Strawberry Pliatsok(Shortcake) – a delicious recipe with egg yolks, egg whites, sugar, flour, baking powder, strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Wash, hull and slice strawberries.
2
Let drain; set aside.
3
Beat egg yolks until lemon colored.
4
Slowly add sugar; beat about 10 minutes.
5
Add baking powder to flour.
6
Add flour mixture slowly to egg yolk mixture.
7
Add vanilla; beat well until smooth.
8
Grease and flour an 11 x 15 x 2-inch cake pan or a jelly roll pan.
9
Beat egg whites until stiff.
10
Fold batter into egg whites with wooden spoon gently.
11
Immediately pour into greased and floured pan and gently spread with back of spoon.
12
Bake at 350u00b0 for 15 minutes.
13
Let cool. Mix strawberry glaze with strawberries.
14
Spread over cooled cake. Spread Cool Whip over all.
15
Refrigerate.
16
Cut into squares.
615
kcal
Calories
30
g
Fat
47
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 egg yolks, 6 egg whites, stiffly beaten, 6 Tbsp. sugar, 6 Tbsp. flour, and more.
Yes, Strawberry Pliatsok(Shortcake) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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