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Parve
Easy
50 Minutes
Diets 
One week, when making my Shabbat menu, I decided I was in the mood to make a crisp—but I didn’t want apples or peaches. I wanted strawberry. But, I knew, my kids would not eat a dessert with chunks of strawberries (or any fruit, for that matter. They’d eat just the top). They would, however, eat it if it was “strawberry flavored” instead. So I brainstormed… What if I pureed the strawberries? I didn’t want soup, so the puree would need to be mixed with something. And I wanted real strawberries—no artificial jello powder. After a few tests and tries, this crumble cake, bursting with strawberry flavor, was perfected. Note: Some puree will mix with the cake, and the rest of the strawberry swirl will simply solidify while baking.
Yield: 1 cake
1 (16-ounce) bag frozen strawberries, pureed
6 tablespoons oil, such as Gefen Canola Oil
3/4 cup soy milk
1 tablespoon Gefen Vinegar
2 eggs
2 teaspoons Gefen Vanilla Extract (or 1 teaspoon Gefen Vanilla Extract and 1 teaspoon almond extract)
1 cup plus 2 tablespoons sugar
1 and 1/2 cups Glicks Flour
1 (32-ounce) bag freeze-dried strawberries
1/2 cup Glicks Flour
1/2 cup sugar
4 tablespoons margarine, melted (or oil)
Add strawberry puree to a small saucepan. Cook over medium heat until puree is reduced by half or until about one and a half cups.
Meanwhile, preheat oven to 350 degrees Fahrenheit.
Grease a 9×13-inch baking pan (you can also use two round 9-inch or 8-inch pans. Bake times will vary). Combine oil, milk, vinegar, eggs, vanilla, sugar, and flour. Swirl in reduced strawberry puree (mix it in somewhat, but you don’t have to mix it in completely). Bake for 15 minutes. (Since the batter is liquidy, we want the cake to set somewhat before adding the streusel on top so it doesn’t sink in.)
Meanwhile, prepare the streusel. Crush freeze-dried strawberries to a powder-like consistency while the package is still closed (this is easy to do with your hand). In a bowl, combine flour, sugar, and strawberry powder. Mix in margarine until mixture is moist and not powdery. Sprinkle on top of cake and bake an additional 10-15 minutes.
Photography by James Stefiuk
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