Strawberry Crumb Cake
User Reviews
5
Strawberry Crumb Cake
Description
The Strawberry Crumb Cake combines three main components: a base cake made from flour, sugar, butter, eggs, sour cream, and vanilla; a cream cheese custard layer incorporating cream cheese, sugar, and egg; and a strawberry sauce prepared by cooking fresh strawberries with dissolved cornstarch and sugar until thick.
The cake batter is mixed to maintain some lumps, preventing it from becoming dense, and is partially reserved to create a crumbly topping with cold butter. Baking yields a tender cake with a slightly dense texture beneath the smooth custard, while the top has a crisp crumb.
The strawberry sauce adds bright, fruity notes that cut through the richness of the custard and buttered cake. Optional fresh strawberry slices or stabilized whipped cream serve as garnishes that enhance the presentation and texture when serving.
Practical tips advise using cold butter for a crumbly topping, handling frozen strawberries properly, and avoiding over-mixing. The cake can be made ahead and chilled, making it suitable for planning desserts.
Ingredients
For Strawberry Sauce
- 2 cups strawberries ripe and fresh, sliced
- 2 tsp cornstarch dissolved in 1 TB water
- 3 TB granulated sugar
For Custard Layer
- 8 oz cream cheese regular
- ¼ cup granulated sugar
- 1 large egg
For Cake:
- 2 cups flour
- ⅔ cups granulated sugar
- ½ cup butter cold, sliced, salted
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- 1 cup sour cream low-fat or fat free are fine
- 1 tsp vanilla extract pure
- strawberry optional, or stabilized whipped cream, vanilla bean ice cream, fresh
Instructions
For the Strawberry Sauce
- In a saucepan, add dissolved cornstarch, sugar, and strawberries. Stir to combine well and bring to a boil over medium-high heat.
- Immediately reduce to a simmer; stir frequently and simmer uncovered 6-8 minutes or just until thickened to a jam-like consistency.
For the Custard
- In a bowl, beat cream cheese and sugar on medium speed until smooth. Beat in egg until mixture is smooth. Set aside.
For the Cake
- Preheat oven to 350°with rack on lower middle position. Grease a 9-inch springform pan.
- In a large bowl, combine flour and sugar. Cut in butter with pastry cutter or mix with clean hands until only pea-sized lumps remain; mixture will be dry and crumbly. Reserve 3/4 cup for topping at the end. To the rest of the flour mixture, mix in baking powder, baking soda, and salt.
- In a separate bowl, gently whisk together the egg, sour cream and vanilla until combined; fold/stir sour cream mixture into flour mixture - it will still be lumpy, which is ok.
- Spread cake batter evenly into bottom of greased springform pan. Spread custard layer next, leaving a 1/2-inch border around edge of pan. Spoon strawberry sauce evenly over the top. Sprinkle with reserved 3/4 cup of crumb mixture on top.
- Place springform pan on a large baking sheet. Bake 50-60 minutes or until edges are golden and cake is puffed up. Cool completely before loosening sides of cake from pan - use a thin, sharp knife. Remove springform sides and place cake on desired platter. Serve at room temp or chilled.
Notes
- Cold butter is essential for a crumbly topping texture; avoid warming it before mixing.
- If using frozen strawberries, use them directly or thaw and drain; slicing frozen berries is unnecessary.
- Mix the cake batter just until combined to keep a tender texture without becoming dense.
- Garnish with freshly sliced strawberries or stabilized whipped cream to add freshness and maintain topping stability.
- The cake can be made ahead and stored covered in the refrigerator until serving.
- Rating and feedback are appreciated to improve the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 44.7g | 15% |
| Protein | 7.1g | 14% |
| Fat | 21.5g | 33% |
| Saturated Fat | 12.8g | 64% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 92.6mg | 31% |
| Sodium | 297.1mg | 12% |
| Fiber | 1.3g | 5% |
| Sugar | 22.1g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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