A moist vanilla sourdough cake is swirled with cream cheese, layered with juicy fresh strawberries and topped with sweet crumb topping. The perfect cake for spring!
Why you’ll love this sourdough strawberries and cream crumb cake recipe:
Sourdough strawberries and cream crumb cake tastes like spring. This sourdough strawberries and cream crumb cake recipe uses simple ingredients to create a cake that is perfect any time of day. Try to use the ripest fruit you can find so the flavor really shines through.
Each step of this cake is fast and can be prepped in advance.
This cake is gut-healthy when fermenting the grains overnight. Sourdough can be easier to digest and provide nutrients. Active sourdough starter can be used, but it’s not necessary for leavening. The cake is a perfect way to use up sourdough discard.
Sourdough strawberries and cream crumb cake is dense and moist, with a creamy and tangy cream cheese filling. The sweet strawberries pair beautifully with the crunchy crumb topping. The cake isn’t too sweet, so its perfect in the morning with a cup of coffee, but also makes the perfect spring dessert. Try it as a beautiful addition to your Easter brunch menu!
This cake is sweet, but not too sweet. The almond and vanilla extracts add delicious flavor, and there is only a small amount of sugar in each element of the cake. The glaze can be omitted, although it adds delicious sweet flavor, reminiscent of a classic coffee cake when drizzled over the crumb topping.
Helpful tips for making this recipe
- While long-fermenting the cake batter will up the sourdough’s beneficial properties, it is not necessary to the success of the cake. If crunched for time, skip the refrigeration step and proceed with the baking process.
- The crumb topping needs to be cold to ensure a topping that stays crunchy and doesn’t melt when baking. Prepping the topping a day in advance will make baking the next day faster.
- This cake freezes well. Wrap unglazed cake tightly and freeze for up to 3 months. Glaze before serving.
- Try this cake with raspberries, blueberries for blackberries for a fun twist!
- We enjoy this cake at room temperature as well as chilled.
- A hand or stand mixer will make quick work of this cake, can easily be mixed by hand.
What you will need to make cake
Sourdough starter- active or discard will work for this recipe.
Egg
Butter- both the cake and the crumble elements will need butter.
Milk-any milk can be used, but I recommend whole for the best flavor.
Vanilla and almond extract- only vanilla can be used if you don’t have almond extract on hand, but I love the flavor it adds with the strawberries!
All-purpose flour
Granulated sugar
Baking powder
Salt
Fresh strawberries
Cream cheese- make sure it is softened well to avoid lumps in your cream swirl.
Springform pan: a 8 or 9 inch pan is needed for this recipe.
How to make sourdough strawberries & cream crumb cake
Make the cake: In a large bowl, mix the flour, milk, sugar and sourdough starter together until combined. The cake batter be covered and refrigerated to ferment overnight. Add almond and vanilla extract, eggs, salt, sugar, baking soda and baking powder to the fermented dough.
Pour into a greased 8 or 9 inch springform pan. Springform is important so you can let the glaze drip over the sides of the crunchy crumb topping.
Make the cream cheese filling: In a medium bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until smooth.
Add remaining vanilla extract and granulated sugar and beat on medium speed until combined.
Dollop on the cake batter. Swirl with a butter knife. Layer with sliced strawberries.
Top with the crumb topping and gently press the topping into the batter. Bake for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out free of cake crumbs. I covered the cake with aluminum foil after 45 minutes to help avoid the top from browning too much.
Allow to cool in the pan on a wire rack for at least 15 minutes before glazing.
Make the glaze: Whisk the confectioners’ sugar, milk, and vanilla together. Remove the sides of the springform pan and drizzle the glaze over the cake. The cake will stay fresh covered at room temperature for 4 days.
Sourdough Strawberries and Cream Crumb Cake
Ingredients
- Crumb Topping:
- 1 cup all-purpose flour + 2 tablespoons
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- Cake:
- 1 large egg, room temperature
- 1 cup sourdough starter, active or discard
- 1/4 cup butter, melted and cooled
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 and 1/2 cups (190g) all-purpose flour
- 2/3 cup (134g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh sliced strawberries
- 1 (8 ounce) package cream cheese, softened to room temperature
- 1/4 cup (50g) granulated sugar
- VANILLA GLAZE
- 3/4 cup (90g) confectioners’ sugar, sifted
- 2 Tablespoons (30ml) milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F degrees. Grease an 8-in or 9-in springform pan. (Springform pan is required.) Set aside
- Make the crumb topping: Combine the flour, brown sugar, cinnamon and granulated sugar together in a medium bowl. Add the melted butter and mix until clumps form. Set in the refrigerator until ready to use. This crumb mixture must be chilled.
- Make the cake: In a large bowl, mix the flour, milk, sugar and sourdough starter together until combined. Can be covered and refrigerated to ferment overnight. Add the vanilla extract, almond extract and eggs and beat until thoroughly mixed. Scrape down the sides of the bowl as needed.
- Whisk the flour, baking powder, and salt together in a medium bowl until combined. Pour the dry ingredients into the wet ingredients. Mix until just combined. Pour into the prepared baking pan.
- Make the cream cheese filling: In a medium bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until smooth. Add remaining 1 teaspoon of vanilla extract and 1/4 cup granulated sugar and beat on medium speed until combined. Dollop on the cake batter. Swirl with a butter knife. Layer with sliced strawberries. Top with the crumb topping and gently press the topping into the batter.
- Bake for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out free of cake crumbs. I covered the cake with aluminum foil after 40 minutes to help avoid the top from browning too much. Allow to cool in the pan on a wire rack for at least 15 minutes before glazing.
- Make the glaze: Whisk the confectioners’ sugar, milk, and vanilla together. Remove the sides of the springform pan and drizzle the glaze over the cake. The cake will stay fresh covered at room temperature for 4 days.
Notes
- Crumb mixture can be made a day in advance.
- Cake batter can be long fermented in the fridge, or baked immediately.
Comment below when your favorite time of day is to enjoy a tender slice of sweet crumb cake!
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