John Myers
Strawberry Crumble Cake
The perfect strawberry crumble cake recipe with a picture and simple step-by-step instructions.
- 375 g Flour
- 75 g Sugar
- 1 pinch Salt
- 150 g Butter
- 2 Eggs
- 1 packet Bourbon vanilla sugar
- 750 g Fresh strawberries
- For the sprinkles
- 240 g Flour
- 140 g Butter
- 140 g Sugar
- Ground cinnamon
- Put the flour, sugar, vanilla sugar, salt, butter and the eggs in a bowl and knead into a dough. Wrap the dough in cling film and place in the refrigerator to rest for 1 hour.
- Wash, clean and halve the strawberries.
- Put all the ingredients for the crumble in a bowl and mix well to form a crumbly batter. Grease and flour the springform pan (diameter 26 cm). Preheat the oven to 180 ° C top / bottom heat.
- Roll out the dough on a floured work surface (I hope it works, I always use 3 large freezer bags) and place in the mold, press down well and don’t forget the edge. Prick the dough several times with a fork and put it in the oven for 8 minutes to prebake. (You can but I don’t think so). Then take it out and let it cool down.
- Spread the strawberries on the dough, sprinkle the crumble on the strawberries and then put them in the oven for 30-40 minutes to finish baking.
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