Strawberry Crumble Cream Cake
The Components
The Crust & Crumble: A buttery, shortbread-style mixture.
The Filling: A light, stabilized whipped cream or a no-bake cheesecake base.
The Fruit: Fresh, ripe strawberries (halved for the sides, whole for the top).
1. The Golden Crumble (Base & Topping)
- 2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 1 cup (2 sticks) Cold unsalted butter, cubed
- 1 tsp Vanilla extract
- 1/4 tsp Salt
Instructions:
Preheat oven to 350°F (175°C).
In a bowl, mix flour, sugar, and salt. Use a pastry cutter or your fingers to work in the cold butter until you have pea-sized crumbs. Stir in the vanilla.
Spread the mixture onto a parchment-lined baking sheet.
Bake for 15–20 minutes, tossing halfway through, until golden brown and fragrant.
Let it cool completely. It will crisp up as it cools.
2. The Cream Filling
- 2 cups Heavy whipping cream (cold)
- 8 oz Cream cheese (softened) — this helps it hold its shape like the photo.
- 3/4 cup Powdered sugar
- 1 tsp Vanilla bean paste (or extract)
Instructions:
Beat the cream cheese, powdered sugar, and vanilla until smooth.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture until uniform.
3. Assembly
The Base: Take half of your cooled crumble and press it firmly into the bottom of a 9-inch springform pan.
The Border: Slice several strawberries in half. Press the flat, cut side against the inside wall of the pan so they show through the side.
The Filling: Carefully spoon or pipe the cream filling into the center, ensuring you push it into the gaps between the strawberry slices. Smooth the top.
The Topping: Generously pile the remaining crumble over the cream.
The Garnish: Pipe dollops of remaining cream on top and nestle whole, fresh strawberries (stems on for that rustic look!) into the crumble.
Pro Tips for Success
Chill Time: Let the cake set in the fridge for at least 4 hours (or overnight) before removing the springform ring. This ensures the sides stay pretty when you serve it.
Dry Your Berries: After washing the strawberries, make sure they are bone-dry before putting them in the cream so they don't weep juice.
Comments
Post a Comment