Strawberries are in season, and we have two months for fresh-picked that day strawberries!
So strawberries it is, and this is one of my favorites strawberry cakes.
We are lucky to have fresh strawberries right down the road, and of course, I love farm straight to my galley.
If you are buying your strawberries from the store, I suggest letting them sit out on the counter for a day or two, which will help them ripen up.
Please do not wash the strawberries until ready to use; washing and then storing can cause them to start mildew.
I hope you enjoy and Safe Cruising.
Strawberry crumb cake
moist and full of bright strawberry flavor
Equipment
- 1 10 inch cast iron skillet
Ingredients
strawberry layer
- 21/2 cups strawberries small diced
- 8 oz cream cheese room temperature
- 1/4 cup sugar
- 2 tbsp milk
crumb topping
- 2/3 cup flour
- 1/2 cup unsalted butter cold and cut into very small dice
- 1/4 cup brown sugar
cake layer
- 1/2 cup unsalted butter at room temperature
- 1/2 cup sugar
- 3 eggs at room temperature
- 1/2 cup milk
- 1 1/2 tsp vanilla
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- pinch salt
Glaze
- 3/4 cup convectioners sugar
- 2 tbsp milk
- 1/2 tsp vanilla
Instructions
make the crumb topping and strawberry layer first
heat oven to 375
- cut a round piece of parchment paper for the bottom of your skillet and butter it and the sides of your pan
strawberry filling
- in your food processor puree 1/2 cup of the strawberries
- in a bowl add cream cheese, sugar, and milk and mix for about 3 minutes until very smooth and spreadable
- add the pureed strawberries and mix well, set aside
crumb topping
- in another bowl, add flour, and brown sugar, and using a whisk stir to combine
- using your hands or a pastry cutter, create small crumbs by working the cold butter into the dry ingredients and set aside
cake batter
- in a small bowl, whisk the flour, baking powder and salt to combine
- in another bowl with an electric mixer, cream the butter and sugar for 5 minutes
- add the egg one at a time, mixing well after each egg
- add the milk and vanilla and mix in well
- on the lowest speed add the dry ingredients and mix just until combined
put it all together
- spread the cake batter into the skillet
- spread the strawberry filling over the top
- top with the 2 cups of cut strawberries
- top with the crumb mixture
- Bake 35 to 40 minutes, checking after 35
- let cool 15 minutes in the skillet
- after 15 minutes flip out onto a plate and then flip over onto a cooling rack
- glaze and let cool completely until you cut it
make the glaze
- while the cake is cooling make the glaze
- in a small bowl add the sugar, milk, and vanilla and mix until smooth
Nutrition
Calories: 697kcalCarbohydrates: 88gProtein: 10gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 154mgSodium: 209mgPotassium: 438mgFiber: 5gSugar: 56gVitamin A: 1238IUVitamin C: 111mgCalcium: 157mgIron: 3mg
Tried this recipe?Let us know how it was!