You can add cornstarch to help absorb the additional water and juice that strawberries produce, but it’s optional.You can use a natural sweetener that measures 1:1 cups with regular sugar to cut calories if you prefer.Photo credit: © Tips for the strawberry oats crisp recipe Serve the strawberry crisp immediately with ice cream, frozen yogurt, or just plain. Bake for 45 minutes, or until the strawberries start to bubble and the crumble is golden and crisp. Evenly cover the fruit with the oat mixture and transfer it to the oven. In a medium-sized bowl, combine the oats, flour (or almond meal), honey, butter, sugar, and salt together. Combine strawberries, sugar (or sweetener), and vanilla in a 2-quart 8-inch baking dish. To make the strawberry Oats crisp: Preheat your oven to 375˚F (190☌). 1 tablespoon light brown sugar (or coconut sugar).1/3 cup all-purpose flour (or almond flour).

2 lb (900g) strawberries, hulled and quartered.“Irvin Lin gives home-baked treats a twist, ramping them up with a range of contemporary flavors that are sure to surprise and delight.Photo credit: © Ingredients list for the Strawberry Oats Crisp Recipe REE DRUMMOND, New York Times best-selling author of The Pioneer Woman Cooks Irvin Lin has most definitely outdone himself. My eyes kept getting wider and wider as I turned every page-both the flavor combinations and the photos are out of this world. “My goodness, this cookbook! It’s filled to the brim with recipes for the most splendidly beautiful cakes, cookies, breads, and tarts I think I’ve ever seen. He doesn’t just paint the lily he bejewels and shellacs it, too.' Lin, a graphic designer in San Francisco who writes the food blog Eat the Love, takes risks in nearly every one of the 150 elaborate recipes in his book. Sugar Roasted Peach and Blueberry Bacon Infused Buckle.Swedish Blueberry Coffee Cake, aka Tosca Cake.If you like this easy strawberry cake, check out these other coffee cakes that feature fruit in them: If I’m storing it in the fridge, I bring the cake to room temperature before serving. I rarely have leftovers with this cake, but when I do, I store the cake in an airtight container at room temperature for up to two days or up to five days in the refrigerator. The lemon juice will taste lighter and brighter than the balsamic, but it will still be delicious. If you don’t have balsamic vinegar or don’t like balsamic, try substituting 1 tablespoon of lemon juice in its place. The earthy sweetness in the balsamic adds a dimension and depth to the bright strawberry flavor and makes them taste richer, sweeter, and more juicy. I use a sprinkling of balsamic vinegar in the strawberries to give it a little acidity. You want to remove it right when it’s done so it doesn’t overbake. Ceramic and glass pie pans continue to keep heat, so the cake will continue to bake for a little bit after removing it from the oven.

Serve it right out of the pan! Because of the nature of the pan, keep an eye on the baking, and make sure not to overbake it. You can also bake this in a ceramic or glass deep dish pie pan. Carefully invert the cake onto a large cutting board, remove the parchment paper, then invert it back onto a serving plate or cake stand right side up. Just make sure to spray the pan with cooking oil and line the bottom with a parchment paper round. If you don’t have a springform pan you can totally bake this in regular 9-inch pan. Bake, let cool in the pan, then remove from the springform and serve! Can you use a different pan than a springform? Top the batter with the strawberries, then sprinkle the top with some sugar. Add flour, mix until absorbed, then scrape batter into an oiled 9-inch springform pan. Then place sugar, butter, baking powder, salt, vanilla and lemon zest in the bowl of a stand mixer and cream until fluffy.

Sprinkle the berries with a little balsamic vinegar and set aside. The most time-consuming part is cutting and prepping the strawberries!įirst remove the green part of the strawberries then cut each berry in half. This easy strawberry cake is a one bowl cake that comes together fast. It’s one of those super simple desserts that takes ten minutes to prepare, and everyone just loves! How do you make this cake? But even with all those baked goods, I realized I’ve never shared my go-to easy strawberry cake recipe. That means making my sparkling strawberry lemonade, strawberry rhubarb pie, strawberry oatmeal bars, strawberry coffee cake with pistachio crumb topping, and strawberry lemon shortcake. Sure, I eat them straight out of the container, but I also am constantly making strawberry desserts with them, as I almost always have too many to eat. Summertime means MOUNTAINS of strawberries for me. This easy strawberry cake is made in one bowl and results in a delightfully butter cake packed with jammy strawberries on top.

Strawberry recipes