Biscuit cake with cream and strawberries: step by step cooking with photos. HozOboz is pleased to present to its readers a very delicate biscuit cake with strawberries, which is especially pleasant to cook in the spring and summer, during the garden strawberry season, but you can please yourself and your loved ones with such pastries using fresh frozen or imported / greenhouse berries throughout the year.
The history of cakes has more than one millennium - they were known both in ancient Greece and in the countries of the East. The very word "cake" is of Italian origin and means something special, elegant, ornate. These are the real characteristics of a birthday cake, such as a delicious biscuit cake with some berries and buttercream. Biscuit, having French linguistic roots (in the lane “twice baked”), is an English treasure, being used as the main bakery product in the provisions of sailors.
Biscuits for this category were a real find, thanks to their ability to keep for a long time in excellent quality, without mold. The nobility of the Victorian period popularized biscuits, introducing a fashion for five-hour tea parties, when the tea table was set very elegantly, but these were no longer “sea crackers”, but exquisite portioned pieces of biscuit cakes with impregnations, creams, fondants, fruits and nuts. Later, the French took the initiative of the trendsetters on cakes, and now in the UK a cake, especially a festive one, is called the word “gâteaux”, which translates as “cake”.
How useful is the biscuit cake with strawberries, the recipe of which you learned on HozOboz? If you limit yourself to small portions of dessert and at the same time be energetic, then you can only benefit from a piece of such baking, thanks to an increased dose of vitamins from strawberries, which are much better absorbed when dissolved in the fats of confectionery cream. And a good mood from the pleasure of a delicious dessert will also improve the quality of your life.
Alternative options for making biscuit cake
If for some reason you do not like confectionery cream, then prepare a biscuit cake with strawberries and sour cream, following the technology described above. For cream, strain 900 ml of fat sour cream through a canvas material and beat the resulting product with powdered sugar (100 g). HozOboz invites you to cook this simple strawberry biscuit cake recipe with a photo together to enjoy its delicate taste. Have a great gastronomic experience!