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Strawberry shortcake

Strawberry shortcake


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In order not to pass the strawberry season without making a cake with these super fragrant fruits, I chose a simple recipe that is available to anyone.

  • 3 eggs
  • 300 gr fat yogurt
  • 300 gr strawberries
  • 300 gr sugar
  • 400 gr flour
  • 170 mi oil
  • 30 gr almond flakes
  • 2 teaspoons baking powder
  • a pinch of salt
  • vanilla essence

Servings: 12

Preparation time: less than 60 minutes

RECIPE PREPARATION Strawberry shortcake:

1. Beat eggs with sugar until creamy. Add the yogurt, then the oil, vanilla and finally the flour mixed with baking powder and salt.

2. Grease a tray (25cmx35cm) with a little butter and line it with flour or directly with baking paper. Pour the composition into the tray. Cut or whole strawberries are placed on top of it (I cut them because they were very big). Finally, place the almond flakes over the strawberries.

3. Bake for 40-45 minutes. We do the toothpick test.

4. When it is ready, remove the tray and let it cool. Cut the cake to a desired shape and powder with sugar.

Good appetite!


Seasonal strawberry shortcake

Here is a seasonal delicacy, called in our country by Banat & quotsaum-pita & quot (German source of the recipe is obvious: & quotschaumpita & quot).

The dough I used is a very fine puff pastry and is suitable with different fillings, ideal even for cremeschnitte, for example.

Ingredients for 2 sheets of dough:

2 yolks
400 grams of flour
1 pinch of salt
100 ml carbonated mineral water
125 ml fat yogurt

For packaging:

175 grams of butter or margarine (I used margarine & quotUnirea & quot)
30 grams of flour

For the filling I mixed with high speed in a bowl 3 beaten egg whites with 3 glasses of sugar and 3 glasses of strawberries (250 ml glass) until I obtained a consistent foam. Because I did not trust how stable this foam will be, I hydrated 1 tablespoon of granulated gelatin in 2 tablespoons of cold water, I melted it in a bain-marie and when the gelatin cooled to room temperature I incorporated it in foam, adding another glass of whole strawberries. I put everything in the fridge.

From yolks, mineral water, salt powder, yogurt and 400 grams of flour, knead a smooth and elastic dough (if necessary, add 1-2 tablespoons of flour). The dough is placed on the work surface greased with oil and divided into 2 equal parts (I divided it into 4 because, I repeat, I made 4 sheets).

Knead the margarine or butter with the flour (30 grams) until it is incorporated - the flour has no other role than to make the dough adhere better to the fat.

Take a part of the dough and spread it on the work surface greased with oil in a square sheet:

Half of the amount of butter or margarine is evenly distributed over the entire surface of the sheet, then cut two cuts on each side of the square, without completely detaching them:

Fold in half - first the smaller squares in the corners:

Each time it is covered with the opposite side to the one previously folded:

Once the corners are gathered in the middle, continue folding with the remaining squares in the middle of the sides, each time covering a square already folded with its opposite:

Each piece of packaged dough is placed on a tray with the side to which the folds were made down, wrapped and left for 15 minutes in the refrigerator:

After 15 minutes, place it on the work surface well greased with oil, with the part on which the folds were made upwards, lightly grease (with a brush) with oil and this surface and spread the dough again in a square shape, making notches. identical:

Fold identically and refrigerate for about 30 minutes.

After this time, roll out the dough (same as the second fold, greasing with oil) in a sheet of the required size (I made the pie in a 40/28 cm tray). With a sharp knife I cut the edges of the sheet.

I rolled the sheet on the rolling pin and rolled the rolling pin over the tray, thus placing the dough in its place, I perforated it with a fork and put it in the preheated oven at 200 degrees until it browned (15-20 minutes):

For the second sheet I did the same, only I divided it into suitable squares (15 in number) before baking.

I filled the baked and cooled sheets with cottage cheese foam, left the cake in the fridge for 2 hours before serving and dusted the surface with powdered sugar:


Seasonal strawberry shortcake

Here is a seasonal delicacy, called in our country by Banat & quotsaum-pita & quot (German source of the recipe is obvious: & quotschaumpita & quot).

The dough I used is a very fine puff pastry and is suitable with different fillings, ideal even for cremeschnitte, for example.

Ingredients for 2 sheets of dough:

2 yolks
400 grams of flour
1 pinch of salt
100 ml carbonated mineral water
125 ml fat yogurt

For packaging:

175 grams of butter or margarine (I used margarine & quotUnirea & quot)
30 grams of flour

For the filling I mixed with high speed in a bowl 3 beaten egg whites with 3 glasses of sugar and 3 glasses of strawberries (250 ml glass) until I obtained a consistent foam. Because I did not trust how stable this foam will be, I hydrated 1 tablespoon of granulated gelatin in 2 tablespoons of cold water, I melted it in a bain-marie and when the gelatin cooled to room temperature I incorporated it in foam, adding another glass of whole strawberries. I put everything in the fridge.

From yolks, mineral water, salt powder, yogurt and 400 grams of flour, knead a smooth and elastic dough (if necessary, add 1-2 tablespoons of flour). The dough is placed on the work surface greased with oil and divided into 2 equal parts (I divided it into 4 because, I repeat, I made 4 sheets).

Knead the margarine or butter with the flour (30 grams) until it is incorporated - the flour has no other role than to make the dough adhere better to the fat.

Take a part of the dough and spread it on the work surface greased with oil in a square sheet:

Half of the amount of butter or margarine is evenly distributed over the entire surface of the sheet, then cut two cuts on each side of the square, without completely detaching them:

Fold in half - first the smaller squares in the corners:

Each time it is covered with the opposite side to the one previously folded:

Once the corners are gathered in the middle, continue folding with the remaining squares in the middle of the sides, each time covering a square already folded with its opposite:

Each piece of wrapped dough is placed on a tray with the side to which the folds were made down, wrapped and left for 15 minutes in the refrigerator:

After 15 minutes, place it on the work surface well greased with oil, with the part on which the folds were made upwards, lightly grease (with a brush) with oil and this surface and spread the dough again in a square shape, making notches. identical:

Fold identically and refrigerate for about 30 minutes.

After this time, roll out the dough (same as the second fold, greasing with oil) in a sheet of the required size (I made the pie in a 40/28 cm tray). With a sharp knife I cut the edges of the sheet.

I rolled the sheet on the rolling pin and I rolled the rolling pin over the tray, thus placing the dough in its place, I perforated it with a fork and I put it in the preheated oven at 200 degrees until it browned (15-20 minutes):

For the second sheet I did the same, only I divided it into suitable squares (15 in number) before baking.

I filled the baked and cooled sheets with cottage cheese foam, left the cake in the fridge for 2 hours before serving and dusted the surface with powdered sugar:


Strawberry shortcake

Method of preparation: Strawberries are placed in a glass bowl with sugar and water and mixed. Cover with plastic wrap and let cool. Remove from the fridge 20 minutes before serving.

Whipped cream: Put the cream in a bowl and mix until it starts to set. Add sugar and vanilla and mix continuously until it doubles in volume.

Biscuits: In a glass bowl mix flour, baking powder, chocolate cream, salt and sugar. Then add the butter and mix, but not at high speed. The cake is placed on a surface on which you have previously sprinkled flour. Spread the flour and cut it into circles with a medium glass. Cover the forms with butter and put them in the preheated oven for 25 minutes. Then leave to cool.

Now forget about any kind of diet! Put whipped cream and strawberry sauce over the biscuits. The covered biscuits are cut in half and placed on a large plate. Sprinkle everything with strawberry juice and then add the whipped cream again. Then cover with other half biscuits. Serve immediately.


Overturned cake with biscuits and strawberries

And I made a delicious dessert with seasonal fruits. Starting from an old cake idea that my mother used to make with biscuits, apples and fluffy top, I made this cake with digestive biscuits, strawberries and a different top that I like more than the one like the sponge :)). I really liked what I did and I usually tell you again that I recommend it for breakfast next to coffee.
And by the way, even today when I went to a coffee in the city in the morning, I realized that in fact there is no place in the whole city where you can serve a good homemade cake next to coffee. Oh, how I wish I could offer something like that, but & # 8230. I still dream & # 8230

For the overturned cake with biscuits and strawberries we need:

  • 1 tablespoon butter to grease the pan
  • 150 gr digestive biscuits
  • 500 gr strawberries
  • 2 sachets of vanilla sugar
  • Rock:
  • 125 gr butter
  • 110 gr sugar
  • 2 eggs
  • 1/2 teaspoon baking powder
  • 3 tablespoons semolina (approx. 45 gr)
  • 250 gr flour
  • 6 tablespoons milk
  • For powdering: a tablespoon of powdered sugar

Preparation Overturned cake with biscuits and strawberries

Wash the fruit and remove the stalks and let it drain.
Grease the tray well (I used a square one of about 23-24 cm) with butter and line the bottom of the tray with the crushed biscuits. I crushed them very easily by hand, they don't need a food processor.
Place the fruit on top of the biscuits, cut into slices if they are larger or whole if they are smaller. Sprinkle vanilla sugar over the fruit. And if you like it sweeter, you can also add a tablespoon of sugar.

In a bowl, mix the butter with the sugar. Add one egg at a time and continue mixing. Then add the semolina, milk and gradually flour mixed with baking powder. We put the obtained composition with a spoon over the fruit and level it.

Put the tray in the preheated oven at 170 degrees for about 30 minutes or until the cake passes the toothpick test.


Cake with strawberry mousse and marbled top

The cake with strawberry mousse and marbled top is a cool, sweet-sour and good-looking cake at the same time.

It is quite easy to prepare and will have a guaranteed success among fruit cake lovers.

Initially I wanted to make the countertop like this Check in three colors with coconut and cocoa, but I missed the coconut.

So I limited myself to this marbled countertop or zebra countertop, which turned out very nice, gave a special note to the cake.


Overturned cake with biscuits and strawberries

And I made a delicious dessert with seasonal fruits. Starting from an old cake idea that my mother used to make with biscuits, apples and fluffy top, I made this cake with digestive biscuits, strawberries and a different top that I like more than the one like the sponge :)). I really liked what I did and I usually tell you again that I recommend it for breakfast next to coffee.
And by the way, even today when I went to a coffee in the city in the morning, I realized that there is actually no place in the whole city to serve a good homemade cake next to coffee. Oh, how I wish I could offer something like that, but & # 8230. I still dream & # 8230

For the overturned cake with biscuits and strawberries we need:

  • 1 tablespoon butter to grease the pan
  • 150 gr digestive biscuits
  • 500 gr strawberries
  • 2 sachets of vanilla sugar
  • Rock:
  • 125 gr butter
  • 110 gr sugar
  • 2 eggs
  • 1/2 teaspoon baking powder
  • 3 tablespoons semolina (approx. 45 gr)
  • 250 gr flour
  • 6 tablespoons milk
  • For powdering: a tablespoon of powdered sugar

Preparation Overturned cake with biscuits and strawberries

Wash the fruit and remove the stalks and let it drain.
Grease the tray well (I used a square one of about 23-24 cm) with butter and line the bottom of the tray with the crushed biscuits. I crushed them very easily by hand, they don't need a food processor.
Place the fruit on top of the biscuits, cut into slices if they are larger or whole if they are smaller. Sprinkle vanilla sugar over the fruit. And if you like it sweeter, you can also add a tablespoon of sugar.

In a bowl, mix the butter with the sugar. Add one egg at a time and continue mixing. Then add the semolina, milk and gradually flour mixed with baking powder. We put the obtained composition with a spoon over the fruit and level it.

Put the tray in the preheated oven at 170 degrees for about 30 minutes or until the cake passes the toothpick test.


Seasonal strawberry shortcake

Here is a seasonal delicacy, called in our country by Banat & quotsaum-pita & quot (German source of the recipe is obvious: & quotschaumpita & quot).

The dough I used is a very fine puff pastry and is suitable with different fillings, ideal even for cremeschnitte, for example.

Ingredients for 2 sheets of dough:

2 yolks
400 grams of flour
1 pinch of salt
100 ml carbonated mineral water
125 ml fat yogurt

For packaging:

175 grams of butter or margarine (I used margarine & quotUnirea & quot)
30 grams of flour

For the filling I mixed with high speed in a bowl 3 beaten egg whites with 3 glasses of sugar and 3 glasses of strawberries (250 ml glass) until I obtained a consistent foam. Because I did not trust how stable this foam will be, I hydrated 1 tablespoon of granulated gelatin in 2 tablespoons of cold water, I melted it in a bain-marie and when the gelatin cooled to room temperature I incorporated it in foam, adding another glass of whole strawberries. I put everything in the fridge.

From yolks, mineral water, salt powder, yogurt and 400 grams of flour, knead a smooth and elastic dough (if necessary, add 1-2 tablespoons of flour). The dough is placed on the work surface greased with oil and divided into 2 equal parts (I divided it into 4 because, I repeat, I made 4 sheets).

Knead the margarine or butter with the flour (30 grams) until it is incorporated - the flour has no other role than to make the dough adhere better to the fat.

Take a part of the dough and spread it on the work surface greased with oil in a square sheet:

Half of the amount of butter or margarine is evenly distributed over the entire surface of the sheet, then cut two cuts on each side of the square, without completely detaching them:

Fold in half - first the smaller squares in the corners:

Each time it is covered with the opposite side to the one previously folded:

Once the corners are gathered in the middle, continue folding with the remaining squares in the middle of the sides, each time covering a square already folded with its opposite:

Each piece of packaged dough is placed on a tray with the side to which the folds were made down, wrapped and left for 15 minutes in the refrigerator:

After 15 minutes, place it on the work surface well greased with oil, with the part on which the folds were made upwards, lightly grease (with a brush) with oil and this surface and spread the dough again in a square shape, making notches. identical:

Fold identically and refrigerate for about 30 minutes.

After this time, roll out the dough (same as the second fold, greasing with oil) in a sheet of the required size (I made the pie in a 40/28 cm tray). With a sharp knife I cut the edges of the sheet.

I rolled the sheet on the rolling pin and rolled the rolling pin over the tray, thus placing the dough in its place, I perforated it with a fork and put it in the preheated oven at 200 degrees until it browned (15-20 minutes):

For the second sheet I did the same, only I divided it into suitable squares (15 in number) before baking.

I filled the baked and cooled sheets with cottage cheese foam, left the cake in the fridge for 2 hours before serving and dusted the surface with powdered sugar:


Strawberry ecler - plone site

Ecler & # 8211 LauraSweets cake recipe. Today I show you a recipe for ecler cake. Who has never tasted an eclair and does not know how good it is! Ecler cake with vanilla cream - Karpatka cake - ecler cake on the tray - original, traditional recipe from Polish cuisine. The brilliant idea of ​​this Ecler & # 8211 Cake is actually a great Ecler cake, but with less work than classic eclairs. At what temperature do the eclairs bake and for how long? Eclaire and choux a la creme recipes. The unique recipe for eclairs with strawberries and cherry jam is the truth. Strawberry eclairs are easy to prepare. We invite you to watch below our video ecla corina recipe with cookies :. Ingredients for the cake: 400 g of thin pie sheets, 500 g of.

I filled 20 eclairs with chocolate cream and let them cool. Place the eclair dough base on a plate and place the ring around it. A homemade eclaughter recipe with strawberry cream and icing.

Ingredients: butter, whole egg, mascarpone cream, 8% strawberry fluid jelly, natural icing, sugar. The ecler shells are sectioned lengthwise and filled with vanilla cream and. It is a cake made of dough filled with vanilla cream and strawberries.


Overturned cake with biscuits and strawberries

And I made a delicious dessert with seasonal fruits. Starting from an old cake idea that my mother used to make with biscuits, apples and fluffy top, I made this cake with digestive biscuits, strawberries and a different top that I like more than the one like the sponge :)). I really liked what I did and I usually tell you again that I recommend it for breakfast next to coffee.
And by the way, even today when I went to a coffee in the city in the morning, I realized that in fact there is no place in the whole city where you can serve a good homemade cake next to coffee. Oh, how I wish I could offer something like that, but & # 8230. I still dream & # 8230

For the overturned cake with biscuits and strawberries we need:

  • 1 tablespoon butter to grease the pan
  • 150 gr digestive biscuits
  • 500 gr strawberries
  • 2 sachets of vanilla sugar
  • Rock:
  • 125 gr butter
  • 110 gr sugar
  • 2 eggs
  • 1/2 teaspoon baking powder
  • 3 tablespoons semolina (approx. 45 gr)
  • 250 gr flour
  • 6 tablespoons milk
  • For powdering: a tablespoon of powdered sugar

Preparation Overturned cake with biscuits and strawberries

Wash the fruit and remove the stalks and let it drain.
Grease the tray well (I used a square one of about 23-24 cm) with butter and line the bottom of the tray with the crushed biscuits. I crushed them very easily by hand, they don't need a food processor.
Place the fruit on top of the biscuits, cut into slices if they are larger or whole if they are smaller. Sprinkle vanilla sugar over the fruit. And if you like it sweeter, you can also add a tablespoon of sugar.

In a bowl, mix the butter with the sugar. Add one egg at a time and continue mixing. Then add semolina, milk and gradually flour mixed with baking powder. We put the obtained composition with a spoon over the fruit and level it.

Put the tray in the preheated oven at 170 degrees for about 30 minutes or until the cake passes the toothpick test.


Simple strawberry cake fluffy sponge cake recipe full of strawberries

Simple strawberry cake fluffy sponge cake recipe full of strawberries. Fluffy strawberry cake. How to make sponge cake with strawberries without baking powder? Fruit cake recipes. Strawberry recipes.

The simple strawberry cake really has a lot of strawberries! In each piece you have to find fragrant strawberry slices and the sponge cake dough must be fluffy and light as a cloud (not thick).

During the long summer, I often make this kind of fluffy fruit cake, depending on the season. I start with strawberry shortcake, rhubarb, then come apricots, peaches, cherries, sour cherries, plums, etc. (I leave you with several recipes at the end). The simple cherry cake has been tested by millions of readers & # 8211 the recipe here.

My recipe is an old, family recipe. This great 4-egg dough has only 250 g of flour and over 500 g of strawberries. In the family we call it "sponge cake" although it also contains some oil. Of course I do NOT use baking powder because the air in the beaten egg whites is the natural growth agent. The aromas of vanilla and grated lemon peel are not missing from the composition and, as you can see, the fruit remains on the surface of the cake (does not sink) although the dough is fine and frothy (not sticky and dense).

From the quantities below results an 18 & # 21528 cm tray with simple strawberry cake or fluffy sponge cake with strawberries.



Comments:

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