DessertsUncategorized

Strawberry Crumble Cake

There are thousands of reasons we ALL love summer time.

And as a real food lover, for me, having fresh fruit and berries is one of those reason.

When I start to feel strawberries are getting sweet and fragrant, and know it’s time.

Usually not until the end of May of beginning of June in our parts.

Yes, you can get strawberries even in March, but as I say, they are not “real” strawberries 🙂

If you are reading this recipe and craving for this delicious, soft and creamy strawberry crumble cake and strawberries are not in season you can still make this cake.

You might need to add another tablespoon or two to the strawberries for sweetness. Those off season tend to have neutral, “raw potato” taste but they could work as well.

But those of you tuning in at the right time, you are in for a real treat 🙂

Super easy to make, this strawberry crumble cake with ricotta filling is south to the border of delicious!

It can be made in advance and it’s perfect for kids to bite on with a glass of milk in the morning or snack time.

And here’s how you make it.

This cake can be cut in 10 medium-size pieces.

Strawberry Crumble Cake - Ingredients

Ingredients:

For the crumble dough:

1 ⅔ cup flour

3 oz sugar/ ⅓ cup

3 oz butter/ ¾ stick of butter

1 tbsp/ ½ pack baking powder

1 egg

1 lemon, zested

Pinch of salt

For the filling:

1 cup/ 9 oz ricotta cheese

1 lb/ 16 oz strawberries

2 tbsp sugar

Baking pan:

9.5 inch sprinform pan

Preparation:

Preheat the oven to 375F.

Strawberry Crumble Cake - Step1

Step 1: In a large bowl, add all dry ingredients: all purpose flour, sugar, baking powder, a pinch of salt.

Cut butter in nail-size cubes, add to the mix. Butter should be solid and cold just out of the fridge.

Zest 1 lemon using a microplane zester or a fine grater. Be sure just to grate the yellow skin, avoiding the white pith.

Mix everything well with a spatula. Try to break the butter cubes into smaller pieces.

Add the egg. Mix again until the dough has an even crumble texture.

Give the last gentle toss to the dough with your hands, getting any flour and sugar from the bottom of the bowl.

NOTE: Don’t try to knead the dough as you would for pasta, bread etc.  Instead gently rub it with your hands. The idea of this dough is to remain like middle-size breadcrumbs.

Pay attention not to rub it for too long, as the butter will start to melt and the dough will loose its crumble texture.

Cover the bowl with a plastic wrap and put in the fridge for the time you’ll be preparing the filling.

Again, we’re doing this to not let the butter melt and ruin the dough crumbs.

Strawberry Crumble Cake - Step2

Step 2: Wash and pat-dry fresh strawberries with a paper towel.

Cut off the top, and cut into quarters. If you happen to have a giant strawberry in the mix, cut it in 8 parts 🙂 The idea is to have more or less even pieces. Sprinkle with 2 tbsp of sugar. If the strawberries are less sweet, feel free to add another spoon.

Drain off the excess liquid from ricotta cheese.

In a separate bowl mix ricotta cheese with a half of strawberries.

Grease and flour your baking pan. You can also cover it with a parchment paper instead.

Assemble the cake:

Step 3: Spread ⅔ of the crumble dough over the bottom of the baking pan. Make sure there are no empty space. Form approx ½ inch high borders. Sightly press the dough with the palm of your hand.

Strawberry Crumble Cake - Step3

Spread strawberry ricotta mix over the cake.

Step 4: Top with the remaining fresh strawberries.

Strawberry Crumble Cake - Step4

Sprinkle over the top ⅓ of the remaining dough.

It’s totally fine if you have strawberries showing off here and there.

If needed, gently fold in the borders of the cake inside.

Bake at 375F for 30-40 minutes.

Let the cake cool. Dust it with confectioner’s sugar.

Delicious Strawberry Crumble Cake RecipeThe cake will be a bit crunchy on the outside if served in the first 2 hours after baking.

But if you let it stay for 6-8 or overnight it’ll be soft, smoothy and will just melt in the mouth with the first spoon.

Strawberry Crumble Cake

Super easy to make, this strawberry crumble cake with ricotta filling is south to the border of delicious!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 10

Ingredients

For the crumble dough

  • 1 ⅔ cup flour
  • 3 oz sugar/ ⅓ cup
  • 3 oz butter/ ¾ stick of butter
  • 1 tbsp/ ½ pack baking powder
  • 1 egg
  • 1 lemon zested
  • Pinch of salt

For the filling

  • 1 cup/ 9 oz ricotta cheese
  • 1 lb/ 16 oz strawberries
  • 2 tbsp sugar

Baking pan

  • 9.5 inch sprinform pan

Instructions

  • Preheat the overn to 375F.
  • In a large bowl, add all dry ingredients: all purpose flour, sugar, baking powder, a pinch of salt. Cut butter in nail-size cubes, add to the mix. Butter should be solid and cold.
  • Zest 1 lemon using a microplane zester or a fine grater. Be sure just to grate the yellow skin, avoiding the white pith.
  • Mix everything well with a spatula. Try to break the butter cubes into smaller pieces.
  • Add the egg. Mix again until the dough has an even crumble texture. Give the last gentle toss to the dough with your hands, getting any flour and sugar from the bottom of the bowl.
  • Don’t try to knead the dough as you would for pasta, bread etc. Instead gently rub it with your hands. The idea of this dough is to remain like middle-size breadcrumbs. Pay attention not to rub it for too long, as the butter will start to melt and the dough will loose its crumble texture.
  • Cover the bowl with a plastic wrap and put in the fridge for the time you’ll be preparing the filling. Again, we’re doing this to not let the butter melt and ruin the dough crumbs.
  • Wash and pat-dry fresh strawberries with a paper towel. Cut off the top, and cut into quarters. If you happen to have a giant strawberry in the mix, cut it in 8 parts 🙂 The idea is to have more or less even pieces. Sprinkle with 2 tbsp of sugar. If the strawberries are less sweet, feel free to add another spoon.
  • Drain off the excess liquid from ricotta cheese. In a separate bowl mix ricotta cheese with a half of strawberries.
  • Grease and flour your baking pan. You can also cover it with a parchment paper instead.
  • Assemble the cake: Spread ⅔ of the crumble dough over the bottom of the baking pan. Make sure there are no empty space. Form approx ½ inch high borders. Slighty press the dough with the palm of your hand. Spread strawberry ricotta mix over the cake. Top with the remaining fresh strawberries. Sprinkle over the top ⅓ of the remaining dough.
  • It’s totally fine if you have strawberries showing off here and there. If needed, gently fold in the borders of the cake inside.
  • Bake at 375F for 30-40 minutes.
  • Let the cake cool. Dust it with confectioneer’s sugar.

Notes

The cake will be a bit crunchy on the outside if served in the first 2 hours after baking. But if you let it stay for 6-8 or overnight it’ll be soft, smoothy and will just melt in the mouth with the first spoon
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Super Delicious Strawberry Crumble Cake with Ricotta Filling

Heavenly delicious!

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