When the meeting of limoncello custard and strawberries happens, the union is practically perfect!
A quick, easy dessert prepared for breakfast today, I had some strawberries at home that I couldn’t wait to employ.
🍰 Why Nonna Loves This Cake
Because it’s full of tradition with a twist! The classic Italian custard is enhanced with limoncello, bringing a splash of southern Italy’s sun-kissed lemons into her kitchen.
Paired with fresh strawberries and a rustic crumble base, it’s a dessert that reminds Nonna of home, joy, and all the sweet moments shared around the table.
⏱️ Cooking Time
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Servings: 10–12 slices
Ingredients
For the Crumble Cake:
2 ¾ cups (340 g) 00 flour (or all-purpose flour)
½ cup (60 g) coconut or almond flour (or replace with same amount of 00 flour)
2 medium eggs
¾ cup (150 g) granulated sugar
9 tbsp (130 g) cold butter, chopped
1 ½ tsp (8 g) baking powder
Pinch of salt
Zest of 1 lemon
1 ½–2 cups (200–250 g) fresh strawberries, diced
For the Limoncello Custard Filling:
1 ¾ cups (450 ml) whole milk
¼ cup (50 ml) fresh lemon juice
¼ cup (50 ml) Limoncello liqueur
4 medium egg yolks
⅓ cup (40 g) cornstarch
½–⅔ cup (110–120 g) granulated sugar
Peel of 1 large, untreated lemon (in strips)
👩🍳 Method
1. Prepare the Limoncello Custard
In a small saucepan, combine milk and lemon peel. Bring just to a simmer, then remove from heat and steep for 5 minutes.
In a bowl, whisk the egg yolks and sugar until light. Add cornstarch and mix until smooth.
Gradually strain and pour half the hot milk into the yolk mixture while whisking to avoid lumps. Then add the rest of the milk.
Return to the saucepan and cook over medium heat, whisking constantly, until thickened.
Remove from heat, stir in lemon juice and Limoncello, mix well, and cover with plastic wrap. Let cool completely.
2. Prepare the Strawberries
Wash and dice the strawberries.
Toss with 1 tsp sugar and a few drops of lemon juice. Set aside.
3. Make the Crumble Dough
In a food processor, combine flour, coconut/almond flour, sugar, butter, eggs, baking powder, lemon zest, and a pinch of salt.
Pulse until the mixture becomes a crumbly, sandy texture. Do not overmix.
Line a 9-inch (22–24 cm) cake pan with parchment paper.
Use half the crumble mixture to cover the bottom of the pan. Press slightly to form a base.
Spread cooled custard over the base, leaving the edges free. Top with strawberries, gently pressing them in.
Crumble the remaining dough over the top to fully cover the filling.
4. Bake
Preheat oven to 350°F (180°C), static mode.
Bake for about 45 minutes or until golden and lightly browned.
Let cool completely before serving. Refrigerate if not consuming right away.
🧾 Nutritional Facts (Per Slice – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 42 g |
| Sugars | 22 g |
| Fat | 14 g |
| Saturated Fat | 7 g |
| Protein | 6 g |
| Fiber | 1 g |
| Sodium | 90 mg |
| Alcohol (from Limoncello) | Trace (bakes off) |
💡 Tips & Tricks
No strawberries? Use strawberry jam as a quick swap!
Let the custard cool fully before assembling the cake—it helps avoid a soggy base.
Refrigerate leftovers and bring to room temperature before serving for best flavor.
Add sliced almonds on top for an extra crunch.
Try raspberries or blueberries as an alternative berry option.
STRAWBERRY & LIMONCELLO CUSTARD CRUMBLE CAKE
Notes
Ingredients
For the Crumble Cake:
- 2 ¾ cups (340 g) 00 flour (or all-purpose flour)
- ½ cup (60 g) coconut or almond flour (or replace with same amount of 00 flour)
- 2 medium eggs
- ¾ cup (150 g) granulated sugar
- 9 tbsp (130 g) cold butter, chopped
- 1 ½ tsp (8 g) baking powder
- Pinch of salt
- Zest of 1 lemon
- 1 ½–2 cups (200–250 g) fresh strawberries, diced
For the Limoncello Custard Filling:
- 1 ¾ cups (450 ml) whole milk
- ¼ cup (50 ml) fresh lemon juice
- ¼ cup (50 ml) Limoncello liqueur
- 4 medium egg yolks
- ⅓ cup (40 g) cornstarch
- ½–⅔ cup (110–120 g) granulated sugar
- Peel of 1 large, untreated lemon (in strips)
👩🍳 Method
1. Prepare the Limoncello Custard
- In a small saucepan, combine milk and lemon peel. Bring just to a simmer, then remove from heat and steep for 5 minutes.
- In a bowl, whisk the egg yolks and sugar until light. Add cornstarch and mix until smooth.
- Gradually strain and pour half the hot milk into the yolk mixture while whisking to avoid lumps. Then add the rest of the milk.
- Return to the saucepan and cook over medium heat, whisking constantly, until thickened.
- Remove from heat, stir in lemon juice and Limoncello, mix well, and cover with plastic wrap. Let cool completely.
2. Prepare the Strawberries
- Wash and dice the strawberries.
- Toss with 1 tsp sugar and a few drops of lemon juice. Set aside.
3. Make the Crumble Dough
- In a food processor, combine flour, coconut/almond flour, sugar, butter, eggs, baking powder, lemon zest, and a pinch of salt.
- Pulse until the mixture becomes a crumbly, sandy texture. Do not overmix.
- Line a 9-inch (22–24 cm) cake pan with parchment paper.
- Use half the crumble mixture to cover the bottom of the pan. Press slightly to form a base.
- Spread cooled custard over the base, leaving the edges free. Top with strawberries, gently pressing them in.
- Crumble the remaining dough over the top to fully cover the filling.
4. Bake
- Preheat oven to 350°F (180°C), static mode.
- Bake for about 45 minutes or until golden and lightly browned.
- Let cool completely before serving. Refrigerate if not consuming right away.
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