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.

Usually I like to use various fillings in pies with fresh berries: 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 shortbread dough, fill them with a lush and sweet protein mass, and then rub a small amount of shortbread dough on top. During baking, shortbread dough is well baked, and strawberries are baked with proteins in a tender 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 appearance of the pie, it is important to properly 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. a 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 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. 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 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 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 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.

Shortbread dough is an ideal base for pies with berry filling. Thanks to its easy preparation and quick baking, it is often used for a wide variety of quick pastries. Shortcrust pastry pie with strawberries is a very tasty and fragrant dessert that is simply impossible to resist.

1. Shortcake with strawberries and sour cream

• Flour - 300 g.
• Chilled butter - 120 g.
• Sugar - 180 g.
• Chicken or duck eggs - 4 pcs.
• Vanillin - on the tip of a knife.
• Sour cream 15% fat - 320 g.
• Fresh strawberries - 0.5 kg.

Cut the butter into small pieces, mix it with flour and knead until crumbs form. Add the egg and one tablespoon of sugar to the dry mass. Mix well all the ingredients.

As a result, we get a thick homogeneous dough. Cover the dough with cling film and refrigerate for half an hour.

In the meantime, let's start preparing the filling. Thoroughly mix sour cream with three tablespoons of flour, sugar and vanilla. Add the beaten eggs to the filling. After that, beat for another minute. Fresh, washed berries, cut into quarters.

We distribute the dough on the surface of the baking sheet, pierce with a fork in some places. We lay out the crushed berries on the shortcrust pastry, pour them on top with sour cream filling and put them in the oven at a temperature of two hundred degrees for about 50 minutes.

The readiness of baking can be determined by filling and berries - they should be soft.

Fragrant, festive and very tasty cake according to this recipe can be prepared not only with fresh strawberries, but also with frozen berries.

2. Strawberry Cottage Cheese Pie

• Premium flour - 450 g.
• Sugar - 200 g (80 g will go to the dough and 120 g to the filling).
• A pinch of salt.
• Butter - 220 g.
• Cottage cheese 0% fat - 400 g.
• Chicken eggs - 4 pcs.
• Sour cream - 1.5 tablespoons.
• Jam - 200 g for the filling.

We prepare the form for baking the dough, cover it with parchment paper. Combine the sifted flour with grated butter. Grind these ingredients into crumbs. Add salt, sugar to them and mix again.

We send the finished dough to the refrigerator for 40 minutes. While the dough is resting, start preparing the filling. Beat eggs and sugar until foamy. We combine the egg mass with cottage cheese and sour cream. Beat all ingredients until smooth for 1 minute.

We place 2/3 of the sand crumbs in the baking dish, level the dough and press it. Pour the filling mixed with or without jam on top of the sand crumb. The last layer will be from the rest of the shortcrust pastry.

We send the cake to the oven for baking for 35 minutes. After it cools down, decorate it - sprinkle with powdered sugar and spread the strawberries cut into slices.

A simple and at the same time festive strawberry-curd cake will be the highlight of any celebration.

3. Strawberry Custard Tart

Products for the test:

• Wheat flour - 200 g.
• Butter - 120 g.
• Sugar - 1 teaspoon with a slide.
• A pinch of salt.
• Water - 50 g.

For the custard you will need:

• Milk - 250 ml.
• Egg yolks - 3 pcs.
• Sugar - 3 tablespoons without a slide.
• Flour - 50 g.
• Butter - 40 g.
• Vanilla sugar - 1 sachet.

You can decorate this cake with fresh strawberries. To do this, we need 0.5 kg of berries and mint leaves. Combine flour with sugar and crushed butter. We grind the products into crumbs. Add one tablespoon of water to it, mix.

If the dough is crumbly, add another tablespoon of water. Knead the dough into a uniform ball, wrap in cling film and put in the refrigerator for half an hour.

Cooking custard. Heat the milk over low heat, bring to a boil, but do not boil. Beat the yolks with sugar until foamy, like a biscuit. Add flour to the yolk mass in several passes, mixing with a whisk. Then pour hot milk in a thin stream. Beat a thick mass with a mixer.

We spread the cream in a bowl in which the milk was heated, put on low heat. Heat until the cream thickens, stirring constantly. We take out the finished cream in the cold to cool.

We take out the chilled dough, thinly roll it into a round cake with a thickness of 5 mm, slightly larger than the diameter of the baking dish. We lay out a layer of shortcrust pastry in a mold, make small sides. We pierce the dough in several places with a fork and put it in a preheated oven. Bake at 200 degrees for 15 minutes.

In the chilled cream, put the butter and vanillin cut into pieces. Beat all the ingredients with a mixer until the oil is completely dissolved. We spread the finished product on a cooled sand base. Arrange the quartered strawberries on top of the cream.

For shine and beauty, pour berries with strawberry jelly. At the end, we put a few small mint leaves between the berries. A colorful, open pie with strawberries and custard is ready.

4. Shortbread Strawberry Pie with Whipped Cream

• Butter - 200 g.
• Sugar - 70 g.
• Chicken eggs - 3 pcs.
• Flour - 4 cups.

Filling ingredients:

• Fatty cream - 0.5 l.
• Fresh strawberries - 0.5 kg.
• Berry juice (cherry or cranberry) - 100 g.
• Gelatin - 14 g.
• Powdered sugar for sprinkling - 3 tablespoons with a slide.

Beat softened butter with sugar, add eggs, continue beating. At the end, add flour and knead a cool, but elastic dough. Cover with a towel and refrigerate for 40 minutes. After the dough has rested, roll it into cakes according to the size of the baking dish and bake at a temperature of 180 degrees until golden brown, about 15 minutes.

Pour the gelatin into a cup, fill it with fruit drink and leave for a while to swell. Whip the cream into a thick cream, add powdered sugar to them. We leave 3 tablespoons of cream and 20 of the most beautiful strawberries to decorate the cake.

Cut the rest of the berries into small pieces and add to the cream. We heat the swollen gelatin in a water bath or in a microwave. We leave 2 tablespoons of the finished gelatin to lubricate the upper cake, mix the rest with the cream.

We smear the cooled cakes with custard, the top layer with gelatin. Cut the strawberries into slices and lay on the cake, smeared with gelatin. After the cake has cooled and soaked, decorate it with cream.

5. Strawberry Meringue Pie

• Eggs - 4 pcs.
• Butter - 120 g.
• Sugar sand - 200 g.
• Soda is on the tip of a knife.
• Flour - 250-300 g.
• Fresh or frozen strawberries - 750 g
• Salt - 1/3 teaspoon.
• Potato or corn starch - 1 teaspoon.

Yolks separated from proteins, rub with sugar and softened butter. Add soda to this mass and flour in several visits. We knead the dough, roll it out and put it in a baking dish lined with parchment, so that we get small sides.

Washed and peeled from the stems and leaves of the berry, spread evenly over the surface of the dough. We bake the cake for 15 minutes in the oven at a temperature of two hundred degrees.

Grind the cooled proteins with sugar and salt, beat into a thick mass. We take out the baked pie from the oven, sprinkle the berries on top with a thin layer of starch so that the juice freezes. Lubricate the base with whipped proteins and send it back to the oven for half an hour. Set the temperature to 160 degrees. We remove the strawberry meringue pie from the mold only after it has completely cooled, otherwise it may be damaged.

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 stocked frozen strawberries, raspberries and other seasonal ones. 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:

1. Remove the berries from the freezer and defrost, putting in a colander to drain excess liquid.
2. In a bowl, beat the eggs with a mixer, about 3-4 minutes, in a thick foam.
3. Whisking continuously, add sugar.
4. 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.
5. 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.
6. 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:

1. Defrost the berries in advance and remove the oil to soften.
2. Mix sugar, butter and eggs with a mixer.
3. Put the baking powder into the flour and pour everything into the egg mixture.
4. Grease the pan with oil, pour 2/3 of the dough, sprinkle with berries and pour over the rest of the dough.
5. 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:

1. First, prepare the dough. Combine granulated sugar and butter, knead with a fork.
2. Pour the flour along with the baking powder and make crumbs.
3. Pour a couple of eggs into the crumbs, make a dough and make a ball out of it.
4. Separately mix sugar, sour cream, starch and eggs. Mix well into a homogeneous mass.
5. Anoint the form with oil, lay the dough, molding the sides.
6. Rinse the strawberries, cut into halves and add the dough.
7. Pour in the sour cream mixture.
8. Remove to prepared oven. Cook for half an hour at 180 degrees.
9. 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:

1. Combine dry ingredients in a bowl.
2. Cut butter into chunks and mix with dry ingredients.
3. There also send a whipped yolk, cold water. Mix, you should get an elastic mass.
4. Wrap in foil and refrigerate for a couple of hours.
5. Cut the berries into slices, put in a saucepan, cover with sugar and pour with a mixture of water and starch.
6. Bring the mass to a boil and simmer for 7-10 minutes. Cool down.
7. Divide the finished dough in half. Roll out the first half on a floured board. The size is slightly larger than your baking dish.
8. Place the layer in the form, making the sides.
9. Spread strawberry filling.
10. 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.
11. Top with beaten egg.
12. 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:

1. Beat the sugar and eggs with a mixer until foamy.
2. Pour milk, melted warm butter and sour cream into them. Put the soda out there.
3. Add flour and mix thoroughly.
4. In another bowl, combine granulated sugar, egg and cottage cheese.
5. Anoint the pan with oil, pour the dough, pour the curd mixture.
6. Poke berries on top.
7. Cook for 50 minutes at 180 degrees.

Hi guys!

Do you even know what a galette is? I learned about this now popular delicacy from Instagram. There biscuits are in great demand. But for some reason, in Runet, I did not see much excitement about this shortbread pie.

So just in case you don't have IG, I thought I'd bring you up to date and make this strawberry shortbread pie. But, as you understand, absolutely any fruit-berries can be shove into the filling and even vegetables. I also added some apricots in addition to strawberries.

Well and if you are not interested in rustic pies, then I have two amazing strawberry shortcake recipes for you: one - and the other - with.

And besides the classic biscuit recipe, I will give you a wonderful recipe for this shortbread pie on cottage cheese dough. Believe me, it will turn out no less tasty, but much more useful.

But first, let's figure out why the biscuit?

Biscuit or shortbread pie?

Surely, you are well aware of the favorite cookies of our childhood - biscuit.

This name came to us from French cuisine, where biscuits are usually called flat cake-shaped products, unleavened or with added fat.

By the way, the main advantage of these products was that biscuit cookies were stored for up to 2 years, and baking in butter - up to 6 months.

In fact, this is the same shortbread cake, only it is cooked in a free form in a rustic style, without using any special forms - right on a sheet of parchment.

And so that the juices that stand out from the filling do not flow out, the edges of the biscuit are wrapped inside.

In short, as my husband explained, it is the same as pizza, only instead of tomatoes - fruit.

In the summer, I definitely prefer these pies, because they are fast, they are clean and, most importantly, they are very tasty.

And it’s delicious due to the fact that the cake is very thin, and the filling plays a dominant role.

What mistakes should be avoided when working with shortbread?

1. Too wet dough. Do not add too much liquid to the dough. Shortcrust pastry in such an open pie should not be wet. It’s better to let it crumble a little when working, it’s okay, we have a rustic style.
2. Too thin or thick dough. If the dough for such a shortcake is rolled out too thin, then as a result it will turn out to be rubbery. A thick dough may not be baked. The ideal thickness of shortcrust pastry is 0.5 cm. Such a cake will remain crispy and bake well.
3. Too juicy filling. If the filling releases too much juice, then even the most properly rolled out dough will get soggy. Therefore, for juicy fruits such as strawberries or cherries, it is desirable to add starch. You can also sprinkle the dough with semolina or breadcrumbs.
4. Too many toppings. Do not put the filling with a mountain. Remember that a biscuit is a flat cake.
5. Unappetizing stuffing. To add a delicious gloss to the filling, place a few slices of butter on top before baking.

Remember? Now get down to business!

Step by step recipe

Grocery list:

For filling

• strawberries, fresh - 300-500 gr.
• apricots - 2-3 pcs. (optional)
• sugar - 30 gr.
• vanilla extract - 1 tsp

If you use only strawberries, then take 500 grams

For sand dough

• flour - 190 gr.
• sugar - 45 gr. + some for sprinkling
• salt - ¼ tsp
• butter, very cold - 115 gr.
• water, ice - 60 ml
• semolina or breadcrumbs - 2 tbsp.
• egg - 1 pc. for lubrication

Before you start kneading the dough, put butter and water in the freezer for 15 minutes.

Cooking:

That's the whole strawberry pie. Serve slightly cooled and store in the refrigerator for up to 3 days in an airtight container.

And in conclusion, the promised above ...

Shortcrust pastry recipe

For him we need:

• flour - 300 gr.
• salt - 2 gr.
• sugar - 150 gr.
• cottage cheese, not less than 9% - 150 gr.
• egg yolks - 60 gr. (≈3 pcs.)
• egg whites - 25 gr. (≈1 piece)
• semolina or breadcrumbs - 1-2 tbsp.

If your cottage cheese is not dry, strain it under pressure in the refrigerator for a few hours, preferably overnight.

Cooking:

1. Sift the flour into a deep bowl and mix thoroughly with a whisk with salt and sugar.
2. We wipe the cottage cheese through a sieve and add to the flour mixture, introduce the yolks with proteins and mix the dough with our hands.
3. After the ingredients begin to combine into a single whole, we transfer them to a work surface dusted with flour, and quickly knead a soft, homogeneous dough.
   

   The longer you knead, the tougher your dough will be.

4. We form a ball, wrap it with cling film and place it in the refrigerator for at least half an hour to let the dough rest before using.
5. Preheat the oven to 180ºС.
6. We spread the curd dough on a sheet of parchment and roll out a round layer no more than 0.5 cm thick.
7. Sprinkle the dough with semolina or breadcrumbs, put the filling in the center, wrap the edges and bake for an average of 30 minutes, until a beautiful golden brown.

I've got peach, dried cranberries and pistachios here.

Look for more sand biscuit ideas.

Good luck, love and patience.