Fluffy base, creamy sour cream filling and fresh fruit: you will never get enough of the next strawberry sour cream slices. With the next recipe you can create the perfect party dessert quickly and without much effort.
Strawberry sour cream slices from the tray: That's why we love the tray bake!
Creamy, juicy and refreshing at the same time: the strawberry sour cream slices have it all. They are easy to prepare and can be varied as desired. And perhaps best of all – the Schmand slices are the perfect party dessert for a family celebration or when friends spontaneously visit. You can easily portion the strawberry sour cream slices. The dessert has a fruity note and is the perfect end to any dinner. Try it!
The necessary ingredients for the sour cream slices
Ingredients for 16 servings
- 800g strawberries
- 3 medium eggs
- 1/2 TL Natron
- 180 g Flour
- 300 g sour cream
- 300g whipped cream
- Stagesteif
- 200 ml water
- Lemon zest
- pinch of salt
- 1 pack vanilla sugar
- 150g sugar
This is how you prepare the quick summer dessert with strawberries
Preparation time 10 minutes
Baking time 20 minutes
Total preparation 30 minutes
Cooling time 1 hour
Calories per serving 297
1. First separate the eggs, then put just the egg whites with salt in a bowl, add sugar and vanilla sugar and beat with a hand mixer until foamy for about 5 minutes and then beat until stiff for another minute. Place the egg yolks in another bowl and stir until frothy. Then gradually add the egg yolks to the whites, stirring constantly.
2. Preheat the oven to 180 degrees Celsius. Mix the dry ingredients for the dough – flour and baking soda well and then gradually add them to the egg mixture. Then work the whole thing into a smooth dough. Grease a baking tray, pour the dough into it and spread it evenly into the baking tin.
3. Bake the dough for about 18 minutes until it turns golden brown. It's best to do a stick test. Then take the baking tray out of the oven, turn it over and turn the cake base out and let it cool.
4. Wash and clean the strawberries and halve some of them for garnish. Chop or puree the rest, put it in a pot and mash well with a hand blender or a fork. Sprinkle with sugar, let stand for 5 minutes and then pour water over. Bring to the boil and simmer for 5 minutes. Then let it cool down.
5. In the meantime, mix the sugar and cream setting agent well. Put the remaining ingredients for the cream: the sour cream and the cream - in a bowl, mix well and then add the lemon zest. Add the sour cream mixture to the cream setting agent, stirring constantly.
6. Layer the dessert as follows: a thin layer of sour cream, then strawberry puree, then the rest of the sour cream. Garnish with fresh strawberries and let cool.
