Strawberry Crumble Cake
This strawberry crumble cake is a show-stopper with its rich layers and delightful mix of textures. It’s perfect for special occasions or whenever you want to treat yourself and your loved ones to something truly special. Enjoy your slice of heavenly dessert!
Ingredients
For The Cake
For The Strawberry Filling
For The Cream Layer
For The Crumble Topping
Steps
1
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Mix flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, starting and ending with flour. Mix until smooth.
Pour into the prepared cake pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Mix flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, starting and ending with flour. Mix until smooth.
Pour into the prepared cake pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
2
Make the Strawberry Filling:
Combine strawberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook until strawberries are soft and the sauce has thickened. Let cool.
Combine strawberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook until strawberries are soft and the sauce has thickened. Let cool.
3
Prepare the Cream Layer:
In a bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
In a bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
4
Make the Crumble Topping:
Mix flour and brown sugar. Rub in butter until the mixture resembles coarse crumbs.
Mix flour and brown sugar. Rub in butter until the mixture resembles coarse crumbs.
5
Assemble the Cake:
Slice the cooled cake horizontally into two layers.
On the bottom layer, spread half of the whipped cream, then the strawberry filling. Place the second cake layer on top.
Spread the remaining whipped cream over the top and sides of the cake. Sprinkle with the crumble topping.
Slice the cooled cake horizontally into two layers.
On the bottom layer, spread half of the whipped cream, then the strawberry filling. Place the second cake layer on top.
Spread the remaining whipped cream over the top and sides of the cake. Sprinkle with the crumble topping.
6
Chill and Serve:
Refrigerate the cake for at least 2 hours before serving.
Garnish with fresh strawberries for an extra touch of elegance.
Refrigerate the cake for at least 2 hours before serving.
Garnish with fresh strawberries for an extra touch of elegance.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 708kcal 35%
-
Fat 34g 52%
-
Saturated Fat 20g 100%
-
Carbohydrates 75g 25%
-
Fiber 3g 12%
-
Sugar 48g 96%
-
Protein 10g 20%
-
Cholesterol 120mg 40%
-
Sodium 240mg 10%
Percent Daily Values are based on a 2,000 calorie diet.
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