Strawberry Shortcakes
6 servings
40 minutes
Strawberry pastries are the embodiment of sophistication and delicacy in desserts. Their history begins in European pastry traditions, where the combination of airy dough, fresh berries, and cream creates a perfect balance of flavors. The crispy texture of the dough contrasts with the juicy strawberries, while the airy cream adds lightness to each bite. This dessert is ideal for summer tea parties, romantic evenings, and festive celebrations. It can be served as a standalone treat or complemented with vanilla ice cream. Strawberry pastries are a gastronomic symbol of freshness and enjoyment.
1
Sift the flour and baking powder, add four tablespoons of sugar. Mix with 240 grams of cold butter, cut into cubes, until the mixture turns into crumbs. Add 150 ml of cream and crushed yolks, stir and mash with a fork. Continue kneading the dough by hand until it becomes soft. Roll out to a thickness of 2 cm. Use a cooking ring to cut out four circles with a diameter of 7 cm. Knead the leftover dough and roll it out to cut two more circles.
- Wheat flour: 260 g
- Baking powder: 3.5 teaspoons
- Sugar: 7 tablespoons
- Butter: 320 g
- Cream 33%: 350 ml
- Egg yolk: 2 pieces
2
Place the circles on a greased baking sheet. Brush with two tablespoons of butter and sprinkle with a tablespoon of sugar. Bake for twelve to fifteen minutes at 180 degrees. Let cool.
- Butter: 320 g
- Sugar: 7 tablespoons
3
Slice the strawberries and sprinkle with the remaining sugar, then refrigerate for twenty minutes.
- Strawberry: 1 kg
- Sugar: 7 tablespoons
4
Whip 200 ml of cream. Cut the pastries in half horizontally. Place strawberries on the bottom halves, top with whipped cream, and cover with the top halves. Serve immediately, garnished with whipped cream.
- Cream 33%: 350 ml
- Strawberry: 1 kg
- Cream 33%: 350 ml