- Type 0 flour 350 grams
- Butter 100 grams • 717 kcal
- Granulated sugar 100 grams
- Almond flour 30 grams
- Eggs 2 • 130 kcal
- Baking powder 1 teaspoon • 156 kcal
- Lemon peel as much as is needed
- Fresh strawberries 280 grams
- Unsweetened whole Greek yogurt 150 grams
- Granulated sugar 4 tablespoons
- Lemon juice as much as is needed
- Fresh mint as much as is needed
Strawberries crumb cake is a crumbling dessert with a soft heart, enriched with fresh fruit and a delicate yogurt cream. It is a very simple and nice recipe that can be easily prepared. The crumb cake dough, compared to that of traditional shortcrust pastry, contains less butter and less sugar, for a result that is greedy anyway, but quite lighter. You just have to get your hands on the dough and try this delicious spring dessert.
How to prepare the strawberries crumb cake
Pour type 0 flour, almond flour and sugar (1) in a bowl.
Add the cubed cold butter, the grated lemon peel (2) and mix with your fingertips, crushing the butter cubes.
Also add the eggs and mix everything by distributing the ingredients well, but without compacting (3): the structure of the mixture must remain lumpy. Now, keep it aside.
Wash, clean and dice the strawberries (4). Season with half a lemon juice and 2 tablespoons of granulated sugar. Mix and set aside.
Pour the Greek yogurt in a clean bowl and mix it with 2 tablespoons of sugar (5), mixing well.
Grease and flour a rectangular tart mold about 30cm long (or a traditional one of 22-24 cm in diameter), then arrange half the dough evenly, slightly compacting the crumbs. Spread the yogurt over (6).
Continue adding also the strawberries (7), taking care to leave a small free border.
Close the cake by distributing the other half of the dough (8) and slightly compact the whole covering.
Bake in a preheated static oven at 180 degrees C for about 40-45 minutes, monitoring the browning level. Remove from the oven (9), allow to cool and gently take it out from the mold.
Serve the strawberries crumb cake cold by decorating it with fresh mint leaves (10). If you prefer, sprinkle it with icing sugar.
For this recipe we used a Greek yogurt cream which can also be prepared with other ingredients: for example with mascarpone cheese, with cow's ricotta cheese, or with spreadable cheese.
You can make the crumb cake with the fruit you prefer, taking care not to choose too watery fruits: we have opted for strawberries, perfect for spring, but you can also use peaches, apples, pears or whatever you love most.
For an even more rustic result, you can replace granulated sugar with brown sugar.
If you love strawberries desserts, try also the strawberries zuccotto recipe.
You can preserve the strawberries crumb cake in the refrigerator, tightly closed in an airtight container, for a maximum of 2-3 days.