Strawberry Crumb Cake

Prep Time: 20 mins | Cook Time: 30 mins | Course: Dessert | Serves: 12

Fresh strawberries and jam sandwiched between buttery crumbs create a delectable and beautiful cake\tart. I can see using some rhubarb in with the strawberries or using any seasonal fruit really. This recipe comes together very quickly using a food processor. This recipe would also be great for a special brunch. Inspired by Rosemary Molloy of An Italian In My Kitchen https://anitalianinmykitchen.com/strawberry-crumb-cake/ 

2 ¼ cups flour

½ cup sugar

1 ½ tsp baking powder

¼ tsp salt

1 lemon zested

½ cup cold butter, sliced into tablespoons

1 egg

1 tsp vanilla

3 cups strawberries, chopped

½ lemon, juiced

½ cup berry jam (or berry conserve linked below)

Preheat oven to 350*. In a food processor, pulse flour, sugar, baking powder, salt, and lemon zest together. Slice butter into tablespoons and place in the food processor, pulse until coarsely chopped and distributed. Add the egg and vanilla on top and pulse a few times to incorporate. Press half of the crumbs into a 9” tart pan with a removable bottom or 9” springform pan. Mix strawberries with lemon juice, and strawberry or mixed-berry jam. Spread fruit over the top of the crumbs, then press the remaining crumbs over the berries. Bake for 30-35 minutes, the cake will be lightly golden. Remove from the oven and allow to cool for 30 minutes. Sprinkle with a dusting of powdered sugar before unmolding onto a cakeplate or serving board.

https://denosdiner.com/breakfast/strawberry-raspberry-conserve