Strawberry cake

Strawberry cake is a great dessert for any table. It is easy to prepare, every housewife has the ingredients (strawberries can be used fresh or frozen), and the options for execution are varied. The base of the cake is any dough, different creams are suitable for strawberries, and the more of this berry in the dessert, the brighter and tastier it is.

Homemade sponge cake with strawberries

A version of strawberry cake based on sponge dough will be an excellent dessert not only for your family table, but will also perfectly complement any celebration. We prepare sponge cakes using beaten eggs, sugar, flour and starch. The cakes need 6–8 hours to stand, so it is better to bake them in the evening. We prepare the cream based on cream, strawberries and gelatin. We will add strawberries to the cake layers when assembling the cake and decorate the cake.

1. 
   Strawberry cake can be easily prepared at home. To knead the biscuit dough, carefully separate the eggs into whites and yolks. Place the yolks in a bowl for kneading the dough, add 80 g of sugar to them and beat with a mixer for 4 minutes into a light, thick mass. Immediately turn on the oven at 180 degrees to warm up.
2. 
   Mix sifted flour with any starch. In another bowl, beat the whites with a mixer until they form soft peaks. Then add 40 g of sugar to them and continue beating until the mass becomes smooth and shiny.
3. 
   Add the beaten egg white mixture to the yolks, add the flour mixture and quickly knead the dough with a spoon.
4. 
   Line a springform baking pan with paper, grease it with butter and sprinkle with flour. We transfer the kneaded dough into the mold, level its surface and bake for 20–25 minutes in a preheated oven. Check the readiness of the cake with a wooden stick. Remove the biscuit from the pan, place it on a wire rack with the paper on top, and leave for 6-8 hours or overnight.
5. 
   Before assembling the cake, prepare the cream. Pour gelatin into 140 ml of cold water and, after swelling, heat it until it completely dissolves in a water bath or in the microwave. Place 300 g of strawberries in a blender bowl. Pour dissolved gelatin with lemon juice into it, add 100 g of powdered sugar and grind everything until smooth.
6. 
   In a separate bowl with a mixer, beat the cream until soft peaks form, then add 80 g of powdered sugar and beat until stiff peaks form.
7. 
   To soak the sponge cakes, heat 80 ml of water and dissolve lemon juice, brandy and 40 g of sugar in it. Let the impregnation cool. We remove the biscuit from the paper and carefully cut it into two layers.
8. 
   In a springform pan, lined with a piece of cling film, place one cake layer and grease it with half of the mixture. Cut the strawberries, leaving a couple of pieces for decoration, into halves and place them along the side of the mold.
9. 
   Mix the whipped cream with the strawberry puree and pour the cream into the mold, leaving a little for the top crust.
10. 
    Using a sharp knife, reduce the diameter of the second cake layer, place it on top of the cream and press it slightly into the cream with the palm of your hand. Lubricate the cake with the rest of the impregnation.
11. 
    Then apply the rest of the cream to the top cake. If the cream has frozen, you can warm it up a little so that it lays down in an even layer.
12. 
    Leave the cake for 2 hours for the cream to harden. Remove the prepared strawberry cake from the mold.
13. 
    Before serving, decorate the cake with sliced ​​strawberries and biscuit crumbs. To prevent the sliced ​​strawberries from losing their beautiful appearance, you can grease them with a teaspoon of dissolved gelatin. Bon appetit!

Chocolate cake with strawberries

Chocolate cake with strawberries is a confectionery masterpiece that no one will remain indifferent to. These cakes are prepared in two versions: with and without baking the cake layers. In this recipe, we make the cakes from flour, butter, baking powder with the addition of cocoa, prepare the cream based on cream and take fresh strawberries and oranges. All the ingredients of the cake are in perfect harmony with the fruit, and the dessert will be worthy of a festive table.

Cooking time: 2 hours.

Cooking time: 1 hour.

Servings: 12.

Ingredients:

• Flour – 200 gr.
• Butter – 200 gr.
• Cocoa powder – 4 tbsp.
• Water – 4 tbsp.
• Egg – 3 pcs.
• Fine sugar – 200 gr.
• Baking powder – 1 tsp.
• Cream 33% – 250 gr.
• Strawberries – 400 gr.
• Orange – 3 pcs.

For the glaze:

• Butter – 100 gr.
• Bitter chocolate – 100 gr.
• Sugar – 100 gr.
• Mint for decoration – 2 sprigs.

Cooking process:

Step 1. Immediately you need to prepare two forms for baking cakes. Cover them with parchment and grease them a little with any oil.

Step 2. Pour boiling water over cocoa powder and stir. Rinse the oranges well, dry with a napkin and carefully remove the zest. Squeeze juice from 1 orange.

Step 3. Beat the softened butter and sugar with a mixer into a fluffy mass. Then add the soaked cocoa to it, break the eggs and beat this mass with a mixer again.

Step 4. Mix the sifted flour with baking powder. Pour flour into the whipped mixture, add ½ orange zest and use a whisk to knead the dough for the cakes.

Step 5. Place the kneaded dough in an even layer in two forms. Preheat the oven to 180 degrees. Bake the chocolate cakes for 20-25 minutes, checking their readiness with a wooden stick. Then remove the cakes from the mold and cool completely.

Step 6. Place all the glaze ingredients specified in the recipe in a small saucepan. In a water bath and with constant stirring, bring the glaze to a homogeneous consistency.

Step 7. For the cream, in a separate bowl, beat the cream until fluffy. Then add the rest of the zest with the squeezed orange juice and beat again.

Step 8. Rinse fresh strawberries with water, dry with a napkin and cut into pieces. Separate the pulp of two oranges and also divide it into pieces.

Step 9: To assemble the cake, place one cake layer on a serving plate. Place the cream on it in an even layer and evenly arrange the strawberry and orange pieces.Place the second cake layer on top of them and press it down a little with your palm.

Step 10. Spread the top and sides of the cake evenly with chocolate glaze. Place the cake in the refrigerator for 1 hour so that the cream and glaze harden. Then decorate the prepared chocolate cake beautifully and serve it to the table. Bon appetit!

Homemade cake with frozen strawberries

Frozen strawberries allow every housewife to prepare a delicious dessert at any time of the year. This recipe asks you to bake three biscuits at once and use them to assemble 2 strawberry cakes with different decorations. We use thawed strawberries for the filling, and the juice for soaking the cakes. Mix the biscuit dough with flour, eggs and baking powder. We prepare the cream using heavy cream.

Cooking time: 2 hours.

Cooking time: 30 minutes.

Servings: 8.

Ingredients:

For one biscuit:

• Flour – 250 gr.
• Egg – 6 pcs.
• Sugar – 200 gr.
• Baking powder – 1 tsp.
• Frozen strawberries - to taste.

For syrup for 2 cakes:

• Sugar – 4 cups.
• Water – 4 glasses.
• Strawberry juice - to taste.

For cream for 2 cakes:

• Cream 33% – 1 l.
• Powdered sugar – 100 gr.

Cooking process:

Step 1. First of all, prepare the ingredients for the cake according to the recipe. Sift the flour through a sieve and mix with baking powder. Take well-chilled eggs and separate them into whites and yolks.

Step 2. Pour sugar into a dry, clean bowl for kneading dough, add egg yolks and grind them to a thick white mass.

Step 3. In another bowl, beat the egg whites until fluffy.

Step 4. Then add flour and baking powder to the mashed yolks, add the beaten whites and quickly and gently knead the dough with a spatula.

Step 5. Line a springform baking pan with parchment and grease it with butter.Pour the kneaded dough into the mold. Bake the sponge cake in an oven preheated to 180 degrees for 25–30 minutes, checking the doneness of the baked goods with a wooden stick.

Step 6. Remove the baked biscuits from the mold and cool to room temperature.

Step 7. Using a thin long knife, cut each cooled sponge cake into two layers, from which you can assemble two cakes.

Step 8. In a separate bowl, beat the heavy cream with powdered sugar with a mixer for 20 minutes until stiff peaks form, and cool the whisks and bowls for whipping in the freezer.

Step 9. Thaw the strawberries. Take away some of the cream and mix with any food coloring.

Step 10. To soak the cakes, cook syrup from the amount of sugar, water and juice from thawed strawberries indicated in the recipe. Boil the syrup for at least 25 minutes.

Step 11. Place the cakes on serving dishes one at a time, brushing each with warm syrup.

Step 12. Place cream and thawed strawberries cut into pieces in an even layer on top of the cakes. Thus, collect two cakes.

Step 13. Decorate one cake with fresh berries, and top the second cake with colored cream and decorate to your liking.

Step 14. When cut, the cakes look beautiful and appetizing.

Step 15. Place the prepared cakes with frozen strawberries in the refrigerator for a couple of hours and then serve. Happy and delicious baking!

Cake “Milk Girl” with strawberries

The cake with the beautiful name "Milk Girl" has recently become quite popular among other cakes, and this name is associated with a German manufacturer of condensed milk. The cakes for it are baked using condensed milk, butter and flour with baking powder.They go well with any cream, and in this recipe we prepare them with creamy curd cream and fresh strawberry filling. This dessert is distinguished by lightness, tenderness and amazing taste, but it needs at least 8 hours to soak.

Cooking time: 2 hours.

Cooking time: 1 hour.

Servings: 12.

Ingredients:

For the test:

• Flour – 200 gr.
• Condensed milk – 380 ml.
• Egg – 2 pcs.
• Butter – 100 gr.
• Vanilla sugar – 2 tsp.
• Baking powder – 10 gr.
• Frozen strawberries - to taste.

For syrup for 2 cakes:

• Sugar – 4 tbsp.
• Water – 4 tbsp.
• Strawberry juice - to taste.

For cream:

• Cream 33% – 1 l.
• Powdered sugar – 90 gr.
• Curd cheese – 400 gr.

For filling:

• Strawberries – 150 gr.
• Sugar – 30 gr.
• Starch – 1 tsp.

Cooking process:

Step 1. Transfer condensed milk from a can into a bowl for kneading dough, add vanilla sugar to it and break the eggs. Using a mixer, beat these ingredients until smooth.

Step 2. Melt the butter and cool slightly. Sift the flour through a sieve and mix with baking powder. Then add the butter and flour mixture to the whipped mixture.

Step 3. Mix the dough with a spoon. Its texture should not be too thick.

Step 4. Preheat the oven to 180° and start baking the cakes. Line a baking sheet with parchment and grease with a small amount of oil. Pour 2 tbsp onto the parchment. spoons of dough and distribute it in an even thin layer. Bake each cake for 5-7 minutes until lightly browned. Thus, we bake all the cakes from the kneaded dough. Be sure to cool the baked cakes.

Step 5. For the filling – mix strawberries with starch and sugar. Cook it over low heat for 5–7 minutes and puree it with an immersion blender.For the cream, in a clean, dry bowl, beat the heavy cream with curd cheese and powdered sugar into a homogeneous mass.

Step 6. Using a plate, cut the cooled cakes evenly and place them one by one on a serving plate.

Step 7. Apply an even layer of cream cheese cream to each cake layer and place strawberry filling on top of it.

Step 8. Carefully coat the assembled cake on all sides with cream and put it in the refrigerator for half an hour so that the cream hardens.

Step 9. Grind the cake scraps into fine crumbs and after half an hour sprinkle the entire cake with it. Then put the cake in the refrigerator again for at least 8 hours so that the cakes are soaked in cream.

Step 10. Serve the finished “Milk Girl” cake with strawberries for tea. Bon appetit!

Strawberry cake with cream cheese

Strawberry cake with cream cheese is a delicious and popular dessert. In this recipe, we prepare cream on curd cheese with powdered sugar, which reduces the sweetness of the cake, and the thick texture allows you to carefully level the top and sides of the dessert. Mix the cake dough as you would for a sponge cake. For the layer we take fresh strawberries, which in tandem with cream cheese will be a summer dessert option.

Cooking time: 2 hours 20 minutes.

Cooking time: 1 hour.

Servings: 8.

Ingredients:

• Flour – 1 tbsp.
• Egg – 4 pcs.
• Sugar – 6 tbsp.
• Baking powder – 1 tsp.
• Vanillin – 2 gr.
• Fresh strawberries – 300 gr.
• Soft curd cheese – 500 gr.
• Powdered sugar – 4 tbsp.
• Butter – 100 gr.

Cooking process:

Step 1. First you need to knead the biscuit dough for the cakes. Carefully separate the cooled eggs into whites and yolks. Beat them with a whisk until fluffy, add three tablespoons of sugar and mix.

Step 2.Then transfer these whipped ingredients into a bowl for kneading dough and mix. Sift the flour through a sieve, mix with baking powder and add portions to the liquid ingredients. Using a spatula, quickly so that the whites do not settle, knead the dough until smooth.

Step 3. Line a baking dish with paper and grease it with a small amount of butter. Pour the kneaded dough into the mold, level the surface with a spatula and bake the sponge cake in the oven at 160 degrees for 30–35 minutes.

Step 4. While the sponge cake is baking, prepare the cream cheese. Place butter, softened at room temperature, in a separate bowl and grind it well with 4 tablespoons of powdered sugar.

Step 5. Add soft curd cheese to the crushed butter, add vanillin and beat with a mixer into a homogeneous mass. Place the cream in the refrigerator before assembling the cake.

Step 6. Rinse fresh strawberries with cold water, remove excess moisture with a napkin and then mash the berries a little with a fork.

Step 7. Remove the baked sponge cake from the mold, cool and cut into 2 cake layers with a long knife or thread.

Step 8. Place one cake layer on a serving plate, place strawberries on it and pour strawberry juice.

Step 9. Apply a thick layer of cream cheese to the strawberries.Step 10. Then place the second cake layer and brush it with cream. Spread the sides of the cake with the remaining cream using a spatula. Place the cake in the refrigerator for 2 hours.

Step 11. Before serving, decorate the chilled strawberry cake with cream cheese to your liking with pieces of strawberries or other berries. Bon appetit!

How to make cottage cheese cake with strawberries?

Curd cake with strawberries mostly consists of dairy ingredients, cottage cheese and cream, and in combination with fresh strawberries it makes the dessert very light and fresh. This is a good alternative to rich pastries with “heavy” butter creams. We prepare a cake without baking and based on shortbread cookies, which is convenient for those housewives who do not like to bake cakes. We choose high-quality cottage cheese. The cake needs at least 5 hours for the curd cream to infuse and harden.

Cooking time: 6 hours.

Cooking time: 1 hour.

Servings: 10.

Ingredients:

• Shortbread cookies – 250 gr.
• Butter – 100 gr.
• Vanilla – 1 pod
• Cottage cheese 9% – 600 gr.
• Powdered sugar – 125 gr.
• Gelatin – 10 gr.
• Cream 33% – 250 ml.
• Lemon zest – 1 pc.
• Strawberries – 400 gr.

Cooking process:

Step 1. Immediately prepare the base for the cake. Cut the butter into small cubes and leave for 20–30 minutes at room temperature to soften.

Step 2. Any shortbread cookies you like are placed in a tight bag and crushed into fine crumbs with a rolling pin.

Step 3. In a separate bowl, the cookie crumbs are mixed well with the butter. Then this mass is tightly placed in a springform pan and placed in the refrigerator for 1 hour.

Step 4. Place cottage cheese in another bowl. If it is coarse-grained, it is rubbed through a sieve. The seeds of one vanilla pod are added to the cottage cheese.

Step 5. Then powdered sugar is poured into the cottage cheese and the zest of one lemon is added. The curd mass is mixed well with a whisk. Gelatin is soaked in a small amount of cold water.

Step 6. In a saucepan, the cream is heated to approximately 40 degrees, and the swollen gelatin dissolves in it.This mixture is poured through a sieve into the cottage cheese and whipped with a mixer at low speed until it becomes a homogeneous cream.

Step 7. Then the cream is laid out on a cooled sand base. Place the cake back in the refrigerator for at least another 5 hours.

Step 8. Before serving the cake, prepare the strawberry filling. Strawberries are washed with cold water, dried with a napkin and divided into 3 parts. Two-thirds of the strawberries are crushed in a blender with powdered sugar, and then this puree is rubbed through a sieve. One third of the strawberries are cut into beautiful slices.

Step 9. The cooled curd cake is carefully transferred from the mold to a flat plate. It is then topped with berry puree and decorated with strawberry slices and a small amount of lemon zest cut into strips. For a thicker texture, you can add ½ teaspoon of soaked gelatin to the berry puree and heat the mixture. Bon appetit!

Red velvet cake with strawberries

Red Velvet Cake with Strawberries is an exquisite, bright and chic dessert, but it is not difficult to prepare, it just takes time to steep. According to this recipe, the dough for the cakes is kneaded with kefir and colored with red gel dye. Snow-white cream is prepared on the basis of cream and cream cheese. Strawberries are added to the filling and used for decoration.

Cooking time: 1.5 days.

Cooking time: 1 hour.

Servings: 12.

Ingredients:

For the cakes:

• Flour – 340 gr.
• Sugar – 380 gr.
• Kefir 3.2% – 200 ml.
• Vegetable oil – 300 ml.
• Egg – 3 pcs.
• Cocoa powder – 2 tbsp.
• Starch – 2 tbsp.
• Baking powder – 2 tsp.
• Soda – 1 tsp.
• Helium food coloring – 2 tsp.
• Salt – ¼ tsp.
• Strawberries – 150 gr.

For cream:

• Cream cheese – 350 gr.
• Cream 33% – 80 ml.
• Powdered sugar – 100 gr.
• Butter – 100 gr.
• Salt – ¼ tsp.

Cooking process:

Step 1. For the cakes, sift the flour with soda, cocoa powder, baking powder and salt twice through a thick sieve so that the flour is enriched with oxygen and the baked goods turn out fluffy. Pour 300 g of sugar into this mixture and mix everything.

Step 2. Pour the flour mixture into the mixer bowl. Break three eggs into it, pour in the required amount of vegetable oil and warm kefir. Knead the dough for 5 minutes until it has a soft, homogeneous consistency.

Step 3. Then add red gel coloring to the kneaded dough. The amount of dye can be increased to make the cakes brighter. Mix the dough again.

Step 4. Line a round pan with paper, grease it well and pour in half of the kneaded dough. Preheat the oven to 180 degrees and bake each cake for 30 minutes. Check the readiness of the cakes with a wooden stick.

Step 5. Remove the baked cakes from the mold and cut each one in half with a long knife or thread into thin cakes. Trim the tops of the cakes with a knife. Then wrap the three cut shortcakes in a bag and place in the refrigerator for 12 hours.

Step 6. Grind the fourth cake layer and trimmings in a blender to fine crumbs, which will serve as topping for the cake.

Step 7. Before assembling the cake, prepare the cream. Soften the butter at room temperature in advance. Place it in a blender bowl and, gradually adding powder, mix at low speed.

Step 8. Add cold cream cheese to the butter, pour in the heavy cream and beat these ingredients at medium speed to a soft, homogeneous cream. Immediately transfer the cream into a pastry bag.

Step 9Wash the strawberries, dry with a napkin, cut into pieces and completely roll them in a mixture of starch and the rest (80 g) of sugar. Place one shortbread on a plate. Apply a layer of cream on it in the form of a spiral and form a small edge along the edge. Place half the strawberries on top of the cream, cover them with a layer of cream and place the second layer tightly. Apply cream on top of it, put the rest of the strawberries and cover with the third cake layer.

Step 10. Then evenly coat the formed cake on all sides with cream and sprinkle with crumbs, leaving the middle of the top free. Decorate the cake with fresh berries and place in the refrigerator for 12–24 hours to soak. After this time, serve the prepared “Red Velvet” with strawberries. Bon appetit!

Delicious cake "Frezier" with strawberries

The shape, style and color of the Frazier cake with strawberries makes the dessert festive and sophisticated. This recipe suggests preparing a version of the classic French “Frézier” based on a light sponge cake, custard and fresh strawberries. Edging the perimeter of the cake with strawberry halves is considered the hallmark of this dessert.

Cooking time: 2 hours 40 minutes.

Cooking time: 2 hours.

Servings: 12.

Ingredients:

For the biscuit:

• Flour – 200 gr.
• Sugar – 150 gr.
• Egg – 5 pcs.
• Butter – 150 gr.
• Strawberries – 200 gr.

For cream:

• Milk – 400 ml.
• Vanilla sugar – 20 gr.
• Potato starch – 40 gr.
• Salt – 5 gr.
• Leaf gelatin – 30 g.

Cooking process:

Step 1. First of all, measure out all the ingredients for the cake according to the recipe, because baking requires almost pharmacy precision. Immediately sift the flour through a sieve. Keep the butter at room temperature.

Step 2.For the dough, break three chicken eggs into a saucepan, pour half the amount of sugar into them and heat everything to 40°C over low heat while constantly whisking.

Step 3. Then beat this mixture with a mixer until the consistency of sour cream.

Step 4. Pour sifted flour into the mixture in portions and knead the dough with a spatula from bottom to top.

Step 5. Melt 50 g of butter and cool slightly. Then mix it into the dough.

Step 6. Preheat the oven to 180 degrees. Grease the springform pan well with oil, pour the kneaded dough into it and bake the sponge cake for 40–45 minutes. Readiness to check with a splinter.

Step 7. While the sponge cake is baking, prepare the custard. Break two eggs into a separate bowl, add starch and the rest of the sugar to them and mix well.

Step 8. Bring milk to a boil in a saucepan. Then pour the mixture of eggs and starch into it in a thin stream and with constant stirring with a whisk. Boil the cream until thick.

Step 9. Leaf gelatin, according to the package instructions, dilute with water.

Step 10. Then transfer the swollen gelatin into the hot cream, mix well again and remove from heat. Cover the cream with film and cool.

Step 11. Carefully remove the cooled sponge cake from the mold and cut it into two layers using a thread or a long knife.

Step 12. Beat butter (100 g) with a mixer until white, transfer it to the cooled custard and mix thoroughly using a spatula from bottom to top.

Step 13. Place one sponge cake layer into the pan. Wash the strawberries, dry them with a napkin and cut most of the berries into halves and carefully place them along the side of the mold. Scatter the remaining berries evenly over the crust.

Step 14Cover the strawberries with half the cream, place the second cake layer and cover it with the rest of the cream, leveling the surface with a spatula.

Step 15. Place the “Frezier” cake with strawberries in the refrigerator for 3 hours to soak and then you can serve it with tea, decorating it to your liking. Bon appetit!

Strawberry cake with sour cream

Strawberry cake with sour cream as a simple and light dessert is considered a variant of the French "Frezier". We prepare it on the basis of sponge cakes. We make the cream with sour cream and sugar. Fresh strawberries are best. The wonderful, not cloying taste and appearance make the dessert worthy of a festive table.

Cooking time: 1 hour 20 minutes.

Cooking time: 35 minutes.

Servings: 8.

Ingredients:

• Flour – 200 gr.
• Sugar – 250 gr.
• Egg – 3 pcs.
• Baking powder – 1 tsp.
• Sour cream 30% – 460 gr.
• Strawberries – 250 gr.
• Chocolate - for decoration.

Cooking process:

Step 1. Three chicken eggs are broken into a bowl for kneading dough, and half of the sugar is poured into them.

Step 2. Beat these ingredients with a mixer at maximum speed for 10 minutes.

Step 3. Then add 160 g of fat sour cream to the whipped mass.

Step 4. The flour is sifted through a sieve, mixed with baking powder and poured into the liquid dough base. Using a whisk, quickly knead the dough until it has a uniform texture.

Step 5. The baking pan is covered with parchment and well greased with oil. The kneaded dough is poured into it.

Step 6. Preheat the oven to 180 degrees. The biscuit is baked for 45 minutes. The readiness of the baked goods is checked with a splinter.

Step 7. The baked sponge cake is cooled, removed from the mold and cut into three cake layers in any way.

Step 8. For the cream, place the remaining sour cream (300 g) in a separate bowl.The rest of the sugar is poured into it and the cream is whipped with a mixer for 7-8 minutes.

Step 9. Strawberries are rinsed with cold water, dried with a napkin and cut into halves. The cake is assembled on a serving plate. Sponge cakes are placed on it one by one, greased with sour cream and the strawberry halves are evenly laid out.

Step 10. The top layer and sides of the cake are poured with the remaining cream.

Step 11. Then the cake is decorated with grated chocolate and whole strawberries.

Step 12. The prepared strawberry cake with sour cream is placed in the refrigerator overnight to soak the cakes and then served with tea. Bon appetit!

Mousse cake with strawberries

Mousse cake with strawberries, like all desserts based on delicate mousse, are crowding out classic sweets from our table. At its core, a mousse cake is a cake that mostly consists of a soft paste based on various thickeners, and it requires several layers. In this recipe, we make the base of the cake from cookies, for the second layer we prepare mousse with strawberry puree, for the third layer we take pure strawberry puree and decorate the cake with whipped cream and fresh strawberries. The recipe is simple and does not require an oven, but it does take time for the mousse and jelly to harden.

Cooking time: 6 hours.

Cooking time: 1 hour.

Servings: 8.

Ingredients:

The basis:

• Cookies – 100 gr.
• Butter – 50 gr.
• Cocoa – 2 tsp.

Mousse:

• Cream 33% – 300 gr.
• Strawberries (frozen or fresh) – 300 gr.
• Powdered sugar – 100 gr.
• Lemon juice – 2 tbsp.
• Gelatin – 10 gr.

Jelly:

• Strawberries – 300 gr.
• Powdered sugar – 2 tbsp.
• Gelatin – 5 gr.

For decoration:

• Cream 33% – 100 gr.
• Strawberries - to taste.

Cooking process:

Step 1.All ingredients for the cake are immediately prepared according to the recipe, so that everything is at hand and in the right quantity. Gelatin is soaked in cold water according to the instructions on the package.

Step 2. Place cookies in a blender bowl, add cocoa and grind everything into fine crumbs. Then melted butter is added to the crumbs and crushed again.

Step 3. The crumbs are poured into a springform pan and compacted well. Then put it in the refrigerator for half an hour.

Step 4. During this time, the mousse is prepared. All (600 g) fresh or pre-thawed strawberries are crushed in a blender into a homogeneous puree.

Step 5. The puree is rubbed through a sieve to remove seeds.

Step 6. Transfer half of the strawberry puree into a separate bowl. Soaked gelatin dissolves in a water bath. Powdered sugar is poured into the puree, lemon juice is poured, gelatin is added and everything is mixed well.

Step 7. Beat the cream with a mixer until soft peaks appear.

Step 8. Then the strawberry puree with gelatin is carefully mixed with whipped cream. A sample is taken and a little powdered sugar can be added to taste.

Step 9. The mousse is spread in an even layer on top of the cookies and placed in the refrigerator for 1 hour to harden.

Step 10. Jelly is prepared from the second part of the strawberry puree. Powdered sugar is poured into the puree, prepared gelatin is added in the same way as for mousse and everything is mixed well. Strawberry jelly is poured into a mold on top of the frozen mousse, and everything is put in the refrigerator for several hours so that the jelly hardens well.

Step 11. After the hardening time has passed, the cake is carefully released from the mold. The cream is well whipped with a mixer and placed on the cake in the shape of rosettes through a pastry bag.One strawberry is placed on each rosette.

Step 12. Place the cake in the refrigerator again to allow the cream to harden.

Step 13. Well-chilled strawberry mousse cake is served with tea. Bon appetit!