Ingredients
For the cake:
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• ¾ cup granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• 1 egg
• ½ cup milk (dairy or plant-based)
• ¼ cup melted butter or coconut oil
• 1 tsp vanilla extract
For the filling & crunch topping:
• 2 cups fresh strawberries, hulled and sliced
• ¼ cup brown sugar
• ½ tsp cinnamon
• ½ cup rolled oats (gluten-free if needed)
• ¼ cup almond flour
• 3 tbsp cold butter or coconut oil, cubed
• 1 tbsp honey or maple syrup
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square or round baking pan.
- Make the cake batter: In a bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, mix egg, milk, melted butter, and vanilla. Pour into dry ingredients and stir until just combined.
- Spread half the batter into the prepared pan.
- Make the filling: Toss sliced strawberries with brown sugar and cinnamon. Spoon evenly over the batter.
- Make the crunch topping: In a bowl, combine oats, almond flour, cold butter, and honey. Use a fork or fingers to mix into crumbly clusters.
- Sprinkle half the topping over the strawberries.
- Drop remaining batter by spoonfuls over the top (don’t worry about spreading—it will bake down).
- Top with remaining crumble mixture.
- Bake 35–40 minutes, until golden and a toothpick comes out clean.
- Let cool slightly before slicing. Serve warm or at room temperature.
✨ Perfect for picnics, brunch, or as a show-stopping summer dessert!
💡 Serve with: A dollop of whipped cream, Greek yogurt, or a scoop of vanilla ice cream for extra indulgence.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 40 mins , Total Time : 55 mins , Servings : 9 squares , Calories : 190 , Net Carbs: 26g , Fats: 8g , Protein: 3g