It kills me to receive food magazines in the mail—always too early, before the ingredients they focus on are truly in season. This looks lovely, a change from my standard crisp…bookmarking now!
This looks scrumptious. It reminds me of my favorite easy, easy, eaaasy “crumble” recipe:
1 c. packed brown sugar
1 c. all purpose flour
1 stick butter
3 – 4 c. of your favorite fruit (I like mixed berries)
Mix the flour, sugar, butter together w/ a for. Put the berries in an oven safe dish & cover w/ “crumble.” Then bake until golden in a 350F oven — about 30 minutes. Serve with alone or w/ ice cream & eat up!
Hey Dawn: I used this weird pan I have that is like 7×10. I think it would work in an 8×8 square too. I also think it would be cool as individual cakes in ramekins!
The berries might have been big and ugly, but this looks beautiful. Whenever I get bad strawberries I toss them with some good balsamic and just a teeny bit of suar.
This was super easy to make. I made it with supermarket strawberries last night, I left out the vanilla bean (who wants to spend $10 on that) and just added a teaspoon of vanilla extract to the cornstarch slurry. It was a super big hit with my guests, lots of clean bowls.
Glad it was a hit. It is really satisfying. I’m also glad to hear it worked well with vanilla extract in place of the bean. A good way to save some money…
Another new favorite of mine from your site! It was a huge hit at a birthday dinner, and I can’t wait to make it as a sort of coffee cake for my next big brunch gathering. :)
One of your blog followers turned me on to this recipe (Thanks Ngoc!) I also halved it because there were only 3 of us. I didn’t have cornstarch, but a flour slurry seemed to work just fine. I also macerated the strawberries with balsamic instead of vanilla. And since I didn’t have buttermilk on hand, I subbed in plain Kefir. The cake came out so delicious. I’ll definitely be making it again.
Made this with decent grocery store strawberries. Halved the recipe but still used 2 whole eggs. Divided up between 4 Emile Henry mini pie pans – pretty. The strawberries mounded up over the top of the pie pans. I spread the batter on top and covered with streusel – gorgeous! Well, the extra 1/2 egg made the batter a bit runny and when it began to heat up in the oven, much of the streusel slid off the mountain of berries and dripped onto the sheet under the pie plates. I was devastated. My gorgeous little pies were ruined – a mass of cooked berries and gloppy topping with only part of the lovely streusel!
Happy ending – they were ugly, but wow were they yummy! :) Thx for the great recipe. Will definitely make again in a larger pan that will contain the streusel.
btw – was reading Esio Trot by Roald Dahl to my 5-yr-old son and one of the words in magical tortoise language (everything spelled backwards) was Doof. Thought of this blog. Always great to have a connection with Roald Dahl.
I made it for family bbq. It looked so good. My favorite part was the cake….everyone commented on how good the “cake” was. My issue was the strawberries, even with the sugar, they were so tart and I mean tart. I couldn’t enjoy it. The berries looked and smelled good in the container, but when baked, they turned super tart. I just don’t understand it. Next time I’ll add more sugar. I used strawberries from 3 different containers too. Because the cake was exceptional, I’d like to try making this with apples or blueberries as well.
Hey Marg- Very strange! Did you taste the strawberries before using them? Maybe they were especially tart? I’ve never really had a strawberry that tart and didn’t have that problem with this recipe. You can also cut down on lemon juice next time if your strawberries aren’t very sweet.
Thanks for a wonderful recipe Tim. I made this for my berry loving friend’s birthday and it was a huge hit. Strawberries, blueberries and raspberries are in season in Australia at the moment so I used some of each and the cake worked perfectly. I can’t wait to make this again!
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MyFrogs says:
April 28th, 2009 at 9:03 pm
I’m not a dessert person, but I WANT some of this right now! With the unsweetened cream to tame it! YUM It looks SO good!
MyFrogs says:
April 28th, 2009 at 9:04 pm
PS- I also want a taco
maggie (p&c) says:
April 28th, 2009 at 9:36 pm
It kills me to receive food magazines in the mail—always too early, before the ingredients they focus on are truly in season. This looks lovely, a change from my standard crisp…bookmarking now!
carolyn says:
April 29th, 2009 at 6:07 am
what is with those unnatural, huge strawberries popping up in the supermarkets right now? they’re scary looking!
Tim says:
April 29th, 2009 at 6:08 am
they are there to trick us into buying them! (or at least they tricked me)
Mara @ What's For Dinner? says:
April 29th, 2009 at 7:06 am
Oh delicious… i’m thrilled about all the ginormous strawberries! I think they’re delicious!
Hayley says:
April 29th, 2009 at 11:15 am
This cake looks wonderful! The seasonal strawberries will be here before we know it, and I can’t wait to try this out with them. Thanks for sharing!
The Duo Dishes says:
April 29th, 2009 at 11:26 am
Yes, berries can be saved! Lemon juice and sugar usually do the trick, but nothing’s wrong with covering them with cake. Yum.
laura says:
April 29th, 2009 at 12:35 pm
This looks scrumptious. It reminds me of my favorite easy, easy, eaaasy “crumble” recipe:
1 c. packed brown sugar
1 c. all purpose flour
1 stick butter
3 – 4 c. of your favorite fruit (I like mixed berries)
Mix the flour, sugar, butter together w/ a for. Put the berries in an oven safe dish & cover w/ “crumble.” Then bake until golden in a 350F oven — about 30 minutes. Serve with alone or w/ ice cream & eat up!
Dawn in CA says:
April 29th, 2009 at 1:06 pm
Looks yummy. What size pan did you use for the 1/2 recipe? Was the baking time the same? Thanks. :)
Tim says:
April 29th, 2009 at 1:58 pm
Hey Dawn: I used this weird pan I have that is like 7×10. I think it would work in an 8×8 square too. I also think it would be cool as individual cakes in ramekins!
unconfidentialcook.com says:
April 29th, 2009 at 6:55 pm
The berries might have been big and ugly, but this looks beautiful. Whenever I get bad strawberries I toss them with some good balsamic and just a teeny bit of suar.
Tim says:
April 29th, 2009 at 7:07 pm
Strawberries and balsamic are so good!
heather says:
April 30th, 2009 at 6:09 am
made this last night…. so good!
Tim says:
April 30th, 2009 at 6:23 am
Great! It is so good. I even liked it as leftovers….
Scott at Realepicurean says:
May 2nd, 2009 at 9:34 am
Looks a bit like a crumble. Beautiful!
John says:
May 4th, 2009 at 5:09 am
This was super easy to make. I made it with supermarket strawberries last night, I left out the vanilla bean (who wants to spend $10 on that) and just added a teaspoon of vanilla extract to the cornstarch slurry. It was a super big hit with my guests, lots of clean bowls.
Tim says:
May 4th, 2009 at 10:44 am
Glad it was a hit. It is really satisfying. I’m also glad to hear it worked well with vanilla extract in place of the bean. A good way to save some money…
Michelle says:
May 5th, 2009 at 11:18 pm
This sounds amazing, love strawberries!
Rima says:
May 7th, 2009 at 2:34 am
Will you make me some, pretty please, with strawberries on top?
Lindsay says:
May 26th, 2009 at 4:16 pm
This was so, so, good. It’s so tempting to never try another strawberry dessert recipe again. But then you go and post a strawberry pie? Oh my.
Ngoc says:
May 26th, 2009 at 4:31 pm
Another new favorite of mine from your site! It was a huge hit at a birthday dinner, and I can’t wait to make it as a sort of coffee cake for my next big brunch gathering. :)
Alicia says:
July 7th, 2009 at 11:15 pm
One of your blog followers turned me on to this recipe (Thanks Ngoc!) I also halved it because there were only 3 of us. I didn’t have cornstarch, but a flour slurry seemed to work just fine. I also macerated the strawberries with balsamic instead of vanilla. And since I didn’t have buttermilk on hand, I subbed in plain Kefir. The cake came out so delicious. I’ll definitely be making it again.
Joanne says:
May 16th, 2010 at 10:37 pm
Made this with decent grocery store strawberries. Halved the recipe but still used 2 whole eggs. Divided up between 4 Emile Henry mini pie pans – pretty. The strawberries mounded up over the top of the pie pans. I spread the batter on top and covered with streusel – gorgeous! Well, the extra 1/2 egg made the batter a bit runny and when it began to heat up in the oven, much of the streusel slid off the mountain of berries and dripped onto the sheet under the pie plates. I was devastated. My gorgeous little pies were ruined – a mass of cooked berries and gloppy topping with only part of the lovely streusel!
Happy ending – they were ugly, but wow were they yummy! :) Thx for the great recipe. Will definitely make again in a larger pan that will contain the streusel.
btw – was reading Esio Trot by Roald Dahl to my 5-yr-old son and one of the words in magical tortoise language (everything spelled backwards) was Doof. Thought of this blog. Always great to have a connection with Roald Dahl.
Tim says:
May 18th, 2010 at 6:19 am
Hi Joanna,
Glad your cake ended up okay. Thanks for the Roald Dahl fact, it is always great to have a connection to him!
Joanne says:
August 23rd, 2010 at 5:18 pm
Update: Made this again in the appropriate vessel. Perfect. You rock.
Marg says:
June 16th, 2012 at 8:57 pm
I made it for family bbq. It looked so good. My favorite part was the cake….everyone commented on how good the “cake” was. My issue was the strawberries, even with the sugar, they were so tart and I mean tart. I couldn’t enjoy it. The berries looked and smelled good in the container, but when baked, they turned super tart. I just don’t understand it. Next time I’ll add more sugar. I used strawberries from 3 different containers too. Because the cake was exceptional, I’d like to try making this with apples or blueberries as well.
Tim says:
June 16th, 2012 at 9:54 pm
Hey Marg- Very strange! Did you taste the strawberries before using them? Maybe they were especially tart? I’ve never really had a strawberry that tart and didn’t have that problem with this recipe. You can also cut down on lemon juice next time if your strawberries aren’t very sweet.
Anna says:
January 20th, 2013 at 4:54 am
Thanks for a wonderful recipe Tim. I made this for my berry loving friend’s birthday and it was a huge hit. Strawberries, blueberries and raspberries are in season in Australia at the moment so I used some of each and the cake worked perfectly. I can’t wait to make this again!