Strawberry Crumble Cake

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Strawberry Crumble Cake

This Strawberry Crumble Cake brings together a light and moist vanilla butter cake, fresh strawberries, and a crispy crumble topping. It’s an ideal cake for the summer, perfect to enjoy during afternoon tea or as a delightful dessert!

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 10

Ingredients

400 grams (14 oz) Strawberries

Crumble Topping

100 grams (2/3 cup) Plain / All-Purpose Flour
75 grams (5 tbsp.) Unsalted Butter – cold
60 grams (1/4 cup) Brown Sugar

Butter Cake

120 grams (1/2 cup) Unsalted Butter – very soft
100 grams (1/2 cup) Caster Sugar – or Fine White Granulated Sugar
3 Eggs – at room temperature
150 ml (1/2 cup + 2 tablesp.) Heavy / Thickened Cream
1 1/2 tsp. Vanilla Extract
225 grams (1 1/2 cup) Plain / All-Purpose Flour
1 1/2 tsp. Baking Powder
1 pinch Salt

Instructions

Clean the strawberries, remove the stems, and chop them into small pieces. Keep them aside.

Making the Crumble Topping:

1. Put the Flour and Brown Sugar in a bowl and mix them together.
2. Add cold Butter (cut into small pieces). Use your fingers or a tool to make small crumbs by rubbing the butter into the dry ingredients. Set it aside.

Preparing the Butter Cake:

1. Heat your oven to 180°C/350°F. Put baking paper in a 22 cm/9 inch Springform Pan and lightly grease the edges.
2. Put very soft Butter and Caster Sugar in a big bowl (or a stand mixer with the paddle attachment). Use a hand mixer to cream them together for about 5 minutes until it becomes light, pale, and bigger in volume.
3. Add the Eggs one at a time, mixing slowly.
4. Pour in the Cream and Vanilla Extract, then mix.
5. Sift in the Flour, Baking Powder, and Salt. Mix at the lowest speed and stop when it’s combined.

Putting the Cake Together:

1. Pour the Butter Cake Batter into the Springform Pan. Use a spoon or spatula to spread it evenly if needed.
2. Put Strawberry Cubes on top, then cover it with the Crumble topping.
3. Bake for 45 to 55 minutes or until a knife or skewer comes out clean. Let it cool completely before taking it out of the pan.

Additional Tips:

  • Yield: This cake recipe is designed for a 22 cm / 9-inch Springform Pan.
  • Keeping it Cool: If your kitchen is hot or you’re making the crumble topping ahead of time, store the crumble in the fridge to keep the butter cold.
  • Creaming the Butter and Sugar: To check if the butter and sugar are creamed enough, rub a little bit of the mixture between your fingers. The sugar should be completely dissolved, so you shouldn’t feel any sugar grains.
  • Batter Texture: Don’t worry if the batter seems to curdle; it will come together once you add the flour.
  • Mixing in the Flour: Stop mixing as soon as you no longer see flour to avoid overworking the batter. Overmixing can result in a tough, drier cake.
  • Baking Time: The exact baking time depends on your oven. Check the cake after about 30 to 35 minutes and continue baking as needed. A knife or skewer should come out clean when the cake is done.

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A delightful Strawberry Crumble Cake that brings together the sweetness of ripe strawberries and the comforting crumble topping. This cake offers a harmonious blend of moist cake layers and a buttery, crisp crumbly topping. The cake batter is typically enriched with fresh or frozen strawberries, providing bursts of juicy sweetness throughout. Vanilla or almond extract may be added to enhance the flavor profile. The crumble topping, made with a mixture of flour, sugar, and butter, adds a delightful texture and flavor contrast. Once baked to golden perfection, the cake is often finished with a dusting of powdered sugar or a drizzle of glaze for a polished presentation. Whether enjoyed with a cup of coffee or served as a dessert with a scoop of vanilla ice cream, this Strawberry Crumble Cake is a delightful treat for strawberry enthusiasts and dessert lovers alike.