Linzer Strawberry Cake is a delectable dessert combining the rich almond and strawberry flavours into one irresistible treat. Originating from the city of Linz, Austria, this cake has become a popular dessert all around the world. Its distinctive lattice design and sweet, fruity filling make it a stunning centrepiece for any occasion. Whether you are a fan of traditional cakes or looking for a unique twist on a classic dessert, this Linzer Strawberry Cake is sure to satisfy your sweet cravings.
Ingredients:
For the Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup ground almonds (or hazelnut meal)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the Filling:
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Additionally:
- Powdered sugar for dusting
Instructions:
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Whisk together flour, ground almonds, baking powder, cinnamon, and salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half. Wrap each half in plastic wrap and chill for at least 1 hour.
- In a medium saucepan, combine the strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries soften slightly. Set aside to cool.
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Roll out one-half of the chilled dough on a lightly floured surface until about 1/4-inch thick. Fit the dough into the prepared springform pan, pressing it up the sides.
- Spread the cooled strawberry filling evenly over the dough base.
- Roll out the remaining dough and cut it into strips. Create a lattice pattern over the strawberry filling.
- Bake the cake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the cake cool completely in the pan before removing the sides. Dust with powdered sugar and enjoy!
Related
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- Paris Brest With Raspberries Recipe
- Vanilla Ice Cream Cake
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Linzer Strawberry Cake
Indulge in the sweetness of Linzer Strawberry Cake, a delicious treat blending rich flavours with fresh strawberries. Perfect for any occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2½ cup all-purpose flour
- 1 cup ground almonds (or hazelnut meal)
- 1 tsp baking powder
- ½ tsp ground cinnamon
- Pinch of salt
For the Filling:
- 1 fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Additionally:
- Powdered sugar for dusting
Instructions
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Whisk together flour, ground almonds, baking powder, cinnamon, and salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half. Wrap each half in plastic wrap and chill for at least 1 hour.
- In a medium saucepan, combine the strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries soften slightly. Set aside to cool.
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan
- Roll out one-half of the chilled dough on a lightly floured surface until about 1/4-inch thick. Fit the dough into the prepared springform pan, pressing it up the sides.
- Spread the cooled strawberry filling evenly over the dough base.
- Roll out the remaining dough and cut it into strips. Create a lattice pattern over the strawberry filling.
- Bake the cake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the cake cool completely in the pan before removing the sides. Dust with powdered sugar and enjoy!