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For the Crumb:
6 Tablespoon unsalted butter melted
¾ cup + 1 Tablespoon all-purpose flour
½ cup granulated sugar
¼ cup light brown sugar
For the Strawberries:
1 ½ cups chopped fresh strawberries
1 Tablespoon granulated sugar
3 Tablespoon all-purpose flour
½ lemon juiced
For the Cake:
1 ½ cups + 2 Tablespoon all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter room temperature
1 cup granulated sugar
3 large whole eggs room temperature, whisked together
1 teaspoon Vain vanilla extract, I used Original Baker's Blend
¼ cup buttermilk room temperature
Lightly butter a square 8x8 baking pan and line it with parchment paper on all sides. Preheat the oven to 350 F.
Make the Crumb
In a medium bowl, mix together the melted butter, flour, sugar, and brown sugar until crumbly. Keep in the fridge until ready to use.
Make the Strawberries
In a medium bowl, combine the chopped strawberries, sugar, flour, and lemon juice until combined. Set aside.
Make the Cake
In a small bowl, whisk together the flour, baking powder, and salt and set aside.
Spread the batter evenly into the prepared baking pan, then spread the strawberries evenly over the top. Lastly spread the crumb out over the strawberries.
Bake the crumb cake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for 20 minutes on a wire cooling rack, then remove it from the pan and let it cool completely. Dust with powdered sugar before serving and enjoy!
storage & freezing