Summer is the time for fresh fruits and berries. We must have time to eat well the gifts of nature, in order to stock up on vitamins for a year ahead. The strawberry is especially necessary for a body - for a season it is recommended to eat 4-5 kg of fresh berries. Well, if it is so useful, why not cook cakes from fresh strawberries? After all, they do not need a lot of berries, which means that they can be baked all the year round! We suggest you try some interesting recipes.
Cake with strawberries - recipe
Ingredients:
- eggs - 3 pieces;
- sugar - 400 g;
- butter - 250 g;
- flour - 2 cups;
- fresh strawberries - 250 g;
- baking powder - 1 teaspoon;
- sour cream (30%) - 500 g.
Preparation
We drown the butter in a saucepan, then beat the eggs with 200 g of sugar and add the cooled oil. Sift the flour with the baking powder, gradually introducing a mixture of eggs and butter. We mix a thick dough and pour it into a greased round shape. Oven reheat to 180 degrees and send the cake to bake for about an hour. With the finished cake cut off the top with a thread and cool. For decoration and cream, leave 10-15 strawberries, the rest of the berry cut into slices. Whisk the sour cream with sugar, add 5-6 berries and mix in a blender until pink.
We take out the crumb from the cake, put half the strawberries inside, lubricate the cream, then put a layer of crumb and once again smear with cream. Repeat again a layer of crumb, strawberry and cream and cover with a cut top. Lubricate the remains of the cream, adorn the strawberry and send a biscuit cake with strawberries for 6-8 hours in the refrigerator.
Curd cake with strawberries
Ingredients:
- eggs - 2 pieces;
- sugar - 235 g;
- butter - 80 g;
- flour - 75 g;
- fresh strawberry - 460 g;
- sour cream (25%) - 240 g;
- gelatin - 16 g;
- jelly for cake - 1 pack;
- cottage cheese - 240 g;
- cream fat - 280 g.
Preparation
First we prepare the biscuit. Flour sift with baking powder. Beat eggs with 75 grams of sugar for about 7-8 minutes, carefully add the flour and mix. In a greased form, spread the dough and bake for about 10 minutes at a temperature of 180 degrees. Gelatin soak in water, curd wipe through a sieve. 160 g of strawberries are poured, add 160 g of sugar and a few spoons of the mass are put aside. The remainder is heated, add the swollen gelatin, mix it until the gelatin is completely dissolved and cool to room temperature.
Cooked sponge cake in a split form, grease the strawberry puree. Cut the strawberries in half and put them along the sides. Cottage cheese beat with softened butter and sour cream, add strawberries with gelatin and whisk all the ingredients together. Now whip the cream and add to the cottage cheese, cut 50 g of strawberries and mix with cream. Spread it on a biscuit and send the cake for 40 minutes in the fridge. In the meantime, prepare the jelly according to the instructions on the package. Strawberry cut into slices and spread on curd cream, top with a small layer of jelly. We send it to the refrigerator for 15 minutes. After the jelly is cold, pour the second layer and put the cake with fresh strawberries in the cold until completely hardened.
Those who resolutely refuses any contact with the oven in the summer, we recommend to cook "Strawberries with cream"
Chocolate cake with strawberries
Tastier combination of chocolate and strawberries is difficult to come up with something. Try the sponge cakes and add the melted chocolate or cocoa to the cream cream - a solemn, stunningly aromatic dessert will cause a storm of enthusiasm among the guests.