Strawberries with masa crumble and lime cream

Tart fruit, roasted corn

This dessert is all about three distinct textures: strawberries that hold their shape after a short time in the oven, a light cream cheese and yogurt cream, and crumble that is genuinely crisp. Lime keeps the fruit fresh and cuts through the richness; cinnamon gives the corn crumble a warm aroma without overpowering the strawberries. The result is rich enough for dessert, but not heavy. Combine the components just before serving so the crumble keeps its crunch.

Masa harina is finely ground corn flour made from corn treated with lime, a technique called nixtamalization. It has a distinctive corn flavor and behaves differently from wheat flour. In this crumble, a little flour alongside the masa harina helps create a cohesive, crumbly texture; the butter makes the edges crisp in the oven. Don’t use coarse cornmeal or polenta as a direct substitute: the grains will stay harder and give a different result. Masa harina is available at shops that sell Mexican ingredients and some larger supermarkets.

Strawberries from the Netherlands are generally at their best from late spring through summer. Choose firm, fragrant berries; very ripe fruit can fall apart quickly in the oven. Halve small strawberries and quarter larger ones so the pieces are roughly the same size. A short roasting time at high heat releases some juice and deepens the flavor, but baking them for too long will turn them more into compote. Outside strawberry season, you can also make this dessert with firm summer fruit such as blackberries, but keep an eye on the oven time.

The cream is deliberately made with more than just cream cheese: yogurt makes it fresher, and whipped cream adds lightness. Use thick Greek yogurt, or the cream will be runny. Full-fat yogurt cheese also works, but the cream will taste a little richer and less tart. Zest the lime before juicing it, and taste the cream before adding extra sugar; the strawberries and crumble also add sweetness. A pinch of salt in the crumble brings out the corn flavor.

You can bake the crumble ahead and let it cool completely; then store it in an airtight container at room temperature. The strawberries and cream can be covered and stored separately in the refrigerator. Return them to the refrigerator if they aren’t being served right away, and assemble the dessert at the last moment. Divide the strawberries and their juices among shallow bowls, add a spoonful of lime cream, and scatter the crumble generously over the top. That way, every bite has both soft fruit and something crunchy.