Strawberry crumble cake recipe
A deliciously fresh and creamy cake with a crispy and flavorful crumble topping on top. This strawberry cake will please everyone.
Servings: 10 servings
For a round 24 cm/9 inch baking pan
Ingredients Metric | US Customary
- 150 grams of unsalted butter
- 150 grams of fine granulated sugar
- 3 eggs
- 2 tsp vanilla extract
- 150 grams of self-rising flour
- Pinch of salt
- 150 grams of strawberries small cubes
Crumble topping
- 60 grams of unsalted butter
- 80 grams of brown sugar
- 40 grams of all purpose flour
- 40 grams of oatmeal
- Pinch of salt
- 80 grams of strawberries small pieces
Equipment
- Round 24cm/9inch springform pan
Instructions
- In a bowl, mix the butter and sugar together until creamy. Then add the eggs one-by-one. Do not add the next egg until the previous one is completely incorporated into the mixture.
- Pour vanilla extract into the mixture and stir briefly.
- Add self-rising flour and salt, mix briefly until these dry ingredients are fully incorporated.
- Toss a (half) spoonful of flour with the strawberry pieces and stir briefly. Then add them to the batter and fold through gently and evenly.
- Pour cake batter into a baking pan lined with baking paper. Spread out evenly.
- Take a bowl for the crumble topping. Combine butter, granulated sugar, flour, oatmeal and salt. Knead and use your fingers to rub this into a crumbly dough.
- Spread half of the crumble topping over the cake. Take the strawberry pieces and spread them over the cake. Finish with the remaining crumb mixture.
- Bake the strawberry crumble cake for 35-40 minutes at 160 °C/320℉ (conventional) until golden brown.
- Let the cake cool briefly in the baking pan before removing it and letting it cool completely on a wire rack.
Tips
Don't forget to coat the strawberries with some flour. Even though in a low cake they can't go down very far, it also helps in this case because the flour can absorb some extra moisture from the strawberries so it has less impact on the baking process and end result.
How to store
Wrap the cake in foil, this way you can store it outside the refrigerator for about 4-5 days.