fresh strawberries for garnish

Strawberry Crumb Cake

Tender vanilla crumb cake topped with fresh strawberries, plenty of crumb topping and fresh strawberry icing

Course Breakfast, Brunch, Dessert

Servings 8

Ingredients

Crumb Topping

¾ cup (96g) all purpose flour
⅓ cup (66g) granulated sugar
2 tablespoons (25g) packed brown sugar
⅛ teaspoon fine sea salt
4 ½ tablespoons (64g) cold, unsalted butter, cubed

Cake

1 ¼ cups (160g) all purpose flour, sifted
1 ½ teaspoons baking powder
⅜ teaspoon fine sea salt
6 tablespoons (85g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg
1 large egg yolk
1 ½ teaspoons pure vanilla extract
⅓ cup (78ml) whole milk
¼ cup (57g) sour cream
1 cup (142g) chopped strawberries (1/2-inch pieces)
fresh strawberries for garnish optional

Fresh Strawberry Icing

¾ cup (90g) powdered sugar, sifted
2 tablespoons puréed strawberries
1 tablespoon half and half

Instructions

Crumb Topping

In a medium bowl, whisk the flour, sugar , brown sugar and salt together.
Work in the butter with your fingertips until the mixture looks like wet sand. Press it together to form chunks. Set aside in the refrigerator until ready to use.

Cake

Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch cake pan with a removable bottom or an 8-inch springform pan, with parchment paper. Grease and flour the insides or line with a strip of parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, cream the butter and sugar with an electric mixer on medium speed, until light and fluffy.
Beat the egg, egg yolk and vanilla into the butter mixture in 3 separate additions, making sure each addition is incorporated before adding the next.
In a small bowl, whisk the milk and sour cream together. On low speed, mix the flour mixture into the batter in two additions alternating with half of the milk mixture. Beat just until combined.
Transfer the batter to the prepared pan. Smooth the batter with a spatula. Place the strawberries evenly on top of the batter. Sprinkle the crumb topping over the top.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, about 48-55 minutes. Do not over bake. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a cooling rack.

Fresh Strawberry Icing

In a medium bowl, whisk together the powdered sugar and puréed strawberries. Add the half & half a little at a time until your desired consistency is achieved. Whisk until smooth. Drizzle over the cooled cake.

Notes

To find the cake pan I used, click here.

Keyword cake, strawberry

Meet Little Strawberry Charlotte. She brings romance with her wherever she goes. Whether it’s a tea party, a birthday celebration or a romantic dinner, you’ll gaze at her beauty and sigh. This lovely Charlotte has luscious strawberry mascarpone cream filling layered with lady fingers and topped with fresh strawberries. I used store bought lady fingers to make life easier but you can certainly bake your own if you wish. I typically make this in spring or summer when the weather is warm and strawberries are plentiful. But since my local stores start carrying an abundance of strawberries around Valentine’s Day, I thought it would be a perfect time to make this pretty little Charlotte.

Little Strawberry Charlotte

A pretty no-bake dessert layered with strawberry mascarpone cream filling and lady fingers and topped with fresh strawberries.

Print Recipe

Course Dessert

Servings 6

Ingredients

Simple Syrup

⅓ cup (67g) granulated sugar
⅓ cup (78ml) water
½ teaspoon strawberry or vanilla extract

Strawberry Charlottte

12 ounces (340g) strawberries, hulled and sliced about 2 cups after slicing
¾ cup (150g)) granulated sugar
¼ cup (59ml) cold water
1 tablespoon unsweetened gelatin powder
1 teaspoon pure strawberry extract
½ teaspoon pure vanilla extract
1 ¾ cups (397g) mascarpone cheese, softened
⅔ cup (156ml) cold heavy whipping cream
28 ladyfingers
10-12 fresh strawberries for garnish
Clean pesticide free rose for garnish optional
Clean ribbon for garnish

Instructions

Simple Syrup

Combine the sugar and water in a small saucepan over medium-low heat. Heat and stir until sugar is dissolved. Do not boil.
Remove from heat and transfer to a small shallow bowl or dish wide enough to dip the ladyfingers. Stir in the extract.

Strawberry Charlotte

In a blender or food processor, purée the strawberries. Pass through a mesh sieve to strain out the seeds.
In a medium-size saucepan, combine the strawberry puree and sugar. Cook over medium heat until the sugar is dissolved, about 3-5 minutes. Remove from heat. Set aside two tablespoons of the strawberry purée mixture then cover it and refrigerate until ready to use.
Place the water in a small bowl and sprinkle with gelatin powder. Whisk together and let sit until dissolved, about 5 minutes. Add the gelatin mixture to the warm strawberry purée mixture and whisk until thoroughly combined. Set aside to cool.
In a large bowl, beat the mascarpone cheese with an electric mixer on low speed, until smooth. Add the strawberry purée mixture and the extracts. Beat just until well combined.
In a separate large bowl, whip the heavy cream with an electric mixer on medium-high speed until medium peaks form, being careful not to over whip. Fold the whipped cream into mascarpone mixture.
Slice one round end off of 16 ladyfingers. Dunk them briefly in the simple syrup then line them up along the inner sides of a 7-inch by 3 inch deep springform pan.* Typically you would line them smooth side in facing the filling, but I placed mine smooth side out which gives a smooth look on the outside and it makes removal from the pan easier. (You can also line the bottom of the pan with a cake board** if you don't want to serve the dessert from the base.)
Line the bottom snuggly with ladyfingers, cutting to fit where necessary. Top with half of the filling, about 2 cups. Then top with a layer of ladyfingers, cutting to fit. Top with the remaining filling. Smooth the top with a small offset spatula. Cover with plastic wrap and chill in refrigerator at least 4 hours.
Carefully remove the springform pan ring from the base. Separate the base from the cake board, if using. Garnish with fresh strawberries. Brush the strawberries with reserved strawberry purée mixture. Tie the ribbon around the finished Charlotte.

Notes

*To find a 7-inch springform pan, click here.

**To find a 7-inch cake board, click here.

Keyword cake, strawberry