Ingredients
8ozfresh strawberries,diced about 1⅓ cups
¼cupgranulated sugar
2tbspcornstarch
1tbspcold water
1tsplemon juice
⅓cupall-purpose flour
1½tbspgranulated sugar
2½tbspbutter,chilled and diced into cubes
1½tbspRaw Turbinado Sugar
1¾cupall-purpose flour
1tspbaking powder
½tspBaking Soda
½tspsalt
7tbspbutter,softened
1cupgranulated sugar
1large egg
1tspvanilla extract
⅓cupsour cream
⅓cupbuttermilk
Preparation
Preheat oven to 350 degrees.
In a medium saucepan whisk together ¼ cup granulated sugar and cornstarch. Stir in cold water and lemon juice.
Add in strawberries. Bring mixture just to a boil over medium heat, stirring constantly.
Once mixture reaches a boil, reduce heat to low and simmer about 1 minute, stirring constantly, until thickened. Remove from heat and set aside to cool.
Add all-purpose flour, granulated sugar and butter to a small food processor. Pulse mixture just a few seconds until they combine. Pour crumb mixture into a small bowl and whisk in Turbinado Sugar, set aside.
In a mixing bowl: whisk together flour, baking powder, baking soda and salt, set aside.
In the bowl of an electric mixer, whip together softened butter and granulated sugar for about 4 minutes or until pale and fluffy.
Stir in egg and vanilla. Mix in sour cream. Add dry ingredients alternating with buttermilk in two separate batches and mix just until combined.
Pour and evenly spread ½ of the cake batter into a greased 8 by 8-inch baking dish. Spread strawberry mixture evenly over batter layer. Dollop remaining batter by the spoonfuls over strawberry mixture and gently spread batter into an even layer.
Sprinkle top evenly with crumb topping. Bake in preheated oven for 50 to 55 minutes until golden and toothpick inserted into center comes out clean. Allow to cool slightly before cutting.
