There’s always a lot of strawberries in UK supermarkets in the summer, like A LOT of strawberries. They all look very red and smell sweet, and they’re quite cheap! You can get a kilo of them for £4.5.
We usually get the small ones but this time I saw this 1kg pack and they all look so beautiful and sweet, so I thought I’d just buy it anyway even if we can’t finish them. And quite expectedly there were loads of strawberries left even after a few days, so I thought I’d just put them in a strawberry cake!
The cake is topped with a layer of cinnamon crumble, then a layer of fresh strawberries, a thin layer of cream cheese and then it’s the cake. I’ve used less sugar in each step, so the cake won’t taste too sweet.
It’s been a long time since I made a cake. Soooo good!
95g plain flour
100g granulated sugar
1 teaspoon ground cinnamon
90g unsalted butter, cold and cubed
1 large egg, room temperature
60g butter, melted and cooled
3 teaspoons vanilla extract
190g plain flour
134g granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 fresh strawberries, sliced
8 ounces cream cheese, softened to room temperature
50g granulated sugar
Adjust the oven rack to the lower third position. Preheat the oven to 175°C degrees. Spray an 8-inch springform cake tin with non-stick spray or coat with some butter or olive oil. Set aside.
Make the crumble topping: Combine the flour, sugar and cinnamon together in a medium bowl. Cut the butter into the mixture and mix until it resembles coarse crumbs. Set in the refrigerator until ready to use. This crumb mixture must be chilled.
Make the cake: In a large bowl, beat the egg and melted butter together until combined. Add the milk and 2 teaspoons vanilla extract and beat until thoroughly mixed. Scrape down the sides of the bowl as needed. Set aside.
Whisk the flour, sugar, baking powder, and salt together in a medium bowl until combined. Pour the dry ingredients into the wet ingredients. Mix until just combined. Pour into the prepared cake tin.
In a medium bowl, beat the cream cheese until smooth. Add remaining 1 teaspoon of vanilla extract and 50g granulated sugar and mix until combined. Spread over the crumb cake batter. Layer with sliced strawberries. Top with the crumble topping and gently press the topping into the batter.
Bake for 50-55 minutes, or until a toothpick inserted in the centre of the cake comes out free of cake crumbs or batter. Bake for another 5-10 minutes if the cake is not ready. Allow to cool in the tin on a wire rack for at least 15 minutes before serving.
The cake will stay fresh covered in the refrigerator for 4 days.
Original recipe: https://sallysbakingaddiction.com/strawberries-n-cream-crumb-cake/
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