Strawberry shortcake

separates ouale

beat the egg whites with a pinch of salt,

add the sugar and beat until it becomes a glossy foam

add the yolks one by one and mix well after each one

add flour mixed with baking powder and vanilla sugar

it is homogenized

pour the composition into a tray lined with baking paper

the strawberries are washed and drained well of water

place the strawberries in the composition and put them in the hot oven until they pass the toothpick test



Pandispan recipe for Strawberry Cake with vanilla and jelly cream

Beat the egg whites with a little salt, add the sugar and vanilla and mix until a glossy and hard foam is formed. Add the yolks, mix again and finally the flour, gradually. Pour the dough into a tray lined with baking paper and bake for 10 minutes at 180 ° and another 5 minutes at 170 °.



Ingredients Strawberry shortcake

Mix well in a bowl the baking powder, butter, flour, egg yolks, honey, milk, a pinch of salt and knead well! We spread the dough and put it in a tray on baking paper. Put the tray in the hot oven. After the worktop is baked, take it out on a plate. Then pour over the sarlota prepared with milk according to the instructions on the package. Garnish with strawberries on top, then pour the chocolate icing on the edge, and in the middle pour the gelatin prepared with water.

Try this video recipe too


Our readers have tried the recipe!


Cake with yogurt, white chocolate and strawberries

Thinking of a good dessert without sugar, I prepared this delicious cake with yogurt, white chocolate and strawberries.

Yogurt is a very common ingredient in desserts, used as a lighter version of cream cheese or in addition to a smaller amount of sour cream.

I made a very nice countertop, after Natalia's keto roll recipe, which I thank a lot for the recipe.

We combined the goodness of Green Velvet chocolate from Green Sugar, fresh strawberries, so the result was more than delicious. I would like to thank my friends at Green Sugar.

This time I used lemon grass, it gives the dishes a sensational aroma. I recommend you try it at least once.

This cake with yogurt, white chocolate and strawberries was our fresh and good dessert.

I hope you like these quick and easy desserts too.

Preparation time: 1 h Nr. servings: 10 Cake shape: 18 cm Complexity: medium
Ingredients Cake with yogurt, white chocolate and strawberries:
  • wheat:
  • 2 chicken eggs
  • a pinch of salt
  • 2 lg Green Sugar Powder
  • 3 lg black cocoa
  • for syrup:
  • 100 ml black coffee (sweetened if you prefer)
  • filling:
  • 500 gr Greek yogurt (at room temperature)
  • 200 ml liquid cream
  • 100 gr white chocolate Green Velvet
  • 2 lg Green Sugar Powder (if you like sweeter, supplement quantity)
  • 4 sheets of gelatin
  • 100 ml of cold water
  • 1 fir lemon grass
  • 200 gr strawberries
  • for glazing:
  • dark green Velvet chocolate
  • strawberries

How to prepare cake with yogurt, white chocolate and strawberries:

This cake with yogurt, white chocolate and strawberries is very easy to make.

First, prepare the countertop.

In a bowl, separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt. When they become dense and gain consistency, add the sweetener, continuing to mix until you get a glossy meringue. Add the yolks, stirring constantly. At the end, add the sifted cocoa and mix with a spatula to keep the air from the egg whites.

Once the composition is homogenized, it is poured into a baking dish provided with baking paper. Bake in the preheated oven at 170 degrees C for 20 minutes.

After baking, remove from the oven, then leave to cool.

After tempering, the top is syruped with black coffee (or sweetened to taste).

The same form of baking is used to assemble the dessert.

Gelatin is hydrated in cold water.

In a bowl, on the fire, put the liquid cream. As it heats up, add the white chocolate, stirring constantly until it melts and homogenizes the composition. Add 2 lg sweetener and crushed lemon grass in a mortar. Mix, and at the end add hydrated and drained gelatin. Leave it on the fire for 1-2 minutes, stirring constantly to melt the gelatin, then remove the composition from the heat. Strain and add over Greek yogurt, mixing.

Wash and cut a few strawberries, place them on top of the syrupy top. Pour the yogurt mixture over the strawberries. Place a few slices of strawberry on top, then let the dessert cool until the next day.

Glaze with dark green Velvet chocolate and strawberries or as desired.

It is a fine dessert, flavored with lemon grass and sweet with white chocolate.


Strawberry mousse cake

Even though it is perhaps the worst month of May I can remember, strawberries still appeared on market stalls. Smaller, more sour, not even as fragrant as in the more generous years with the sun's rays, but still good, considering how sour nature was with them. I have never missed, at this time of year, strawberry mousse cake. In Banat, this seasonal cake is called & # 8222șaum-pita & # 8221 (the German source of the recipe is obvious: & # 8222schaumpita & # 8221), in other parts of the country I heard that it would be called & # 8222cremes frothy & # 8221 or simply & # 8222spumos & # 8221 and that's it. After all, the strawberry mousse cake is very cheap, very tasty and very easy to make.


Strawberry shortcake

Method of preparation: Strawberries are placed in a glass bowl with sugar and water and mixed. Cover with plastic wrap and let cool. Remove from the fridge 20 minutes before serving.

Whipped cream: Put the cream in a bowl and mix until it starts to set. Add sugar and vanilla and mix continuously until it doubles in volume.

Biscuits: In a glass bowl mix flour, baking powder, chocolate cream, salt and sugar. Then add the butter and mix, but not at high speed. The cake is placed on a surface on which you have previously sprinkled flour. Spread the flour and cut it in circles with a medium glass. Cover the forms with butter and put them in the preheated oven for 25 minutes. Then leave to cool.

Now forget about any kind of diet! Put whipped cream and strawberry sauce over the biscuits. The covered biscuits are cut in half and placed on a large plate. Sprinkle everything with strawberry juice and then add the whipped cream again. Then cover with other half biscuits. Serve immediately.


Strawberry shortcake

Method of preparation: Strawberries are placed in a glass bowl with sugar and water and mixed. Cover with plastic wrap and let cool. Remove from the fridge 20 minutes before serving.

Whipped cream: Put the cream in a bowl and mix until it starts to set. Add sugar and vanilla and mix continuously until it doubles in volume.

Biscuits: In a glass bowl mix flour, baking powder, chocolate cream, salt and sugar. Then add the butter and mix, but not at high speed. The cake is placed on a surface on which you have previously sprinkled flour. Spread the flour and cut it into circles with a medium glass. Cover the forms with butter and put them in the preheated oven for 25 minutes. Then leave to cool.

Now forget about any kind of diet! Put whipped cream and strawberry sauce over the biscuits. The covered biscuits are cut in half and placed on a large plate. Sprinkle everything with strawberry juice and then add the whipped cream again. Then cover with other half biscuits. Serve immediately.


500 g of strawberries, 2 eggs, 150 ml of milk, 150 ml of oil, 150 g of sugar, 250 g of flour, 1 sachet of baking powder, 1 sachet of vanilla sugar, a vanilla essence

Wash the strawberries and let them drain. Pour the milk, oil, sugar, vanilla essence into a bowl, add the eggs and mix well with a whisk. Mix lightly and add the flour and rain and baking powder until everything is smooth. Pour the mixture into a tray with sharp edges. Place the strawberries on top and place the tray in the oven at 180 degrees Celsius for 20 minutes. You can do the toothpick test, then take out the strawberry shortcake and let it cool before slicing. Good appetite!


Seasonal strawberry shortcake

Here is a seasonal delicacy, called in our country by Banat & quotsaum-pita & quot (German source of the recipe is obvious: & quotschaumpita & quot).

The dough I used is a very fine puff pastry and is suitable with different fillings, ideal even for cremeschnitte, for example.

Ingredients for 2 sheets of dough:

2 yolks
400 grams of flour
1 pinch of salt
100 ml carbonated mineral water
125 ml fat yogurt

For packaging:

175 grams of butter or margarine (I used margarine & quotUnirea & quot)
30 grams of flour

For the filling I mixed with high speed in a bowl 3 beaten egg whites with 3 glasses of sugar and 3 glasses of strawberries (250 ml glass) until I obtained a consistent foam. Because I did not trust how stable this foam will be, I hydrated 1 tablespoon of granulated gelatin in 2 tablespoons of cold water, I melted it in a bain-marie and when the gelatin cooled to room temperature I incorporated it in foam, adding another glass of whole strawberries. I put everything in the fridge.

From yolks, mineral water, salt powder, yogurt and 400 grams of flour, knead a smooth and elastic dough (if necessary, add 1-2 tablespoons of flour). The dough is placed on the work surface greased with oil and divided into 2 equal parts (I divided it into 4 because, I repeat, I made 4 sheets).

Knead the margarine or butter with the flour (30 grams) until it is incorporated - the flour has no other role than to make the dough adhere better to the fat.

Take a part of the dough and spread it on the work surface greased with oil in a square sheet:

Half of the amount of butter or margarine is evenly distributed over the entire surface of the sheet, then cut two cuts on each side of the square, without completely detaching them:

Fold in half - first the smaller squares in the corners:

Each time it is covered with the opposite side to the one previously folded:

Once the corners are gathered in the middle, continue folding with the remaining squares in the middle of the sides, each time covering a square already folded with its opposite:

Each piece of packaged dough is placed on a tray with the side to which the folds were made down, wrapped and left for 15 minutes in the refrigerator:

After 15 minutes, place it on the work surface well greased with oil, with the part on which the folds were made upwards, lightly grease (with a brush) with oil and this surface and spread the dough again in a square shape, making notches. identical:

Fold identically and refrigerate for about 30 minutes.

After this time, roll out the dough (same as the second fold, greasing with oil) in a sheet of the required size (I made the pie in a 40/28 cm tray). With a sharp knife I cut the edges of the sheet.

I rolled the sheet on the rolling pin and rolled the rolling pin over the tray, thus placing the dough in its place, I perforated it with a fork and put it in the preheated oven at 200 degrees until it browned (15-20 minutes):

For the second sheet I did the same, only I divided it into suitable squares (15 in number) before baking.

I filled the baked and cooled sheets with cottage cheese foam, left the cake in the fridge for 2 hours before serving and dusted the surface with powdered sugar:


Cake with strawberry mousse and marbled top

The cake with strawberry mousse and marbled top is a cool, sweet-sour and good-looking cake at the same time.

It is quite easy to prepare and will have a guaranteed success among fruit cake lovers.

Initially I wanted to make the countertop like this Check in three colors with coconut and cocoa, but I missed the coconut.

So I limited myself to this marbled countertop or zebra countertop, which turned out very nice, gave a special note to the cake.