Shortbread cake with strawberries. Shortbread cake with strawberry jelly Recipe for making cake with strawberry jelly

Crumbly dough and juicy jellied berries. Shortbread cake with strawberry jelly is not at all difficult to make, and looks very impressive and festive. Berries and fruits in baking are a win-win option for any season, such as, or. Try it and you will be in a summer mood!

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 and butter with your palms. You can use a food processor or mixer.

Add sugar and soda. Mix and beat in the egg.

Knead the stiff dough.

Wrap the resulting lump of dough in cling film and put it in the refrigerator for 1 hour.

Soak the gelatin in 50 milliliters of warm water and leave to swell for 1 hour.

Roll out the dough into a circle with a diameter of 20 cm.

Place the circle in a 15 cm diameter mold so that the edges of the dough cover the sides.

Place a circle cut out of baking paper on top and sprinkle with peas (any cereal). Or you can do it simpler - place a fireproof lid in the center. This is necessary so that the bottom of the future cake does not rise or become distorted during baking, but remains as flat and even as possible.

Bake the dough at 200° for 15 minutes. Then remove the lid from the cake and continue baking for another 10 minutes.

Let the cake cool. By this time the gelatin should have absorbed all the water.

Heat the gelatin over medium heat, stirring constantly. Pour juice squeezed from several strawberries into it. The mass should be liquid and homogeneous. Can be sweetened to taste.

Grease the “bowl” of the shortbread with a small amount of cooled gelatin and place in the refrigerator for 15 minutes. After the specified time, remove the cake with jelly from the refrigerator, remove the stems from the berries, cut in half and place in circles in the center of the cake.

Fill the “bowl” of the strawberry cake with the remaining gelatin. Place the dessert in the refrigerator until the jelly has completely hardened.

Serve the shortbread cake with strawberry aspic and enjoy the fragrant sweetness.

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.

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!

Strawberry shortcake is ready! Enjoy your tea!

During the berry season, you can’t help but take advantage of their abundance and variety, and therefore you can prepare the most delicious desserts. And one of these, of course, is shortcrust pastry cake with strawberries. It's quite simple and quick to prepare.

Ingredients:

Egg yolks - 2 pcs.

Wheat flour - 200 g

Butter - 20 g

Powdered sugar - 100 g

Strawberry - 1 kg

Strawberry jelly - 100 g

Granulated sugar - 50 g

Cream 33% - 100 ml

Gelatin - 10 g

Dry white wine - 250 ml

To prepare shortbread cake with strawberries, we start with the dough. Sift the flour onto the table and grate the butter, add a pinch of salt. Grind everything and pour it into a plate. Beat in two yolks and powdered sugar, knead until smooth, you need to do this quickly. Wrap in cling film and place in the refrigerator for half an hour. Then we take it out and put it in a round form, use a fork to create punctures around the entire perimeter, making sure to make even edges so that it is convenient to lay out the filling later. Place the cake in the oven for 25 minutes at 180 degrees. After the time has passed, take it out and let it cool.

Let's start preparing the filling. Cold cream and sugar must be whipped into a strong, stable foam. Pour gelatin with water at room temperature (a glass of boudin is enough) and leave to swell. Pour water into a saucepan to prepare a water bath and add gelatin to it, the bottom of the bowl should not touch the water, hold until completely dissolved. Set aside and let cool, then pour into the cream in a thin stream and quickly beat with a mixer. Spread the mixture onto the cooled crust, smooth it out and put it in the refrigerator for 15 minutes. Now we prepare the jelly, for this we pour strawberry jelly, sugar into boiling water and stir until completely dissolved, then pour in the wine and set aside. Next, wash the strawberries and place them tightly on the cake, pour in the jelly that has cooled to room temperature, and put it in the refrigerator. All the shortbread cake with fresh strawberries is ready to serve. Bon appetit!

Strawberry shortcrust pastry with different fillings

Tartlets will be a real decoration for any holiday table. This is a real find, because these small baskets can be filled with any cream and decorated with berries and the masterpiece is ready. You can cook this. At the same time, the baskets themselves can be prepared independently on the basis of ordinary shortcrust pastry, and if you don’t have time, then just buy ready-made ones in the store and thereby simplify your task, prepare only a tasty filling, and there are simply a myriad of options for it. Believe me, all guests will be delighted with such a sweet homemade dish.

The easiest way to prepare it, which will take a few minutes, is to buy a can of whipped cream, fill the baskets with it, and decorate the top with strawberries. If you have time, you can prepare them yourself; this process will also not be difficult for you, the main thing is to buy heavy cream or special confectionery products.

The second version of the cream is chocolate.

Ingredients:

Dark chocolate bar - 1 piece (100g)

Heavy cream - 300 g

Gelatin - 20 g

Dissolve gelatin in a small amount of hot water and cool to room temperature, combine with cream and warm dark chocolate, mix everything thoroughly until smooth using a mixer. We fill the tartlets with the resulting cream, and decorate the top with chopped strawberries, which must first be dipped in sugar syrup so that they keep a beautiful and shiny appearance.

A very simple, but at the same time delicious recipe for shortcake with strawberries and cream cheese. The most interesting combination would be to take mascarpone cheese, mix it with powdered sugar to your taste, fill the baskets with it and lay out a whole small strawberry.

Tartlets with vanilla cream

Ingredients:

Egg yolk - 5 pcs

Milk - 0.5 l

Granulated sugar - 80 g

Wheat flour - 50 g

Vanilla sugar - 1 pack

Lightly grind the yolks with sugar using a blender, add a packet of vanilla sugar, it will add a bright aroma, pour in the flour in parts so that no lumps form. Now pour the milk in portions. Place the resulting mixture on low heat and cook with constant stirring until it thickens. The mixture should not boil. Place the finished and cooled vanilla cream on tartlets and decorate with berries and mint leaves.

In general, the recipe for making a cake with shortcrust pastry and strawberries can include any cream and filling. Here, perhaps, is the greatest field for culinary imagination. You can start from simple cream and jelly to the most complex and unusual creams and combinations. And in any case, having prepared such small tartlets, they will become a real little culinary masterpiece that will decorate a buffet table and any holiday table. And one more tip for housewives, the dough can be replaced with puff pastry, this will also be a successful and very tasty experiment. Therefore, do not be afraid to experiment in the kitchen and show culinary imagination, which will surprise all guests with its masterpieces!

Take the test

What is the name of the pie, the dough of which is boiled and laid out in layers, with cheese added?

Shortbread cake with strawberries

Ingredients

For the crust:

1 egg

2 tbsp. l. Sahara

70 g margarine

150–200 g flour

selected strawberries

mint sprigs

100 g chocolate

For cream:

1 egg

100 g sugar

1 tbsp. l. flour

120 ml milk

80 g softened butter

Preparation

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

2. Mix flour with butter, rub with your hands until crumbs form. Add egg and sugar, knead the dough. If necessary, add a little more flour.

3. Place the dough in a springform pan, spread over the bottom and sides, put in the refrigerator for 20–30 minutes, and then place in an oven preheated to 180°C for 10–15 minutes until lightly browned. Cool the finished shortbread 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 onto the cooled chocolate.

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

This text is an introductory fragment. From the book Cakes author Melnikov Ilya

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From the author's book

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From the author's book

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