The taste of this strawberry cake is as bright as possible. account of the “triple” strawberry, which is added to all its components. Shredded freeze-dried strawberries go into the cakes and whipped cream, and on the basis of fresh berries it is prepared amazingly delicious filling. The strawberry mix gives an appetizing appearance to the filling mashed potatoes and pieces of berries. Shortcakes get pretty simple and quick strawberry mass is laid out on horizontally cut cakes and air whipped cream. Pamper yourself with this berry treat. flavored strawberries in every bite. Share with друзьями: 
Time: 1 hour. 40 min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. premium flour
- 0.5 tbsp. sublimated strawberries
- 1/4 Art. granulated sugar
- 1 tbsp. l baking powder
- 0.5 tsp salt
- 90 gr. chilled butter, chopped into small pieces pieces
- 3/4 Art. fat cream
- 1 large egg
- 6 tbsp. strawberries (approximately 0.8 kg.), peeled and cut in half or 4 parts
- The juice of half a lemon
- 1/4 Art. sublimated strawberries
- 1 tbsp. cold cream
- 1/3 Art. powdered sugar
- 1 tsp vanilla extract
Recipes with similar ingredients: premium flour, eggs, cream, Strawberry
Recipe preparation:
- Bake the cakes: cover the parchment baking sheet paper. Combine freeze-dried flour in a food processor strawberries, granulated sugar, baking powder and salt and beat to chop strawberries. Add butter and whisk on pulsed mode until the pieces of oil become the size of a pea. In a small bowl, beat the cream with the egg. Without stopping the kitchen combine, pour the flour mixture with cream; beat until dough converge in a com. Transfer it to a medium-sized bowl and knead manually 3-4 times.
- Place on prepared pan using a large spoon for ice cream or a measuring cup, 6 balls of dough (approximately 0.5 tbsp. each) at a distance of 5-7 cm from each other. Put in fridge to freeze the dough for about 30 minutes.
- Preheat the oven to 200 ° C. Lightly grease each dough ball. with cream and sprinkle with sugar. Bake until golden color until a toothpick inserted in the center of the cake comes out clean, 20-25 minutes. Cool for 10 minutes on a baking sheet, then transfer to a wire rack and cool completely.
- Meanwhile, prepare the filling: chop in a blender 2 tbsp. strawberries until smooth. It should turn out about 1 tbsp. mashed potatoes. Mix the remaining 4 tbsp. strawberries with 0.5 tbsp. strawberry puree, sugar and lemon juice; cover and put in refrigerator until ready to use.
- Grind or chop freeze-dried strawberries; pour into a large bowl and add fat cream and sugar powder. Beat with a mixer at a moderately high speed until formed steady peaks. Add vanilla and beat until smooth. masses. Carefully stir in the remaining 0.5 tbsp. Strawberry Smoothie. Refrigerate until ready to use.
- Divide each cake in half and fill with strawberries and whipped cream.
