During strawberry season new recipe baking or dessert with this garden berry is always a joy. We offer to bake incredibly tasty, amazingly fragrant and tender cake with strawberries from shortcrust pastry. Alternatively, it can be made with sour cream filling or. This is what we will talk about next.

Open pie with strawberries and shortbread sour cream - recipe

Ingredients:

For test:

• sifted wheat flour - 260 g;
• medium-sized chicken egg - 1 pc.;
• granulated sugar - 65 g;
• butter peasant butter - 130 g;
• salt - 1 small pinch;
• baking powder - 1 sachet;

For filling:

• medium-sized chicken eggs - 3 pcs.;
• sour cream - 290 g;
• potato starch or corn starch - 35 g;
• sifted wheat flour - 30 g;
• vanilla sugar - 20 g;
• granulated sugar - 120 g;
• fresh strawberries - 520 g.

Cooking

Shortbread dough for such a product can be prepared in advance by kneading it, for example, in the evening or even a day before the expected baking of the pie. To do this, we combine the sifted flour with baking powder, salt and granulated sugar, after which we put cold butter to the dry base and begin to chop it with a knife. After obtaining its medium-sized particles, grind them with flour to a finer crumb. Now we shake the chicken egg in a bowl until smooth, pour it into a bowl with flour and butter and knead thoroughly and hastily until a plastic flour lump is obtained, which we wrap with a film and place on the refrigerator shelf until needed.

Starting to decorate the pie, wash, peel and cut (if large) strawberries, and also prepare sour cream filling. To do this, mix sour cream with chicken eggs, granulated sugar and vanilla sugar, add also wheat flour and starch and carefully process the mixture with a mixer until smooth and fluffy.

Now distribute the dough along the bottom and walls suitable form for baking, put on top strawberry berries and fill them with sour cream. Now it remains only to bring the cake to readiness in a hot oven at a temperature of 200 degrees for forty minutes.

Shortcake with strawberries and meringue - recipe

Ingredients:

For test:

• sifted wheat flour - 220 g;
• egg yolks - 2 pcs.;
• granulated sugar - 45 g;
• creamy margarine or butter - 110 g;
• - 60 g;
• baking powder dough - 20 g;

For filling:

• egg whites - 2 pcs.;
• potato or corn starch - 30 g;
• vanilla sugar - 25 g;
• granulated sugar - 115 g;
• fresh strawberries - 280 g.

Cooking

For shortcrust pastry, grate frozen creamy margarine or butter on a grater and spread to the sifted in advance wheat flour. We rub the mass thoroughly with our palms until a small crumb is obtained, after which we add sour cream, granulated sugar, baking powder and egg yolks and knead everything thoroughly until a homogeneous, not sticky, but soft dough. We spread the resulting lump in an oiled baking dish and distribute along the bottom and side walls. Now we often prick the base of the pie with a fork and send brown in a hot oven (200 degrees). After twenty-five minutes, remove the mold from the oven and let it cool slightly. During this time, we wash, dry, peel the tails and, if desired, cut the strawberries into several parts and mix it with potato starch. We also process proteins to peaks, adding regular and vanilla sugar in the process.

We shift the strawberry berries in starch into a ruddy sand form, distribute on top protein mass and set for ten minutes to bake at the same temperature as the cake.

I love pies with sour cream filling on shortcrust pastry. There are a lot of options, you can always diversify.
Strawberry pie made with frozen strawberries. Now in winter it costs us less than tomatoes)) I bought it for 199 rubles / kg.

Preparing a pie is easy: shortbread dough lay out the berries and pour sour cream filling.

It turns out very tasty pie with delicate stuffing. On the second day, the filling sets better and is denser than in my photo.
Delicious anyway, but should be eaten cold.

For the pie, we need the following products:

Preparing shortbread dough.

Melt margarine, add 1 egg, sugar 2-3 tbsp. spoons,
nutmeg ground (at the tip of a teaspoon)

Add flour and baking powder.

Knead the dough and send it to the refrigerator while we work on the filling.

For the filling, beat 1 egg with the remaining sugar.

Add vanilla to taste

Add sour cream 250 gr and 2 tbsp. spoons of starch.

Beat with a mixer - the filling is ready.

Cut strawberries in half.

We take the dough out of the refrigerator and roll out a little more shape, take into account the sides of about 2-3 cm.

Put the dough into a pre-greased form with margarine.

Lay strawberries on top.

And fill with sour cream.

We send it to the oven at 180 degrees for 20 minutes until the sides are browned.

In the form, cool completely and only then get it on a dish (otherwise, the hot filling may break and be watery).

We take out the cooled cake and you can serve it to the table.

The pie is obtained with a sandy base with a delicate sour cream filling, very tasty on the trail. day out of the fridge.

Cooking time 15 minutes for the cake and stuffing + 20 minutes for baking.

Bon appetit!

Time for preparing: PT00H35M 35 min.

Tempting, fresh, purple... It's no wonder that the most delicious pies are made with the Queen of berries - strawberries. The combination of sweet shortcrust pastry and juicy berries with a pleasant sourness makes such pastries especially tasty. The only pity is that the strawberry season is short, only a month. We present you a new recipe from the series of recipes with photos - strawberry pie!

This cake is not only very tasty, but also very beautiful. All its charm is in the design of small hearts. Such a pie with strawberries will decorate any festive table despite the fact that it is not at all difficult to cook it. You can buy ready-made shortcrust pastry, then cooking generally takes a minimum of time. I made my own dough, which I love very much.

To prepare shortcrust pastry, we need:

3 art. flour
250 g margarine
1 pack of vanilla sugar
1 tsp baking powder
1/2 st. Sahara
5 yolks

To prepare the filling, we need:

500 g strawberries
1/2 st. granulated sugar
1/2 st. water
3 art. l. cornstarch
1 egg yolk

Knead the elastic shortbread dough from the above ingredients.

My strawberries, cut into two halves, mix with sugar.

We brew the starch with water, add to the strawberries and bring to a boil.
While the strawberries are cooling and thickening, we will do the dough.

I baked this cake in a round removable form, with a diameter of 24 cm.
We must line the bottom of the form parchment paper.

We divide the dough into two parts.
From one part of the dough, roll out a layer, a little more than a baking dish, so that we get sides.

We roll out the second part of the dough thinly and cut out as many hearts as possible from it.

Pour the strawberry filling into the mold.

From above, starting from the edges, we begin to overlap tightly with hearts. Leave a small hole in the middle.

Lubricate the cake with yolk and sprinkle with sugar.

Bake the strawberry shortcake for about 30 minutes at 200*C. The crust should turn golden.

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