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This strawberry crumb cake packed with pudding is everything you want for spring and summer. You'll just mix up one dough for both the base and the crumb—easy as pie—and your kitchen's going to smell out of this world. We've got crispy crumbles, silky vanilla pudding, and those juicy berries all hanging out together. It's perfect for coffee hangouts or if you're just looking for a fun treat to bake with the family.
Whenever I bust out this cake, it totally takes me back to chill afternoons on my grandma's patio. My kid loves to snag the raw crumbles before I even get the thing in the oven because they smell so good.
Delicious Ingredients
- Strawberries: super juicy and flavorful, the riper the better. Pick local ones if you can for sharpest taste and gorgeous color
- Vanilla pudding mix: gives that custardy layer and real vanilla vibes. Pick up a decent brand for best results
- Milk: makes the pudding extra creamy. Fresh milk works best but use whatever you've got
- Flour: keeps the crumbs and base firm but soft. All-purpose (Type 405) is great. Try to avoid any lumps for the smoothest results
- Baking powder: pops up the bottom so it’s nice and soft. Always check it’s fresh for fluffy results
- Egg: helps pull the dough together and keeps it light. Room temp is easier to mix in, trust me
- Sugar: brings sweetness and those pretty golden edges. Try light brown sugar for a tiny taste twist
- Butter: adds serious flavor and keeps the crumble moist. Go for a good brand if you can
Step-by-Step Guide
- Get ready to bake:
- Heat your oven up to 180°C top and bottom heat, middle rack. The cake needs about 40 minutes, so plan ahead.
- Add the crumb topping:
- Sprinkle the cold clumps of topping all over the berry layer. Once baked, they'll go golden brown and make your cake look epic.
- Layer the filling:
- Wash and hull the berries, cut bigger ones if you like. Spread that smooth, just-cool pudding evenly over the crust, then pile on the strawberries.
- Prep your pan:
- Smear the baking pan with butter or line with baking paper. Press two-thirds of the dough in the bottom and push the edges up about two fingers high. That'll keep the filling in place later.
- Make the pudding:
- Mix milk, pudding powder, and sugar in a pot, whisking non-stop until smooth. Heat slowly, then once it bubbles, pull it off the stove right away. Lay cling film right onto the surface so it doesn't get a weird skin.
- Chill that crumb dough:
- Break off about one third of your crumb dough, scrunch it into rough clumps, and chill it in the fridge (or the freezer if you're in a rush). Cold crumbs crisp up way better when baked.
- Mix up the dough:
- Beat butter, sugar, and egg until mixed, then add your flour and baking powder. Use a mixer or just your hands and bring it all together until you’ve got crumbly dough. Stop once it’s mixed—don’t overdo it or the crumbles go mushy.
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I just love how the oven fills the place with the smell of those crumbles turning gold on top. Seriously, it’s little happiness moments when we serve it at the table—especially when my husband sneaks a warm chunk before it cools all the way.
Storage and Shelf Life
Cover and stash your cake in the fridge if you want it to keep for two to three days. To get that just-baked taste, let it sit on the counter till it’s not cold and the crumb will crisp back up. Freezing’s totally fine too—slice it up and freeze in a sealed container. Let thaw at room temp and if you want, pop in the oven for a couple minutes to freshen it up.
Substitution ideas
Swap the strawberries for raspberries, currants, or even plums if they’re in season. If you want, use almond or oat milk instead of regular milk for the pudding and it’ll work for people who can’t do dairy. Add some lemon zest or sliced almonds to the crumb mix for a little extra wow.
Serving suggestions
This cake rocks when it’s still a bit warm and dusted with powdered sugar. A scoop of whipped cream or vanilla ice cream is never a bad idea. For a fancier take, pair it with mascarpone cream or scatter almond flakes on top.
Fun facts
This classic German summertime crumb cake is simple but so good. Years ago, folks needed to turn basic ingredients into something special for Sunday treats. It's still a favorite with lots of families today, especially in strawberry season, and it brings everyone together at the table.
Frequently Asked Questions
- → What strawberries work best here?
Fresh, ripe berries that are in season have the sweetest flavor. They really make a difference.
- → Can I prep the custard the day before?
Absolutely, just chill it ahead. For layering, wait until it’s mostly cooled down.
- → How do I get the crumbles extra crisp?
If you cool the dough before baking, the top gets perfectly crispy and keeps its shape.
- → Could I swap out the strawberries?
Sure thing, toss in blueberries, peaches, or cherries when they’re in season.
- → What’s the best way to keep leftovers?
Store it air-tight in the fridge and it stays moist and tasty for up to two days.
- → Is there something else I can serve instead of whipped cream?
Yep, vanilla ice cream or a dollop of fresh mascarpone goes really well too.