This Strawberry Crumble Dessert is loaded with sweet, succulent strawberries and topped with an ooey-gooey streusel crumble topping. Serve it warm with a scoop of vanilla ice cream, whipped topping…..or both!
A lot of us might still be experiencing cold winter weather currently, but that doesn’t keep us from thinking about warmer weather, right?!?!
I love the thought of outdoor activities, cookouts, and trips to the farmers’ market for fresh produce. I love all the fresh fruits and veggies but my attention immediately turns to those gorgeous red, juicy strawberries.
Strawberry desserts are my go-to choice if I am asked to bring something to a family gathering, pool party, or just because my family is craving it. I love strawberries – so they’re pretty much my go-to for EVERYTHING! 😂
This fruit crumble recipe is my absolute favorite for all things fruity and summery. It is so versatile too. Strawberry/Rhubarb is one of my all-time favorite combos and would be absolutely scrumptious as a crumble.
And if you are still experiencing colder weather and you can’t easily find fresh berries, frozen fruit works super in this recipe too!
If you love strawberry recipes as much as we do, check out my Fresh Strawberry Bread, Strawberry French Toast Bake, and Cheesecake Strawberry Poke Cake too!
Ingredients Needed For Homemade Strawberry Crumble
Strawberry Crumble is a cinch to make! Here’s what you’ll need on hand:
- Strawberries – stems removed and diced
- Granulated Sugar
- All-Purpose Flour
- Strawberry Cake Mix – I used Duncan Hines Perfectly Moist Strawberry Supreme Cake Mix
- Cream Cheese
- Salted Butter – use salted or unsalted butter, but I prefer the little extra added salt to balance out all the sweetness in this recipe
- Olive Oil or Cooking Spray
How To Make Homemade Strawberry Crumble
Just follow this simple process to end up with a dessert you love and your friends and family beg you to make over and over!
Begin by spraying a 9 x 13 baking dish with cooking spray and set it to the side. Preheat the oven to 350 degrees.
Now you will need to remove the stems from the strawberries and dice them. If using frozen strawberries, allow them to defrost and dice.
Place the diced strawberries in the prepared baking dish.
In a small bowl, mix 1/8 cup sugar and flour together. Then sprinkle that mixture over the strawberries. Stir gently to coat the strawberries.
In a separate medium-size bowl, add the softened cream cheese and the remaining 1/4 cup sugar. Mix on medium speed until smooth and mixed thoroughly.
Add spoonfuls of the cream cheese mixture on top of the strawberries. Be sure to leave the dollops on the top and do NOT spread it over the top.
Next, you will evenly sprinkle the cake mix over the cream cheese and strawberries. Gently separate any large clumps with your fingers or the end of a spoon and pat down to smooth.
Melt the butter and pour it evenly over the cake mix.
Place in oven and bake for 45 – 50 minutes. You will know it is cooked through when the top starts to brown.
Allow cooling for at least 10 minutes. Serve with homemade whipped cream or vanilla ice cream.
Strawberry Crumble Recipe Notes and Tips
- Fresh or frozen strawberries will both work well in this recipe. So if fresh strawberries aren’t available in your area throughout the year you can always use frozen. Make sure you allow the frozen strawberries to defrost a bit before slicing them to our desired size.
- When removing the stems and dicing, you can leave the strawberries in larger chunks if you prefer, but I prefer for the strawberries to cook down more, and be less lumpy. The dicing of the strawberries is honestly the most time-consuming step in the whole recipe, but so worth it to have fresh, sweet strawberries in your crumble.
- If it seems that your topping is not getting as brown as you would like, turn on your oven broiler and allow crumble to broil for 3 – 5 minutes watching carefully so it does not burn.
- On the other hand, if the top of your crumble seems to be browning too quickly, cover with aluminum foil for the remainder of the bake.
Variations of Strawberry Crumble To Try
- A strawberry cake mix is not your only delicious option. Use a yellow, white or even chocolate cake mix which are all great choices for this recipe.
- Strawberries are my favorite fruit but I also love raspberries, blueberries, apples or rhubarb in this recipe. YUMMY!
- Think outside the box a little and soak your fruit in prosecco or wine overnight or about 6 – 8 hours before using in the recipe. Drain the fruit from the liquid after soaking. The fruit will have an extra lovely flavor in your Strawberry Crumble. 😉
Here are some common questions about making strawberry crumble and the answers.
Can I make this dessert ahead of time?
Absolutely! It is a great dish to make ahead of time. Make it up to 3 or 4 days in advance. You can easily reheat the entire dessert prior to serving.
How long will the Strawberry Crumble keep in the refrigerator?
It will keep in the fridge for up to 5 or 6 days in an air-tight container. You can eat leftovers cold or reheat in the microwave if you prefer it warm.
Can I freeze the Strawberry Crumble?
Yes, you definitely can! Allow it to cool completely, then make sure you store it in an air-tight, freezer-safe container. It will keep in the freezer nicely for up to 2 months.
More Flavorful, Fruit Recipes To Try
- Fruit Tacos with Fresh Berries
- Homemade No Churn Raspberry Ice Cream
- Lemon Blueberry Zucchini Bread
- Maw Maw’s Old-Fashioned Peach Cobbler
- Berrylicious Red, White and Blue Trifle
Strawberry Crumble Dessert
This Strawberry Crumble Dessert is loaded with sweet, succulent strawberries and topped with an ooey-gooey streusel crumble topping. Serve it warm with a scoop of vanilla ice cream, whipped topping.....or both!
- 2 lbs (approximately 4 ½ cups) of strawberries, stems removed and diced
- ⅛ + ¼ cup granulated sugar, divided into separate portions
- 2 tbsp all-purpose flour
- 1 box strawberry cake mix
- 1 block of cream cheese, softened
- 12 tbsp salted butter, melted
- Olive oil/cooking spray
- Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with olive oil or cooking spray. Set aside until you need it.
- Remove stems and dice the strawberries. You can leave the strawberries in larger chunks if you prefer, but I prefer for the strawberries to cook down more, and be less lumpy. If you are using frozen you can let them defrost to do this step.
- Pour the strawberries into the baking dish ready for the next step.
- Sprinkle the ⅛ cup sugar and flour over the strawberries, and stir lightly to evenly coat the strawberries with the mixture.
- In a medium-sized bowl, mix the softened cream cheese with the remaining ¼ cup sugar on medium speed until smooth and well mixed.
- Add cream cheese mixture by the spoonfuls on top of the strawberries. Do not spread, just leave in spoonfuls.
- Sprinkle the bag of strawberry cake mix evenly over the strawberries and cream cheese. If there are any large clumps, light separate with a spoon or your fingers, and lightly pat down to smooth.
- Lastly, pour the melted butter over the cake mix as evenly as possible.
- Bake for 45-50 minutes, or until the top starts to brown, and the cake is cooked through.
- Let cool for about 10 minutes in the baking dish before serving. I love to serve it warm with some whipped cream or vanilla ice cream.
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