Strawberry Streusel – the recipe for a delicious and fragrant dessert

low strawberry streusel it’s a sweet excellent spring to enjoy at any time of the day: a breakfast with a good espresso, a sandwich with a light sprinkle of icing sugar or at the end of the meal, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.

It is a very delicious dessert made with a crumbly and crunchy shortcrust pastry reminiscent of Mantuan crumble or sbrisolona in terms of flavor and consistency; compared to the latter, however, it is packed with an even more crumbly dough and no egg.

To bring to the table, simply work the softened butter into small pieces with the sugar, lemon zest, and 00-almond flour briefly with an electric mixer. After resting in the fridge, you just have to place half of the dough in the bottom of a non-stick baking tray, distribute a strawberry compote homemade, obtained by gently cooking the fresh fruit with granulated sugar, and then coating everything with the remaining butter crumbs.

The result will be a fragrant cake with a soft heart, ideal also for a buffet party or for a lunch Sunday in the company of friends. The almond flour, added to the rest of the ingredients, will give the preparation a pleasantly rustic consistency: if you prefer, you can replace it with hazelnut flour, even more aromatic, or, if you don’t have it available, you can omit it from the mix. recipe using equal amounts to those of soft wheat.

Depending on personal taste, you can enrich the filling with berries mixtures such as blueberries, raspberries, currants, blackberries… Or, for a more delicious variation, you can serve the streusel with a chocolate fondue to pour over the piece of cake to your liking.

Find out how to prepare strawberry streusel by following the step-by-step procedure and tips. If you liked this recipe, also try the blueberry streusel or the fruit crumb cake.

How to make strawberry streusel

Wash and dry the strawberries; place them on a cutting board 1peel them and cut them into cubes.

Put the diced strawberries in a bowl with the granulated sugar. 2 and mix with a spoon.

Transfer everything to a saucepan with high sides and let the strawberries cook for about 15 minutes over low heat, stirring frequently. 3, until obtaining a fairly thick and gelatinous compote. At the end, remove from the heat and let it cool.

Meanwhile, collect the softened butter cut into pieces in a bowl with the granulated sugar and a pinch of salt. 4.

Perfume with lemon zest 5 and work the ingredients with electric mixers.

Add the almond flour 6.

Also combine the sifted 00 flour 7 and continue beating with the mixer, until obtaining a thick and brittle mixture.

Turn it into a work surface. 8 and knead with your hands.

form a loaf 9wrap it in a sheet of cling film and let it rest in the fridge for 30 minutes.

Once the time has elapsed, take the dough again and crumble half into the bottom of a 15 x 20 cm rectangular mold. 10.

Gently compact the foundation with your fingertips. eleven.

Pour the strawberry compote in the center. 12.

Distribute with a spoon leaving the edges free 13.

Cover with the remaining crumbled dough 14 and put in the oven at 170°C for about 40 minutes, or until golden.

Once cooked, remove the streusel fifteen and let it cool.

Scoop the strawberry streusel onto a serving plate, cut into squares sixteen and serve.

storage

Strawberry streusel can be kept at room temperature, under a confectioner’s hood, for 3-4 days Maximum.