andi @ The Weary Chef

This is one of the prettiest cakes I’ve seen. I love your photos so much!

Cindy Rodriguez

I agree! Strawberries are in abundance here in SoCal right now. I love the idea of spicing up the strawberries and can’t wait to try. I’m thinking a scoop of vanilla ice cream or whipped cream on top can’t hurt, right?


I made this for breakfast thi morning, as I had an abundance of strawberries to use up from the farmer’s market. It was FANTASTIC! I used the almond meal option for the topping, which added another layer of texture. With regard to the cardamom, it was subtle and not at all overpowering. Then again, I’m half Finnish, and just bought a cookbook titled “The Cardamom Trail”! Thanks for a lovely recipe…this will be repeated!

    Maryanne Cabrera

    “The Cardamom Trail” sounds like a delicious cookbook! Thank you for trying out the recipe. I’m so glad you enjoyed it!


Very easy to make and not too sweet. It’s a keeper !

Never Miss a Recipe!

Plus, get exclusive recipes, tips, and previews through our weekly newsletter.

Daily Blog Posts
Weekly Updates