Strawberry pie

Votes: 2

Time: 3 hours 5 minutes
Complexity: easily
Servings: 15

We made this beloved dessert with a mildly sweetened sponge cake and lightly sweetened whipped cream. It's best served slightly chilled; let it warm up slightly while you whip the cream for decoration.

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:

Cake:

1 pack (85 g) strawberry jelly
225g butter at room temperature, plus a little extra for greasing the pan
2.5 cups premium wheat flour
1/2 tsp baking powder
1/2 teaspoon baking soda
1/2 tsp fine salt
1 and 1/4 cups well-beaten buttermilk
2 tsp vanilla extract
2 tbsp. sugar
3 lightly beaten eggs type C at room temperature

Berries with sugar:

900 g of strawberries
3 tablespoons of sugar

Whipped cream:

2 cups cold heavy cream
2 tsp vanilla extract
1 tbsp. sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: strawberry, premium flour, biscuit dough, vanilla extract, sour milk, eggs, cream, confiture

Cooking the dish according to the recipe:

For the cake: In a medium bowl, combine flour, baking powder, baking soda, and salt. In a measuring cup with a spout, combine buttermilk and vanilla extract.
Position a rack in the lower third of the oven and preheat to 350°F (180°C). Grease the bottom and sides of a 9 x 13-inch (23 x 33 cm) pan with butter. In a stand mixer (or in a large bowl with a hand mixer), beat the sugar and butter on medium speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.

Slowly add the eggs and beat until fully combined. Reduce the mixer to the lowest speed and, with the mixer running, alternately add the flour mixture in three additions and the buttermilk in two, beginning and ending with the flour. Scrape the dough from the sides of the bowl and mix well. Pour into the prepared pan.

Bake the cake until golden brown, about 30 minutes, or until a toothpick inserted into the center comes out clean when rotated halfway through baking. Let cool in the pan for 30 minutes. Use a fork to prick holes all over the cake.
Boil a glass of water and pour it in gelatinPlace the whipping cream mixture in a small bowl and stir until completely dissolved, about 2 minutes. Add 1/2 cup cold water. Pour this mixture evenly over the cooled cake. Refrigerate for 2 hours. Refrigerate a large bowl (for whipping cream).
For berries with sugar: While the cake is cooling, stem the strawberries and cut them into quarters. In a medium bowl, toss them with granulated sugar and let them sit until the berries release their juices, about an hour.

For whipped cream: Remove the cake from the refrigerator. In a chilled bowl, beat the cream with sugar and vanilla extract until fluffy. Spread it over the cake, slice it, and serve with strawberries.