Strawberry Cheesecake Crumble Cake

1. Preheat and Prep

1. Preheat your oven to 350°F (175°C).
2. Grease and line a 9×13-inch baking pan with parchment paper.

2. Make the Cake Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
4. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
5. Gently fold in the strawberry puree until fully combined. Spread the batter evenly into the prepared pan.

3. Prepare the Cheesecake Layer

1. In a bowl, beat softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
2. Pour the cheesecake mixture over the cake batter, spreading evenly with a spatula.

4. Make the Crumble Topping

1. In a bowl, mix flour, brown sugar, and cinnamon. Add chilled butter and use a pastry cutter or your fingers to crumble the mixture until it resembles coarse crumbs.
2. Sprinkle the crumble evenly over the cheesecake layer.

5. Bake the Cake

1. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the cake layer comes out clean.
2. Let the cake cool completely in the pan before slicing.

💡 Tips for Success

• Fresh Strawberry Puree: Blend fresh strawberries for the puree, or use store-bought if fresh strawberries aren’t available.
• Room-Temperature Ingredients: Ensure the butter, eggs, and cream cheese are at room temperature for a smooth batter.
• Chill for Neat Slices: Chill the cake for an hour before slicing for cleaner layers.

Serving Suggestions

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Garnish with fresh strawberry slices for extra flair.

FAQs

Q: Can I use frozen strawberries?
A: Yes! Thaw and drain them before pureeing to avoid extra moisture.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 5 days.

Q: Can I freeze this cake?
A: Absolutely! Wrap slices individually and freeze for up to 2 months. Thaw in the fridge before serving.