Making a berry crumb cake is one of the “must do” things during the summer months. Don’t say anything. I know, it’s another recipe with strawberries. Gotta say it’s one of my favorite berries and I always want to make as many creations as possible before the season is over – starting with this bread and ending with this salad. How about you?
This time I wanted to test the combination of strawberries and cherries. It’s not the common combo that is seen in most recipe books and I don’t understand, why. The thick, juicy berry filling is the perfect counterpart to the crispy buttery outside. You are sure to find a delight in every bite!
This isn’t a difficult cake. There’s nothing fancy about it, but who needs fancy? Sometimes, simple is the best way to go and this strawberry cherry crumb cake will make you a believer.
For this cake, I adapted my another crumb cake recipe, that I originally posted last year. If you don’t love strawberries, then try that version with blueberries and raspberries. Both recipes are crazy delicious and such a joy to make!
- 1 1/2 cups fresh strawberries , hulled and chopped
- 1 1/2 cups fresh cherries , stemmed, pitted, and halved
- 1/3 cup white sugar
- 1 tablespoon cornstarch
- juice of 1 lime
- 1 cup unsalted butter , at room temperature
- 3/4 cup white sugar
- zest of 1 lime
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 cup all-purpose flour
- 1/3 cup almond flakes
- 1/2 teaspoon cinnamon
- 2/3 cup brown sugar , packed
- 1/4 teaspoon salt
- 1/2 cup unsalted butter , cut into pieces
Preheat the oven to 375 degrees F. Grease or line a 9-inch square baking pan with parchment paper. Set aside.
In a large bowl, stir together the sugar, cornstarch and lime juice. Carefully stir in the strawberries and cherries. Set aside.
In a large bowl, beat together the butter, sugar, lime zest, vanilla and salt, until creamed. Slowly mix in the flour until combined and the dough starts to turn into a ball. Evenly distribute the dough over bottom of prepared pan and press lightly to hold in place. Spread the berry mixture over the bottom crust.
In a medium bowl, combine the flour, almond flakes, cinnamon, sugar and salt. Use a pastry cutter or your fingers to cut in butter until mixture forms coarse crumbs. Sprinkle the topping evenly over the berry mixture and bake for 50-55 minutes, or until the top is a light golden brown. Remove from the oven and allow to cool for 30 minutes on a wire rack. Transfer to the refrigerator to chill for 1-2 hours before cutting into bars (otherwise it will get messy).
Store in an airtight container in the refrigerator for up to 5 days.
You can freeze these bars as well for up to two months, letting them come to room temperature before serving.