Recipe: Strawberry in a Snowdrop Cream Pie step by step with pictures | Handy.Recipes

Strawberry in a Snowdrop Cream Pie

Cooked strawberry cream pie in a snowdrift

Nutritional Value

I'd like to offer you a muffin tart in the shape of a cake. Inside is a delicious butter-fruit cream, with strawberries in jelly on top. ♪ And it's all in whipped cream ♪ !

Author of the recipe

Ingredients for cream pie "strawberry in a snowdrift":


  • Wheat flour / Flour - 600 g
  • Yeast (A set of universal yeast from "Dr. Oetker) - 7 g
  • Milk - 150 ml
  • Sour cream - 100 g
  • Sugar - 100 g
  • Chicken egg - 2 pcs
  • Butter - 100 g
  • Salt - 0,5 teaspoon
  • Vanilla sugar - 1 teaspoon

Butter Cream

  • Butter - 200 g
  • Condensed milk - 150 g
  • Strawberries (I took a ready product "Strawberries pureed with sugar") - 4 tablespoon

Strawberries in jelly

  • Jelly (Jelly with forest berry flavor from Dr. Oetker) - 1 package.
  • Strawberries (I have frozen) - 500 g

Creamy cream

  • Cream (33%) - 1.5 glass
  • Powdered sugar - 6 tablespoon
  • Vanilla sugar - 1 teaspoon

Syrup to soak in

  • Strawberries (the same "Strawberries pureed with sugar") - 100 g
  • Water - 100 ml

How to cook cream pie "strawberries in a snowdrift" step by step with photos

Dissolve 1 tsp. l of sugar, add a sheet of universal yeast from Dr. Oetker. When the yeast has risen firmly, knead the dough - add the remaining sugar, salt, beaten eggs, sour cream, sifted flour, vanilla sugar.

Mix everything thoroughly and add melted butter. Knead the dough until elastic, it should be soft and not thick, do not hurry to add flour. But since. к. Flour comes in all shapes and sizes and you think the dough is a little loose, add a little. The ready dough should be left to rise in a warm place, covered with a towel. After about 40 minutes it has risen, sprinkle a little vegetable oil on the surface and then roll it into a ball and leave it to rise further. Keep the dough in a warm and draught-free place! After 30-40 minutes, place the well risen dough in the prepared form, grease it with butter and powder with flour (if you wish you may line the bottom with oiled baking paper).

Preheat the oven to 180 degrees, put the pastry in the baking tin and bake for 30 minutes, then turn down the temperature to 150 degrees and continue baking for another 20 minutes, testing on a "dry splinter". If the splinter is dry, remove the mold from the oven. Cool slightly, leave on a rack + towel for final cooling.

Cut the cooled cake into two pieces (if you want - you can cut it into three, but then increase the products for the cream).

I pre-diluted the pureed berries with water and boiled for 1 minute, cool. Soak the syrup on the tops of both layers. I did this with a brush.

When the syrup is absorbed, pour more on the bottom cake, it must be soaked more abundantly than the top.

Prepare the cream: Beat room temperature butter until fluffy, then gradually add the condensed milk. The cream should be smooth and glossy. Now add the fruit puree, stir it up. Spread the cream on the bottom layer, spread evenly over the whole surface and cover the top layer.

Prepare jelly according to the instructions on the package.

Lay strawberries on top (I defrosted them and strained the juice beforehand), if they are big, you can cut them up, spread over the entire surface, pour the jelly on top, trying to cover all the berries. Let it stand in the cold until the jelly sets.

Whip cream until it thickens, gradually pouring in powdered sugar and vanilla sugar, beat until "stiff peaks".

Take the cake out of the fridge and decorate with whipped cream, "under a snowdrift". Keep in the fridge until serving.

Nutritional Value:

Whole Dish:
7127.4 Calories
104.1 g
387.5 g
827.3 g
250.1 Calories
3.7 g
13.6 g
29 g

Salt, Flour, Sugar, Butter, Sweet, Eggs, Sourcream, Water, Milk, Cream, Strawberry, Yeast, Baking, Powdered sugar, Strawberries, Vanilla sugar, Rich, Condensed milk, Creamy Butter, Cakes, Meringue, Jelly, Pastry

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