Butter for greasing
For the filling and topping
4 cups of fresh strawberries (600g)
1/2 cup of sugar
1 cup of heavy cream (fresh)
2 tablespoons of confectioner's sugar
For the dough
2 cups of all-purpose flour
1/4 cup of confectioner's sugar
3 teaspoons of active dry yeast
1/2 cup of cold butter, cut into small pieces
1 egg
1/2 cup plus 2 tablespoons of milk
2 tablespoons of melted butter for brushing
Butter for greasing
For the filling and topping
4 cups of fresh strawberries (600g)
1/2 cup of sugar
1 cup of heavy cream (fresh)
2 tablespoons of confectioner's sugar
For the dough
2 cups of all-purpose flour
1/4 cup of confectioner's sugar
3 teaspoons of active dry yeast
1/2 cup of cold butter, cut into small pieces
1 egg
1/2 cup plus 2 tablespoons of milk
2 tablespoons of melted butter for brushing
Preheat the oven to a very hot temperature (220°C)
Grease a 20cm diameter cake pan with butter
Prepare the filling and topping: wash the strawberries and reserve four nice ones for decoration
Discard the stems from the remaining strawberries and separate them into two bowls
Cut the strawberries in one of the bowls in half lengthwise, distribute them on a plate and sprinkle with 2 tablespoons of sugar. Reserve
In a medium bowl, mash the strawberries from the other bowl with the remaining confectioner's sugar. Reserve
In a stand mixer, beat the heavy cream with confectioner's sugar until stiff peaks form
Cover with plastic wrap and refrigerate
Prepare the dough: in a large bowl, sift together the flour, confectioner's sugar, and yeast
Add the butter and mix with your fingertips until a crumbly mixture forms
Crack an egg into a cup, and fill it with milk
Mix with a spoon
Make a depression in the center of the sifted flours, pour in the egg with milk, and mix with a spoon until a dough forms
Place it in the prepared cake pan and smooth out the surface to be even
Bake the cake for 25 minutes, or until golden brown
Remove from the oven still warm and cut into two layers with a serrated knife
Place the bottom of the cake on a plate, with the cut side facing up, and brush it with melted butter
Mix the mashed strawberries with the confectioner's sugar
Spread half of this mixture over the cake
Cover with the other part of the cake, with the cut side facing down
On top, spread the remaining strawberry mixture
In the center, place the whipped cream
Decorate with the reserved whole strawberries
Serve warm.
