Ingredients needed:
About the filling:
7 cups chopped strawberries
2 tablespoons orange juice
¾ cup sugar
A pinch of salt
2 tablespoons cornstarch, mixed with 3 tablespoons water
For the dough:
6 tablespoons unsalted butter
28 dry cookies with filling
About the cream:
2 cups whipped cream
¼ cup powdered sugar
A pinch of salt
4 dry cookies with filling
5 strawberries (larger)
Method of preparation:
Place the strawberries, orange juice, salt, and sugar in a deep bowl and mix well to combine. Place the bowl over medium-high heat and stir constantly until the sugar dissolves.
When the strawberries are cooked, add the starch dissolved in the water, and cook, stirring constantly, for another 10 minutes.
Remove the bowl from the heat and let it cool for about 30 minutes at room temperature. Then place the mixture in the refrigerator for about another 30 minutes.
Place the butter in a separate bowl and melt it in the microwave.
Place the dry cookies with the filling in a bag, seal it tightly, and crush them with a pestle or rolling pin to obtain a sand-like mixture. Place them in the bowl with the melted butter.
When the cookies and butter are well combined, place the mixture on the bottom of the pan in which you will arrange the cake.
Pour the strawberry filling over the base and spread it evenly. Return it to the refrigerator, where it should sit for at least 6 hours.
Before serving the cake, whip the whipped cream with powdered sugar, then place it on top.
Decorate the cake with a few cookies and strawberries.
About the filling:
7 cups chopped strawberries
2 tablespoons orange juice
¾ cup sugar
A pinch of salt
2 tablespoons cornstarch, mixed with 3 tablespoons water
For the dough:
6 tablespoons unsalted butter
28 dry cookies with filling
About the cream:
2 cups whipped cream
¼ cup powdered sugar
A pinch of salt
4 dry cookies with filling
5 strawberries (larger)
Method of preparation:
Place the strawberries, orange juice, salt, and sugar in a deep bowl and mix well to combine. Place the bowl over medium-high heat and stir constantly until the sugar dissolves.
When the strawberries are cooked, add the starch dissolved in the water, and cook, stirring constantly, for another 10 minutes.
Remove the bowl from the heat and let it cool for about 30 minutes at room temperature. Then place the mixture in the refrigerator for about another 30 minutes.
Place the butter in a separate bowl and melt it in the microwave.
Place the dry cookies with the filling in a bag, seal it tightly, and crush them with a pestle or rolling pin to obtain a sand-like mixture. Place them in the bowl with the melted butter.
When the cookies and butter are well combined, place the mixture on the bottom of the pan in which you will arrange the cake.
Pour the strawberry filling over the base and spread it evenly. Return it to the refrigerator, where it should sit for at least 6 hours.
Before serving the cake, whip the whipped cream with powdered sugar, then place it on top.
Decorate the cake with a few cookies and strawberries.
