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Ingredients
Crumb Topping
- 3/4 cup (96g) all purpose flour
- 1/3 cup (66g) granulated sugar
- 2 tablespoons (25g) packed brown sugar
- 1/8 teaspoon fine sea salt
- 4 1/2 tablespoons (64g) cold, unsalted butter, cubed
Cake
- 1 1/4 cups (160g) all purpose flour, sifted
- 1 1/2 teaspoons baking powder
- 3/8 teaspoon fine sea salt
- 6 tablespoons (85g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup (78ml) whole milk
- 1/4 cup (57g) sour cream
- 1 cup (142g) chopped strawberries (1/2-inch pieces)
- fresh strawberries for garnish optional
Fresh Strawberry Icing
- 3/4 cup (90g) powdered sugar, sifted
- 2 tablespoons puréed strawberries
- 1 tablespoon half and half
Ingredients
Crumb Topping
Cake
Fresh Strawberry Icing
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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.
Recipe Notes
To find the cake pan I used, click here.