Simple and fresh strawberry tart recipe

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A fresh strawberry tart with sweet strawberries topped with a strawberry frosting and then topped with whipped cream. Go to the strawberry shortcake recipe or read on to see how we make it.

Let's talk about why you need to make this cake, shall we?

Are you looking for a simple and humble cake? You found it. It's full of fresh and sweet strawberries topped with a light strawberry frosting. A glaze that's thick enough to hold the strawberries together, but loose enough that a couple of stray strawberries fall onto the plate.

It is not perfect, we love that. Not to mention, those stray strawberries are perfect for splashing lightly whipped cream.

Blueberry Pie RecipeYou may also like: Our homemade blueberry pie recipe with a quick recipe video that shows you how we do it. Or check out our cherry pie recipe.

How to make the best strawberry cake

This cake is very easy to make. There are two parts to this recipe: the cake pan and the strawberry filling.

How to make fresh strawberry pie

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How to bake the perfect cake crust

Whether you buy pie crust or make homemade batter, you will need to bake the pie pan. This takes 20 to 30 minutes.

How to bake cake crust

Start by rolling out some tart dough and place it in a tart pan (for help, take a look at our tart dough recipe video; in it, you will see how we make it, roll it up, put it in the pan for cake and we crimp the edges).

Then use a fork to prick the bottom of the cake pan, this helps prevent the dough from bubbling when baking. Add some aluminum foil or parchment paper to the bottom and then weigh it with rice, dried beans, or cake weights. Bake until golden, then remove the foil or parchment and brush the entire shell with egg and bake a little more. the egg wash helps make cake base shiny and goldenbut also seal the bottom of the cake pan and prevents the strawberry filling from soaking into the crust. Cool the cake pan and then fill it.

How to make the strawberry filling

We really like to use fresh strawberries for this. Start with mash about 2 cups of strawberries. Add a little sugar, cornstarch, and additional flavors (such as vanilla and lemon), and then cook until bubbly and thick. – That's your strawberry frosting.

How to make the filling of fresh strawberries

Then, mix with more strawberries and add to the baked and cooled cake crust. Refrigerate for a few hours and then top with whipped cream.

Simple and fresh strawberry cake recipe

Updated recipe, originally published in May 2013. Since I posted this in 2013, we've tweaked the recipe for clarity and added a quick recipe video. – Adam and Joanne

Simple and fresh strawberry tart recipe

  • PREP 45 minutes

  • COOK 30 minutes
  • TOTAL 1 hour 15 minutes

Fresh strawberries are coated with a glaze that is thick enough to hold the strawberries together, but loose enough that a couple of stray strawberries fall onto the plate. The amount of sugar for these recipes varies depending on how sweet your strawberries are. Add as you like.

Makes 1 cake or about 8 servings.

Will need

Refrigerated pie crust for a 9-inch pie (see our pie crust recipe)

5 cups (24 ounces or 680 grams) strawberries, quartered and shelled

1/4 cup (30 grams) cornstarch

2/3 to 3/4 cup (134 to 150 grams) of sugar, adjusted according to the sweetness of strawberries

1/8 teaspoon of salt

1 teaspoon of vanilla extract

1/4 teaspoon of almond extract

1 tablespoon of lemon juice

1 egg yolk

1 tablespoon of cream

Whipped cream, optional

Addresses

  • Prepare the crust
  • Roll out the cake batter to fit the pan Gently press the cake batter down onto the plate to cover the bottom and sides of the plate. (Be careful not to roll or stretch the dough.) Then use a knife or a pair of kitchen scissors to cut the dough to within 1/2 inch of the edge of the plate.

    Fold the edges of the dough under itself, creating a 1/4 inch thicker edge that rests on the edge of the plate. Then, crimp the edges. (You can see us do this in our tart dough recipe video.)

    • Bake the crust
    • Heat oven to 425 degrees F (220 C). Place a baking sheet on a medium oven rack.

      Pierce the bottom of the crust with a fork (this prevents air pockets or bubbles from forming while baking). Cover the crust with two sheets of aluminum foil. (Be sure to push the foil against the edges of the crust.) Then fill the foil with dry rice, dried beans, or pie weights. Refrigerate for 30 minutes or freeze for 10 minutes, or until firm to the touch.

      Place the cake batter on a preheated baking sheet and lower the oven temperature to 400 degrees F (200 C). Bake 20 to 30 minutes or until crust is golden brown.

      Prepare the beaten egg by whisking the yolk and cream in a small bowl. Then remove the rice, beans, or pie weights and aluminum foil from the pie crust. Brush the bottom and sides of the crust with egg. Bake until the egg is dry and shiny, 3-5 minutes. Cool the crust completely before filling.

      Strawberry-Pie-Recipe-Step-1

      • Make filling
      • Add 2 cups of strawberries to a small saucepan. Crush the strawberries until they are thick. Add sugar, cornstarch, vanilla extract, almond extract, lemon juice, and salt. Simmer over medium heat and cook, stirring occasionally, until sugar dissolves and enamel has thickened; 3-5 minutes. Cool completely.

        • To end
        • Combine the remaining 3 cups of strawberries with the cooled strawberry frosting. Stir until the strawberries are well covered. Spoon the strawberry filling into the cooled pie crust.

          Strawberry-Pie-Recipe-Step-3

          Refrigerate the cake at least 2 hours before cutting to allow the filling to set. Top with whipped cream.

Adam and Joanne's advice

  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We include 1 1/2 cups of sugar-free whipped cream in the calculations.

If you make this recipe, take a photo and tag it #RecetasLatinas – We love to see your creations on Instagram and Facebook!

Nutrition Per Serving: Serving Size 1/8 of Cake / Calories 385 / Protein 4g / Carbohydrate 46g / Dietary Fiber 3g / Total Sugars 24g / Total Fat 22g / Saturated Fat 14g / Cholesterol 85mg

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