What kind of desserts with the addition of fresh strawberries. All sorts of sweets are prepared with this wonderful berry: mousse, biscuit based on condensed milk, sour cream or custard. If only the hostess had enough culinary imagination to make strawberry cake with new tastes and aromas every time!

Strawberry Mousse Cake

Today, strawberry mousse cakes, which are made from a variety of ingredients, are especially popular. The presented option is based on fat sour cream.

Required Products:

  • shortbread cookies - 300 g;
  • sour cream - 200 ml;
  • plastic oil - 150 g;
  • gelatin - 2 tbsp. l .;
  • warm water - 50 ml;
  • strawberry puree - 300 g;
  • fresh strawberries - 355 g;
  • sugar - 3 tbsp. l

Recipe step by step:

  1. Pour granular gelatin into a bowl. Pour in warm water. Do not mix! Leave for swelling, covering with a film.
  2. At this time, grind on a grater or manually cookies - shortbread or sugar. Put the baby in a clean container. Introduce butter of plastic consistency.
  3. Knead a viscous heterogeneous mass with a spatula. After that, prepare a removable form, covering the side with acetate, and the bottom with cling film.
  4. Place, tamp and level cookie crumbs with butter. Layer thickness - 1.5-2 cm. Rearrange in refrigerator.
  5. Now pour the sour cream in a dry bowl. Introduce sugar and strawberry puree. Beat the mixture with a whisk until the crystals dissolve. Add the gelatin mass. Mix everything. Mousse is ready!
  6. Return the cookie form to the table. Pour in half the sour cream.
  7. Spread washed fresh strawberries evenly over the entire surface. Easy to pin down. Pour the remaining mousse. Carefully align the layer with a cooking spatula or a suitable knife. Relocate to freezer to solidify.
  8. After 1-1.5 hours, place the strawberry mousse cake on a stand.Remove the shape, decorate as desired with chopped strawberries.

For the specified number of ingredients, a split ring with a diameter of 16 cm is suitable. If there will be many guests, it is better to take a larger shape (size - 25 cm), doubling the volume of the components of the dish.

From biscuit cakes

For those who prefer to cook biscuits for cakes, be sure to enjoy this recipe with fresh strawberries.

To make a cake, you need to take:

  • chicken eggs - 4 pcs.;
  • powdered sugar - 4 tbsp. l .;
  • wheat flour - 4 tbsp. l .;
  • starch as needed;
  • butter - 190 g;
  • strawberries for mashed potatoes (150 g) and as a decoration (100-110 g);
  • condensed milk - 1 can.

Step-by-step instruction:

  1. Chicken eggs are divided into proteins and yolks. First send in the refrigerator, beat the second with 2 tablespoons of sugar until the mixture becomes light.
  2. Now, at low speeds, kill the protein with a mixer. After receiving the foam, increase speed. When the composition begins to thicken, pour the rest of the sugar in parts.
  3. Sift flour into a bowl with yolks. Stir in several movements, directing them from the sides to the middle of the dishes. If the dough remains liquid, add a little more starch. The mass should slowly drain from the spoon, forming an elongated triangle.
  4. Add fluffy protein in batches. With a hand or a dry spatula, knead the biscuit dough, immediately pour into a greased form.
  5. Bake the cake for 40-45 minutes at 180 degrees.
  6. Separately, beat the butter to a plastic state, pour in a thin stream of condensed milk. After receiving a homogeneous cream, add strawberry puree. You can buy it or make it yourself by chopping berries with a blender.
  7. Mix well, put on the shelf of the refrigerator to harden. Turn off the oven. After half an hour, get the cake, cut into 2 layers (along).
  8. Lubricate the first part with half the cream. Cover with a second crumb. Press the “construction”, process the cake with the remaining cream, filling all the empty spaces.
  9. Garnish the dessert with delicately chopped strawberries in random order. Insist overnight before serving.

If there is no certainty that the biscuit will rise as it should, it is recommended to make 2 thin cakes (dough thickness up to 1.5 cm). In this case, everything will be ready in 20-25 minutes, depending on the capacity of the oven. The biscuit is checked with a light pressure. Are there dimples on the surface? So the product is completely baked.

Cook without baking

Desserts are not always baked in the oven or slow cooker. They can be made without baking, for which you need to brew a simple mousse on condensed milk.

Required Products:

  • gelatin - 2 tbsp. l .;
  • condensed milk - 100 g;
  • yolks - 2 pcs.;
  • sugar - 2 tbsp. l .;
  • strawberries for mousse and decoration - 100 g each;
  • sugar cookies - 200 g;
  • plastic oil - 100 g.

The recipe for the steps:

  1. Dip gelatin in 50 ml of lukewarm water. Wrap with a film, leave for a short swelling.
  2. Now rinse the cookies with your hands. Mix the resulting crumb with very soft oil. Knead a viscous mass, which is transferred to a removable form. It is better to cover its bottom with parchment, and close the sides with a special film.
  3. Distribute the cookies with a medium-high layer, tamp, forming an even layer (thickness - 1-1.5 cm). Rearrange for a while in the cold.
  4. Pour condensed milk and 100 ml of drinking water into the stewpan. Pour in all the sugar. Put on the stove, where at minimum heat bring to a slight boil. At the same time, whisk the yolks with a whisk, add hot milk syrup to them. Actively connect everything, pour the mixture back into the stewpan.
  5. With constant alteration, thicken the composition for 2 minutes. Cover with foil “in contact” and cool.
  6. After half an hour, add strawberry puree and swollen gelatin to the custard mass (its temperature is 25 degrees).
  7. Shake the mousse to a homogeneous consistency, pour into a form with a frozen cookie. Level the surface. Return to the refrigerator (preferably in the freezer).
  8. After 2-3 hours, when the mousse has finally hardened, remove the form. Remove parchment and film, and then decorate the upper part of the product with fresh strawberries.

It is important to cool the syrup so that it is at about the same temperature as the gelatin mixture and strawberry puree. Then the mousse will be able to thicken, and its structure will turn out to be homogeneous. So just cook without baking!

Strawberry Kiss Cake

The presented dessert requires knowledge of several culinary techniques at once. But if you carefully understand and approach the whole process with responsibility, creating such a strawberry mousse cake can be done even by an inexperienced chef.

For cooking you will need:

  • eggs - 8 pcs.;
  • poppy - 4 tbsp. l .;
  • sugar for biscuit and jelly - 10 tbsp. l .;
  • it is for syrup and cream - 1.5 glasses;
  • flour - 7 tbsp. l .;
  • milk - 400 ml;
  • icing sugar - 100 g;
  • butter - 250 g;
  • starch - 1 tbsp. l .;
  • vanilla sugar - 2 tbsp. l .;
  • strawberries - 500 g;
  • gelatin - 15 g;
  • water - 200 ml;
  • lemon juice - 1 \ 4 tsp.

Step by step recipe:

  1. Pour granular gelatin with warm, but not boiling water (50 ml). Separately place 6 eggs in a bowl, begin to beat.
  2. After half a minute in batches, pour sugar (6 tbsp. L.). Achieve strong coarse foam. Sift flour (6 tbsp. L.). Shortly knead the dough for biscuit. Divided into 2 parts.
  3. Pour one portion of the product into the mold. Combine the second with dry clean poppy, then mix and place in another form.
  4. Put both mixes in a hot oven. Bake for about 25-30 minutes until cooked at 180 degrees. Cool in an off oven.
  5. Simultaneously boil the impregnated syrup from water (150 ml) and sugar (1/2 cup). Do this in a saucepan until the crystals dissolve. The recommended temperature of the sweet product is 100-105 degrees.
  6. Now boil milk with powdered sugar. Pour a couple of spoons of hot liquid into the beaten yolks. Mix and return to milk.
  7. Sift flour (1 tbsp. L.) And starch into the egg-milk composition in batches. Brew cream for 2 minutes. Cool. If necessary, strain to remove lumps.
  8. Thinly pour warm mixture into well-beaten plastic oil. And also introduce vanilla sugar (10 g). To interrupt the composition with a mixer until smooth. Leave brilliant custard at room temperature, wrapping with a film.
  9. In the next step, chop strawberries with a blender. Grate the mashed potatoes in a sieve. Add the swollen gelatin mixture and sugar (4 tbsp.) Dissolved in a small amount of warm water. Mix everything.
  10. Fill two plates or boards with foil, put 2 cooking rings on them. Pour into each strawberry jelly, leave in the freezer until completely solidified.
  11. Bring 2 protein to puffiness, gradually adding sugar. After 3-4 minutes, squeeze a little juice out of the lemon. Add vanilla. Beat to very strong peaks. Cream for decorating the cake "Strawberry Kiss" is ready!
  12. Start assembly. Cut poppy biscuit into 2 halves with a culinary string or a long knife. Soak both sides with syrup. Place the first in a metal ring, grease with custard (1/4 of the total volume). Next lay a layer of strawberry jelly. Gently coat with a second serving of custard.
  13. Place a biscuit without additives on top, cover it with a third part of the cream, then a layer of jelly. Treat with remaining composition.
  14. Finish the dessert by adding poppy seed sponge cake. Brush the surface of the Strawberry Kiss cake with protein cream for decoration. Optionally, shape flowers or other shapes on the top of the dessert using a culinary bag.

The described recipe seems complicated. But if you execute the process in stages and correctly, the dessert will amaze the imagination of everyone who tries it!

With custard

The next option is a strawberry custard cake based on a classic biscuit.

Ingredients for Cake:

  • eggs for biscuit and cream - 9 pcs.;
  • milk - 250 ml;
  • butter - 280 g;
  • sifted flour - 6 tbsp. l .;
  • vanilla for cream to taste;
  • starch - 1 tbsp. l .;
  • sugar - 8 tbsp. l .;
  • strawberries - 300 g;
  • cocoa - 1-2 tbsp. l

Step by Step Instructions:

  1. Divide 6 eggs into whites and yolks.Add 3 tablespoons of sugar to the first component, treat with a mixer so that the mixture almost doubles in volume and turns white.
  2. In another fat-free dish, beat the whites with a clean whisk. After a minute, add 3 tablespoons of sugar in batches. Get a lot of strong consistency.
  3. Mix both formulations quickly and accurately. Having achieved uniformity, attach the sifted flour. Knead viscous dough without lumps.
  4. Pour the biscuit into a removable dish. In this case, the walls are best treated with oil. Put the cake for 40 minutes to bake (180 degrees).
  5. During this time, boil milk, add sugar, which must be completely dissolved. Remove dishes with food from the stove. Sift the starch and cocoa, combine with the rest of the ingredients so that there are no lumps left. If necessary, strain.
  6. In turn, introduce 3 eggs. Mix cream with a mixer to a uniform viscous consistency. Return to the fire, add all the butter. Thicken the composition with constant stirring. Leave in the refrigerator, covering with a film "in contact".
  7. Cool the finished biscuit and divide into 3 parts. Coat each with the desired amount of cream, place chopped strawberries on top.
  8. Lay the pieces on top of one another. Cover the sides with the rest of the cream. Align. Garnish with a sponge cake with meringue strawberries or small marshmallows.

It is recommended to store such desserts no more than 5-6 hours. Therefore, it is better to do it in the afternoon, so as to serve on the festive table in the evening.

Strawberry Cake "Frezier"

The last of the cakes presented is Frezier with Muslin cream. Such a treat is especially good in the summer when there are so many fresh strawberries around.

To make a dessert, you will need:

  • milk - 700 ml;
  • yolks - 7 pcs.;
  • sugar - 260 g;
  • flour - 120 g;
  • butter - 270 g;
  • eggs - 4 pcs.;
  • syrup for impregnation - 150 ml;
  • vanilla extract to taste;
  • strawberries - 650 g;
  • starch - 70 g.

Step by step recipe:

  1. Place chilled eggs in a bowl. Beat while adding sugar (120 g). Get a homogeneous structure. Sift the flour, add to the composition. Stir the ingredients in circular motions so that no lumps remain. At the end of the process pour melted warm oil (60 g) and a few drops of vanilla extract. Knead the dough very quickly.
  2. Put the mass in the form, which is sent to the oven (180 degrees). Cook the biscuit for about half an hour. Then cool a little, get out of the form and finally cool.
  3. Now boil the milk.
  4. Beat egg yolks with sugar (140 g) and starch separately. Combine a few tablespoons of hot milk. Return the resulting mixture to the bulk of the heated milk. Add oil (40 g) and 1/3 tsp. vanilla extract. Bring the composition to a state of thick sour cream, without stopping the active stirring with a whisk.
  5. Pour custard into the mold, cover with a film. Cool slightly, then refrigerate.
  6. In the next step, wash the strawberries. Cut off the part with the tail. Divide the knife into two halves.
  7. Beat with a mixer the oil at room temperature (170 g) in a separate dry container. In batches, add the custard mass from the refrigerator to the plastic oil. Stir the Muslin cream until smooth.
  8. Cut the cooled biscuit in half. Soak each circle with syrup, cooked from equal parts of sugar and water.
  9. Put the metal ring on a dish covered with a film. Place the strawberry halves inside with the flat side on the bottom of the dishes, pour them with cream (1/2 volume), place the first soaked cake on top. Easy to pin down.
  10. Now lay the second portion of strawberries. Only this time with the flat side facing the walls of the ring. Carefully inject the remaining Muslin cream. Align layer. Lastly add a second sponge cake crust. “Drown” it, and then send the product overnight in the refrigerator.
  11. Turn the form over before serving. Slowly remove the ring so as not to damage the integrity of the strawberry Frezier cake.

There are many ways to collect dessert. But it is believed that strawberries in the lower part should be visible on the sides, and in the upper - on the surface.

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