Description
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Ingredients
Scale
Strawberry Filling
- 1 ½ lb strawberries, stems removed, sliced (about 5 cups)
- ½ cup sugar
- 2 ½ Tbsp. cornstarch
- 1 ½ Tbsp. lemon or lime juice, fresh
Crumble
- 3 cups all-purpose flour
- ¾ cup sugar
- ¼ cup brown sugar
- ¾ tsp. baking powder
- 1 ½ tsp. corn starch
- ⅛ teaspoon salt
- 1 cup salted butter, cold, cut into tablespoon-sized pieces
- 2 small eggs or 1 large egg and one yolk
- 1 Tbsp. vanilla extract
Drizzle
- 2 Tbsp. whole milk or cream
- 1 cup icing sugar
Instructions
Preheat oven to 350 degrees and line a 9×13-inch pan with parchment paper.
Strawberry Mixture
- In a medium saucepan, whisk together the sugar and cornstarch. Add the strawberries and lemon or lime juice and stir to combine. Place over low heat.
- Mash the berry mixture slightly with a potato masher to help release the juices. Stir frequently and cook for 5-6 minutes until the strawberries are soft and release their juices. Increase the temperature to medium, stirring constantly, until the strawberry mixture gets thick. It will be very thick.
- Once it’s thick, stir in the remaining strawberries and cook for another minute, stirring constantly. Remove from the heat and let cool while you make the crumble.
- In a food processor, add the flour, sugar, brown sugar, baking powder, cornstarch, and salt. Pulse 1-2 times, and then add the butter. Pulse until the mixture resembles cookie crumbs.
- Whisk the egg and vanilla with a fork in a small bowl. Add the egg and vanilla mixture to the food processor bowl and pulse until the mixture clings together. If you pinch some of it, it should hold together.
- Dump about ⅔ of the mixture into your prepared baking dish. Press it firmly with your hands, the back of a spoon or the bottom of a measuring cup, making it as even and level as possible.
- Pour the strawberry mixture over the top, spreading evenly.
- With the remaining crumble, sprinkle it evenly over the top of the strawberry layer. To get a nice-sized crumb with good crunch, I take a handful of mixture and press it together in my hands before I sprinkle it on top.
- Bake for about 50-55 minutes, or until the top crumble part is light golden brown. The mixture should gently bubble and lift all the way to the middle.
- Remove from the oven and let cool completely before drizzling with icing.
Drizzle
- Whisk icing sugar and milk or cream in a small bowl until smooth, and drizzle over cooled cake.
