Strawberry Shortcake Cake Recipe With Crumble
Strawberry Shortcake Cake Recipe With Crumble is a homemade dessert made with moist vanilla cake, sweet fresh strawberries, fluffy whipped cream, and a buttery crumble topping. It’s a fresh twist on the classic strawberry shortcake, combining soft textures with a light crunch. Perfect for seasonal gatherings or a weekend treat, this cake is as beautiful as it is delicious.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- 9-inch round cake pan
- Knife and cutting board
- Cooling rack
Ingredients
For the Crumble Topping:
- 2 tablespoons packed light brown sugar
- ¾ cup plus 2 tablespoons all-purpose flour
- 6 tablespoons salted butter melted (or unsalted butter with a pinch of salt)
- ¼ cup granulated sugar
For the Cake:
- 2 large egg whites room temperature
- ⅔ cup sour cream
- 2 large eggs room temperature
- 2½ cups all-purpose flour spooned and leveled
- 3 teaspoons baking powder
- ¾ cup milk whole or 2%, room temperature
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2½ teaspoons pure vanilla extract
For the Strawberry Filling:
- 1⅓ cups chopped fresh strawberries
- 1 tablespoon granulated sugar
For the Whipped Cream:
- 2 cups cold heavy whipping cream 35%
- 1-2 tablespoons granulated sugar adjust to taste
- 2 tablespoons skim milk powder
- 1 teaspoon pure vanilla extract
Instructions
Make the crumble topping:
- In a medium bowl, combine brown sugar, granulated sugar, and flour. Pour in the melted butter and stir everything together until it turns into crumbly, sand-like pieces. Set this aside you’ll use it later.
Get your oven and pan ready:
- Preheat your oven to 350°F (175°C). Take a 9-inch round cake pan and lightly grease it. Dust it with flour so the cake doesn’t stick.
Mix the dry ingredients:
- In a large mixing bowl, sift together the flour, baking powder, and salt. Set this bowl aside for now.
Mix the wet ingredients:
- In another bowl, whisk together the sugar, vegetable oil, eggs, and egg whites. Whisk until it looks smooth and a bit lighter in color. Then, add in the sour cream, milk, and vanilla extract. Stir until everything is well combined.
Combine wet and dry:
- Slowly add the dry mixture into the wet mixture a little at a time. Use a spatula or wooden spoon to gently fold everything together. Don’t overmix stop when there are no dry streaks of flour left. The batter should look smooth but still fluffy.
Fill the pan and add topping:
- Pour the cake batter into your prepared pan and spread it out evenly. Take the crumble topping you made earlier and sprinkle it all over the top of the batter.
Bake the cake:
- Place the pan in the oven and bake for about 38 to 40 minutes. Check doneness by poking a toothpick into the center if it comes out clean, it’s ready. Let the cake cool in the pan for 10 minutes, then take it out and let it cool completely on a wire rack.
Make the strawberry filling:
- While the cake is cooling, chop up some strawberries and put them in a bowl. Add a tablespoon of sugar and stir. Let them sit for about 10 minutes so they release their juices.
Make whipped cream:
- Grab a cold bowl and beaters if you can. Pour in the heavy cream, sugar, milk powder, and vanilla extract. Whip it until soft peaks form meaning the cream holds its shape but still looks smooth. Don’t whip it too much or it’ll turn grainy.
Assemble the cake:
- Once the cake is cool, carefully slice it in half horizontally so you have two even layers. Spread the strawberry mixture on the bottom layer. Then spread a thick layer of whipped cream on top of the strawberries. Place the top cake layer back on. Use the rest of the whipped cream to frost the top and sides of the cake. Decorate with extra strawberries if you like.
Notes
Nutrition Facts Strawberry Shortcake Cake Recipe With Crumble
| Nutrition | Amount |
|---|---|
| Calories | 400 |
| Fat | 18g |
| Saturated Fat | 8g |
| Carbohydrates | 50g |
| Sugar | 30g |
| Protein | 4g |