strawberry short cake recipe the best Homemade

strawberry short cake recipe the best Homemade

strawberry short cake recipe

today i make strawberry shortcake recipe the best Homemade for you,Looking for the best strawberry shortcake? This is the only recipe you’ll ever need!



For the shortcrust pastry

180 grams of flour

40 g cornstarch (e.g.

Mondamin) 50 g powdered sugar

120 g butter 1 egg, 1 pinch of salt

approx. 1 kg lentils for blind baking

For the filling:

250 grams of strawberries

3/81 cream, 80 g sugar 6 sheets of gelatin

For covering:

400 grams of strawberries

1/2 packet clearer


1/8 | cream

20 g pistachios, chopped


Fruit cake pan, 26 cm diameter

food processor or hand mixer

flour sifter

Measuring cup

cling film

rolling pin

knife, palette


cake ring

Pastry brush pastry bag

No. 10 star nozzle


Preparation time: 1 hour 20 minutes

Baking time:

strawberry short cake recipe

20 minutes

Rest time:

about 11/2 hours


  1. Preparation of shortcrust pastry see basic recipe card 9. 2.
  2. Shortcrust pastry can be frozen both raw and baked
  3. (shelf life: maximum 3 months).
  4. The cake also tastes great as an ice cream cake
  5. if the cream and strawberry mixture is still slightly frozen.





  • Preheat the oven to 200 degrees.
  • Cut off the overhanging edges with the knife.
  • Line the greased baking tin with the rolled out dough. 0.20
  • Bake on the middle shelf for 20 minutes
  • Press the edge.
  • Puree the strawberries in the blender
  • Stir the strawberry puree into the whipped cream.
  • Add the dissolved gelatine.
  • Pour onto the baked base and smooth out
  • Top with strawberries.
  • Apply cake glaze with a pastry brush.
  • With the spray booty! Place dabs of cream on top



  1. Sieve the flour onto a work surface and knead quickly with the sugar, butter, egg and salt to form a shortcrust pastry. Cover with foil and refrigerate for approx. 1 hour.
  2. Open the oven Preheat 200 degrees. Grease the fruit cake pan. 3. Roll out the well-chilled dough on a work surface to a thickness of 2-3 mm and use it to line the fruit cake tin. Press down the edges and cut off the excess edge. Line with parchment paper and fill with lentils. 4. Bake on the middle shelf for about 20 minutes (see card 9). Allow to cool slightly, lentils and parchment remove paper. 5. For the filling, wash and hull the strawberries and puree them in a blender.
  3. Whip the cream and sugar until stiff. Stir the strawberry puree into the cream.
  4. The soaked one Dissolve gelatin and in stir the strawberry mixture 8. Spread over the cooled cake base and smooth out. Leave to set in the fridge for about 15-20 minutes.
  1. For the topping, wash the strawberries, remove the stems, cut them in half and cover the cake with them.
  2. Prepare the frosting according to the manufacturer’s instructions and spread over the strawberries with a brush.
  3. Whip the cream until stiff and place in a piping bag. Pipe rosettes onto the edge of the cake and sprinkle with the pistachios. VARIATION Fill the strawberry cake with vanilla cream instead of strawberry cream.

strawberry short cake recipe the best Homemade

vanilla cream

  1. From 1/21 milk 4 tbsp decrease and with 45 g Mix the cornstarch.
  2. Bring the rest of the milk, 100 g sugar and 1/2 vanilla bean to the boil, pour in the cornstarch while stirring and let it cook briefly. Take out the vanilla pod and let the Flammeri cool down. Stir from time to time so that no skin forms.
  3. Cream together 150 g butter. Gradually stir in the cooled Flammeri. Season with 1-2 tbsp lemon juice.


The pistachio tree grows in the eastern Mediterranean countries, but is also cultivated in Central Asia. Because of their strikingly beautiful, bright green color, the small nuts are often only used as a garnish. In doing so, one fails to recognize its extremely delicate, delicate taste. This develops best when the (unroasted and unsalted) pistachios are freshly peeled and immediately grated. The tasty pistachio ice cream shows how well pistachios are suitable as a seasoning ingredient. Italian mortadella has also been flavored with pistachios for generations.

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