Layer cake with strawberries

Our puff pie with strawberries looks so presentable that it can be served not only on everyday, but also on a festive table. As for the taste, let's say without false modesty, it is simply magnificent: the light sourness of strawberries is ideally combined with the tenderness of the baked egg-butter cream, and the almond petals add a special “zest” to both taste and texture. Strawberry Layer Cake is not a good idea to serve warm, so you can make it the night before and then leave it overnight in a cool place. After this procedure, the delicacy will reach the desired condition and bring maximum pleasure to everyone!

How to cook Layer cake with strawberries

Step 1

Layer cake with strawberries

Take the strawberry puff pastry out of the package and let it thaw completely at room temperature. Cut the butter into cubes and leave for 30 minutes.

Step 2

Layer cake with strawberries

Roll out the thawed dough into a layer about 3 mm thick. Cut out a circle with a diameter of 33 cm. Carefully transfer to a baking sheet lined with baking paper.

Step 3

Layer cake with strawberries

Heat the oven to 180°C. Place a baking sheet with a layer of dough on the middle level. Bake the pie base for about 12-15 minutes. The dough should rise and acquire a golden color.

Step 4

Layer cake with strawberries

Remove the baking sheet with the cake from the oven and, pressing with the convex side of the spoon, “walk” along the edge of the dough, stepping back about 1 cm. Let it cool slightly.

Step 5

Layer cake with strawberries

Wash and dry the strawberries for the pie filling. Cut each berry in half. In a bowl, beat soft butter with sugar and egg until a mass of a homogeneous consistency is obtained. Add zest, wine (liquor) and vanilla extract. Stir.

Step 6

Layer cake with strawberries

Put the resulting mixture in the middle of the baked cake, stepping back from the edge of 1 cm. Spread the strawberries on top. Sprinkle with almond flakes and half of the powdered sugar. Bake for 20 minutes.

Step 7

Layer cake with strawberries

Then turn the oven heat down to 160°C. Cover strawberry pie with foil. Bake for another 20-30 minutes. Let the cake cool and sprinkle with the remaining powdered sugar.

Layer cake with strawberries - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute strawberries with raspberries, blueberries, or blackberries for a different flavor. Just ensure the fruit is fresh and properly prepared.
Store the cake in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 1 month.
Yes, replace the puff pastry with a gluten-free puff pastry alternative and ensure all other ingredients are gluten-free certified.
Absolutely! You can omit the wine or liqueur and replace it with a splash of fruit juice or vanilla extract for flavor.
Ensure the strawberries are thoroughly dried before adding them to the cake, and avoid overfilling the center with the fruit mixture.
Yes, you can bake the cake a day ahead and store it in the fridge. Add fresh strawberries and powdered sugar just before serving.
Reduce the sugar in the filling or use a sugar substitute. You can also adjust the amount of powdered sugar sprinkled on top.
It's best to freeze the unbaked puff pastry separately and assemble the cake just before baking for the best texture.
Warm it in a preheated oven at 150°C for 5-10 minutes to restore crispiness, but avoid overheating to prevent sogginess.
Yes, but thaw and drain them well to remove excess moisture, as frozen berries can make the cake soggy.

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