Frozen strawberry shortcake
0
1100
Kitchen
World
Calorie content
184.5 kcal
Portions
8 port.
Cooking time
180 minutes
Proteins *
7.7 g
Fats *
11.9 gr.
Carbohydrates*
26.2 gr.
A pie made from crispy and crumbly shortcrust pastry stuffed with aromatic and sweet strawberries will become a real decoration of your table. And given the fact that the recipe uses frozen strawberries, it will be possible to cook it outside the berry season.
Ingredients
Cooking process
Pour granulated sugar and vanilla sugar into a deep bowl. Send the yolks to them. Stir the ingredients until smooth. Remove the butter from the refrigerator (before making the shortbread dough, you can also hold the butter in the freezer for about an hour) and grate on a coarse grater. It is due to the fact that cold butter is added to the dough that the shortbread base will subsequently become crumbly and crunchy. You do not need to mix butter with egg-sugar mass.
While the dough is cooling, prepare the pie filling. Drain the juice from the previously thawed strawberries. Set aside some pretty berries. You will need them to decorate the cake. Mash the rest of the strawberries with a fork or chop with a hand blender. Add sugar to the strawberries and stir until smooth.
Remove the dough from the refrigerator. Cut a piece about a fifth of it from it, you will need it to form the top layer of the cake. Line a baking dish with parchment so that you can easily remove the cake later. Spread the dough evenly over the entire mold and remember to shape the rims. This is best done with cold hands or a spoon. Pour the strawberry filling into the formed shortbread cake base.
Bon Appetit!