National Strawberry Day is on February 27th and I wanted to make some strawberry shaped conchas in order to celebrate! In this post I’ll show you how I made the strawberry design for my conchas using a heart cookie cutter and my concha rolling techniques.
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What is National Strawberry day?
From my research no one really knows how this day originated but I can see why it’s celebrated in February since strawberries are so popular this month due to Valentine’s Day. As someone who loves strawberries, I thought this is the cutest national holiday so I felt inspired to make some strawberry shaped conchas.
To Make Strawberry Conchas You’ll Need:
- My concha recipe
- Rolling pin
- Heart cookie cutter
- Traditional concha stamp
- Tortilla press
- Parchment paper
- Half sheet pans
- Bowl scraper
- Mini leaf cookie stamp
- Mini concha stamp
- For intense concha paste colors without needing to use too much food coloring use the Master Elites by The Sugar Art. You can use affiliate code “dayalatreats” at checkout for 10% off your purchase.
How to Add Strawberry Flavor to Your Conchas?
I used left over topping from my Valentine’s Day orders so I didn’t make a new batch of topping with strawberry flavor in it. If you want to take your conchas up a notch you can add strawberry flavor to your dough and topping.
A simple way to add strawberry flavor to your conchas is by adding strawberry extract instead of vanilla to both the dough and topping. Another option is to use freeze dried strawberry powder to the dough and concha paste. Freeze dried strawberries can be found at your local grocery store or on Amazon. To get a powder from the freeze dried strawberries crush them with a rolling pin or by using a food processor.
Rolling the Concha Dough
For a more in depth tutorial on rolling the concha dough read my post on How to Roll Concha Dough.
- When making concha shapes I like to make the dough the day before and chill it over night to make the rolling process easier.
- Roll the concha dough as thin as possible then cut out shapes using a heart cookie cutter. For this post I used a cookie cutter size of 2.5 in. (6.35 cm). I was able to cut out 14 hearts of concha dough and the rest of my dough I shaped into mini conchitas.
- Transfer the cut out hearts to a greased sheet pan leaving enough room for the dough to rise.
- Coat the top of the dough with butter to ensure that the topping sticks.
Making the Strawberry Design with Concha Paste
For the dough and concha paste recipe read my post on Mini Conchitas.
- Flatten out a piece of red topping using a tortilla press the cut out a heart using a heart cookie cutter. Repeat until you have 12 hearts of topping.
- Transfer the heart to a piece of parchment paper and gently stamp the topping using a small concha stamp.
- Flatten out a piece of green topping with the tortilla press then cut out leaves using a small leaf cookie stamp. Attach 3 leaves to each heart.
- Roll out a small piece of yellow topping into a thin log. Using a bowl scraper cut out small pieces of the thin log and attach to the heart as the seeds. Repeat for all of the hearts.
- Chill the topping in the fridge overnight if you want to make it ahead of time with the dough. Or chill it while the dough is proofing. Chilling it is essential to prevent the topping from melting off while baking.
- Place the chilled strawberry shaped topping on top of each dough heart and gently press down.
Baking the Conchas
- Once the conchas have doubled in size bake them in a preheated oven to 325 °F for 18-20 minutes.
- Allow for them to cool down and enjoy your delicious fresh baked strawberry conchas!
- Place any remaining conchas in an airtight container or ziplock bag to retain their freshness longer.
Let's Stay in Touch
If you try this concha design please tag me on my socials @dayalatreats
I’d love your feedback, don’t hesitate to reach out with any questions you may have or to suggest the recipes you’d like me to create in the future.
