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Marielle

Marielle Henaine

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Strawberry Shortcake for February 14

1h
45 mins
Low
98
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If you want to pamper your partner or friends this February 14, don't miss this strawberry cake. This strawberry shortcake recipe contains a delicious crust and crunchy butter base and is filled with strawberry compote, it is a true delight to the palate. Go ahead and try it!
Learn more about Marielle Henaine

Ingredients

8 portions
  • 3 cups strawberry
  • 3/4 cups sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons cornstarch, previously hydrated with water
  • 4 cups flour, 500 g
  • 1 tablespoon salt
  • 1/4 cups sugar
  • 1 cup lard
  • 1 cup butter, cold
  • 1 drop pink food coloring
  • 2 egg yolks
  • 1 cup Water, cold
  • enough strawberry, To accompany

Preparation

For the strawberry compote, cook the strawberries with the sugar, lemon juice, lemon zest and hydrated cornstarch in a small pot for 30 minutes, or until thickened. Reserve and let cool.
For the dough, mix in a mixer with the paddle attachment, the flour, the salt, the sugar, the butter, the butter and the pink coloring, add the yolks, the cold water and beat until the dough turns pink. . Reservation.
Cover the surface of the mold with the dough that you rolled out and press with your fingers to form the base of the cake. Refrigerate 10 minutes.
Fill the cake with the strawberry compote.
With the help of a rolling pin, roll out the remaining dough to make the lid, use a heart-shaped mold and cut the dough in the center, cover the cake with the heart-shaped lid, paste with egg and form the edges from the cake, remove the excess dough, glaze with egg and sprinkle with sugar. Bake 30 minutes at 180 ° C.
Serve and enjoy with coffee.

PRESENTATION

Serve and accompany with coffee.

TIPS

You can use frozen strawberries to make the pie filling.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
330.4
kcal
16.52%
Carbohydrate, by difference
33.1
g
11.03%
Protein
2.9
g
5.8%
Total lipid (fat)
20.9
g
32.15%
100
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Provided by USDA
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