Strawberry Semolina Tart

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We love semolina porridge and we also love strawberries. So I thought – let’s make a tart out of both. And that is the result!

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Strawberry Dumplings

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How nice the strawberry season is! We love the little red fruits! The strawberry fields are full and just waiting to be picked and nibbled.

In Austria, we like to have sweet food for lunch, such as apricot dumplings, potato fingers or apfelschlangerl. The list could go on forever. 🙂
Today we have strawberry dumplings.
Main course or dessert, they are wonderful.

They just taste so delicious! Can’t stop eating!

The dough is simple and fast to do. (No need for it to rest.) Then the strawberries are placed in the middle of the dumplings. Placed in boiling hot water, before being rolled in delicious cinnamon crumbs. Ready to eat!! Give it a try!

Strawberry Dumplings
  • 12 – 14 big strawberries
Curd dough
  • 250 g flour
  • 250 g curd (quark)
  • 30 g softened butter
  • 1 egg
  • 1 egg yolk
  • a pinch of salt
  • 30 g sugar
Cinamon bread crumbs
  • 1 tbsp butter
  • 2 tbsp sugar
  • ½ tsp cinnamon
  • 100 g bread crumbs
  1. Knead flour, curd, egg, egg yolk, salt and sugar to a dough. Form to a roll.

  2. Cut dough in equal pieces, put in a strawberry, close dough and form to a dumpling.

  3. Place dumplings in boiling salted water and simmer for about 10 minutes.

  4. In the meantime roast breadcrumbs in butter, sugar and cinnamon. Stirring constantly.

  5. Remove dumplings from the water, drain and roll dumplings in bread crumbs.


You can also freeze the strawberry dumplings.
Place the  raw dumplings (without boilling) on a plate in the freezer. When frozen, put in a freezer bag to store.
For cooking place frozen dumplings directly in boiling salted water.

Enjoy cooking!
Maggi & Family

Strawberry Sour Cream Cake

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Finally!! The strawberry season is open! There are a few strawberry fields in the region, where we go pick as much as we wish.
Then we have our first Strawberry Sour Cream Cake.

Easy to prepare and really delicious. The right cake when its warm outside.

For this cake we use “Schmand”. A typical Bavarian sour cream with a fat rate of at least 20%.
If you can’t get any “Schmand”, use half Creme fraiche and half Sour cream.

Strawberry Sour Cream Cake
  • 300 g fresh strawberries
  • 125 g softened butter
  • 100 g sugar
  • a pinch of salt
  • 2 eggs
  • 175 g flour
  • ½ tsp baking powder
  • 3 tbsp milk
Sour Cream Layer
  • 400 g "Schmand" (Sour cream with 20% fat)
  • OR half Creme fraiche and half Sour cream
  • 1 egg
  • 75 g sugar
  • vanilla
  • 1 tbsp corn starch
  1. Prepare a spring form with 26 cm diameter. (grease and flour)

    Preheat the oven at 180° C.

  2. Remove stem of strawberries and cut in half.

  3. For the dough: Mix softened butter, sugar and salt until creamy.

  4. Add eggs one by one. Mix inbetween.

  5. Mix-in flour, baking powder and milk.

  6. Spread the dough evenly in the spring form. (No baking.)

  7. For the Sour Cream layer, mix all ingridients together.

  8. Pour Sour cream mix directly over the dough.

  9. Spread strawberries on the sour cream layer.

  10. Bake for about 40 – 45 minutes.


Taste best chilled.
This cake should be eaten at the soonest, because strawberries don’t look nice after 1 or 2 days.

Enjoy baking!
Maggi & Family

Strawberry Elderflower Cake

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Strawberry season is nearly over. Let’s plug some and prepare a cake! Read more