Strawberry Streusel

Name: Strawberry Streusel
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8
Ingredients: Butter ½ cup; Sugar 0.67 cup; Almond flour 1.3 cups; Type 00 flour 1 cup; Fine salt 1 pinch; Lemons (juice and zest) 1; Strawberries 2 ¾ cups; Sugar 1 cup

it es fr de br

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 30 min
Serving: 8
Cost: Average

PRESENTATION

Strawberry streusel—it’s like bringing a slice of German baking right into your kitchen. I mean, who can resist that crumbly, buttery topping with juicy, sweet strawberries? Really, it’s just magic. This strawberry streusel recipe is super flexible. You know, it works for breakfast with milk, perfect for a snack with tea, or a tender dessert after dinner. In Germany, and across Central Europe, this has been a staple for ages. And it’s easy to see why it's so popular everywhere now. The classic topping is just butter, flour, and sugar. Pretty simple. Toss that over fresh strawberries, and you get this mix of moist fruit and crunchy bits. Seriously good stuff. Nothing fancy needed—just simple, good food that feels like it’s from a local bakery.

So, one of the best things about strawberry streusel? The way you can serve it. Some folks like it plain, and honestly, it’s so so good on its own. But hey, if you want, scoop some vanilla ice cream on top, or dunk bites in chocolate fondue for a twist. Really, it works. Slice it up and you’ve got strawberry crumble bars, or make strawberry streusel muffins for a grab-and-go treat. And listen, the texture is everything: crispy top, juicy middle, and it just melts together. It’s one of those easy strawberry desserts that feels like way more work than it is. Making a homemade strawberry streusel for brunch or just a dish that goes with coffee? People ask about it. They come back for seconds. With its golden top and bright fruit—looks as good as it tastes. No pretending you can wait for it to cool before diving in. For variety, try a sprinkle of nuts or dash of cinnamon for an aromatic touch. Honestly, it’s not just a treat for the taste buds but a delicious way to celebrate the season’s flavors. And the sauce? There's no sauce, but who cares when it’s this good?

INGREDIENTS

Ingredients for a 13.8x4.3 inch pan: Butter ½ cup (125 g); Sugar 0.67 cup (125 g); Almond flour 1.3 cups (125 g); Type 00 flour 1 cup (125 g); Fine salt 1 pinch; Lemons 1 - (juice and zest)

For the strawberry jelly: Strawberries 2 ¾ cups (400 g); Sugar 1 cup (200 g)

Preparation

How to prepare Strawberry Streusel

To prepare the strawberry streusel, start with the dough. In the bowl of a stand mixer, or you can work by hand or with a hand mixer, add the softened butter (between room temperature and cold). Then add the sugar 1, a pinch of salt, and the grated lemon zest 2. Turn on the paddle attachment at low speed, just enough to combine the ingredients 3.

Then add the almond flour 4 and all-purpose flour 5 all at once. Once all ingredients are well mixed, turn off the machine 6.

and pour it onto the work surface to briefly compact it with your hands 7. Form a rectangular block and wrap it in plastic wrap. Let it cool in the refrigerator for at least 1 hour: it is important that it becomes firm 8. In the meantime, prepare the compote. Quickly rinse and dry the strawberries 9.

Remove the stems and cut them into small pieces 10. Place them in a saucepan 11 and add the sugar 12.

Squeeze the lemon from which you grated the zest and pour it into the saucepan 13. Turn on the stove and let it cook for 30 minutes over medium heat, stirring occasionally 14. At the end of cooking, the consistency should be sticky and thick 15.

Pour into a bowl with a sieve and strain to remove the seeds 16, let it cool completely at room temperature 17. Take the dough and divide it into 2 parts: one larger and one smaller. Crumble two-thirds with a large-holed grater (you can also do this by hand) on a sheet of parchment paper 18.

Then pour into a 13.8x4.3 inch pan, forming the base 19. Pour the now-cooled jelly over this 20 and cover by grating the remaining one-third of the dough 21.

You can proceed to baking. The dessert bakes in a preheated oven at 340°F for 50 minutes 22. Once baked, let the strawberry streusel cool completely before removing from the pan and cutting into rectangles 23. If you like, you can serve it with a scoop of ice cream 24!

Storage

The strawberry streusel dough can be safely stored in the fridge for a week. Once baked, you can keep it fresh away from humidity for 4-5 days.
The dough can be frozen.
The baked streusel can also be frozen in portions, just defrost and heat it up before enjoying!

Tip

The almond flour makes the streusel dough balanced and flavorful. For an even more flavorful version, you could replace it with walnut or hazelnut flour, or make a nice mix of all three! If you don't have a large-holed grater, crumble the dough by hand for a more rustic result.
When pouring the jelly, add some wild strawberries sautéed with a tablespoon of sugar: this will make your strawberry streusel more fragrant and rich!

Trivia

The streusel dough (pronounced strois'l) is a typical German topping that is crumbled over various sweet bases like muffins, cakes, and tarts. It can be likened to any shortcrust pastry, in this case without eggs. The absence of eggs characterizes its crumbly consistency, perfect for covering or serving as a dessert base. In German, it's called streuselkuchen and is a sweet focaccia. It's sprinkled with fruits like apples, grapes, sour cherries, and rhubarb, and finally covered with streusel crumbs. In our version, we decided to simplify the thickness and the name, using only the crumbs as the base and covering for the strawberry compote.

For the translation of some texts, artificial intelligence tools may have been used.