Description
A delightful strawberry cake with a crunchy topping.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- For the Crunch Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the softened butter and mix until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the eggs, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared cake pan.
- In a small bowl, combine the flour and brown sugar for the crunch topping. Cut in the cold butter until the mixture forms coarse crumbs.
- Sprinkle the crunch topping evenly over the cake batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Serve with whipped cream or vanilla ice cream for an extra treat.
- You can substitute frozen strawberries for fresh, but do not thaw them before adding to the batter.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: strawberry cake, crunch cake, easy cake recipe, homemade cake, fruit cake, dessert recipe