This Strawberry Torte is a wonderful dessert for fresh strawberries, but is equally good when more than one kind of berry is used. In this picture, I have used fresh strawberries and frozen wild blueberries (that I had picked last summer).
Unlike many strawberry desserts, this torte holds it’s shape and can be refrigerated and served a second or third day (if it lasts!).
The recipe uses very little sugar for the quantity of berries used, and tastes light, fresh and luscious.
Enjoy!
Strawberry Torte
Print recipe| Serves | 8 |
| Inspiration | Food and Drink Summer 2006 |
Ingredients
- extra icing sugar for dusting
Cake
- 2 Cups all purpose flour
- pinchsalt
- 1/2 cup icing sugar
- 1/2 cup plus 2 tbsp butter (cubed)
- 2 egg yolks
Filling
- 1 cup whipping cream
- 1 Tsp vanilla extract
- 1/4 cup icing sugar
- 4 Cups strawberries (or mixed berries, raspberries, blueberries, blackberries in any combination)
Directions
| Food Processor Method | |
| Place flour and salt in a food processor and pulse to blend. Add butter and pulse until mixture resembles fine bread crumbs. Whisk the egg yolks with 1/2 cup icing sugar and pour on to the flour. Pulse just until the mixture starts to form a ball. (proceed with Next Step) | |
| Non Food Processor Method | |
| Place the flour and salt in a large bowl and mix. Using two knives or a pastry blender, cut in the butter until it is the size of peas. Whisk the egg yolks with 1/2 cup of icing sugar and pour on to the flour. Mix just until blended. (Proceed with Next Step) | |
| Next Step | |
| Preheat the oven to 350 deg F | |
|
Trace a 9 inch (23 cm) circle on to a piece of parchment paper. Turn the paper over, so that the circle still shows and place one half of the dough in about the middle of the circle. With rolling pin, roll the dough into a 9 inch (23 cm) circle, 1/4 inch (5 mm) thick. Use a knife to trim off any parts that go over the circle. Repeat with the second half of the dough. Transfer the dough, on the parchment paper on to regular cookie (baking) sheets and bake the pastry for 20 minutes or until lightly golden.  | |
|
Remove them from the oven and cut 1 round into 8 wedges. Leave the pastry rounds to cool on the baking sheets  | |
| Filling | |
|
Whip the cream and vanilla with 1 tbsp of the icing sugar until firm, and then refrigerate. Toss the berries with the remaining 3 tbsp of the icing sugar.  | |
| Construction | |
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One hour before serving, fold the fruit and all the juices into the whipped cream. Slide the uncut pastry round on to a cake plate and spread the fruit and cream mixture over it. Dust the pastry wedges with icing sugar and place them on top of the fruit and cream mixture.  | |