Strawberry Crumble Cake
Tender gluten-free vanilla cake with fresh strawberries and a crisp buttery crumble on top.
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Servings: 8 servings
Calories: 595kcal
Ingredients
For the Cake Layer:
- 2 cups gluten free flour with xanthan gun
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 cup butter - softened, sub coconut oil for dairy-free
- ½ cup granulated sugar
- 4 large eggs
- 1 cup ½ & ½ - or whole milk, sub dairy-free creamer
- 1 teaspoon pure vanilla extract
- 1 pound fresh strawberries - divided
For the Crumble Layer:
- ⅔ cup granulated sugar
- ⅓ cup gluten free flour with xanthan gum
- 3 tablespoon melted butter - may need a little more or less, sub coconut oil for dairy-free
For the Glaze:
- ½ cup powdered sugar
- 2-3 tablespoon water - or milk
Instructions
- Preheat the oven to 425 degrees. Note that you will turn the heat down to 350 degrees after the first 15 minutes of baking.. Grease the bottom and sides of a 9 x 13 or 9 x 9 baking pan or casserole dish.
- Rinse, hull, and cut the strawberries into a small dice. Lay them on paper towels to dry and absorb excess moisture while you work on the batter.
- In a small bowl, combine the 2 cups of flour, baking powder and salt. Set aside.
- In a large bowl, cream the sugar and butter with a hand mixer. Add the eggs and continue to mix. Add the ½ & ½ and vanilla.
- When all is combined well, add the flour, baking powder, and salt mixture. Mix at a low speed until all of the dry ingredients are mixed in, then scrape the bowl and continue mixing for another minute until it is smooth & creamy.
- Pour the batter into the bottom of the baking pan and smooth it out from edge to edge with a spatula.
- Scatter half of the strawberries evenly on top, reserving the other half for serving.
- In a small bowl, combine the gluten free flour and sugar. Gradually add melted butter until crumbles begin to form. Sprinkle evenly on top of the strawberries.
- Bake for 15 minutes at 425 degrees. Then turn the heat down to 350 degrees. Continue baking for 15-20 minutes until the center is puffed slightly in the middle and no longer soft & squishy.
- For the Glaze: While stirring with a spoon, add the water or milk, gradually to the powdered sugar, until it begins to dissolve into a thick glaze. Work out lumps by continuing to stir.
- Remove from the oven and let cool for 10-15 minutes before drizzling the glaze on top and serving with more fresh berries. Or put the fresh berries on top of the cake and drizzle with the glaze. Serve with coffee, tea, whipped cream, or ice cream.
Nutrition
Nutrition Facts
Strawberry Crumble Cake
Amount per Serving
Calories
595
% Daily Value*
Fat
35
g
54
%
Saturated Fat
20
g
125
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
176
mg
59
%
Sodium
721
mg
31
%
Potassium
171
mg
5
%
Carbohydrates
68
g
23
%
Fiber
5
g
21
%
Sugar
42
g
47
%
Protein
8
g
16
%
Vitamin A
1089
IU
22
%
Vitamin C
34
mg
41
%
Calcium
176
mg
18
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.