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Simple strawberry pie - a versatile option sweet pastries that combines fluffy dough with a creamy cinnamon flavor and bright inclusions of seasonal berries. Juicy additives are baked on a “pillow” of delicate crumb that grows in volume, and the glaze spilled over the surface enhances sweet “notes” and acts as a light decor. The result is an elegant and tasty flour product, cooked with a minimum of food, time and effort.
The recipe allows improvisation - based on the proposed dough, you can bake pies with plums, apricots, nectarines, etc. The summer season allows you to experiment with berry and fruit supplements and treat your favorite sweet tooth with a new delicacy every time.
Ingredients: 
- fresh strawberries - about 300 g;
- eggs - 2 pcs.;
- flour - 200 g;
- butter - 100 g;
- dough baking powder - 1 teaspoon;
- sugar - 100 g;
- ground cinnamon - 1/4 teaspoon.
For glaze:
- powdered sugar - 50 g;
- water - 2-3 teaspoons.
Strawberry pie step by step recipe with photo
How to make butter pie dough
- After removing the butter from the refrigerator in advance and allowing it to thaw well, add sugar and rub it vigorously with a fork.
- Add eggs and stir in the butter mixture.
- Mix flour with baking powder. Add cinnamon to saturate the crumb pie easy spicy aroma. Gradually add the flour mixture to the liquid oil-egg composition - we get a homogeneous, sticky and thick dough.
- We cover the bottom of the baking dish (in our example with a diameter of 22 cm) with parchment. Next, lay out a thick dough, distributing a layer of the same height.
- Wash strawberries, shake off drops of water. After removing the stalks, cut each berry lengthwise into two halves. Lay the strawberry slices on the dough in circles with the cut up (you do not need to press the berry into the flour layer).
- We send the form for 30-35 minutes in an oven heated to 180 degrees. We check the readiness of the risen and slightly browned pastry with a skewer / toothpick. When completely cooled, remove the strawberry pie from the mold.
- Gradually add warm water to the powdered sugar, mixing thoroughly. We add the liquid until the desired consistency is formed - the glaze should turn out thick, but fluid. We shift the light mass into a bag and, cutting off a corner, randomly pour the surface of the cake.
- Sliced in portions, strawberry pie is served along with tea, coffee, milk or soft drinks.
Bon appetit!
Today I baked a strawberry shortcake with whipped egg white filling. I found mutual language with his remontant strawberries, I feed, care for and cherish her, and she pleases me until late autumn with her scarlet juicy berries. We eat it with pleasure, I make jam and of course I bake pies.
Usually I like to use various fillings in pies with fresh berries: sour cream, cottage cheese or milk. With them, the taste of berries acquires soft creaminess and sweetness, and the cake gets two layers - a hard sand and a delicate berry layer. Today's shortbread pie with strawberries also has a filling, but it is made from whipped proteins.
I distribute fresh berries on a shortcrust pastry, fill them with a lush and sweet protein mass, and then rub a small amount shortcrust pastry up. During baking, shortbread dough is well baked, and strawberries are baked with proteins in a tender soufflé. The grated dough turns into a beautiful crispy crust, through which part of the protein mass breaks through, solidifying in meringue. The strawberry pie has everything: shortcrust pastry, tender berry soufflé, and crispy meringue. And all this is saturated with the taste and aroma of wild strawberries.
In the preparation of spectacular and delicious pie with strawberries there are several important points. For a soft, fluffy soufflé, crispy meringue and beautiful view pie, it is important to properly beat the whites with sugar into a lush foam and bake the pie in the oven for a long time (about an hour). If the whites are not whipped enough, you will not get an airy berry soufflé. And if you do not keep the cake in the oven, the whipped proteins will not rise and the cake will not be as spectacular, although it will be baked and delicious.
Time: 1 hour 15 minutes
Difficulty: medium
Ingredients for: 8-10 servings
- Flour - 2 cups (glass 250 ml)
- Margarine - 200 grams
- Yolks - 3 pcs
- Salt - a pinch
- Soda - 0.5 tsp
- Vinegar 9% - 1 tbsp. the spoon
For filling:
- Strawberries (Strawberries, blueberries, raspberries) - 2 cups
- Proteins - 3 pcs
- Sugar - 0.5 cups (glass 250 ml)
- Fresh rosemary - 1 teaspoon
How to Make Shortcrust Pie with Strawberries:
- I take the margarine out of the refrigerator, cut into pieces for faster softening and leave at room temperature for about 15 minutes. I separate the yolks from the whites. I put the egg whites in the fridge until whipped. In a bowl for kneading the dough, grind the yolks with granulated sugar
- Add softened margarine and stir
- In a tablespoon I extinguish the soda with vinegar. I use my homemade mild apple cider vinegar. Pour into a bowl and stir
- Pour flour and a pinch of salt into a bowl. I knead the dough
- I divide the dough into two unequal parts. ¾ parts will go to the main cake. A ¼ part on the top grated layer. The smaller part I clean in a bag in the freezer. The dough will cool down and it will be easy to grate it.
- I distribute most of it with my hands in an even thin layer (0.5 cm) with sides of about 2 cm along great shape(I have it with a diameter of 30 cm). shortcrust pastry rises well and the thinner its layer is, the better it will be baked and it will be tastier
- I evenly sprinkle dry sorted strawberries and finely chopped rosemary over the dough. I remove the form with the dough and berries in the refrigerator while whipping the proteins. Chilled dough will be easier to bake.
- I turn on the oven to heat up to 180 degrees. I take the egg whites out of the fridge and beat them at low speed with the whisk of a food processor.
- I take out the form from the refrigerator and pour the berries with an even layer of protein mass
- I take out a piece of dough from the freezer and rub it on a coarse grater onto the protein layer. I distribute the dough in a non-continuous layer, leaving space for the protein to come to the surface during baking
- I take the cake out of the oven, cool it and serve it with tea.
My notes:
I cook such a pie not only with strawberries, but also with blueberries, raspberries, strawberries and even blackcurrants. In the summer I cook a pie with fresh berries, and in the winter with frozen ones.
How I Make Strawberry Shortcrust Pie. Details and photos:
- I take the margarine out of the refrigerator, cut into pieces for faster softening and leave at room temperature for about 15 minutes. I separate the yolks from the whites. I put the egg whites in the fridge until whipped. In a bowl for kneading the dough, grind the yolks with granulated sugar.
- Add softened margarine and stir.
- In a tablespoon I extinguish the soda with vinegar. I use my homemade mild apple cider vinegar. I pour into a bowl and stir.
- Pour flour and a pinch of salt into a bowl. I knead the dough.
- I divide the dough into two unequal parts. ¾ parts will go to the main cake. A ¼ part on the top grated layer. The smaller part I clean in a bag in the freezer. The dough will cool down and will be easy to grate.
- I distribute most of it with my hands in an even thin layer (0.5 cm) with sides of about 2 cm in a large shape (I have it with a diameter of 30 cm). Shortcrust pastry rises well and the thinner its layer is, the better it will be baked and will be tastier.
- I evenly sprinkle dry sorted strawberries and finely chopped rosemary over the dough. I remove the form with the dough and berries in the refrigerator while whipping the proteins. Chilled dough will be easier to bake.
- I turn on the oven to heat up to 180 degrees. I take the squirrels out of the refrigerator and beat them at low speed with the whisk of a food processor.
- When the proteins increase in volume, without stopping the beating, I introduce granulated sugar in small portions. You should get a uniform lush protein mass.
- I take out the form from the refrigerator and pour the berries with an even layer of protein mass.
- I take out a piece of dough from the freezer and rub it on a coarse grater onto the protein layer. I distribute the dough in a non-continuous layer, leaving space for the protein to come to the surface during baking.
- I immediately send it to the oven. I bake 1 hour. After 1 hour I check without removing it from the oven. On the surface, golden worms of dough and baked lava of erupted protein are visible. If the surface of the cake is firm enough, it is ready. I leave it in the oven for 15 minutes so that the tender soufflé does not fall off.
- I take the cake out of the oven, cool it and serve it with tea.
- Vareniki, dumplings Ah, dumplings, and varenniki with cottage cheese, potatoes and mushrooms with cherries and blueberries. - for every taste! In your kitchen, you are free to cook whatever your heart desires! The main thing is to make the right dough for dumplings and dumplings, and we have such a recipe! Cook and delight your loved ones with the most delicious dumplings and dumplings!
Ingredients
- 5 eggs;
- 200 g of sugar;
- a pinch of vanillin;
- 160 ml of vegetable oil;
- 300 g flour;
- 2 teaspoons of baking powder;
- 500–600 g strawberries;
- a few tablespoons of powdered sugar.
Cooking
Separate the egg whites from the yolks. Mix sugar and vanilla. Beat the whites with a mixer until fluffy and, continuing to beat, gradually pour in the sugar. You can take a little more if you want the cake to be sweeter. Beat the mixture thoroughly until a smooth creamy consistency.
Continuing to beat the protein cream with a mixer, add one yolk and pour in the oil. Mix flour and baking powder. Gradually add the sifted flour mixture to the cream, mixing thoroughly after each addition.
Pour the batter into a parchment-lined baking dish and flatten. Then press a whole strawberry into the dough.
Bake the cake at 170°C for an hour. Sprinkle the finished dessert with sifted powdered sugar.
www.ochenwkusno.ru Ingredients
- 2 eggs;
- 200 g of sugar;
- a pinch of vanillin;
- 200 ml of kefir;
- ½ teaspoon of soda;
- 300 g flour + a little for sprinkling;
- 250–300 g strawberries;
- 2-3 tablespoons of vegetable oil.
Cooking
Ingredients
- 450 g flour;
- 220 g sugar;
- ¼ teaspoon of soda;
- 1 teaspoon lemon juice;
- 300 g butter;
- 3 eggs;
- 200 g of fatty cottage cheese;
- a pinch of vanillin;
- 200 g of fat sour cream;
- 120 g of powdered sugar;
- 200–300 g strawberries;
- 1 sprig of mint.
Cooking
Mix flour and 200 g sugar. Turn off the soda lemon juice and add to flour mixture. Put softened butter and 2 eggs there and knead the dough. Cover it with cling film and place in the refrigerator for an hour.
Spread the chilled dough over the bottom and sides of the baking dish. Cover with parchment and sprinkle dry peas or beans on it.
Such a load is necessary so that the cake does not swell during baking.
Put the form with the dough in the oven preheated to 220 ° C for 10 minutes.
mojewypieki.com Ingredients
- 125 ml of milk;
- 150 g butter;
- 500 g flour;
- 150 g of sugar;
- 1¾ teaspoon dry fast acting yeast;
- ½ teaspoon salt;
- 2 egg yolks;
- pinch;
- 500 g strawberries;
- 1 tablespoon potato starch.
Cooking
Slightly heat the milk and melt 25 g of butter in it. Mix half of the sifted flour, 50 g of sugar, yeast and half of the salt. Add milk with butter and 1 yolk and knead the dough. Cover it with a towel and leave it in a warm place for about an hour. The dough should double in size.
For the shortcrust, mix the remaining flour, sugar and salt, as well as the baking powder. Melt the butter, add the flour mixture and the yolk to it and mix.
Cut the strawberries into quarters, add starch and mix gently. Roll out the dough, put on a baking sheet and leave for 20 minutes. Then put the berries on the dough, sprinkle with sand crumbs and bake the cake at a temperature of 180 ° C for 40-50 minutes.
tasteandbake.com Ingredients
- a little vegetable oil;
- 500 g;
- 300–400 g strawberries;
- 150–200 g of sugar;
- 1 egg.
Cooking
Line a baking sheet or other baking dish with parchment and grease it with oil. Cut about ¼ of the dough from the dough, and roll out the rest with a layer according to the size of the form. Lay out the sheet on the parchment.
Spread the berries on top and sprinkle with almost all the sugar. Roll out the remaining dough, cut into strips and make a braid out of them on the berries. Seal the edges of the dough firmly.
Brush the surface of the pie with the beaten egg and sprinkle with the remaining sugar. Bake at 200°C for approximately 20 minutes.
whatsgabycooking.com Ingredients
- 350 g flour;
- ½ teaspoon salt;
- 240 g butter;
- 6-8 tablespoons of cold water;
- 300–400 g strawberries;
- 6-8 peaches;
- 80 g sugar + for sprinkling;
- a pinch of ground nutmeg;
- ⅓ teaspoon salt;
- ¾ teaspoon cornstarch;
- 1 egg white.
Cooking
Mix 300 g flour, salt and 220 g butter. Pour cold water, lightly rub the mixture with a fork and knead the dough with your hands. If it breaks up, add a little more water. Divide the dough into two parts, wrap with cling film and refrigerate for an hour. Then roll out one part of the dough and put it in a baking dish.
The dough should cover the bottom of the mold and slightly extend beyond the sides.
Cut strawberries in half and cut into slices. Gently mix them with sugar, nutmeg, salt and starch. Put the filling on the dough and put the remaining butter, cut into small pieces, on top.
Roll out the second piece of dough and cut into several strips. Make a braid out of them on the pie, cut off the excess dough and firmly fasten the edges. Mix the protein with 1 tablespoon of water, brush the cake and sprinkle with sugar.
Bake the cake in a preheated oven at 220°C for 20 minutes. Then lower the temperature to 180°C and cook for another 35-40 minutes.
addapinch.com Ingredients
- 100 g butter;
- 120 g flour;
- 1½ teaspoons baking powder;
- ¼ teaspoon salt;
- 300 g of sugar;
- 240 ml of milk;
- a pinch of vanillin;
- 500 g strawberries.
Cooking
Pour the butter into a baking dish and melt in an oven preheated to 180°C. Mix flour, baking powder, salt, 250 g sugar, milk and vanilla until smooth. Remove the mold from the oven and pour in the batter without stirring it with the oil.
Cut the strawberries in half, sprinkle with the remaining sugar and mix gently. Put the berries in the form with the dough, without stirring. Bake the cake at 180°C for 45 minutes until lightly browned.
8. No Bake Strawberry Pie
Ingredients
- 250 g Oreo cookies or regular chocolate chip cookies;
- 80 g butter;
- 1½ teaspoons gelatin;
- 3 tablespoons of cold water;
- 300 g strawberries;
- 300 g cream for whipping;
- 80 g of powdered sugar;
- a pinch of vanilla.
Cooking
Grind the cookies in a blender, pour in the melted butter and mix well. Spread the cookie base over the bottom and sides of a 20–23 cm tin. Place the tin in the refrigerator for half an hour.
Dissolve gelatin in water and leave for 5-10 minutes. Puree 200 g strawberries with a blender. Heat the gelatin water over low heat until it dissolves completely. Add gelatin to crushed berries and stir.
Whip cream until creamy. Continuing to beat, add powdered sugar and vanilla. Pour in the creamy strawberry puree and mix thoroughly. Cut the remaining strawberries into large pieces, add to the cream and mix gently again.
Spread filling over chilled base. Place the cake in the refrigerator overnight or at least for a few hours. The finished cake can be decorated with strawberries and cookies.
joythebaker.com Ingredients
For test:
- 200 g flour;
- 60 g of powdered sugar;
- ¼ teaspoon salt;
- 130 g butter;
- 1 egg yolk;
- some vegetable oil.
For filling:
- 480 ml of milk;
- 6 egg yolks;
- 100 g brown sugar;
- 60 g cornstarch;
- a pinch of salt;
- 2 pinches of vanillin;
- 40 g butter;
- 2 ripe bananas;
- 100 g strawberries;
- 240 g whipping cream;
- 2 tablespoons of powdered sugar.
Cooking
Mix flour, powdered sugar and salt. Add pieces of cold butter and grind the mixture with a mixer. Continuing to mix the dough, pour in the beaten yolk. Knead the dough to a uniform consistency. Spread it over the bottom and sides of the baking dish and refrigerate for half an hour.
Grease the shiny side with oil and cover the pastry with this side, pressing the foil against it. Place the mold in a preheated oven at 190°C for 25 minutes. Then carefully remove the foil.
If the dough is a little puffy, gently press it down with your hands.
Bake the dough for another 8-10 minutes and cool.
Bring the milk to a boil. Beat the yolks with sugar, starch, salt and a pinch of vanilla until smooth. While continuing to stir, gradually pour in the hot milk. Pour the mixture into a saucepan and, stirring, bring to a boil over medium heat.
Remove the cream from heat and leave for 5 minutes. Then add oil and mix thoroughly. Cover the cream with cling film and chill in the refrigerator.
Cut almost all the strawberries and bananas into thin layers and put on the cooled cake. Cover the filling with chilled cream. Whip the cream until creamy, add powdered sugar and a pinch of vanilla and beat again. Cover the cake with cream and garnish with sliced strawberries.
There are many recipes for simple but delicious baked goods in the oven, such as strawberry pie from different types dough: jellied, puff, shortbread or yeast. You can have such a delicacy for breakfast, eat it for dessert during lunch, or take it with you to have a snack during a break. Sweet and fragrant cake with a cup of tea or coffee - what could be better? This dessert is also useful, because the berries have a lot of vitamin C and useful minerals. Exist different variants how to make a strawberry pie, the most popular of which are presented in the recipes with a photo below.
How to make strawberry pie
The basic principle of baking a pie is to mix the ingredients of the base and then fill it with filling, this case strawberries. Fruits can be not only inside the delicacy. If they decorate the cake on top, you get a more beautiful and even festive dessert. Not only fresh berries are suitable for baking. You can make a pie with frozen strawberries or a tart with grated. After adding berries, it is sent to bake in the oven.
It is important that the filling has the right consistency, otherwise it may leak out. For density, dry jelly or starch is added. For taste, the berries are supplemented with coconut flakes, cottage cheese or nuts. There are a few more features of baking strawberry pie:
- The baking powder of the dough makes the biscuit more friable, soft, which saves it from falling off during baking.
- In order for the bottom of the baking to pre-grab, you need to let it brown in the oven for 10 minutes before adding the filling. So after baking, the biscuit will not seem raw.
- For more dietary baking, it is better to use low-fat sour cream made from fresh rather than reconstituted milk, and replace flour with semolina.
- Frozen berries must first be thawed. Better at room temperature.
Strawberry Pie Recipes
Baking a pie with strawberries is especially relevant for the summer when this berry is in season, but when using frozen fruits, they can be enjoyed at any time of the year. For decoration, you can use marshmallows, marshmallows, whipped cream, air meringue. Strawberries go well with raspberries, cherries, custard, chocolate, cottage cheese, cream cheese. Using original combinations of ingredients, you can prepare a variety of desserts to taste. Next, you can choose any strawberry pie recipe you like and follow the instructions with the photo indicated in it.
With frozen strawberries
- Cooking time: 1 hour.
- Servings: 10 persons.
- Calorie content of the dish: 380 kcal.
- Purpose: for breakfast / for children / for hastily.
- Cuisine: author's.
Frozen strawberry pie requires almost no cooking skills. Everything is prepared very simply and quickly. The basis is delicious shortbread dough - tender, fragrant and juicy. The recipe can be categorized in haste. To quick pie it turned out really tasty, before you cook it, you need to defrost the strawberries by holding a couple of hours on the shelf of the refrigerator, and then at room temperature until completely defrosted.
Ingredients:
- sugar - 300 g + 1 tbsp;
- egg - 1 pc.;
- flour - 350 g;
- butter - 160 g;
- baking powder - 7 g;
- vanillin - 7 g;
- frozen strawberries - 800 g;
- juice from berries - 160 g;
- gelatin - 35 g.
Cooking method:
- Take out the berries to defrost.
- Beat half the sugar with the butter, then add vanilla sugar and beat the egg separately (you can use the yolk and protein separately).
- Sift flour with baking powder, mix with egg mass, knead the base.
- Lubricate the form with any fat, put the dough into it so that the layer has a thickness of 10 mm and the sides are 3-5 mm high.
- Send the workpiece for 40-50 minutes in the refrigerator.
- Pour the juice from the berries into a separate container, mix with gelatin.
- Distribute the berries in a chilled form, sprinkle with a spoonful of sugar on top, put in the oven for half an hour.
- Pour hot dessert on top with chilled syrup, send to the refrigerator to solidify.
Pie in a hurry
- Cooking time: 55 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 324 kcal.
- Cuisine: author's.
- Difficulty of preparation: easy.
A closed strawberry pie in haste is a flip-flop. In this case, the berries are placed on the bottom, and on top the form is filled with jellied dough, which is prepared very simply and quickly. At the end of baking, the delicacy is turned over. It turns out a very beautiful and tasty dessert. This way of preparing a dessert is simply indispensable in case of an unexpected visit of guests or unwillingness to cook something complicated for tea.
Ingredients:
- baking powder - 5 g;
- eggs - 2 pcs.;
- flour - 220 g;
- strawberries - 400 g;
- butter - 130 g;
- salt - 4 g;
- vanilla sugar - 9 g;
- starch - 60 g;
- sugar - 125 g.
Cooking method:
- Sort the strawberries and wash well. Then put on a napkin and let dry, after which the berries are cut in half.
- Beat the eggs with a whisk together with sugar, butter and vanilla, then you can add salt, flour and baking powder.
- Grease the bottom of a baking dish with butter.
- Mix the berries with starch, put on the bottom of the mold.
- Pour batter on top.
- Send to the oven for 40 minutes to bake at 200 degrees.
Sand
- Cooking time: 2 hours.
- Servings: 7 persons.
- Calorie content of the dish: 184 kcal.
- Purpose: for breakfast / for children / for afternoon tea / for tea / for dessert.
- Cuisine: author's.
- Difficulty of preparation: easy.
Shortcake with strawberries is very sweet, tender and juicy. The softness of the biscuit is given by the filling, surrounded by a delicious crumbly biscuit. It is prepared very simply and from a minimum of products. Beautifully cut dessert can only be chilled, so it is better to serve it to guests after cooling. Do not add additional flavors. Berries give a pleasant taste to pastries. The baking powder must be added with care so that the sponge cake does not turn out dark.
Ingredients:
- eggs - 4 pcs.;
- sugar - 240 g;
- butter - 230 g;
- flour - 350 g;
- starch - 60 g;
- sour cream 20% - 400 g;
- fresh strawberries - 600 g;
- baking powder - 7 g.
Cooking method:
- Grind half of the sugar with butter, add baking powder and flour.
- Beat one egg with a mixer until stiff foam, then mix into the flour mass.
- Mix sour cream with remaining sugar. Next, add the egg and starch.
- it is better to take a detachable form. the bottom of it must be greased with oil, and only then put the dough on it, forming the sides.
- Rinse strawberries, sort out debris. Next, also put it in a mold, and pour sour cream filling on top.
- Bake for about 55 minutes at 180 degrees.
open pie
- Cooking time: 1 hour.
- Servings: 5 persons.
- Calorie content of the dish: 361 kcal.
- Purpose: for breakfast / for children / for afternoon tea / for tea / for dessert.
- Cuisine: Italian.
- Difficulty of preparation: easy.
An open strawberry pie is prepared according to an unusual Italian recipe. Of the original ingredients, mascarpone is present here. In an Italian pie, strawberries go very well with it. This cheese is very popular in many Italian recipes and is especially used for desserts. You can cook the base yourself or take a ready-made one.
Ingredients:
- sugar - 1 tbsp.;
- baking powder - 1 tsp;
- flour - 2 tbsp.;
- cream - 100 ml;
- butter - 250 g;
- mascarpone - 250 g;
- egg - 1 pc.;
- strawberries - 500 g;
- cranberries - 200 g.
Cooking method:
- Sugar (0.5 tbsp.) Mix with eggs and softened butter, then add flour, send the mass for a quarter of an hour in the refrigerator.
- Then roll out the dough in a layer in a baking dish, forming a side of 2 cm.
- Beat the remaining sugar with the mascarpone. Distribute the strawberries over the dough, pour over the cheese mass.
- Bake at 160 degrees for about half an hour.
With strawberries and sour cream
- Cooking time: 1 hour.
- Servings: 10 persons.
- Calorie content of the dish: 245 kcal.
- Purpose: for breakfast / for children / for afternoon tea / for tea / for dessert.
- Cuisine: author's.
- Difficulty of preparation: easy.
Sour cream-strawberry pie has a more delicate and soft texture, and it is no more difficult to prepare than in other recipes with a photo. Instead of strawberries, any other berries will do. Baking with sour cream requires precise adherence to the amount of dry ingredients. To make it moderately high, you should not take a form with a diameter greater than 26-28 cm. Sour cream is suitable for any fat content, but for a dietary option, you should take a lower percentage.
Ingredients:
- strawberries - 300 g;
- sour cream - 1 tbsp.;
- flour - 3 tbsp.;
- vanilla sugar - 1 tsp;
- egg - 3 pcs.;
- vegetable oil- 1 tbsp.;
- sugar - 1.5 tbsp.;
- baking powder - 1.5 tsp
Cooking method:
- Beat eggs until smooth, add butter, vanilla, sour cream and sugar.
- Gradually add flour so that no lumps appear.
- Pour the finished dough into a greased form, lay clean, dry berries on top.
- Preheat the oven to 180 degrees, bake for 50 minutes.
From yeast dough
- Servings: 7 persons.
- Calorie content of the dish: 412 kcal.
- Purpose: for breakfast / for children / for afternoon tea / for tea / for dessert.
- Cuisine: author's.
- Difficulty of preparation: easy.
Yeast baking is more fluffy and airy, it goes well with berries. You can experiment and use strawberries with cherries or even fruits. It is better to bake a dessert in a high form, because the dough rises. Of the minuses of such a delicacy, only a long cooking time can be noted. This is due to the fact that the base must be allowed to rise. Otherwise, the recipe is practically the same.
Ingredients:
- strawberries - 300 g;
- egg yolk - 1 pc.;
- sesame - a little for sprinkling;
- butter - 30 g;
- dry yeast - 1.5 tsp;
- sugar - 2 tablespoons;
- milk - 1 tbsp.;
- egg - 1 pc.;
- vanillin - to taste;
- flour - 3.5 tbsp.
Cooking method:
- Mix sugar with yeast, pour warm milk, leave for 15 minutes.
- Next, add vanilla, egg, butter.
- Pour flour in parts, knead the mass, leave for 1-1.5 hours, previously covered with a towel.
- Wash strawberries, dry.
- Form small cakes from the risen mass, make two cuts along the edges. Next, put in each a spoonful of sugar and a few berries.
- Fold the cut edges of the cakes on opposite sides. To make a boat.
- Arrange the pastry in a circle in a baking dish. Let the dessert stand for half an hour, brush with egg yolk on top, sprinkle with sesame seeds.
- Bake for 40 minutes at 180 degrees.
With crushed strawberries
- Cooking time: 2 hours 30 minutes.
- Servings: 7 persons.
- Calorie content of the dish: 412 kcal.
- Purpose: for breakfast / for children / for afternoon tea / for tea / for dessert.
- Cuisine: author's.
- Difficulty of preparation: easy.
The consistency of the strawberry filling will be more uniform if grated berries are used. In addition, the cake will turn out soft and tender when added directly to the base. This dessert is prepared much faster. It is very pleasant and fragrant. The whole biscuit has a strawberry flavor. When cutting, you can see that its color is very unusual, slightly reddish due to the berries.
Ingredients:
- flour - 250 g;
- starch - 50 g;
- milk - 100 ml;
- egg - 3 pcs.;
- yeast - 1 sachet;
- sugar - 200 g;
- fresh cream - 200 ml;
- berries - 150 g.
Cooking method:
- Beat eggs with sugar and pure berries until smooth.
- Sift starch, yeast and flour, add milk and cream, mix.
- Pour the batter into an oiled mold.
- Bake at 160 degrees. The recommended time is 40-45 minutes.
Jellied
- Cooking time: 1 hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 387 kcal.
- Purpose: for breakfast / for children / for afternoon tea / for tea / for dessert.
- Cuisine: author's.
- Difficulty of preparation: easy.
Jellied baking is one of the simplest types. It is prepared according to the principle of charlotte. In this case, the finished filling is poured with liquid dough. It is cooked in different fermented milk products. It can be sour cream, yogurt, milk or kefir, and even sour ones. Again, any berries are suitable - fresh or frozen. Filling according to this recipe is prepared on the basis of sour cream.
Ingredients:
- sour cream - 200 g;
- sugar - 200 g;
- flour - 3 tbsp. and 350 g of flour;
- butter - 100 g;
- berries - 200 g;
- baking powder - 1 tsp;
- egg - 4 pcs.
Cooking method:
- Combine 100 g of sugar with 2 eggs, add pre-melted butter, mix.
- Introduce 350 g of flour, sift the baking powder, knead the dough, send for half an hour in the refrigerator.
- Mix sour cream with the remaining sugar and eggs, beat, add flour, stir until smooth.
- Distribute shortbread dough in shape, make the sides higher.
- Next, spread a layer of clean dry berries, pour in the sour cream dough.
- Bake for 40 minutes at 170 degrees.
From puff pastry
- Cooking time: 40-45 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 412 kcal.
- Purpose: for breakfast / for children / for afternoon tea / for tea / for dessert.
- Cuisine: author's.
- Difficulty of preparation: easy.
Another option simple dessert prepared on the basis of yeast-free puff pastry. Baking is no less fragrant and appetizing. The crispy crust gives it a special taste. The dough can be bought ready-made in the store. It is sold in frozen packs. This greatly reduces the time spent. If you keep a couple of these packages of dough in the freezer, you can cook a delicious dessert at any time, for example, in the form of a strawberry pie.
Ingredients:
- fresh mint leaves - a couple of pieces;
- puff pastry- 600 g;
- sugar - 120 g;
- margarine - 0.5 tbsp;
- starch - 30 g;
- strawberries - 500 g.
Cooking method:
- Ready dough take out to defrost.
- Rinse the berries thoroughly, dry, and then cut into slices.
- Roll out the dough into a 1 cm thick layer.
- Grease a baking sheet with margarine, put the dough on it.
- Mix sugar with starch. Then distribute this mass over the dough, and lay the berries on top.
- Send to bake for 20-30 minutes. The recommended temperature is 180 degrees.
Curd
- Cooking time: 40 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 365 kcal.
- Purpose: for breakfast / for children / for afternoon tea / for tea / for dessert.
- Cuisine: author's.
- Difficulty of preparation: easy.
This is not only delicious, but also a healthy cake. Cottage cheese according to this recipe is part of the dough and the filling itself. To prevent it from leaking out of baking, you need to add a little starch. An alternative to strawberries can be other berries or fruits. By adding them, you can get a completely new recipe pirogue. You can combine several ingredients in the filling. This will make an even more original and tasty cottage cheese pie.
Ingredients:
- egg - 2 pcs.;
- cottage cheese - 500 g;
- sugar - 100 g;
- starch - 1 tbsp;
- flour - 400 g;
- vanillin - to taste;
- powdered sugar - to taste;
- baking powder - 2 tsp;
- strawberries - 400 g;
- butter - 250 g.
Cooking method:
- Mix half of the cottage cheese with eggs, sugar and melted butter.
- Next, add flour with baking powder, knead not very steep dough.
- Line a pie dish with baking paper.
- Put the dough into it, forming the sides.
- For the filling, mix the icing sugar with the rest of the cottage cheese and vanilla.
- Distribute the curd filling next, and clean berries on top.
- Sprinkle with cornstarch and garnish with remaining pastry if desired.
- Bake for half an hour. You can take it out when the biscuit becomes golden brown. You can check the readiness with a wooden skewer.
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