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Honey Roasted Strawberry Crumb Cake

When I tell you this honey roasted strawberry crumb cake is the softest, moistest, fluffiest cake I have ever had in my life, I am not exaggerating. This strawberry crumb cake has a tender vanilla cake, a layer of honey roasted strawberries, a buttery streusel topping, and a sweet strawberry sauce. It is the PERFECT summer treat. And even better, it can be breakfast or dessert, so it is multifaceted. 
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 16 servings

Ingredients
 

Honey Roasted Strawberries

  • 2 cups (300 grams) sliced strawberries slice the strawberries and THEN measure them. If you measure them before they are sliced, you won’t have enough
  • 1 tablespoon honey
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt

Streusel

  • ⅓ cup (67 grams) granulated sugar
  • ⅔ cup (84 grams) all purpose flour spooned and leveled
  • ¼ cup (57 grams) unsalted butter melted

Cake

  • 1 ¾ cup (219 grams) all purpose flour spooned and leveled
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup (170 grams) unsalted butter room temperature
  • ¼ cup (50 mL) vegetable oil
  • ¾ cup (150 grams) granulated sugar
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120 mL) whole milk room temperature

Instructions

  • Preheat your oven to 350F (177C).
  • For the strawberries: In a medium-size bowl, mix together the sliced strawberries*, honey, ground cinnamon and salt. Spread on a baking sheet and roast for 20 minutes, stirring the strawberries half way through. When the strawberries are done baking, let them cool on the pan. Once they are done cooling, separate the strawberries from the juices that released from the strawberries when baking, but do not discard of the juices - you will use them later.
  • For the streusel: while the strawberries are baking, make the streusel. In a small bowl, whisk together the granulated sugar and all purpose flour. Pour in the melted butter and mix until the mixture resembles wet sand. Cover and set aside.
  • For the cake: line an 8x8 inch pan with parchment paper, with overhang on at least two sides. This will make it easier to remove the cake from the pan. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
  • In a medium-sized bowl if using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat together the room temperature butter and vegetable oil until they are completely combined. This won't happen unless the butter is completely at room temperature. Beat for about 2-3 minutes.
  • Stream in the granulated sugar then beat on medium speed for 1-2 minutes until light and fluffy.
  • Add the eggs one at a time, mixing well on low speed and scraping down the sides and bottom of the bowl in between each addition. Add the vanilla extract and mix until combined.
  • Add half of the dry ingredients and mix on low until just incorporated. Add half of the milk and mix on low until just incorporated. Repeat this process with the other halves of the dry ingredients and the milk. Do NOT over-mix.
  • Pour the batter into your prepared pan and spread into an even layer. 
  • Top the batter evenly with the strawberries, followed by the streusel. Bake for 48-52 minutes until the edges are set and slightly pulling away from the pan. All ovens differ, so if your oven tends to run hot, start checking the cake at 40 minutes. If you notice the streusel browning too quickly, place a piece of tin foil over the top of the pan and continue baking. The cake is finished when a toothpick entered into the center of the cake pulls out clean or with a few moist crumbs. The cake will also be pulling away from the edges of the pan.
  • Let cool slightly, then top with the strawberry sauce you put aside. Additionally top with powdered sugar/ice cream/whipped cream, etc., slice and enjoy!
  • Store in an airtight container at room temperature. The cake will stay fresh for 4-5 days.

Notes

  1. For the strawberries, do not measure them whole. Make sure you are measuring them after they are sliced. If you measure them whole, you will under measure and not have enough.
  2. I like to scrape down the bottoms and sides of the bowl every time after I add a new ingredient, this will ensure the cake is properly mixed.
  3. This cake can be made in a 9x9 inch pan as well, the bake time will vary. Start checking the cake 5-10 minutes earlier than instructed.
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