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strawberry shortcake crumble topping recipe

Strawberry Shortcake Crumble Topping

Chef Enzo, an Italian-American cuisine expert from Eat Every Slice, smiling while enjoying a plate of homemade pasta garnished with fresh basil.Enzo R.
A delectable strawberry shortcake enhanced with a crispy, buttery crumble topping that adds texture and flavor to this classic dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 1 9-inch round cake pan greased and floured
  • 1 Electric Mixer
  • 1 Mixing Bowl large

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup granulated sugar

Wet Ingredients

  • 1/2 cup unsalted butter softened
  • 2 large eggs room temperature
  • 1 tsp vanilla extract

Crumble Topping

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter chilled and cubed
  • 1/2 cup chopped almonds optional

Strawberry Layer

  • 1 lb fresh strawberries hulled and sliced
  • 1 tbsp granulated sugar

Instructions
 

Preparation

  • Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
  • Wash, hull, and slice the strawberries. Toss them with 1 tablespoon of sugar and set aside to macerate.
  • In a large bowl, whisk together the flour, baking powder, and sugar for the shortcake.
  • In a separate bowl, cream the softened butter with the sugar, then add the eggs and vanilla extract, mixing until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Pour the batter into the prepared cake pan.

Crumble Topping

  • In a bowl, combine the crumble topping ingredients. Use your fingers to mix until the texture resembles coarse crumbs.
  • Evenly distribute the macerated strawberries over the cake batter. Sprinkle the crumble topping over the strawberries.
  • Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the crumble is golden brown.

Serving and Storage

  • Allow the shortcake to cool for at least 15 minutes before serving. Serve warm with whipped cream or ice cream.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Notes

Pro Tips: Keep butter chilled for a flaky crumble.
Ingredient Substitutions: Use gluten-free flour if needed.
How to Serve: Best served warm with whipped cream.
Storage & Freshness: Store in an airtight container.
Make-Ahead Tips: Crumble can be made a day ahead.
Keyword fruit crumble topping, Strawberry Dessert Recipes, strawberry shortcake crumble topping