Dessert
Strawberry Crumble Cake
50 minServes 6Nutri-Score D€€
D
50 min
50 minStrawberry Crumble Cake
what you need
Ingredients
strawberries (hulled and halved)Produce300 g
butter (softened, plus extra for greasing)Dairy120 g
caster sugarPantry120 g
eggs (at room temperature)Dairy2 pieces
vanilla extractPantry5 ml
plain flourGrains200 g- baking powderPantry8 g
saltSpices2 g
milkDairy60 ml- brown sugarPantry60 g
- cold butter (diced)Dairy50 g
per serving
Nutrition
339kcal
- Carbs
- 41 g
- Proteins
- 5 g
- Fat
- 18 g
what you’ll use
Tools
Air fryer
Mixing bowl ×2
Cake pan
Whisk
step by step
Method
- Step 1
Prepare the strawberries
- Hull and halve the strawberries
- Toss them with a little of the caster sugar and set aside
- Step 2
Make the cake batter
- Beat the softened butter with the remaining caster sugar until pale and fluffy
- Beat in the eggs one at a time, then the vanilla extract
- Fold in the flour, baking powder and salt, then loosen with the milk
- Step 3
Make the crumble topping
- Rub the cold diced butter into the brown sugar and a little flour with your fingertips
- Stop when the mixture looks like coarse breadcrumbs
- Step 4
Assemble
- Grease the cake pan and spread the batter in an even layer
- Arrange the strawberries over the top
- Scatter the crumble evenly over the fruit
- Step 5
Bake in the air fryer
- Bake at 160 °C until the crumble is golden and a skewer comes out clean
- Cool slightly in the pan before releasing
most cooked first