Strawberry Crunch Cake

This Strawberry Crunch Cake is a delightful treat that combines the softness of a vanilla sponge with the bright acidity of fresh strawberries. The real star is the crunchy topping, made from butter, sugar, flour, and a hint of nutmeg, which adds a satisfying textural contrast to every bite. It’s perfect for summer potlucks, weekend brunches, or as a comforting dessert after a heavy meal. The cake is simple to assemble, requiring just one bowl for the batter and a fork to create the crumble. Serve it warm with a dollop of whipped cream for an extra touch of indulgence.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 644.3

Dietary: Vegetarian

Description

This Strawberry Crunch Cake is a delightful treat that combines the softness of a vanilla sponge with the bright acidity of fresh strawberries. The real star is the crunchy topping, made from butter, sugar, flour, and a hint of nutmeg, which adds a satisfying textural contrast to every bite. It’s perfect for summer potlucks, weekend brunches, or as a comforting dessert after a heavy meal. The cake is simple to assemble, requiring just one bowl for the batter and a fork to create the crumble. Serve it warm with a dollop of whipped cream for an extra touch of indulgence.

Directions

1
Preheat the oven to 425°F (220°C) and grease a 10-inch springform pan.
2
In a large bowl, combine the flour, whole-grain wheat flour, baking powder, sugar, and salt.
3
Add the milk, eggs, lemon extract, and vanilla to the dry ingredients and mix well until just combined. The batter will be quite thick.
4
Spread the batter evenly into the prepared springform pan.
5
Sprinkle the sliced strawberries and sugar evenly over the top of the batter.
6
In a separate small bowl, combine the remaining sugar, flour, whole-grain wheat flour, softened butter, and nutmeg.
7
Mix the topping ingredients with a fork until the mixture becomes crumbly.
8
Sprinkle the crumbly topping evenly over the strawberries and batter.
9
Bake for 30 to 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
10
Allow the cake to cool in the pan for 10 minutes before removing the springform ring.
11
Serve warm, topped with a dollop of whipped cream.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 644.3kcal

% Daily Value *
Total Fat 4.5g7%
Saturated Fat 1.4g7%
Cholesterol 94.2mg32%
Sodium 4408.2mg184%
Total Carbohydrate 131.6g44%
Dietary Fiber 3.9g16%
Sugars 33.1g
Protein 17.7g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, berries, cake, crunch, dessert, eggs, extract, flour, fresh, fruits, international, lemon, milk, powder, salt, strawberries, strawberry, sugar, vanilla

Read it online: https://www.chefs-mate.com/recipe/strawberry-crunch-cake/