Chef Zia Cri amazed all the fans by illustrating the preparation of the very tasty Strawberry Shortcake to great scenic effect. This is a very easy dessert to make, ideal to celebrate any birthday!
All you have to do is prepare a shortcrust pastry base filled with mascarpone-flavoured pastry cream interspersed with sponge discs. Strawberries and wisps of cream will give an air to this spectacular cake that everyone likes: cereals and children.
The recipe for this preparation was illustrated by chef zia cri to viewers of the famous cooking show “it’s always noon”Aired on Rai Uno on May 4, 2022.
Chef Zia Cri’s strawberry shortcake, this is how it’s done
There Chef Zia Cri’s Strawberry Shortcake It is simply a sensational delicacy! From the first bite you will be literally conquered by the softness of the filling that contrasts with the aroma of the shortcrust pastry. The softness of the sponge cake dipped in strawberry syrup adds that glamorous touch to this truly unique and super sweet dessert. Everything is livened up even more with red strawberries and whipped cream. Practically irresistible, this cake is perfect for a birthday party for young and old alike.
We remind you that the instructions for making this fabulous cake were illustrated by chef zia cri during the aforementioned episode of the famous cooking TV show “it’s always noon”Flooded in Rai Uno.
Made in: Few minutes
Cooking temperature: 180 degrees
Time to cook: 35 minutes at 180° + a few minutes on the fire
Break time: a few hours
- a cake pan
- transparent film
- a whisk
- a pan
- a knife
- for the almond shortcrust pastry
- 200g of butter
- 400 g of flour 00
- 80g almond flour
- zest of 1 orange
- 3 egg yolks
- 1 egg
- 3 g baking powder
- 200g powdered sugar
- for the custard
- 6 yolks
- 140g sugar
- 15g cornstarch
- 400ml of whole milk
- 100 ml fresh cream
- 400 g of mascarpone
- a vanilla bean
- to complete
- 150g sugar
- 1.5kg strawberries
- 1 lemon
- 2 sponge discs
Chef Zia Cri’s Strawberry Shortcake Procedure
Work the flour with the sugar. Add the citrus zest and the grapes mixed with the yolks. Finally, incorporate the powders until you have a homogeneous mixture that you will shape into a loaf and let it rest, wrapped in transparent film, in the fridge for 30 minutes. After the necessary time, we stretch the broken dough until we have a sheet with which we will line a buttered mold. Prick the base and bake at 180 degrees for 35 minutes.
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Meanwhile, mix the sugar with the egg yolks and add the starch. Dilute with the milk and cream, heat and aromatize with vanilla and return to the heat to obtain a cream of the desired density that you will rest in a baking dish with contact film before mixing it with the mascarpone. Marinate the chopped strawberries with the sugar and lemon juice for a few hours. After the necessary time, we take the base out of the oven and fill it with the cream. Cover with a disc of sponge cake that we will moisten with the strawberry juice. Add the cream and the marinated strawberries. Cover everything with another disc of sponge cake with a smaller diameter than the previous one and cover everything with the remaining cream. Finally, decorate the dome-shaped cake with fresh strawberries and sprinkles of whipped cream.
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