How to Make Strawberry Crumble Cake
Picture this: it’s a warm summer evening, the sun is setting and there’s a light breeze in the air. You’re sitting outside in your garden, enjoying the peaceful surroundings and the sweet scent of blooming flowers. Suddenly, the thought of a delicious dessert crosses your mind, and you start to crave something sweet and indulgent. That’s when you remember the crumble recipe you’ve been wanting to try for weeks now.
But this isn’t just any ordinary crumble – it’s a crumble with a difference.
Watch Strawberry crumble video recipe:
https://youtu.be/VRREYLtIXYY
How to Make STRAWBERRY CRUMBLE CAKE Like an Italian
Vincenzo’s Top Tip To Make Strawberry Crumble Cake
This can be eaten warm or cold but is delicious with fresh mascarpone or a scoop of hazelnut (Nocciola) gelato!
Strawberry Crumble Cake
Equipment
- Medium cake baking tin better if it is non-stick
- fork
- wooden spoon
- large Sieve (for the flour) for the flour
- Small sieve for the icing sugar
Ingredients
- 150 grams White sugar
- 0.5 grams Vanilla powder or a few drops of vanilla essence if it’s easier to find
- 400 grams Plain flour sifted
- 60 grams Powdered yeast for cakes
- 500 grams Strawberry jam
- 1 Fresh egg
- A portion of white chocolate buds or chopped up white chocolate
- 150 grams Butter
- A small handful of grated lemon rind
- THE TOPPING
- 3 Large strawberries Sliced into triangles and placed into a bowl.
- 3 Lemon juice generous squeezes
- A handful of white sugar
Instructions
- Preheat the oven at 160 degrees.
- TO MAKE THE TOPPING FOR THE CAKE:
- Sprinkle a generous amount of sugar over the top of the strawberries
- Pour the lemon juice over the top.
- Mix the sugar and lemon through the strawberries until they become nice and shiny.
- Place this into the fridge until the cake is ready to be served.
- The more lemon juice you add, the more liquid will be created from the strawberries.
- NOW THE CAKE
- Using a piece of the butter, rub it all over the bottom and sides of your baking pan, lining it so your cake doesn’t stick. (You can use baking paper at this point if you like, but I prefer my Nonna’s method).
- Pour a small amount of flour into the centre of the baking tin.
- Lift the tin up and lean it slightly on its side while tapping the side of it so that the flour starts to stick to the butter and also lines the tin.
- Continue, by turning the tin slightly and hitting it on the other side.
- Do this until the flour has spread over most of the tin.
- Sift the rest of the flour into a large mixing bowl.
- Add 150g of white sugar, the powdered yeast and the vanilla (or vanilla essence).
- Mix this together with a wooden spoon.
- Add the grated lemon rind.
- Put the rest of the butter in the bowl (You can cut this into large cubes if you prefer).
- The next step is the key to the crumble! Mix the ingredients together using your hands.
- With each hand, grab hold of the mixture and squeeze it with the butter, using your thumb to help break down the mixture in the rest of your hand.
- Crack the egg into the mixture and continue breaking it down for at least ten minutes or until you are left with a bowl of crumble.
- The crumble should be uneven with some larger than others.
- Sprinkle a portion of the crumble into the bottom of the tin to make the base of your cake.
- Make sure you cover all the edges and make it approx. 2.5cm high.
- Pour your jam into a separate bowl and mix it together so that it is not too lumpy.
- Pour the jam into the centre of your cake and be careful to leave space around the rim of the cake, don’t make it go right to the edge.
- Spread the jam so that it is as even as possible and not higher in some places over others.
- Sprinkle the white chocolate buds over the top of the jam.
- Spread the rest of the crumble mixture over the top of the jam, being careful to first fill in all the gaps around the edge and covering the inside completely.
- Place the crumble in the oven for approx. 40 minutes at 160 degrees.
- Remove the crumble from the oven and let it rest for ten minutes.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
How to serve Strawberry Crumble Cake
To serve the crumble, begin by taking the strawberries out of the fridge. Once they’re at room temperature, carefully cut a slice of the crumble – it should be hard on top but may break slightly through the centre due to its delicate texture and generous jam filling.
Gently transfer the slice onto a flat plate, then take some fresh strawberries and spoon them over the top of the crumble. Finally, pour over the liquid from the strawberries to add even more colour and a delicious topping to the dessert.
With its combination of sweet jam, buttery crumble, and fresh strawberries, this dessert is a true crowd-pleaser.
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