Strawberry cake in a glass

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1165, total fat 63 G., saturated fats 32 G., proteins 21 G., carbohydrates 132 G., fiber 9 G., cholesterol 156 mg, sodium 1711 mg, sugar 27 G.

If you already have pre-made biscuits, this dessert is incredibly easy to make. Crumble them into the bottom of a glass or jar, top with lemon-macerated strawberries and whipped cream. Repeat the layering until the entire glass is filled—and you're done!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dessert

2 liters strawberries, hulled and quartered
3 tablespoons of sugar
Zest of 1 lemon and juice of half a lemon
A pinch of coarse salt
2 cups chilled heavy whipping cream
A little vanilla extract
4-6 crumbled biscuits with sour milk, or other biscuits of your choice

Layered biscuits with sour milk

4 cups self-raising flour, plus extra for working with the dough
110 g butter + 3 tbsp melted butter
2-3 cups of chilled yogurt or kefir
1 tbsp. vegetable oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: self-raising flour, strawberry, lemon juice

Cooking the dish according to the recipe:

Place the strawberries in a bowl and sprinkle with 2 tablespoons of sugar. Toss with lemon juice and salt. Let the strawberries soften and release their juices, 30 minutes to 1 hour.
Whip the heavy cream with the remaining sugar until soft peaks form. Then fold in the lemon zest and vanilla extract.

In a 240 ml glass (or mason jar), layer some crumbled biscuits, some macerated strawberries, and whipped cream. Continue alternating layers until the glass is full, then try not to dig into your dessert right away. Repeat with the remaining ingredients.
Layered biscuits with sour milk

Preheat the oven to 220°C (425°F). Place a heavy cast iron skillet (30 cm) in the oven to preheat. Chill a large bowl, pastry cutter, flour, and 110 g (4 oz) of butter in the freezer for 15 minutes before cooking.

Place flour in a chilled bowl. Working quickly, fold 4 ounces (110 g) of butter into the flour with a knife (or use your fingers) until the dough forms pea-sized pieces. Gradually whisk in the buttermilk until the dough is smooth but still moist. Turn the dough out onto a floured surface and shape it into a 1-inch-thick disk. Using a glass or a 2.5-inch-diameter cookie cutter, cut 10 circles from the dough. Save the scraps and bake them for a shortcake, such as strawberry shortcake.

Carefully remove the pan from the oven and add vegetable oil. Place the dough circles tightly together in the hot pan and brush with melted butter. Bake until golden brown, 15-25 minutes.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Breakfast / Homemade bread / Desserts / Fruit desserts / Cakes / Food Network - recipes

Recipe collections