for those who loooove strawberries

 ORANGE & STRAWBERRY TARTLETS

INGREDIENTS:

• 2 cups flour
  
• 0.4 cups caster sugar
• 0.5 teaspoons baking powder
• 1 pinch salt
• 2 eggs
• 1 teaspoon lemon juice
• 2 tablespoons orange zest

• 1 cup cream cheese
• 4.5 teaspoons caster sugar
• 1 teaspoon orange zest
• juice of one orange
• 1 teaspoon gelatine
• 0.5kg strawberries

INSTRUCTIONS:

1. Combine the flour, caster sugar, baking powder, 
salt, eggs, lemon juice and orange zest and knead 
the dough thoroughly.

2. Cover forms (ca. 20) with melted butter. Divide the dough into 20 pieces, form small balls and press them against the forms to cover them entirely.

BAKE:   15 min.   180° C

3. Fold 2.5 teaspoons caster sugar and the orange zest into the cream cheese.

4. Heat the orange juice and stir in 2 teaspoons of caster sugar and gelatine.

5. Once the tartlets have cooled, cover them with the cream cheese and garnish with chopped strawberries. Spread the cooled orange 
jelly over the strawberries. 

6. Let the tartlets cool in the refrigerator.

for vanilla & strawberry fans

 VANILLA CUPCAKES WITH STRAWBERRY FROSTING

INGREDIENTS:

• 1.5 sticks butter (150g, unsalted)
• 0.5 cup caster sugar
• 3 eggs
• 1.5 cups flour
• 0.5 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1 pinch salt
• 0.7 cup milk
• 1 vanilla pod

• 1 cup strawberry puree
• 1 cup mascarpone cheese
• 1.5 cup heavy cream
• 3 tablespoons caster sugar
• 1 whipped cream stabilizer

• 12 strawberries
• 0.5 bar dark chocolate (100g)
• 1 tablespoon milk

INSTRUCTIONS:

1. Beat together the butter and the sugar. One by one, add the eggs.

2. Combine the sifted flour, baking soda and powder, and salt.

3. Gradually, add the dry ingredients and the milk into the butter mixture.

4. Using a sharp knife, cut the vanilla pod open and scrape the seeds off 
into the batter. Stir it thoroughly. Fill paperliners with the batter.

BAKE:   15 min.   180° C

5. Mix the strawberry puree with two tablespoons of sugar and whisk it together with the mascarpone cheese.

6. Whip the heavy cream with one tablespoon of sugar and the stabilizer 
and combine it with the mixture. Let the frosting cool in the refrigerator.

7. Melt the chocolate in a double boiler and combine it with the milk. Dip 
the strawberries in the chocolate and place them on a sheet of baking paper. 
Let them cool in the refrigerator.

8. Top the cupcakes with the frosting and garnish them with the chocolate 
strawberries.

Note: You can put the used vanilla pod into a jar an cover it with sugar. After 
a few weeks you will get vanilla sugar. 

for those who prefer small portions

 MINI LEMON TARTLETS WITH WILD STRAWBERRIES

INGREDIENTS:

(for 24 mini tartlets)

• 2 cups flour
• 1.5 sticks butter (150g, unsalted)
• 3 tablespoons caster sugar
• 3 tablespoons grated lemon zest
• 2 egg yolks

• 1.5 cups heavy cream
• 3 tablespoons vanilla sugar
• 1 tablespoon stabilizer for whipped cream
• 1.5 cups wild strawberries

INSTRUCTIONS:

1. Combine the flour, butter, sugar, lemon zest and egg yolks and knead the dough thoroughly. Cover it with plastic film and cool it in the refrigerator for about half an hour.

2. Divide the dough into ca. 24 pieces, form balls and press them against muffin trays to cover them half way up.

BAKE:   15 min.   180° C

3. Whip the cream with the vanilla sugar and stabilizer.

4. Fill the tartlets with the whipped cream and garnish them 

with the berries.

for special occasions

 CHAMPAGNE CUPCAKES

INGREDIENTS:

• 1 stick butter (1oog, unsalted)
  
• 0.5 cup caster sugar
• 2 eggs
• 1.5 cups flour
• 1 teaspoon baking soda
• 1 pinch salt
• 0.5 cup buttermilk
• 0.7 cup champagne

• 1 cup strawberry puree
• 2 tablespoons caster sugar
• 4 tablespoons champagne
• 3 tablespoons gelatine

• 2 cups heavy cream
• 4 tablespoons caster sugar
• 1 whipped cream stabilizer
• 0.5 cup cream cheese
• 0.3 cup champagne

INSTRUCTIONS:

1. Beat together the butter and the sugar. One by one, add the eggs.

2. Combine the sifted flour, soda and salt. In another bowl, stir 
together the buttermilk and champagne.

3. Gradually, add the liquid and the dry ingredients to the butter 
mixture.

4. Pour the batter into paper liners.

BAKE:   17 min.   170° C

5. Stir together the strawberry puree, sugar and champagne. 
Dissolve the gelatine in minimum amount of water and add it to 
the mixture. Let it cool in the refrigerator until it gets jelly-like.

6. Whip the cream with the sugar and stabilizer. Simmer the 
champagne in a saucepan until reduced to about 2 tablespoons. 
Once cooled, add it to the cream cheese. Combine the whipped 
cream with the cream cheese and let it cool in the refrigerator.

7. Top the cooled cupcakes with strawberry jelly and, using a 
pastry bag, decorate them with the cream. You can garnish 
them with strawberry halves.

for a little refreshment

 MINI CHEESECAKES WITH STRAWBERRIES

INGREDIENTS:

• 10 biscuits
• 2 tablespoons cocoa
• 3 tablespoons butter
• 2 cups cream cheese
• 1 bar white chocolate (100g)
• 1.5 cups heavy cream
• 4 tablespoons caster sugar
• 3 tablespoons gelatine
• 2 cups strawberries cut into quarters

INSTRUCTIONS:

1. Combine the crumbed biscuits with the cocoa and butter. 

Fill paper liners with one tablespoon of the mixture. Flatten it using the bottom of a damp glass.

2. In a double boiler, melt the chocolate and let it cool. Fold it into the cream cheese and stir thorough-

ly.

3. Whip the cream with the caster sugar and add it 

to the cream cheese.

4. Dissolve the gelatine in minumum amount of hot 

water and add it to the mixture once cooled.

5. Fill the paper liners with the batter and top it with 

the strawberries.

6. Let the cheesecakes cool in the refrigerator for 

about 4 hours. 

for those in love with strawberries

 BLACK & WHITE TARTLETS WITH STRAWBERRIES

INGREDIENTS:

• 1 stick butter (100g, unsalted)
• 1 bar dark chocolate (100g)
• 1.5 cups flour
• 3 tablespoons caster sugar
• 1 egg yolk
• 1 tablespoon natural yoghurt
• 1 pack vanilla pudding powder
• 1.5 cups milk
• 3 cups strawberries cut into quarters

INSTRUCTIONS:

1. Melt the butter and chocolate. Let it cool.

2. Combine the flour, sugar, egg yolk, yoghurt, melted butter and sugar, and knead the dough thoroughly. Cover the dough with plastic film and cool it in the refrigerator for about 0.5 hour.

3. Cover forms (ca. 12) with melted butter. Divide the dough into 12 pieces, form small balls and press them against the forms to cover them entirely.

BAKE:   15 min.   200° C

4. Dissolve the pudding powder in 0.5 cup of the milk, 

cook the remaining milk and add the dissolved pudding. 

Stir thoroughly until it thickens. Top the cooled tartlets 

with the hot pudding and garnish them with strawberries.

for those who can't wait for the strawberry season

 MINI STRAWBERRY CHEESECAKES

INGREDIENTS:

• 1.5 cups purreed strawberries
• 1.2 cups cream cheese
• 5 tablespoons caster sugar
• 2 tablespoons gelatine
• 1 bar dark chocolate (100g)
• 1 bar milk chocolate (100g)
• 0.6 cup ground almonds
• 1 cup crushed corn flakes
• 24 strawberries

INSTRUCTIONS:

1. Mix the strawberries with the cream cheese and sugar. Dissolve the gelatine in minimum amount of hot water and add it to the mixture once cooled. Pour the mixture into muffin trays and put it for an hour into the refrigerator.

2. Melt the dark chocolate and half of the milk chcocolate.

After it has cooled, combine it with the almonds and corn flakes. Put it into the refrigerater for 20 minutes.

3. Form circles out of the mixture, the diameter of the circles being the same as the diameter of the trays. Put them for half an hour into the refrigerator. 

4. Stick a straberry into every cheesecake and cover it with a 
chocolate circle. Put them into the refrigerator for ca. 3 hours.

5. Garnish the cheesecakes with the rest of the melted milk 
chocolate and strawberries.

Note: Put the muffin trays into hot water to get the cheesecakes out.

for princesses

 BANANA & STRAWBERRY CUPCAKES

INGREDIENTS:

• 2 eggs
• 0.5 cup brown sugar
• 0.3 cup vegetable oil
• 2 bananas
• 2 tablespoons lemon juice
• 1.5 cup flour
• 0.5 teaspoon baking soda
• 0.5 teaspoon baking powder
• 2 teaspoons vanilla sugar

• 1.5 cups cream cheese
• 0.7 cup purreed strawberries
• 3 tablespoons caster sugar
• 2 teaspoons gelatine

INSTRUCTIONS:

1. Beat the eggs with the sugar and add the oil.

2. Blend the bananas with the lemon juice.

3. Combine the sifted four with the baking soda nad powder, 

and vanilla sugar.

4. Gradually, add the dry ingredients and bananas to the egg mixture and whisk until smooth.

5. Fill paper liners with the batter.

BAKE:   15 min.   180° C

6. Combine the (defrosted and) purreed strawberries with the 

sugar and fold into the cream cheese.

7. Dissolve the gelatine in minimum amount of hot water and 

add it to the cream cheese. Let it cool for two hours in the 

refrigerator.

8. Top the cupcakes with the cream cheese.

for those who like Italian solutions

 STRACCIATELLA TARTLETS WITH STRAWBERRIES

INGREDIENTS:
(for 15 tartlets)

• 1.5 cup flour
• 3 tablespoons caster sugar
• 1.2 sticks butter (120g, unsalted)
• 2 egg yolks
• 1 pinch salt
• 2 cups heavy cream
• 4 teaspoons vanilla sugar
• 1 tablespoon stabilizer for whipping cream
• 2 teaspoons gelatine
• 1 bar dark chocolate (100g)
• ca. 15 strawberries

INSTRUCTIONS:

1. Combine the flour, caster sugar, butter, egg yolks and salt, and knead the dough thoroughly. Cover the dough with plastic film and cool in the refrigerator for 0,5 hour.

2. Cover forms (ca. 15) with melted butter. Divide the dough into 15 pieces, form small 
balls and press them against the forms to cover them entirely.

BAKE:   15 min.    200° C

3. Whip the heavy cream with the vanilla sugar and stabilizer. Add the gelatine (dissolved 
in a minimum amount of hot water and cooled).

4. Grate 0.7 of cthe hocolate and add it to the whipped cream. Let cit ool for 0.5 hour 
in the refrigerator. Melt the rest of the chocolate in a double boiler and pour it on baking paper for decorations. 

5. Put a heaped tablespoon of whipped cream on the tartlets and top them with strawberries and chocolate decorations.