Pink Blob



This Fresh Strawberry Crumb Cake is perfect for both breakfast and dessert. Have it with coffee in the morning, or a scoop of vanilla ice cream in the evening.–

Fresh Strawberry Crumb Cake


Strawberry Sauce:   Fresh Strawberries   Cornstarch   Sugar

Custard Layer:   Cream Cheese   Sugar   Eggs

Custard Layer:   Flour   Sugar   Butter   Baking Powder   Baking Soda   Salt   Egg   Sour Cream Vanilla Extract

Optional:  Extra Strawberries, Stabilized Whipped Cream, Vanilla Bean  Ice Cream

For the Strawberry Sauce: Dissolve cornstarch, sugar, and strawberries. Stir to combine and boil over medium-high heat. Simmer uncovered 6-8 minutes or until thickened. 



For the Filling: In a bowl, beat cream cheese and sugar on medium speed until smooth. Beat in egg until mixture is smooth. Set aside.

Combine flour and sugar; cut in butter until pea-sized lumps remain; mixture will be dry and crumbly. Reserve 3/4 cup for topping. To the remaining mixture, add baking powder, baking soda, and salt. In a separate bowl, gently whisk together the egg, sour cream and vanilla until combined; fold/stir sour cream mixture into flour mixture


– Spread cake batter evenly into bottom of greased springform pan. Spread custard layer over crust, leaving a 1/2-in. border around edge of pan. Spoon strawberry sauce evenly over the top. Sprinkle with reserved 3/4 cup of crumb mixture on top.


Bake 50-60 minutes or until edges are golden and cake is puffed up. Cool completely and remove springform sides and place cake on desired platter. Serve at room temp or chilled.