Shortbread cake with strawberries and milk cream. Shortbread cake with strawberries. Strawberry shortcake recipe with photos step by step

03.11.2023

Yesterday was my beloved husband's birthday. It was decided to celebrate for two days - Thursday and Friday, separately with family and friends. I puzzled over the menu for a long time, then gave up and decided that the snacks would be the same on both days, I would prepare only hot and sweet dishes individually. Yesterday I was busy with cooking, so the photos of the snacks will be up today. I didn’t take pictures of 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 had to be not sponge cake (there will be a sponge cake today, but I don’t like to repeat myself), not too sweet, without cottage cheese, without chocolate, without butter cream, without meringue, and at the same time quite traditional. I found the recipe that I took as a basis in the magazine “Cooking with Confidence” (after all, 10 GB of cookery books and magazines are a great help), I slightly changed the cream and the design of the top. The cake is excellent, I will most likely make it again. And I bought the Wilton pastry bag for a reason; it’s a pleasure to work with it. By the way, please note that it is highly desirable for the cake to have a springform pan, however, my cream was quite thick and did not flow; it was possible to assemble the cake directly on the dish, just the edge would have been less neat.

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

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

Beat the butter with sugar, gradually add the eggs, continuing to beat. Add flour, quickly knead the dough (you may need a little more or less flour, you should get a stiff but plastic dough). Place the dough in the refrigerator for half an hour. Roll out the dough to the size of the springform pan and bake until light brown (about 15-20 minutes) at 180 degrees. I rolled it out on a silicone mat, cut it off with a ring and baked it on the same mat, without bothering with shifting the rolled out dough. It took a lot of time (I ended up baking the cakes one at a time), but I was still in the kitchen all day.
Pour the gelatin over the fruit drink 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 into puree, but into 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 spoons for greasing the top. Place the cakes in a springform pan, sandwiching them with cream; do not grease the last cake. Cut the remaining strawberries into slices, lay them in tiles in a circle from the edge to the center, carefully grease them with a brush (preferably silicone) with the remaining jelly - don’t even grease them, but dip the brush in the jelly and blot the surface of the cake with it, like a tampon, so the strawberry slices will not move. Leave the cake to harden and soak for 2-3 hours, remove from the mold, place on a plate, and decorate the edge with the remaining cream.

Easy to prepare no-bake strawberry cake - what could be better? This cake can be made with fresh strawberries, during their ripening period, and with frozen ones, out of season.

The layer can be made either with sour cream-yogurt or with cottage cheese. You can add a little strawberry to the layer, or you can leave it out.

The jelly layer can be made from store-bought jelly or prepared yourself from fresh berries.

You can use biscuits or butter cookies for the base of the cake, but remember that the drier the cookies, the more butter you will have to add to them to get a good base. I used Maria cookies, they are not biscuit, not creamy, and moderately sweet.

Let's prepare all the ingredients for the cake according to the list.

CAKE BASE

Place the cookies in any tight bag, I have a ziplock bag, and crush them into crumbs in portions using a rolling pin.

Transfer the crushed cookies to a bowl.

Melt the butter in the microwave or in a steam bath. Add butter to cookies. Mix well with your hands until the butter soaks into the cookies and forms a ball.

Line a baking dish with cling film.

Using your hands, distribute the resulting “dough” over the bottom of the mold, compact evenly and well. Place the mold in the refrigerator for 15 minutes.

Wash the strawberries and cut off the stems. Slice each strawberry lengthwise into thin slices.

Remove the mold from the refrigerator, distribute some of the strawberries in a circle along the height of the side, as shown in the photo.

Beat sour cream or yogurt with sugar with a mixer for 5-7 minutes until thick.

Pour 1-2 tablespoons of gelatin. warm water. Let it stand for 5-7 minutes so that it swells a little, and then dissolve it in a steam bath or in the microwave (20 seconds at 600 W).

Add gelatin to the sour cream and sugar mixture, stir.

At this stage, you can add strawberry puree to the sour cream layer, if desired.

Pour the sour cream mixture into the mold and place it in the refrigerator for 20 minutes until the layer hardens.

Prepare strawberry jelly according to package instructions. I filled the bag with warm water and heated the jelly, stirring, for about 7 minutes, the main thing was to prevent the jelly mass from boiling. Remove the jelly from the heat and let it cool slightly.

Remove the cake pan from the refrigerator. Place the remaining strawberries on the sour cream layer in random order. Pour jelly into the mold.

IMPORTANT! Pour jelly 1 tablespoon at a time, so you definitely won’t damage the sour cream layer. Refrigerate the strawberry cake until completely set, at least 1 hour.

Remove the finished strawberry cake from the refrigerator. Remove the cling film and place the cake on a plate. You can decorate the cake with fresh mint leaves.

This no-bake strawberry cake is very beautiful and delicious! And it’s absolutely easy to prepare!

Enjoy your tea!

Shortbread pie with strawberries is a simple homemade cake without any sophistication or expensive ingredients. Nevertheless, it is very attractive, appetizing, creating a warm and soulful atmosphere at the table. The base of this pie 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. In the middle there is a fragrant strawberry filling, topped with a delicate creamy mass. The result is an interesting multi-textured sweetness and a decent taste!

If desired, instead of strawberries, you can distribute other berries over the shortbread crust - cherries, blueberries, raspberries, black currants, etc. Fresh seasonal or frozen/canned fruits are suitable. But still, with fresh strawberries - one of the most delicious, bright and aromatic options.

Ingredients:

For the test:

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

For filling:

strawberries - 200 g.

For filling:

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

Strawberry shortcake recipe with photos step by step

First we prepare the sand base. We take the butter out of the refrigerator in advance and give it time to melt at room temperature. When the butter mass softens and becomes pliable, add sugar and rub it vigorously with a fork.
Separating from the protein, which is not required in this recipe, add the yolk to the butter mixture. Stir.
Sift the flour with baking powder and add to the liquid yolk-butter mixture. Knead soft and plastic shortbread dough. There is no need to knead for a long time - as soon as the mass has absorbed all the flour, we form a single lump and move on to the next step.
Without cooling, immediately stretch the dough inside a mold with a diameter of 22 cm. Raise a side about 3 cm high along the edge. Pierce the layer with a fork over the entire area so that during further baking the cake does not swell. Now we put the pan with the prepared base in the refrigerator for 30-40 minutes or in the freezer for 15 minutes - before sending it to the oven, the cake needs to be cooled well.
To make the filling, grind the eggs with flour, regular and vanilla sugar.
Add cream, mix until the ingredients combine.
Place the mold with the cooled base in an oven preheated to 180 degrees for 10-15 minutes.
We wash the strawberries and remove the stems. Cut each berry into 4 slices or in half if the strawberries are small. Place on the half-finished crust.
Pour the white creamy mixture over the berries and send the shortbread pie back to the oven.
Bake for another 30-50 minutes (until all the liquid filling has “set”). We maintain the temperature at the same level. Let the finished shortbread pie with strawberries cool completely in the mold, then take it out.
Cut into pieces and serve!