Shortcrust pastry cake with strawberries. Sand cake with strawberry jelly

Shortcake with strawberries - simple homemade baking without frills and expensive components. Nevertheless, it is very attractive, appetizing, creating a warm and sincere atmosphere at the table. The basis of this cake is a thin, crumbly and sweet "basket" of traditional shortcrust pastry mixed with a mixture of butter, flour, sugar, yolk and a small portion of baking powder. A fragrant strawberry filling is laid in the middle, poured on top with a delicate creamy mass. The result is an interesting multi-textured sweetness and a worthy taste!

If desired, instead of strawberries, other berries can be distributed over the sand cake - cherries, blueberries, raspberries, black currants, etc. Fresh in-season or frozen/canned fruits will do. But still with fresh strawberries - one of the most delicious, bright and fragrant options.

Ingredients:

For test:

• butter - 100 g;
• sugar - 50 g;
• egg yolk - 1 pc.;
• flour - 150-180 g;
• baking powder dough - 1 teaspoon.

For filling:

• strawberries - 200 g

For filling:

• cream 20% - 200 ml;
• sugar - 70 g;
• eggs - 2 pcs.;
• flour - 1 tbsp. the spoon;
• vanilla sugar - a bag (8-10 g).

Shortcake with strawberries recipe with photo step by step

1. Cooking first sand base. We take the butter out of the refrigerator in advance - we give it time to melt when room temperature. When the oil mass softens and becomes pliable, we fill it with sugar and rub it intensively with a fork.
   
2. Separating from the protein, which is not required in this recipe, add the yolk to the oil mass. We stir.
   
3. Sift flour with baking powder, add to the liquid yolk-oil mixture. Knead soft and plastic shortbread dough. It is not necessary to knead for a long time - as soon as the mass absorbs all the flour, we form a single lump and proceed to the next step.
   
4. Without cooling, we immediately stretch the dough inside the mold with a diameter of 22 cm. Along the edge we raise the board about 3 cm high. We pierce the layer with a fork over the entire area so that the cake does not swell during further baking. Now we remove the form with the prepared base for 30-40 minutes in the refrigerator or for 15 minutes in freezer- before sending to the oven, the cake must be well cooled.
   
5. For pouring, grind the eggs with flour, regular and vanilla sugar.
   
6. Add cream, stir until combined.
   
7. We put the form with a chilled base in an oven heated to 180 degrees for 10-15 minutes.
   
8. We wash the strawberries, tear off the “tails”. We cut each berry into 4 plates or in half if the strawberries are small. Spread on a semi-finished cake.
   
9. Top the berry with a white creamy composition and send the shortcake back to the oven.
   
10. We bake for another 30-50 minutes (until the entire liquid filling “grabs”). We maintain the temperature at the same level. Cool the finished strawberry shortcake completely in the form, then take it out.
    
11. Cut into pieces and serve!
    

Shortcake with strawberries is ready! Happy tea!

Crumbly dough and juicy jellied berry. sand cake with strawberry jelly, it is not at all difficult to do, and the look is very spectacular and festive. Berries and fruits in baking are a win-win option for any season, such as or. Try it, and summer mood is guaranteed for you!

Ingredients:

Egg - 1 pc.;
butter - 100 g;
soda - 1/2 tsp;
granulated sugar - 1 tbsp.;
flour - 2 tbsp.;
gelatin - 1 tbsp. l.;
strawberries - 200 g.

Strawberry jelly cake recipe

First, sift the flour and add soft butter to it.
Rub flour with butter with palms. You can adapt the combine or mixer.
Add sugar and soda. Mix and beat in the egg.
Knead a stiff dough.
Wrap the dough ball in cling film and refrigerate for 1 hour.
Soak gelatin in 50 ml of warm water and leave to swell for 1 hour.
Roll out the dough, you should get a circle with a diameter of 20 cm.
Lay the circle in a 15 cm diameter mold so that the edges of the dough cover the sides.
Lay a circle cut out of baking paper on top and pour peas (any cereal). Or you can do it easier - place a refractory cover in the center. This is necessary so that the bottom of the future cake does not rise, does not distort during baking, but remains as flat and even as possible.
Put the dough to bake at 200 ° for 15 minutes. Then remove the lid from the cake and continue baking for another 10 minutes.
Let the crust cool down. The gelatin should have absorbed all the water by now.
Heat gelatin over medium heat, stirring constantly. Pour in the juice squeezed from several strawberries. The mass should be liquid and homogeneous. Can be sweetened to taste.
Lubricate the “bowl” of sand cake with a small amount of cooled gelatin and refrigerate for 15 minutes. After the indicated time, remove the cake with jelly from the refrigerator, peel the berries from the stalks, cut in half and lay out in circles in the center of the cake.
Fill the "bowl" of the strawberry cake with the remaining gelatin. Put the dessert in the refrigerator until the jelly is completely solidified.

We serve a sand cake with strawberry aspic and enjoy the fragrant sweetness.

Yesterday was my beloved husband's birthday. It was decided to celebrate two days - on Thursday and Friday, separately with family and friends. I puzzled over the menu for a long time, then spat and decided that the snacks would be the same on both days, I would cook only hot and sweet individually. Yesterday I was thoroughly stitched up with cooking, so there will be photos of snacks today. I didn’t photograph the meat - it was my signature pork leg, chopped with onion-pineapple marinade, I already wrote about it. But the cake deserves attention.
It was not an easy task, to be honest. Not cooking, but choosing a recipe. Because the cake was supposed to be not biscuit (the biscuit will be today, but I don’t like to repeat), not too sweet, without cottage cheese, without chocolate, without butter cream, without meringue and at the same time quite traditional. The recipe that I took as a basis, I found in the magazine "Cooking with Confidence" (after all, 10 GB of cookbooks and magazines help out a lot), slightly changed the cream and the design of the top. The cake is excellent, most likely I will repeat again. And I didn’t buy Wilton’s pastry bag in vain, it’s a pleasure to work with him. By the way, please note that it is highly desirable for a cake to have a detachable shape, however, my cream was thick enough and did not flow, it was possible to collect the cake right on the dish, just the edge would be less neat.

Dough:
200 grams butter
3/4 cup sugar
3 eggs
4 cups flour

Filling:
500 grams of fat (at least 35%) cream
500 grams of strawberries
1/2 cup red berry juice (cherries, cranberries, etc.)
14 grams of gelatin
3 tbsp powdered sugar

Beat butter with sugar, gradually add eggs, continuing beating. Add flour, quickly knead the dough (you may need a little more or less flour, you should get a steep, but plastic dough). Remove the dough for half an hour in the refrigerator. Roll out the cakes from the dough according to the size of a detachable form and bake until light brown (about 15-20 minutes) at a temperature of 180 degrees. I rolled on silicone mat, cut it off with a ring from the mold and baked it on the same rug, without fiddling with shifting the rolled dough. It took a lot of time (as a result, I baked cakes one at a time), but I still spent the whole day in the kitchen.
Pour gelatin with juice and leave to swell. Whip the cream into a thick cream, add powdered sugar. 3-4 tbsp set aside the cream for decoration. Set aside 15-20 of the most beautiful berries too. Chop the remaining berries in a food processor, but not in puree, but to medium pieces, mix with cream. Heat the gelatin in the microwave for 15 seconds at full power (or in a water bath until completely dissolved), mix with the cream, leaving about 2 tablespoons to lubricate the top. Place cakes in a detachable form, layering them with cream, do not lubricate the last cake. Cut the remaining strawberries into slices, lay with tiles in a circle from the edge to the center, carefully brush with a brush (preferably silicone) with the remaining jelly - do not even grease, but dip the brush in the jelly and dab the surface of the cake with it, like a swab, so the strawberry slices will not move. Leave the cake to harden and soak for 2-3 hours, remove from the mold, transfer to a dish, decorate the edge with the remaining cream.

Sand cake with strawberries

Ingredients

For the crust:

1 egg

2 tbsp. l. Sahara

70 g margarine

150–200 g flour

selected strawberries

sprigs of mint

100 g chocolate

For cream:

1 egg

100 g sugar

1 st. l. flour

120 ml milk

80 g softened butter

Cooking

1. For cream, combine the egg with sugar, flour, add milk and put on fire. Stirring constantly, bring to a boil, cool to room temperature.

2. Mix flour with butter, rub with hands until crumbs are obtained. Add egg and sugar, knead the dough. Add a little more flour if necessary.

3. Put the dough into a detachable form, spread it along the bottom and walls, put it in the refrigerator for 20–30 minutes, and then put it in an oven preheated to 180 ° C for 10–15 minutes until lightly browned. Ready sand cake cool and brush with melted chocolate.

4. Beat the custard part of the cream with a mixer with softened butter until a homogeneous consistency is obtained. Spread the cream over the cooled chocolate.

5. Put washed and dried strawberries on top. Decorate the cake with mint leaves and refrigerate for an hour.

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