Saturday, June 22, 2013

Strawberry Crumble Cake this isn't necessarily a Canada Day recipe but I'm including it in our Canada Day recipe week because it is a little bit red & white. 
This cake/crumble is perfect for tea time or dessert...or breakfast (It has fruit so therefore it can be eaten for breakfast.) 
You can make it in a tart pan or regular 9 X 9 baking dish. I made it in my 8 inch tart pan, which I knew would be too tiny, so I also used my mini tart pan for the extra batter and toppings.

Strawberry Crumble Cake

1/4 cup butter, softened
1/4 cup cream cheese, softened
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup Greek yogurt, strawberry flavor
1/4 cup oil
1 1/2 cup flour
1 tsp baking soda
1 1/2 tsp baking powder

Strawberry Layer
1 1/2 cups chopped strawberries

1/2 cup oats
1/3 cup flour
1/3 cup brown sugar
1/4 cup butter, chilled

Preheat oven to 350. Spray a 9 or 10 inch tart pan with cooking spray, set aside.
Prepare cake - In a medium bowl beat butter, cream cheese, and brown sugar until light and fluffy. Beat in eggs, vanilla, Greek yogurt, and oil until well combined.
In another bowl, whisk together flour, baking soda, and baking powder. 
Stir the dry ingredients into the wet ingredients until just combined. Spread evenly into prepared pan. Batter will be thick. 

Sprinkle with the chopped strawberries.

Prepare the crumble - stir together oats, flour, and brown sugar. Using 2 knives or your fingers, crumble in the butter until mixture resembles coarse crumbs.
Sprinkle on top of the strawberries.

Bake at 350 until toothpick stuck in center comes out clean, about 20 - 30 minutes, and top is golden brown.

Let cool on wire racks. 
You can then remove from the pan by pushing up the removable bottom. If you do not have a tart pan with removable bottom then just line your baking pan with parchment paper before baking so you can remove the cake by lifting it out. (Of course, you can always serve it directly out of the pan if you want to.)

Oooooh...look at that cake-y, crumbl-y, strawberry-y goodness. 
While it would look pretty nice on your Canada Day table, it would also look good on your everyday table. 
You should probably be making this right now. 
People will think you are even cooler than are. 
Which is pretty cool....

Be sure to visit The Chicken Chick and Ms. enPlace for some great links!


  1. I'm sitting here drinking a cup of coffee thinking this strawberry crumble would be mighty good with it. I should be making this right now. Except that it's 9:30 PM. Still...
    Thanks for linking up this week!
    Michelle @Ms. enPlace

  2. Hi my favorite recipe LADY'S....Haven't commented for a long time but check every day, your feeling and ideas for so........much kind and how's are always appreciated. I've just been looking at my Bing Cherries which I have a great crop. Would this crumble maybe work with them or they may not be so juicy as strawberries. Anyways how about some IDEAS??? PAT

    1. This would work really well with cherries as well Pat.
      Thank you for the compliments :)
      Cherries also work really well in a fruit crisp.

  3. I guess it's time to dig out my tart pan and get to making this wonderful dessert! A tart pan, is like a bundt pan, it doesn't get used enough:) This recipe is perfect!! Lynn @ Turnips 2 Tangerines

  4. What a perfect time of year to find this recipe for Strawberry Crumble. I think I might just make this over the looks amazing. Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!

    Kathy Shea Mormino

    The Chicken Chick