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Author Notes: Since I was a little kid, my mother used to buy the first strawberries of the year to prepare this cake for me in March for my birthday. I grew up, moved out, got married - still every birthday she turned up with my favorite crunchy strawberry cake. When I moved to the island of Tenerife 12 years ago, I finally learned to make this cake on my own... and even here it is indispensable not only for my birthday, but for my daughters as well:-) —Daniela
- 2 cups whole spelt or wheat flour
- 1 teaspoon baking powder
- 3/8 cup cold butter
- 1 egg
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
- 1 pinch sea salt
- 1000 grams fresh strawberries
- 200 milliliters red currant juice
- 50 milliliters elderberry sirup
- 2 tablespoons Kudzu or corn starch
- Mix the flour with sugar, baking powder, cinnamon and salt in a large bowl. Make a well in the center and put in the egg. Add cold butter in flakes and knead until obtaining a smooth, but not too sticky dough. Put in the fridge for at least 1 hour.
- In the meantime clean the strawberries and set aside. Take the dough out of the fridge and roll it out on a floured surface. It should be about 0,5 cm thin. Put the dough in a round cake tin, piercing it with a fork. Bake for 25 minutes at 350°F. Take out of the oven to cool down a bit.
- Put the strawberries on the crunchy base. Dissolve kudzu or corn starch in 30 ml of the red currant juice and set aside. Add the rest of the juice and sirup in a pot and bring to boil. Whisk in the corn starch (or kudzu) mixture and cook until thickened. Spread evenly over the strawberries and serve immediately. Also nice if served with clotted or whipping cream.