Summary

Ingredients

• 250 g flour
• 125 g suar
• 1 packet vanilla sugar
• 2 teaspoons baking soda
• 125 g butter
• 1 egg (s)
• 1 pinch (s) salt
• 250 g mascarpone
• sugar
• 1 vanilla pod (s)
• 1 lemon (s), grated zest and juice
• 200 g whipped cream
• 500 g strawberries
• 1 pack cake icing, red

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Instructions

1. For the shortcrust pastry:
2. Mix flour, sugar, vanilla sugar, salt and baking powder, add butter and beaten egg and quickly work into a kneading dough.
3. Line a greased and floured fruit base dish with the dough and bake at 180 ° C for about 20 minutes until the dough is golden brown. Let cool down briefly and turn out onto a wire rack. To let it cool down.
4. For the cream:
5. Mix the mascarpone with sugar (amount according to personal taste), the scraped pulp of the vanilla pod, a little lemon juice and zest until creamy. Whip the cream until stiff and fold in.
6. Spread the cream on the cooled cake base.
7. Clean the strawberries, halve or quarter depending on the size and spread on the cream.
8. Prepare the icing according to the instructions on the packet and pour over the strawberries. Refrigerate.
9. Tips:
10. The cream gets a special kick when you add a dash of mild wild strawberry vinegar. In this case you can do without the lemon juice.
11. If you like it particularly fruity, you can coat the bottom with strawberry jam or strawberry puree before the cream is applied.