There is nothing better than gathering the whole family at one table and drinking tea with fresh, home-made cakes.
Shortbread cake with berries goes well with any drinks, especially coffee and tea.
Shortcake with berries - the basic principles of preparation
Cooking such a pie is quite simple, and special products are not required. The ingredients for the shortcake are found in any refrigerator. But at the same time, such pastries are incredibly tasty.
Shortbread dough is kneaded on margarine or butter, with the addition of sugar, eggs and flour. Margarine is triturated or finely chopped with a knife. The remaining ingredients are added to it and the dense dough is kneaded.
We distribute most of the dough evenly along the bottom of a round shape or a baking sheet, forming the sides. Use the rest of the dough for decoration. If you want to make a fully open pie, use the whole dough for the base.
For the filling use any berries. It is better, of course, to use fresh berries, but if you cook a pie in the winter, you can prepare the filling from frozen berries. In addition to berries, nuts, dried fruits or pieces of chocolate can be added to the filling.
Many do not like that when cutting the pie, the berries can fall out. In order to keep them in the pie, you can use gelatin.
For jellied pies, the filling with berries is cooked with sour cream or cream. Experiment, do not be afraid to combine different berries and fruits.
Recipe 1. Shortcake with Berries
Ingredients
margarine or butter - 250 g;
3 cups flour;
egg;
potato starch - 150 g;
granulated sugar - a glass;
baking powder - 5 g;
salt - 3 g;
any fresh or frozen berries.
Cooking method
1. Butter or margarine we get from the refrigerator in advance. Finely chop it and transfer to a bowl. Add flour, baking powder, sugar, starch and salt to the oil. Grind everything well and, gradually adding flour, knead the dough.
2. We take a deep refractory form and put in it three quarters of shortcrust pastry. Knead it with your hands in a thin cake, forming sides. We spread fresh or frozen berries in the resulting workpiece. Level the surface. We pluck small pieces from the remaining dough and put them on the berries.
3. Preheat the oven to 200 C. Send our shortbread cake to it. Bake for about 20 minutes. Remove from the oven, cut into slices and serve with hot and cold drinks.
Recipe 2. Shortcake with berries and cream
Ingredients
three eggs;
150 g of flour;
icing sugar - 100 g;
a pinch of salt;
30 g of sugar;
75 g butter;
cream - 100 ml;
egg yolk;
200 g of cherries;
75 ml of filtered water.
Cooking method
1. In a deep dish, combine the flour with salt and granulated sugar.
2. Add the butter, cut into slices, into the dry mixture and grind everything to a crumb state.
3. Beat the water with the yolk and pour into crumbs. Knead a homogeneous dough. We collect it in a ball and wrap it in a film. We send for half an hour to the freezer.
4. Mix the cream with two eggs and icing sugar. Beat the resulting mass until smooth.
5. We take out the dough from the freezer and place it in a round shape. We knead it with our hands along the bottom and sides and pierce it in several places with a fork. Bake in the oven for a quarter of an hour.
6. Cherry mine and take out the seeds from the berries. We spread the prepared berries on the baked cakes in an even layer. Fill everything with an egg-cream mixture. We send the cake to the oven for another half hour. Bake at 180 C.
Recipe 3. Jellied Shortcake with Berries
Ingredients
Dough
two eggs;
margarine or butter - 130 g;
flour - two glasses;
sugar - 100 g;
baking powder - 5 g.
Pouring
flour - 50 g;
egg;
sugar - 140 g;
sour cream - 250 ml.
Filling
any berries - 350 g.
Cooking method
1. Start cooking the toppings. Wash the berries, if there are seeds, remove them. Cut large berries. Put the prepared berries in a colander to stack excess juice.
2. The dough is easy to prepare. Beat eggs lightly with sugar and add soft butter, after cutting it into slices. Mix flour with baking powder and sift in a bowl with butter and eggs. Knead the dough, wrap it in film and send it to the freezer for 15 minutes.
3. Prepare a heat-resistant baking dish and prepare the filling. Lubricate the mold with a piece of oil. Beat sugar with eggs, pour sour cream, add flour and stir everything until all lumps disappear.
4. Remove the dough from the refrigerator, roll it into a circle larger in diameter than the bottom of the mold. Put the dough into the shape, forming the sides. Put in it an even layer of berries. Fill them with filling.
5. Bake jellied shortcake at 180 C for forty minutes. Then leave it in the oven for another ten minutes. Cool the shortcake and cut into slices.
Recipe 4. Shortcake with berries and cream in jelly
Ingredients
three and a half cups of flour;
350 g of sugar;
egg;
butter - 150 g;
a pinch of salt;
mint;
milk - 50 ml;
100 g of raspberries, strawberries and blackberries;
two pinches of soda;
10 ml of vegetable oil;
a glass of sour cream;
10 g of gelatin;
200 ml of filtered water.
Cooking method
1. Melt the butter, add sugar, milk, egg, vanillin and salt. Beat everything until smooth. Mix flour with soda; sift into the mixture. Knead the dough and put it into a mold and distribute on the bottom and sides.
2. Place the pan in the oven and bake for 25 minutes at 180 ° C. Remove the cake and cool it completely. Trim the excess dough, making the edges of the "plate" smoother.
3. Mix a glass of sour cream with half a glass of sugar. Beat until sugar crystals dissolve completely. Pour the sour cream into the cake and put in the refrigerator overnight.
4. The next day, lay the berries on top of the cream in one layer.
5. Pour gelatin with 200 ml of slightly warm boiled water. After half an hour, send the stewpan with swollen gelatin to a slow fire and simmer, stirring constantly, until the gelatin dissolves. Remove from heat, pour three tablespoons of granulated sugar and mix until it dissolves. Pour the jelly mass of the berries. Garnish the cake with mint leaves and refrigerate for at least an hour.
Recipe 5. "Royal" shortcake with berries
Dough
half tsp soda topped with vinegar;
four yolks;
butter - 100 g;
flour - 320 g;
sugar - half a cup.
Pouring
egg;
starch - 60 g;
cream - 150 ml;
sugar;
vanillin;
cinnamon.
Meringue
icing sugar - 100 g;
four squirrels.
Filling
blueberries, raspberries and currants - 300 g.
Cooking method
1. Separate the yolks from the proteins. Put the latter in the refrigerator. Pour sugar into the yolks and pour the melted butter. Grind everything to a homogeneous mass. Sift the mixed flour with soda into the resulting mass and knead the dough. Put it in shape and knead it with your hands, distributing it along the bottom and sides.
2. Put the berries into the cake and smooth. Sprinkle them with vanilla.
3. Combine the cream with a slightly beaten egg, add a whisper of cinnamon and sugar. Beat everything together with a mixer. Now pour in the starch without stopping whipping until a homogeneous mixture is obtained.
4. Preheat the oven to 170 C. Send a pie form to it for 20 minutes.
5. Beat whites, gradually adding granulated sugar. Put whipped squirrels in a pastry bag and lay them out with beautiful patterns on top of the pie. Put the cake in the oven for another 20 minutes. Squirrels need to brown.
6. Cool the pie completely and cut it into slices. Serve coffee or tea.
Recipe 6. Shortcake with berries and cottage cheese
Ingredients
one and a half glasses of chopped oatmeal;
vanilla sugar;
two thirds of a glass of granulated sugar;
200 g of currants and raspberries;
100 g butter;
two eggs;
6 g of baking powder;
250 g of cottage cheese.
Cooking method
1. Grind the soft butter with sugar, then add baking powder and chopped oatmeal. Stir everything until a thick, uniform mass is obtained.
2. Combine the cottage cheese with eggs and sugar. Drive everything with a blender into a homogeneous mixture. It should be a thick cream.
3. Cover the detachable form with parchment. Put two-thirds of the dough on the bottom and distribute it evenly along the bottom, forming sides. Pour curd cream into the resulting cake. Lay the berries on top. Crush the remaining dough with your hands on top of the berries.
4. Place the pie in the oven, heating it to 180 C, for forty minutes. Take out the pie and cut it into pieces. Serve with hot or cold drinks.
Recipe 7. Shortcake with Berries and Custard
Ingredients
Dough
four yolks;
vegetable oil;
three quarters of a glass of sugar;
baking powder - 7 g;
butter - 200 g;
two glasses of flour.
Custard
200 ml of milk;
vanillin;
50 g of flour;
granulated sugar - 200 g;
25 g of starch;
50 g butter;
egg;
Filling
berries of currant, raspberry and blackberry;
mint leaves.
Cooking method
1. With a mixer, carefully rub the egg yolks with sugar. Add soft butter to this mixture. Sift flour with baking powder, sift into the egg-oil mixture and knead the dough. We roll it into a ball and send it to the refrigerator for 20 minutes.
2. Roll out the chilled dough and put it into a mold. Hands distribute it on the sides. We send to bake in the oven for 20 minutes. We bake at 200 C. We take out the cake and completely cool it.
3. In a small saucepan, mix the flour with starch, vanilla and sugar. Pour a little milk and mix well, making sure that there are no lumps.
4. We send the mixture to low heat and cook, constantly stirring, until thickened.
5. Beat the egg with milk and inject this mixture with a thin stream, continuously stirring. Cool the cream slightly, add the oil and mix.
6. Lubricate the entire surface of the cooled cake with cream. Pour washed berries on top and decorate with mint leaves. We serve to the table.
Shortcake with Berries - Tips and Tricks
Chill all the products before cooking, then the shortcake will turn out to be airy and tender.
Press the dough firmly to the bottom and sides of the mold to let out all the air.
Before baking the cake, pierce it in several places with a fork.
In addition to berries, you can put fresh or canned fruits in the pie.
Do not knead shortbread dough for a long time. It is enough to collect the crumbs in a lump and knead several times.
