Shortcake with berries: recipes

The content of the article

• Rules for making a delicious shortcake with berries
• Berry Shortcake Recipe
• Simple shortcake with fresh berries
• Shortcake with berries on sour cream
• With sourness
• With cottage cheese
• With cream
• Jellied
• With jelly
• With custard

The ability to bake pies and cookies from shortcrust pastry is useful to every housewife: this way you can solve the problem of dessert in a hurry or the disposal of rumpled, sloppy vegetables, fruits and berries. In the summer you can cook pastries with strawberries, raspberries, blueberries and everything that has grown in your native country or sold in the nearest market.

Rules for making a delicious shortcake with berries

Sand cakes are less capricious than yeast or puff. You just need to learn a few rules that make cooking a pleasure:

• To make the shortbread cake with berries tasty and tender, they select flour with a low percentage of gluten. Otherwise, the dough will be viscous, and the finished product will be tough and coarse. The dough includes butter or margarine, so the pies and cookies are crumbly.
• For tenderness, in some recipes, whole eggs are replaced with some yolks. From protein, you can then make a meringue hat to decorate the finished dessert.
• It is necessary to use chilled oil or margarine and maintain the temperature in the room no higher than + 20 ° С. At higher temperatures, the plasticity of the dough deteriorates, which affects the final consistency and taste of the finished product. Mix the shortcrust pastry for the berry pie quickly and cool for 30-60 minutes in the refrigerator.
• To give the baking a spicy aroma, vanilla, cinnamon, a little cognac or fruit essences are added to the dough.
• The choice of cream depends on the characteristics of national cuisine. In French recipes you can find custard, in Italian meringues, and the traditions of the USSR dictate to us the use of sour cream or cottage cheese.
• The same applies to the filling: use fresh fruits, grated with sugar, frozen, prepare jelly.
• For baking, it is better to use non-stick or silicone molds, preferably round. Metal containers should be covered with parchment paper or greased with butter.
• Sand products are baked in an oven with a temperature of 240-260 ° C. At a lower temperature (180-200 ° C), the time is increased.

Berry Shortcake Recipe

A delicious shortcrust pastry pie with berries can be prepared on holidays or at least every day in the summer at the cottage. If you are blogging on a social network, try decorating the dish with candied fruits, nuts or chocolate chips, cut into pieces and put on the table in a beautiful wicker to get a great photo. You can try different recipes so that the dish does not have time to get bored.

Simple shortcake with fresh berries

• Time: 1.5 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 350 kcal per 100 gr.
• Purpose: for breakfast, lunch and dinner.
• Cuisine: Russian.
• Difficulty: simple.

Summer is the best time to feast on berry pies. The ease of preparation and the availability of ingredients make them indispensable for family tea drinking. It is necessary to carefully dry the washed fruits so that the cake does not turn out too wet. Strawberries, raspberries, blackberries, lingonberries, honeysuckle, cherries are suitable for the filling. In winter, prepare a shortcake with frozen, canned berries or grind them with sugar in advance.

Ingredients:

• flour – 265 gr;
• sugar – 100 gr;
• butter – 145 g;
• eggs – 1 pc;
• vanilla sugar – 10 g;
• baking powder dough – 1 tsp;
• salt -? tsp;
• powdered sugar – 2-3 tbsp. l;
• berries – 300 – 400 gr.

Cooking method:

1. Rub egg yolk with sugar, add salt and vanilla.
2. Sift flour, add dough baking powder. Make a depression in the slide, put softened oil in it. Chop butter and flour into a uniform crumb with a knife.
3. Add the crushed yolk and quickly knead the elastic dough. Wrap a lump of film and refrigerate for 30-40 minutes in the refrigerator.
4. Peel, Rinse and Dry Berries.
5. Butter (or vegetable) baking dish.
6. Leave a ball of dough for decoration, roll the rest 1 cm thick on a flat table dusted with flour.
7. Carefully distribute the layer in shape so that the edges of the dough are slightly higher than the sides.
8. Lay the berries inside (sprinkle with sugar if desired), pour in beaten egg white with icing sugar.
9. Roll up the flagella from the remaining dough and decorate the top of the product in the form of a grid or small leaves. Trim the sides by slightly turning inward the form.
10. Bake the cake for 15-20 minutes in the oven, heated to 240 ° C.

Shortcake with berries on sour cream

• Time: 1 hour 40 minutes.
• Servings Per Container: 8 Persons.
• Calorie dishes: 365 kcal per 100 gr.
• Purpose: for breakfast, lunch and dinner.
• Cuisine: Slavic.
• Difficulty: very easy.

On the shortcrust pastry add a little sour cream to the berry pie for a delicate texture. In the filling, sour cream goes well with almost all berries.

Ingredients:

• wheat flour – 3 cups;
• butter – 250 gr;
• eggs – 2 pcs;
• sour cream – 2-3 tbsp. l;
• baking soda – 1 tsp;
• powdered sugar – 1 cup;
• cinnamon – 0.5 tsp;
• vanilla sugar – 20 g;

For filling:

• fat sour cream – 1 cup;
• powdered sugar – 4-5 tbsp. l;
• vanilla sugar – 10 g;
• fresh berries of black currant – 1.5-2 cups;
• granulated sugar – 2-3 tbsp. l.

Cooking method:

1. In a saucepan, whisk the softened butter and icing sugar with a whisk. Beat eggs and mix again until smooth..
2. Combine soda with sour cream, add to egg mass, pour in sifted flour, cinnamon, vanilla sugar and knead thoroughly. Sprinkle flour on the table, lay out the dough and continue to knead it, roll it into a ball. Wrap in a plastic bag and soak in a cool place for 30 minutes.
3. Lubricate the baking pan with oiled parchment paper. Distribute the dough with your hands on the surface of the container and on the sides 1 cm thick. Make punctures with a fork in several places of the formation.
4. Whip sour cream with powdered sugar and vanilla.
5. Mash the berries with sugar with a fork, place in an even layer on the dough, pour sour cream and put in the oven.
6. Bake the cake until browned, in a heated oven with a temperature of 170-190 ° C for about 45 minutes.
7. Let the finished dish cool, cut into portions with a sharp knife and serve to the table.

With sourness

• Time: 1.5 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 330 kcal per 100 gr.
• Purpose: for a festive lunch or dinner.
• Cuisine: European.
• Difficulty: very simple.

This is the easiest to prepare open shortcake with berries. For the filling, use seasonal berries, as well as frozen, which must first be thawed and remove excess moisture.

Ingredients:

• flour – 220 gr;
• butter or margarine – 180 gr;
• sugar – 150-200 gr;
• eggs – 3 pcs;
• vanilla sugar – 10 g;
• baking powder for dough – 1 tsp;
• cherry – 400 gr;
• powdered sugar – 2-3 tbsp. l.

Cooking method:

1. Beat soft butter and sugar with a blender. Attach the eggs, vanilla, gradually pour the flour, previously mixed with the baking powder, continue to beat at low speeds. The dough should turn out a thick sour cream consistency.
2. Wash cherries, remove seeds, drain excess juice and dry.
3. A baking dish is best used silicone. Lubricate it with oil and evenly distribute the dough inside.
4. Lay on top an even layer of cherries, gently squeezing them into the dough.
5. Bake the cake for 30-40 minutes in a heated oven at a temperature of 180-200 ° C.
6. Turn off the oven and let it cool, sprinkle powdered sugar on top through a strainer.
7. When serving, garnish portioned pie with grated chocolate or almond flakes.

With cottage cheese

• Time: 1 hour 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 385 kcal in 100 gr.
• Purpose: for Sunday lunch.
• Cuisine: Soviet.
• Difficulty: simple.

The pie with berries and cottage cheese is tender and airy. Use available fresh or frozen berries in the preparation. Try baking such a curd dessert with cottage cheese filling with dried fruits (raisins, prunes or dried apricots).

Ingredients:

• flour – 350 gr;
• raw eggs – 2 pcs;
• margarine or butter – 120 gr;
• sugar – 0.5 cups;
• salt -? tsp;
• baking powder for dough – 0.5 tbsp. l.

For filling:

• cottage cheese – 400-450 gr;
• sour cream – 4-5 tbsp. l;
• raw egg – 1 pc;
• sugar – 5 tbsp. l;
• vanillin – 1 g;
• fresh raspberries – 250 gr.

Cooking method:

1. Pound margarine with sugar, salt, add eggs. Continue whisking until smooth..
2. Pour baking powder into flour, knead soft dough and roll into a bowl or a thick strip.
3. Lubricate the baking dish with any oil. Spread the resulting mass with your fingers, make the sides about 2 cm.
4. Beat cottage cheese, sour cream and egg together with sugar and vanilla using a mixer. Pour the cream onto the dough.
5. Rinse and dry the berries beforehand, lay on a cream, slightly pressing.
6. Cook in an oven heated to 180 ° C for 45-50 minutes.
7. Cool the pie, transfer to a dish, cut into portions and serve. Garnish with a mint leaf.

With cream

• Time: 1.5 hours.
• Servings Per Container: 6 Persons.
• Calorie dishes: 370 kcal per 100 gr.
• Purpose: for a festive dinner.
• Cuisine: European.
• Difficulty: very easy.

For porosity of finished products, baking powder is added to the shortbread dough, but soda, extinguished with vinegar, is also used. In the filler, use cream 20-30% fat.

Ingredients:

• flour – 2 glasses;
• sugar – 250-300 gr;
• raw eggs – 3-4 pcs;
• butter or margarine – 250 gr;
• baking powder for dough – 2 tsp;
• strawberries – 750 gr.

For filler:

• granulated sugar or powder – 0.5 cups;
• heavy cream – 3-4 tbsp. l;
• butter – 4-5 tbsp. l.

Cooking method:

1. Beat eggs with sugar in a separate container with a mixer.
2. Sift flour, add baking powder for dough and chop with chilled butter until crushed.
3. Mix the ingredients, knead the plastic dough, cool in the freezer for 15 minutes.
4. Rinse the strawberries, remove the stalks and dry. Large berries cut in half.
5. Roll the chilled dough into a layer 1.5 cm thick, put in a greased form. The dough should be flush with the sides of the form, cut off the excess with a knife.
6. Spread strawberries on top of the dough and bake for 12-15 minutes at 200 ° C.
7. Meanwhile, prepare the filler: whisk the butter with sugar and cream, bring to a boil, stirring constantly.
8. Fill the strawberries with the filler and bake the pie for another 15 minutes.
9. Let the finished dish cool in the oven off.

Jellied

• Time: 1 hour 10 minutes + night for impregnation.
• Servings Per Container: 8 Persons.
• Calorie dishes: 350 kcal per 100 gr.
• Purpose: for breakfast, lunch and dinner.
• Cuisine: Soviet.
• Difficulty: simple.

This cake was invented in Soviet times. Available products are included in the recipe, the dish is prepared easily, and it turns out to be tender and very tasty. For aromatic filling, fresh raspberries, strawberries or other berries with a soft texture are suitable.

Ingredients:

• fresh raspberries – 2 cups.
• creamy margarine – 200 grams;
• sugar – 1 cup;
• eggs – 2 pcs.;
• flour – 2-3 glasses;
• baking soda – 1 tsp;
• vinegar 9% – 1 tbsp. l;
• vanillin – on the tip of a knife;
• salt – 0.5 pinch.

To fill:

• sugar or powder – 1 cup;
• sour cream – 1 cup.

Cooking method:

1. In a deep bowl, mix margarine, eggs and sugar, add salt and vanilla. Pour soda with vinegar and put into the dough.
2. Sift the flour and gradually mix with all the ingredients. The mass should be soft and not tightened.
3. Place the finished dough in a mold covered with oiled parchment paper, bake at a temperature of 200-220 ° C 25-30 minutes until golden brown.
4. Cool the pie, cut off the top and remove the pulp from the middle, chop with a knife.
5. Prepare the fill: beat with a mixer sour cream with sugar.
6. Place half the raspberries inside, cover with whipped sour cream, then distribute half the sand crumbs. And again a layer of berries, pouring and crumb.
7. Cover the top with cling film, put a small load on it (pot or container with 1 liter of water). Leave the food overnight in a cool place..
8. Serve, garnish with mint leaves and icing sugar.

With jelly

• Time: 1 hour + 2 hours to freeze.
• Servings Per Container: 5 Persons.
• Calorie dishes: 325 kcal per 100 grams.
• Purpose: for a festive dinner.
• Cuisine: Soviet.
• Difficulty: little experience needed.

Use not only seasonal berries for the filling, but also slices of citrus fruits, apples and pears. Filled with fruit jelly, they look very appetizing, you can decorate the cake on top with whipped cream and chopped nuts. Take the jelly for the pie in bags, cook it according to the instructions on the package, you can replace it with gelatin, diluted fruit juice.

Ingredients:

• wheat flour – 320-350 grams;
• sugar – 120-150 grams;
• cream margarine – 150-200 grams;
• egg yolks – 2 pcs.;
• salt -? tsp;
• soda – 1 tsp;
• vinegar – 1 tbsp. l;

For filling:

• fresh raspberries and blackberries – 1 glass each.

For jelly:

• dry jelly – 1 packet;
• cognac – 1 tsp.

Cooking method:

1. Chilled margarine grate and mix well with flour.
2. Pound the yolks with sugar until smooth, salt, pour the slaked soda with vinegar.
3. Mix all the ingredients and knead a soft, elastic dough. Dust the table with flour if necessary.
4. Roll out a dough layer 1 cm thick from the dough, lay it in the prepared form and gently press.
5. Bake the base for the cake in a heated oven for 20 minutes, at a temperature of 220-230 ° C.
6. Do not remove the cooled semi-finished product from the mold, spread the washed and dried berries on top
7. Prepare jelly, as it is written on the packaging, add cognac. Gently fill the surface of the berry pie and refrigerate for a couple of hours to set..

With custard

• Time: 1.5 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 390 kcal per 100 grams.
• Purpose: for a light breakfast or dinner.
• Cuisine: American, European.
• Difficulty: experience needed.

In the fragrant and most delicious berry season, be sure to cook strawberry tart with custard. The dish is very tender, airy and vitamin.

Ingredients:

• butter – 140-150 gr;
• wheat flour – 320 grams;
• raw egg – 1 pc.;
• sugar – 0.5 cups;
• sour cream – 30 ml;
• baking powder for dough – 1 tsp.

For cream:

• milk – 500 ml;
• flour or starch – 2 tbsp. l;
• eggs – 2 pcs;
• sugar is an incomplete glass;
• vanilla sugar – 10 g;
• butter – half a pack.

To decorate:

• strawberries – 500-700 gr;
• powdered sugar – 2-3 tbsp. l.

Cooking method:

1. First, prepare the cream while it cools – bake the base for the cake.
2. Beat eggs with sugar and flour. Boil milk over low heat and pour the egg mixture into it with a thin stream, stirring constantly. Cook the cream until thickened for 1-2 minutes, remove from the stove. Pour in vanilla sugar, add butter, mix everything thoroughly, cool.
3. For a sand base: mash butter, sugar and flour with baking powder into small crumbs. Add the egg and sour cream, knead the dough with your hands.
4. Spread a bowl of dough on a baking dish, refrigerate for 30 minutes.
5. Bake the sand base in an oven heated to 190 ° C. To prevent the middle of the dough from baking during baking, prick it with a fork in several places, cover it with parchment and pour 1 cup of any cereal in the center (for cargo). After 15 minutes of baking the cereal with parchment, remove and bake the dough for another 10-15 minutes. Cool the finished product.
6. Wash strawberries, peel, dry, cut large slices.
7. Pour the sand tartlet with custard, evenly spread the strawberries on top and sprinkle with powdered sugar. Use melted chocolate for decoration, apply it across the tart in small strokes..