Strawberry Streusel Cake

Bursting with fresh berries and all the flavors of Spring. A simple strawberry cake is always a good idea for every time of day.

Here in our corner of Northern California, strawberries are in full swing right now. Overflowing with fresh goodness, this recipe is my gluten-free take on Nigella Lawson’s ‘Very Smart Strawberry Streusel Cake’, and pairs well with sunshine, and good company for brunch or dessert!

The unique part about this cake is the dough does double-duty as both the base and the topping. The base comes out a bit like a shortbread cookie, the filling is jammy and fruity, and the top is perfectly ‘crumby’. Serve with a bit of whipped creme fraiche and you are in strawberry heaven.

Strawberry Streusel Cake

Makes 1, 9-inch round cake, @10 servings

Ingredients:

For the Jam Layer:

8-ounces (about 1 pint) fresh strawberries, hulled

3 TB strawberry jam (or other berry jam)

2 tsp cornstarch

2 tsp vanilla extract

1- In a blender, combine the strawberry and jam and process until combined. Make a slurry of the cornstarch and vanilla extract and add it to the blender. Process until smooth. Set the jam aside for later.

For the cake and crumb topping:

3/4 cups sugar

2 cups Flour Craft’s Gluten Free All-Purpose Baking Mix

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

12 TB ( 1 1/2 sticks) cold, unsalted butter, cut into 1/2-inch cubes

1 cup sour cream

1 large egg

1 TB vanilla extract

1 1/2 cups fresh strawberries, roughly chopped into 1/2-inch pieces

2 tsp coarse, raw sugar

Method:

1. Preheat the oven to 375°F. Spray a 9-inch springform pan with cooking spray.

2. In the bowl of a food processor, pulse together the sugar, flour, baking powder, and baking soda. Add the butter cubes and and ‘pulse’ until the mixture resembles coarse meal, with pea and walnut-sized pieces of butter.

3. Remove 1/2 cup and set it aside as the crumb topping.

4. Add sour cream, egg, and vanilla to the food processor with remaining butter/flour mixture. Pulse to combine. The result should look like a soft shortbread dough.

5. Dollop a little over half of this batter into the prepared pan. With slightly damp hands, pat the dough across the bottom of the pan and about 1 inch up the sides.

6. Spread the strawberry puree in an even layer over the bottom, leaving 1/2-inch space around all sides. Scatter the chopped fresh strawberries over the bottom of the pan. Cover with dollops of the remaining cake mixture. Don’t worry too much if the dollops are uneven. It will all melt and bake together in the end.

7. Add the coarse sugar to the reserved 1/2 cup dough and stir with a fork to mix in. Sprinkle evenly over the cake.

8. Bake until the cake is evenly golden, about 45 minutes. The cake will not feel completely ‘set’ when it is cooked as the jam layer will remain soft to the touch. Cool completely before serving at room temperature.

What’s Next?

Stay tuned for our next issue, featuring a creative and ‘very California’ twist on tacos--Cauliflower & Roasted Mushroom Tacos with Goat Cheese!

Join the Conversation!

Did you try this recipe? Drop us a line or tag us on Instagram @flourcraft. Forward this newsletter to the other foodies in your life in search of gluten-free inspired dishes and treats!

Happy and Healthy Eating!

xo- Heather

Founder ~ Chef ~ Author

Flour Craft Bakery