Simple strawberry sponge cake with fresh strawberries, topped with light strawberry cream, then topped with whipped cream.Skip our strawberry shortcrust cake recipe or read how we make it.
Are you looking for a simple and humble pie? I found it.It is filled with fresh sweet strawberries and topped with a light layer of strawberry cream.The frosting is thick enough to hold the strawberries together, but loose enough for a few strawberries to fall onto the plate.
° 2 c allpurpose flour
° ½ cup freeze-dried strawberries
° 1 teaspoon salt
° 1 tsp suger granulated
° 14 tsp butter cold unsalted, cut to cubes
° ice cold water
° 1 large egg, beaten with 1 tablespoon of milk, for the egg wash
° Turbinado sugar for sprinkling
° 5-6 cups fresh strawberries
° Peel and juice half a lemon (or to taste)
° 1 teaspoon vanilla
° 1/4 teaspoon almond extract
° Half a cup of granulated sugar
° 1/3 cup brown sugar
° A cup of starch or all-purpose flour
° a pinch of salt
° Half tsp ginger ground
Prepare half a cup of ice water and store it in the refrigerator. In a food processor, whisk together the flour, dried strawberries, sugar, and salt.Add half the oil and stir for 30 seconds.Add the remaining butter and stir until the mixture looks like a thick dough.Pour over the mixture with about 6 tablespoons of cold water and beat until the dough becomes a lump.If the dough is dry, add a little water (1 tablespoon at a time) until the dough thickens.
Remove the dough from the machine and mix well.Divide the dough into two plates. One is slightly larger than the other and wrapped in plastic wrap.Refrigerate about at least an 1 h OR overnight. The dough can be prepared 3 days in advance. Keep refrigerated.Let it sit at room temperature for a few minutes before spreading out.
Roll a large plate on a lightly floured surface into a large circle. Place in ungreased 9-inch pie plate, trim edges leaving an inch or two protruding. Chill for 30 minutes.In a medium bowl, combine strawberries, lemon zest, lime juice, vanilla extract, and almond extract.Add sugar, cornstarch, salt and ground ginger, making sure the berries are evenly coated and the cornstarch is gone.Let stand for at least 10 minutes.
Pour strawberries into the base of the cake, do not forget to place in the middle.Roll out the second piece of dough and cut into strips to create a wire mesh. If you have a pastry wheel, it’s perfect for that. I wish I had one because it would have made my strips even. Create a lattice top/weave as you wish.Bend the edges of the slices with a fork.
Crack eggs and 1 tablespoon of milk in a small bowl. Brush the top of the pie with egg wash, then sprinkle with turbinado sugar. Cool for 15-30 minutes.
Preheat oven 375 degres F .Place the baking dish on a baking sheet and bake for 50 to 60 minutes, until the crust is golden brown and the filling is bubbling.
Leave pie cool about at least 2-3 h before serve .