Try this delicious strawberry shortcake dessert

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Absolutely! Strawberry shortcake is a classic dessert that’s perfect for spring and summer. Here’s a simple recipe to try:

Strawberry shortcake is a classic dessert that embodies the essence of summer with its vibrant colors, fresh flavors, and delightful textures. This delicious treat features layers of tender, buttery shortcake, sweetened strawberries, and fluffy whipped cream, creating a harmonious balance of sweetness and creaminess that is sure to please any palate. Whether served at a family gathering, a picnic, or a special celebration, strawberry shortcake is a timeless dessert that evokes feelings of nostalgia and joy.

 

 

 

 

 

Strawberry shortcake is not only a delicious dessert but also a visually stunning one. The vibrant red strawberries, fluffy white whipped cream, and golden shortcake create a beautiful contrast that is sure to impress guests. This dessert is perfect for summer gatherings, barbecues, and picnics, as it showcases the best of seasonal produce and is easy to transport.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In summary, strawberry shortcake is a delightful dessert that combines tender shortcake, sweetened strawberries, and fluffy whipped cream to create a refreshing and satisfying treat. Its simple yet elegant presentation, along with its delicious flavors and textures, makes it a timeless favorite that is sure to bring smiles to the faces of those who enjoy it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Whether served at a special occasion or as a sweet indulgence on a warm day, strawberry shortcake is a dessert that celebrates the joys of summer and the beauty of fresh ingredients. So, gather your loved ones, whip up this delicious strawberry shortcake, and savor every delightful bite!

 

 

Ingredients:
  • 4 egg units
  • 1/2 cup sugar
  • 3/4 cup of flour
  • 3 tablespoons melted butter
  • 1/2 kg chopped strawberries
  • 1 cup fresh cream
  • 2 tablespoons icing sugar
Directions:
Dough: First put the eggs and sugar (it is very important that the eggs are at room temperature) in the bowl of your mixer and beat until the eggs are very clear and fluffy. Then add the flour and incorporate without beating.
Then add the butter until there are no more traces.
Pour into a greased and floured baking pan and smooth it out. Bake in a preheated oven at 180°C for about 30 to 40 minutes.
Filling: Now mash the strawberries and then set aside. Next, whip the cream into soft peaks. Then add the powdered sugar and then beat until stiff. Pour some of the heavy cream into a piping bag (about 3/4 cup) with a pitanga tip. Place the bag in your refrigerator.
Add the well mashed strawberries to the remaining cream. Fill your cake with the strawberry cream and assemble your cake. Finally, garnish with the reserved cream and the strawberries.

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