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Strawberry Crumble Cake with Crunchy Edges

This cake features a tender, airy sponge layered with fresh strawberries and topped with a buttery, crumbly crust that adds a crispy texture. The crust is baked separately to achieve a golden brown, crunchy edge that contrasts with the soft cake and juicy fruit. The final appearance showcases a layered dessert with contrasting textures and a golden crust topping.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: dessert
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour for crust and crumble topping
  • 1 cup granulated sugar divided between crust and cake
  • 1 cup unsalted butter cold, cut into chunks
  • 1 ½ cups fresh strawberries hulled and sliced
  • 2 large eggs for sponge
  • 1 cup milk
  • 1 ½ cups all-purpose flour for sponge
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt

Equipment

  • Mixing bowls
  • 9-inch cake pan
  • electric mixer
  • Spatula
  • Baking sheet
  • Parchment Paper
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Prepare a 9-inch cake pan by lining it with parchment paper and lightly greasing the sides.
  2. Combine 1 cup of flour, ½ cup of sugar, and cold, cubed butter in a mixing bowl. Use a pastry cutter or your fingers to cut in the butter until the mixture resembles coarse crumbs with some small pea-sized pieces. Spread evenly on a baking sheet lined with parchment paper and bake for 15-18 minutes until golden brown and crispy. Remove and let cool.
    2 cups all-purpose flour, 1 cup granulated sugar, 1 cup unsalted butter
  3. In a separate bowl, whisk together 2 eggs, 1 cup of milk, and 1 ½ cups of flour, baking powder, and salt. Mix until smooth. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
    2 large eggs, 1 cup milk, 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
  4. Bake the sponge cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  5. Once the cake is cooled, evenly spread the sliced strawberries over the top of the sponge layer. Break the cooled crumble into larger pieces and sprinkle over the strawberries, pressing lightly to adhere.
    1 ½ cups fresh strawberries
  6. Serve the cake chilled, allowing the crunchy edges and soft interior to contrast with the juicy strawberries. Slice to reveal the layered textures and enjoy.

Notes

Ensure the crumble is baked until golden brown for optimal crunch. The cake can be assembled a few hours ahead and kept refrigerated to allow flavors to meld.