Fresh Strawberry Crumb Cake Recipes

STRAWBERRY CRUMB CAKE

Steps:

• Preheat oven to 350°with rack on lower middle position. Grease a 9-in. springform pan and set aside.
• 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 Filling: In a bowl, beat cream cheese and sugar on medium speed until smooth. Beat in egg until mixture is smooth. Set aside.
• In a large bowl, combine flour and sugar; cut in butter until pea-sized lumps remain; mixture will be dry and crumbly. Reserve 3/4 cup for topping. To the remaining mixture, add 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 (will still be lumpy, which is ok.)
• Spread cake batter evenly into bottom of greased springform pan. Spread custard layer over crust, leaving a 1/2-in. 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 to do so.) Remove springform sides and place cake on desired platter. Serve at room temp or chilled.

FRESH STRAWBERRY CRUMB CAKE

Steps:

• Sift together flour, sugar, baking powder and soda.
• Beat together egg, buttermilk and vanilla.
• Stir in butter.
• Pour into flour mixture, mixing until smooth.
• Spread batter into a buttered 9" round cake pan.
• Combine crumb topping ingredients.
• Cover batter with sliced strawberries and sprinkle with crumb topping.
• Bake at 375 for 40-45 minutes.
• Serve warm with whipped cream.

FRESH STRAWBERRY CRUMB CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish.
• Heat a large sauté pan to medium high. Add the butter, brown sugar, and cinnamon. Stir to melt. Add the strawberries and stir to coat. Reduce heat to medium low and cook for about 4 to 5 minutes, stirring occasionally. The strawberries should be slightly soft. Set aside.
• In a large bowl, combine the crumb topping ingredients - ¼ cup sugar, ¾ cup brown sugar, packed, 1 teaspoon cinnamon, ½ teaspoon kosher salt, 3 ½ cups cake flour, and 2 sticks of melted butter. Stir to combine. Set aside.
• In a small bowl, add vinegar to half and half and set aside.
• In a large mixing bowl, combine the dry ingredients for the cake - 2 ½ cups flour, 1 cup sugar, ½ teaspoon kosher salt, and ½ teaspoon baking soda.
• With a stand mixer or handheld mixer on low speed, add the 1 ½ sticks of butter chunks, one at a time to the dry ingredients. Mix for about 2 to 3 minutes or until mixture resembles a coarse crumble.
• Add the eggs and vanilla extract to the small bowl with the half and half and vinegar and stir to combine.
• Slowly add the half and half mixture to the flour butter mixture. Beat on medium speed for about 1 to 2 minutes or until smooth.
• Spread cake batter into prepared baking dish. Top with sautéed strawberries, but leave any accumulated juices in the sauté pan.
• Break up the crumb topping with a spoon. The pieces should be about the size of marbles. Sprinkle evenly on top of strawberries.
• Bake for 45 to 50 minutes or until toothpick comes out clean.
• Let cool completely and dust with powdered sugar.

FRESH STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Combine flour, sugar, baking powder, and salt in a large bowl.
• Beat eggs, 1 cup strawberry puree, melted butter, and milk until combined. Add to flour mixture; whisk until combined. Pour batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set aside to cool slightly, then invert onto a cooling rack to cool completely.
• Make the frosting while the cakes cool. Pour melted butter into a large bowl and sift in confectioners' sugar. Add enough pureed strawberries to make a spreadable frosting.
• Frost the cooled cakes and garnish with fresh strawberries and mint.

FRESH STRAWBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
• Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.
• Mix 1 1/2 cup flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries atop the batter.
• Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

CRUMB-TOPPED STRAWBERRY COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries., For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries., Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.