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.