Sponge cake with strawberries
4 servings
80 minutes
Strawberry biscuit pie is a delicate and airy treat that embodies the harmony of sweetness and freshness. This dessert originates from American cuisine, where biscuits became an integral part of traditional home treats. The light biscuit, made from whipped eggs, sugar, and flour, serves as the perfect base for aromatic strawberry curd. Juicy strawberries baked with the dough reveal their rich flavor, while a crunchy topping with vanilla notes adds zest. This pie is served as a standalone treat with tea or coffee, and in summer it is especially delightful with whipped cream. An ideal choice for those who appreciate the combination of airy dough and natural berry freshness.
1
Beat eggs with sugar (100 grams) with a mixer until a white fluffy mass, add cottage cheese, sifted flour (150 grams) with baking powder, and gently mix by hand until smooth.
- Chicken egg: 2 pieces
- Sugar: 150 g
- Strawberry curd: 1 piece
- Wheat flour: 250 g
- Baking powder: 1 teaspoon
2
Pour the prepared dough into a mold and place it in the oven at 150–170 degrees for 15–20 minutes.
3
When a small crust forms on the biscuit, take it out of the oven, place strawberries on top of the pie, and sprinkle. Then return to the oven at the same temperature for 15-20 minutes.
- Strawberry: 300 g
4
Topping: mix butter, flour (100 grams), sugar (50 grams), and vanillin, then mash with a fork until crumbly.
- Butter: 50 g
- Wheat flour: 250 g
- Sugar: 150 g
- Vanillin: pinch