Hello readers and guests of my blog. Strawberries continue to please with their abundance, they have already eaten plenty of berries, now they can be used in baking. This year I already baked, and now I baked a wonderful open pie with strawberries and sour cream filling. Its oven is a little longer than, but the result will not leave anyone indifferent, believe me.
Dough:
- Butter - 100 g
- Flour - 200 g
- Salts - a pinch
- Ice water - 5 table. spoons
Sour cream filling
- Eggs - 3 pcs.
- Sour cream - 300 g (you can use cream)
- Sugar - 100 g
- Vanilla sugar - 1 tsp
- Flour - 1 table. spoon
- Starch - 1 table. spoon
- Fresh strawberries - 500 g
How to make an open pie with strawberries and sour cream
shortcrust pastry can be prepared in advance when you have free time and put in the refrigerator. The recipe indicates the basic chopped dough without sugar, but my family has such a sweet tooth that this time I cooked it with the usual sweet shortcrust pastry, I told the recipe in. In general, the basis can be from any shortcrust pastry.
If the dough is already ready, then before cooking the pie, I advise you to turn on the oven to warm up, set it to 200 ° C.
Rinse fresh strawberries, sort out the tails and cut. cut better large pieces, those that are smaller I cut in half, and larger ones - into 4 parts.
Now let's prepare the filling. Mix eggs, sugar and sour cream with a mixer. I took sour cream store 15% fat.
Then add a tablespoon of flour and starch and vanilla. Mix well. If there is no starch, then add another spoonful of flour instead. Starch during baking will not allow the cream, mixed with the released juice from the strawberries, to remain liquid, the filling will thicken.
Here are all the ingredients for the pie ready - dough, strawberries and filling.
Spread the dough into a baking dish in a thin layer. The height of the sides is about 3-5 cm. If you cook in the usual form, then you can cut off the excess beautifully, and close up the broken holes with scraps. Here beauty is not particularly important, the entire surface will be filled.
Put all the prepared strawberries, evenly distribute and pour over the filling. In this form, and bake in a preheated cabinet.
Temperature 200° C, baking time 30-40 minutes. Navigate your oven and look beyond the edges of the dough, when they are golden and the top is browned, the cake is ready. Turn off the oven and leave it for another 15 minutes with the door ajar oven. I pulled it out immediately and the cake fell a little, probably from a temperature drop.
It is delicious to eat both warm and cooled, even without decorations with lemon slices or mint leaves.
Try to cook such a tart with strawberries and sour cream and tell us your impressions. If something is not clear, ask in the comments. I am sure that family and guests will appreciate your efforts.
P.S. Another option is to cook according to this recipe not one big pie, but small tartlets. It will be original and original.
Bon appetit!
The season of berries has long passed, but it does not matter. Indeed, in many stores you can find both fresh and frozen berries. In addition, for sure, many hostesses made stocks frozen strawberries, raspberries and other seasonal . In this article, the most simple and delicious with fresh and frozen strawberries.
Frozen strawberry pie
"Lazy"
What you need:
- frozen berry;
- a glass of granulated sugar and flour;
- 4 chicken eggs;
- vegetable oil.
How to cook:
- Berries to pull out freezer and defrost, putting in a colander to drain excess liquid.
- In a bowl, beat the eggs with a mixer, about 3-4 minutes, in a thick foam.
- Whisking continuously, add sugar.
- After the sugar has mixed with the eggs, add a little flour. Mix flour with eggs with a spoon and smooth movements until the lumps disappear.
- Heat the oven to 180 degrees. Grease a mold or a frying pan with oil, pour half of the dough. Arrange the berries on top and pour over the rest of the mass.
- Cook for 30-40 minutes until golden brown.
strawberry muffin
What do you need:
- frozen;
- a glass of flour;
- 3 eggs;
- baking powder spoon;
- 60 g butter;
- a glass of granulated sugar.
How to do:
- Defrost the berries in advance and remove the oil to soften.
- Mix sugar, butter and eggs with a mixer.
- Put the baking powder into the flour and pour everything into the egg mixture.
- Grease the pan with oil, pour 2/3 of the dough, sprinkle with berries and pour over the rest of the dough.
- Keep in the oven for about 45 minutes at 180 degrees.
Shortcake with strawberries
What will be required:
- 450 g flour;
- 170 g of granulated sugar;
- a couple of eggs;
- a spoonful of baking powder;
- 250 g butter;
- a glass of sour cream;
- 170 g strawberries;
- a couple of tablespoons of potato starch;
- 100 g of granulated sugar and two eggs for the filling.
How to do:
- First, prepare the dough. Combine sugar and butter, mash with a fork.
- Pour the flour along with the baking powder and make crumbs.
- Pour a couple of eggs into the crumbs, make a dough and make a ball out of it.
- Separately mix sugar, sour cream, starch and eggs. Mix well into a homogeneous mass.
- Anoint the form with oil, lay the dough, molding the sides.
- Rinse the strawberries, cut into halves and add the dough.
- Pour in the sour cream mixture.
- Remove to prepared oven. Cook for half an hour at 180 degrees.
- The dough should be baked, as the filling will be watery and will only harden when the baking cools.
Layer cake with strawberries
beautiful pie
What you need:
- yolk;
- 220 g flour;
- a quarter of a spoon of salt;
- 3 tablespoons of granulated sugar;
- 5 tablespoons of very cold water;
- 110 g;
- half a kilo of strawberries;
- 2.5 tablespoons of corn starch;
- half a spoonful of granulated sugar and water for the filling.
How to do:
- Combine dry ingredients in a bowl.
- Cut butter into chunks and mix with dry ingredients.
- Send the whipped yolk there, cold water. Mix, you should get an elastic mass.
- Wrap in foil and refrigerate for a couple of hours.
- Cut the berries into slices, put in a saucepan, cover with sugar and pour with a mixture of water and starch.
- Bring the mass to a boil and simmer for 7-10 minutes. Cool down.
- Ready dough divide in half. Roll out the first half on a floured board. The size is slightly larger than your baking dish.
- Place the layer in the form, making the sides.
- Spread strawberry filling.
- Roll out the second half of the dough into a layer. Options are possible here - you can simply cover the pie with this piece, you can cut out figures from it - hearts or flowers and lay them beautifully on top of the filling.
- Top with beaten egg.
- Cook for 45 minutes at 180 degrees.
Pie with cottage cheese and strawberries
"Creative Miracle"
What is necessary:
- a glass of milk;
- a couple of chicken eggs;
- 150 g butter;
- a spoonful of sour cream;
- 2.5 glasses of flour;
- 3 glasses of granulated sugar;
- a spoonful of soda;
- 350 g of berries;
- 350 g;
- a couple of spoons of granulated sugar and an egg for the filling.
How to cook:
- Beat the sugar and eggs with a mixer until foamy.
- Pour milk, melted warm butter and sour cream into them. Put the soda out there.
- Add flour and mix thoroughly.
- In another bowl, combine granulated sugar, egg and cottage cheese.
- Anoint the pan with oil, pour the dough, pour the curd mixture.
- Poke berries on top.
- Cook for 50 minutes at 180 degrees.
Today I baked a strawberry shortcake with whipped egg white filling. I found a common language with my remontant strawberries, I feed, groom 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.
I usually like to use in pies with fresh berries various fillings: 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 Not a large number of shortcrust pastry on top. During baking, shortbread dough is well baked, and strawberries are baked with proteins in gentle 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.
There are several important points in preparing a spectacular and tasty strawberry pie. To get a tender, lush soufflé, crispy meringue and a beautiful looking pie, it is important to 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. 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 out the margarine from the refrigerator, cut it into pieces for faster softening and leave it 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 home soft Apple 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 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 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 it 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 a piece of dough out of the freezer and coarse grater I rub it on 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.
Greetings to all readers of the site. OK tasty pie with strawberries turned out, and most importantly a quick and easy recipe. The structure of the dough somehow reminded me of a cupcake, the same lush porous.
There are many different types baking with strawberries: cakes, dumplings, pies, pastries, pancakes. Especially quick and just as easy to cook. Strawberries are bright, juicy, sweet and sour and well set off the sweet taste of desserts. At first I wanted to cook a pie with strawberries and sour cream (well, pour the berries and bake), but then I settled on the biscuit version. Such a variation of charlotte, but with strawberries.
How to make strawberry biscuit pie?
- 3 eggs;
- 1 st. Sahara;
- 100 g soft butter;
- vanilla sugar;
- flour - 1.5 cups;
- 1 tsp baking powder;
- strawberries - about 250 g.
As you can see, there is a minimum of products, do not forget to put them out of the refrigerator an hour before use, then the components mix better when they are all the same temperature. The dough is prepared as easy as shelling pears, how to make a strawberry pie, here's how I made it.
I prepared a cake pan, lined the bottom with parchment for baking, but you can simply grease the bottom of the mold with oil and sprinkle with flour. Experienced confectioners advise not to lubricate the sides so that the cakes are even and do not rise with a bubble in the middle. I still slightly smeared the edges, I was afraid that it would stick. I have an old form 24 cm in diameter, so the cake will not be very high and will bake evenly.
She laid out the dough, or rather poured it and leveled it. The dough turned out not very liquid, almost the same as on. I laid out a washed strawberry on top, the berries drowned, but I really wanted it to be beautiful.
Baked in the oven for about 35 minutes at 180°C. Readiness as usual to check the "match" method. Then I waited 10 minutes for the strawberry pie to cool down a little, but it was not easy. The aroma of vanilla mixed with strawberry, and so I wanted to try it as soon as possible.
It is a pity that there were no strawberries left for decoration, sprinkled powdered sugar. That's really, almost how it turned out.
I note that this quick pie you can cook with frozen strawberries, but do not defrost them.
Here's how to make a simple strawberry pie recipe.
Strawberry pie is perfect summer dessert that just begs to be eaten. Still, how can you resist this alluring bright red berry with incredible sweetness and enchanting aroma? And how many benefits are there in strawberries! It contains vitamin C, B vitamins, carotene, and a wide variety of minerals, including potassium, calcium, iron, iodine, and manganese. Isn't all this a reason to please yourself and your loved ones with the most delicious strawberry pies? Pies - because there are a lot of options for preparing this delicacy and you should definitely try at least a few options for strawberry pies in order to appreciate all the advantages of this amazing berry.
For example, you can add strawberries directly to the dough, make a separate strawberry filling by cooking closed pie or tart, garnish the top of the finished pie with fresh strawberries, or make an upside-down pie. Strawberries go well with cottage cheese, yogurt, sour cream, whipped cream, cream cheese, custard, chocolate, coconut flakes and other berries and fruits such as raspberries, cherries, sweet cherries, rhubarb, bananas, pineapples, apricots and kiwis - all these ingredients you can safely use when making strawberry pies. In addition, you can decorate your strawberry pie with miniature marshmallows, marshmallows, or fluffy meringues.
You can use either fresh or frozen strawberries to make pies. In the first case, the strawberries should be thoroughly washed, the stalks removed and cut, if necessary. In the case of frozen strawberries, the berry must first be thawed and the resulting juice drained. Dough for strawberry pie can be anything - biscuit, shortbread, puff or yeast. If you are using strawberries as a filling for open pie, it is recommended to lightly sprinkle the berry with starch so that the juice formed during baking becomes thick and does not flow out. Whipped cream, ice cream or mint leaves can be a great addition to your strawberry tart when serving.
Well, are you inspired? Then it's time to get started with the recipes!
Ingredients:
500 g strawberries
1 1/2 cups flour
180 g butter at room temperature
1/2 cup milk
1 cup of sugar,
1 large egg
2 tablespoons sugar for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon salt
vanillin.
Cooking:
Preheat oven to 175 degrees. Grease a pie mold with butter. Sift flour, baking powder and salt together into a medium bowl and set aside. Beat butter and sugar with a mixer for 3 minutes until creamy light color. Add milk, egg and vanilla. Whip up uniform consistency. Gradually stir the creamy mass with flour and pour the dough into the prepared form. Arrange sliced strawberries on top and sprinkle with sugar. Bake the pie for 10 minutes. Reduce oven temperature to 160 degrees and bake for about 50 minutes more. Allow the cake to cool in the mold, then remove from the mold and cut into slices. portioned pieces. Store the cake at room temperature for two days.
Strawberry Cake with Coconut Topping
Ingredients:
300 g strawberries
1 1/2 cups flour
3/4 cup sugar
1/2 cup milk
1 egg
2 teaspoons baking powder
1/2 teaspoon salt.
For sprinkling:
1/2 cup flour
1/2 cup sugar
60 g butter at room temperature
1/4 cup shredded coconut.
Cooking:
Preheat oven to 180 degrees and grease a pie tin with butter. Beat butter in a bowl with a mixer until creamy, add sugar and egg. Whisk till you get homogeneous mass. Mix flour, baking powder and salt in a separate bowl. Add flour to butter mixture, alternating with milk. Mix thoroughly and pour the batter into a pie dish. Place sliced strawberries on top of dough.
Mix all the ingredients for the topping with your hands. Sprinkle the pie with the mixture. Bake in the oven for about 30 minutes, checking the readiness of the cake with a toothpick.
Upside down strawberry pie
Ingredients:
200 g strawberries
2 cups of flour,
180 g softened butter
1 cup sugar plus 1/2 cup sugar
1/2 cup milk
2 large eggs
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
vanillin.
Cooking:
Preheat oven to 180 degrees. Melt 60 g butter in a round or square pie dish. Remove the pan from the oven and mix 1/2 cup sugar with melted butter. Place in oven for 1 minute. After that, mix again, evenly put the chopped strawberries into the mold and leave aside.
In a bowl mix flour and baking powder together. In another bowl, beat the remaining butter and 1 cup sugar with a mixer for 2 minutes. Add eggs one at a time, beating after each addition. Stir in cinnamon and vanilla. Add flour alternately with milk and beat until smooth. Using a spoon, gently spoon the batter over the strawberries in the tin. Bake the cake in the oven for about 30 minutes. Let the cake cool in the pan for 10 minutes, then invert onto a plate. Drizzle the pie over the rest of the cake strawberry syrup. Serve with whipped cream or vanilla ice cream.
Oatmeal Cake with Strawberries and Vanilla Glaze
Ingredients:
300 g strawberries
1 cup oatmeal,
3/4 cup flour
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
180 g butter,
1 tablespoon lemon juice,
1 tablespoon sugar
1 teaspoon cornstarch.
For glaze:
1/2 cup powdered sugar
2 tablespoons of milk
vanillin.
Cooking:
Preheat oven to 180 degrees. Mix in a medium bowl cereals, flour, sugar, cinnamon and salt. Pour in the melted butter and stir until lumps form. Set 1/2 cup of the mixture aside and pour the remaining mixture into a buttered square baking dish, pressing the mixture evenly onto the surface. Arrange half of the chopped strawberries on top and sprinkle evenly over the berries cornstarch. Then sprinkle lemon juice and sprinkle with 1/2 tablespoon of sugar. Lay out the remaining berries and sprinkle with the remaining 1/2 tablespoon of sugar. Sprinkle the rest of the oat mixture on top.
Bake in the oven for 35 to 40 minutes until golden brown, then cool the cake. To make the frosting, whisk together the sugar, milk and vanilla until smooth. You can add more milk if you prefer. liquid glaze. Drizzle the pie with frosting and let it set.
Ingredients:
25-30 strawberries,
250 g flour
250 g cottage cheese,
200 g butter,
150 g sugar
2 eggs,
1 sachet of vanilla sugar
2 teaspoons baking powder
1 tablespoon of powdered sugar.
Cooking:
In a bowl, beat eggs with sugar and vanilla sugar until a white foam forms. Rub the cottage cheese through a sieve or chop with a blender. Add cottage cheese to egg mixture along with melted butter, cooled to room temperature. Blend all ingredients until smooth. Sift the flour together with the baking powder into the mixture and beat well. Pour the dough into a mold greased with butter or lined with parchment paper and smooth the surface with a spoon. Arrange the strawberries on top, pressing them lightly into the batter. Bake the pie in a preheated oven at 180 degrees for about 30-40 minutes until the top of the pie is golden brown. Ready pie cool and sprinkle with powdered sugar.
Strawberry pie with cornmeal
Ingredients:
300 g fresh strawberries,
1 1/3 cups corn flour
2/3 cup wheat flour
1 1/4 cups sugar
4 eggs,
150 g butter at room temperature
1/2 cup low fat yogurt
1 teaspoon baking powder
1/2 teaspoon salt
vanillin.
Cooking:
Preheat oven to 175 degrees. Grease a pie mold with butter. sift together cornmeal, wheat flour, salt and baking powder. In another bowl, beat butter and sugar with a mixer. Add eggs one at a time and vanilla, beat until smooth. Add flour mixture alternately with yogurt, stirring after each addition. Add chopped strawberries and stir. Pour the batter into the prepared mold. Bake for 45 to 50 minutes until a toothpick or knife inserted into the cake comes out clean. Cool cake in pan for 30 minutes, then invert onto a plate. Serve the pie with ice cream or whipped cream.
Strawberry tart with cream filling
Ingredients:
For test:
1 1/4 cups flour
240 g chilled butter
2/3 cup powdered sugar
1 large egg yolk,
1/4 teaspoon salt
1 tablespoon heavy cream.
For filling:
350 g fresh strawberries,
240 g softened cream cheese
1/2 cup powdered sugar
2 tablespoons milk or cream
vanillin to taste
melted chocolate (optional)
Cooking:
To make the crust for the tart, whisk together the egg yolk and cream. Add flour, sugar and salt to food processor, mix lightly. Add the diced chilled butter and mix for 15 seconds until the mixture resembles crumbs. Add egg mixture, stirring constantly. Shape the dough into a ball and wrap plastic wrap. Place the dough in the refrigerator for at least 1 hour or up to 48 hours.
Take the dough out of the refrigerator and let it rest for a while at room temperature until it becomes pliable. Place the dough on a floured surface and roll out into a circle with a diameter of about 30-32 cm. Place the dough in a mold (preferably with corrugated sides), smooth the edges and remove the excess. Put the mold in the freezer for 30 minutes.
Preheat oven to 180 degrees. Place a sheet of foil on top of the dough in the form, pressing it to the surface, and fill with dried beans or rice - this will prevent the dough from rising and make the final crust even. Bake in the oven for about 30 minutes, then remove the foil with the contents. Continue baking for another 5 to 8 minutes until golden brown. Cool down.
To make the filling, beat softened cream cheese with powdered sugar until smooth. Add milk (or cream) and vanilla, continuing to beat. Spread the filling evenly over the surface of the baked tart crust. Arrange the sliced strawberries on top, pressing them lightly into the creamy filling. The fruit slices should overlap slightly. If desired, drizzle with melted chocolate. Chill in refrigerator before serving.
Freshly baked strawberry tart fragrant piece summer that will give you pleasant moments of pleasure, so hurry to the kitchen to make your life a little sweeter!
