Strawberry Shortcake

For the strawberry shortcake, add the sugar to the pudding powder along with 3 tablespoons of milk and mix well. Bring the remaining milk to a boil, add the pudding mixture and simmer gently for about 3 minutes.

Pour the pudding into a bowl, sprinkle with a tablespoon of sugar and let cool. Then preheat the oven to 175 degrees, sift the flour into a bowl, add the baking powder, sugar and the pinch of salt.

Cut the cold butter into small pieces and add them as well. Knead everything into a smooth dough, butter six small cake pans, divide the dough into six equal sized pieces of dough and press them into the pans.

Place the tartlet tins in the preheated oven and bake for 25 minutes until golden, allow the tartlets to cool well. Warm the strawberry jam slightly and put a tablespoon of jam on each tartlet, let it dry well.

Clean the strawberries and puree half of them. Mix the cooled pudding and whip one pkg. vanilla sugar, whipped cream and cream stiffener until stiff. Add the pureed strawberries and whipped cream to the pudding and mix well.

Pour the mixture into a piping bag and spread on the cooled cupcakes. Whip the cream again with the vanilla sugar and cream stiffener until stiff, fill it into a piping bag with a star-shaped nozzle and pipe it decoratively onto the tartlets. Cut the remaining strawberries in half and spread on the strawberry tartlets.

Preparation Tip:

If you like, you can garnish the tartlets with chocolate lattices. Then place the strawberry tartlets in the refrigerator for at least 1/2 hour.

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