Shortcake with strawberries
Strawberry shortcake is a real gift for all lovers of this fragrant berry. Crispy crust, juicy filling with wonderful aroma… It is simply impossible to resist! Yes, and the pie is prepared very easily and simply, which undoubtedly adds extra points to it. Please note: the cake should certainly be lubricated with jam: this will protect the base from excessive moisture with berry juice, which will be released during baking. By the way, in our opinion, apricot will be ideal for a shortbread pie with strawberries: its taste harmoniously complements the main berry, without overshadowing or drawing attention to itself.
Ingredients
Servings 6-8- strawberry or apricot jam - 70 g
- small strawberries - 300 g
- sugar - 50 g
- flour - 1.5 tbsp. l.
- butter 115 g
- flour - 175 g
- sugar - 60 g
- salt - on the tip of a knife
- grated lemon zest - 1 tsp
- yolk - 1 pc.
Cooking
Step 1
Prepare the dough for the strawberry shortbread pie. Remove the butter from the refrigerator, cut into cubes and leave at room temperature for 30 minutes.
Step 2
Sift the flour for the pie dough into a large bowl. Add sugar, salt, lemon zest to it and mix. Put soft butter. Mix with a fork until crumbly.
Step 3
Add the egg yolk to the bowl of buttery crumbs and quickly knead the dough for the shortcrust pie. Shape into a ball, wrap in cling film and refrigerate for 30 minutes.
Step 4
Heat the oven to 180°C. Remove the dough from the refrigerator and remove the film. Lay on a sheet of baking paper, cover with another and roll out into a circle with a diameter of 26 cm.
Step 5
Lubricate the base of the future sand cake with jam, not reaching the edge of 1 cm. Transfer to a mold of the appropriate diameter or onto a baking sheet along with paper.
Step 6
Wash the strawberries, dry, then mix with sugar and flour. Distribute the resulting filling over the dough. Edges can be turned inward. Bake strawberry shortcake for 25-30 minutes. Let cool.