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Strawberry Shells Stuffed with Cream

20 mins
30 mins
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Shells are a bakery classic, but this delicious recipe for strawberry shells filled with cream is a great option to try new flavors, because the combination of strawberry jam, with strawberries and cream will captivate any palate. It might seem complicated to bake them but it is actually very simple and totally worth it. Accompany them with a glass of cold milk and enjoy this innovative delicacy!
Learn more about Huevo San Juan®


4 portions
  • 500 grams flour, for the cake
  • 125 grams sugar, for the cake
  • 4 San Juan® Eggs, for the cake
  • 1/2 cups milk, warm, for the cake
  • 15 grams yeast, for the cake
  • 1 teaspoon salt, for the cake
  • 150 grams butter, for the cake
  • 1 cup butter, for cover
  • 1 cup flour, for cover
  • 1 cup powdered sugar, for cover
  • enough vegetal color additive, rose
  • 2 cups cream
  • 2 cups strawberry, cool
  • 1 cup Strawberry jam
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For the cake, mix the flour with the salt and yeast, add the milk and the San Juan® Egg; work until integrated and add the sugar in two parts until completely incorporated. Add the butter little by little and integrate until you get a soft and elastic dough. Ferment for an hour and punch.
For the topping, beat the butter, add the flour, the icing sugar and the pink vegetable coloring. Chill and use to cover.
Divide the dough of 40 grams and roll, place the cover on top; ferment for 20 minutes and bake at 180 ° C for approximately 25 minutes. Let it cool.
Cut the shells in half and fill with strawberry jam, cream, and fresh strawberries.


Fill them with strawberry jam, fresh strawberries and cream


Fermenting is simply letting the dough rest long enough for the baking and texture to be perfect.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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