Description
A delightful dessert that combines sweet strawberries with a buttery, crumbly topping, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, diced
- 1/2 cup all-purpose flour (for crumble)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar (for crumble)
- 1/2 tsp cinnamon
- 1/4 cup cold butter, cubed (for crumble)
Instructions
- Preheat your oven to 175°C (350°F) and grease or line an 8-inch baking pan with parchment paper.
- In a bowl, mix together 1/2 cup of all-purpose flour, brown sugar, granulated sugar, and cinnamon for the crumble. Cut in the cold butter until crumbly, then set aside.
- Whisk together the remaining flour, baking powder, and salt in another bowl. In a separate bowl, cream the softened butter with granulated sugar until light and fluffy. Beat in the eggs one at a time and add vanilla. Gradually add dry ingredients, alternating with milk, and mix until just combined.
- Pour the batter into the prepared baking pan, spreading evenly. Scatter the diced strawberries on top and sprinkle with the crumble topping.
- Bake for 40 to 45 minutes. Check doneness with a toothpick; it should come out clean.
- Allow the cake to cool slightly before slicing. Serve warm or at room temperature.
Notes
Best enjoyed fresh, but can be stored at room temperature for up to 2 days or refrigerated for about a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cake, dessert, strawberries, crumble, baking