Are you ready for a taste of summer that's both incredibly easy and unbelievably delicious? Then get ready to bake this Strawberry Crunch Cake! This recipe is perfect for beginner bakers, offering a delightful balance of sweet strawberries and a crunchy, buttery topping. It's a quick dinner dessert, a perfect treat for a casual get-together, or simply a delicious way to brighten your day. This homemade recipe is guaranteed to become a family favorite, offering a healthy and satisfying alternative to store-bought cakes.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
For the Crumble Topping:
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, cold and cut into cubes
Instructions:
Get Started: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Prepare the Strawberry Filling: In a medium bowl, gently toss the sliced strawberries with the sugar and lemon juice. Let it sit for about 15 minutes to allow the strawberries to release their juices.
Assemble the Cake: Pour half of the cake batter into the prepared pan. Spread the strawberry mixture evenly over the batter. Pour the remaining cake batter over the strawberries.
Make the Crumble Topping: In a medium bowl, combine the flour, oats, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Add the Topping: Sprinkle the crumble topping evenly over the cake batter.
Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool & Serve: Let the cake cool completely in the pan before serving. Enjoy!
Tips for the Best Strawberry Crunch Cake:
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
- Use fresh strawberries: Fresh strawberries will give you the best flavor.
- Let the strawberries macerate: Allowing the strawberries to sit with sugar and lemon juice helps them release their juices and enhances their flavor.
- Don't overbake the cake: Overbaking will result in a dry cake. Start checking for doneness around 30 minutes.
Variations:
- Other berries: Substitute raspberries, blueberries, or a mix of berries for the strawberries.
- Lemon glaze: Add a simple lemon glaze to the cooled cake for extra flavor.
- Nuts: Add chopped pecans or walnuts to the crumble topping for added crunch.
Nutritional Information (per serving, approximate):
- Calories: 350-400
- Fat: 18-20g
- Carbohydrates: 50-55g
- Protein: 4-5g
This Strawberry Crunch Cake is a simple yet impressive dessert that's perfect for any occasion. The combination of juicy strawberries and a crunchy topping is irresistible, making it a delightful treat for everyone to enjoy. Give it a try and let us know what you think!