Pie with strawberries and cream

Shortcrust pastry cakes are layered with whipped cream and strawberries.

Ingredients

• Strawberries (sliced) - 5 cups
• Whipping cream - 1 cup
• Flour - 1.5 cups
• Softened butter - 1/3 cup
• Egg (lightly beaten) - 1 pc.
• Sour cream or natural yogurt - 0.5 cups
• Milk - 3 tbsp. l.
• Vanilla - to taste (0.5 tsp vanilla extract)
• Sugar - 0.25 cups + 3 tbsp. l. + 2 tbsp. l.
• Baking powder - 1 tsp
• Soda - 0.25 tsp
• Salt - 1 pinch

Directions

1. Whip cream with 2 tbsp. l. sugar and vanilla until fluffy, but be careful not to interrupt. Set aside in the refrigerator.
2. Turn on the oven to preheat to 200 degrees. Grease a round mold with a diameter of 22 cm.
3. In a large bowl, mix flour, 0.25 cup sugar, baking powder, salt and baking soda. Pour softened butter into this mixture, mix with your hands until crumbly. Collect a slide, make a recess in the center.
4. In a small bowl, mix the egg, sour cream and milk, beat lightly. Pour this mass into the recess in the butter-flour mixture, mix everything well with a fork.
5. Pour the batter into the prepared pan, smooth it out. Place in a preheated oven, bake the cake for about 18-20 minutes (until a clean wooden stick is pierced). Remove the cake from the oven, let cool on a wire rack at room temperature for 10 minutes.
6. Run a knife along the sides. Cover the cake in the form with a wire rack, carefully turn over, remove the form. Turn the cake over again and leave on a wire rack to cool completely.
7. Meanwhile, mix 4 cups of strawberries with 3 tbsp. spoons of sugar. Set aside.
8. Cut the cooled cake in half. Put whipped cream and strawberries with sugar on the bottom half, cover with the second half of the cake, put the remaining strawberries on top.