This Strawberry Crumble Cake is so fresh and full of delicious strawberry and vanilla flavor. It has a moist vanilla cake that is topped with strawberries and lots of crumble. This cake taste of summer and is super easier to make.
Add all-purpose flour, granulated sugar and brown sugar to a bowl and mix it together. Melt the butter and pour it over the flour mixture. With a fork mix it together until it forms a crumbled structure and there is no dry flour left. Place it in the fridge while preparing the cake.
120 g all-purpose flour, 15 g dark brown sugar, 100 g granulated sugar, 85 g butter
VANILLA CAKE
Preheat the oven at 175ºC/350ºF conventional oven and prepare a 20x20 cm square baking pan with parchment paper.
Sift together the all-purpose flour, baking powder and salt and set it aside.
240 g all-purpose flour, 1 ¼ teaspoon baking powder, ¼ teaspoon salt
In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes.
150 g granulated sugar, 85 g butter
Add the eggs one at a time into the mixture and mix it in until combined.
2 eggs
Continue by adding half the dry ingredients, on low speed, mixing until just combined.
Then add the sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.
25 g vegetable oil, 1 teaspoon vanilla extract, 150 g sour cream
Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
Add the cake into the prepared pan and make the strawberries.
STRAWBERRIES
Clean and cut the strawberries. Cut smaller strawberries in quarters and larger into 6 pieces. Add them to a bowl and sprinkle them with flour, granulated sugar and lemon juice. Mix it well together.
400 g fresh strawberries, 30 g all-purpose flour, 20 g granulated sugar, 1 teaspoon lemon juice
Divide the strawberries over the cake in an even layer. Then top the strawberries with the crumble.
Bake it for 55-60 minutes or until a cake tester comes out clean.
Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cake cool down completely.