Strawberry Crumble Cake

Now that we’re in the qualifying stage of Wimbledon, everyone is getting excited about who will be in those all-important finals. Fashion companies are advertising their ‘Wimbledon Whites’ and supermarkets are pushing the plastic picnic jugs and bottles of Pimms. Now I’m not a fan of tennis, but that won’t stop me from indulging in the ultimate British food tradition that’s associated with the sport – strawberries and cream.

Today’s recipe comes from the April/May edition of Food Heaven: Baking Heaven magazine. The issue celebrates British bakes and this dish combines the classic strawberries and cream combo with the classic crumble pud.

It was simple and easy to make. My only point, which seems to be a bug bare of many modern recipes, was that the crumble mixture made more than what was needed to cover the strawberry cake and it’s not like I used a smaller tin. Never mind as now I can bake a small crumble of some sort – a dessert that always goes down well in our household.

The crumble cake itself was delicious. It was light and moist. The strawberries gave a sweet, refreshing taste and there was a hint of sugar in the crumble. Definitely a keeper.

If you would like to make this cake at home then the recipe is below and if you have any recipes using strawberries then please let me know. Happy baking!

Strawberry Crumble Cake with Cream, April/May Issue of Food Heaven: Baking Heaven, p.12-13


For the cake:

140g plain flour

½ teaspoon of baking powder

¼ teaspoon of bicarbonate soda

½ teaspoon of salt

80g unsalted butter

120g caster sugar

1 large egg

1 teaspoon of vanilla extract

120g sour cream

300g strawberries, hulled and chopped

For the topping:

140g plain flour

80g caster sugar

A pinch of salt

80g unsalted butter

Serve with icing sugar, double cream or custard

How to…

Preheat the oven to 180°C and line a 20cm square tin with greaseproof paper

Stir together the flour, baking powder, bicarbonate of soda and salt in a bowl

In a separate bowl, beat together the butter and sugar until pale and creamy

Beat in the egg and vanilla extract until combined

Add the flour mixture in two additions, followed by the sour cream and whisk together until you have a smooth batter

Pour the mixture into your tin and top with strawberries

strawberriesstrawberry crumble cakeIMG_2749

To make the topping, stir together flour, sugar and salt in a bowl

Add the butter and using your fingertips, rub the butter, flour and sugar together until the mixture resembles breadcrumbs

Sprinkle the mixture over the strawberries and pop the cake into the oven for 35-45 minutes until the topping is golden and a cake tester comes out clean from the centre

strawberry crumble cakeIMG_2753

Remove to a wire rack to cool

Once cool, cut into slices and turn out from the tin

Strawberry Crumble Cake

Dust lightly with icing sugar and serve with double cream or custard on the side

Strawberry Crumble CakeIMG_2781IMG_2786IMG_2811 (2)IMG_2810


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