Strawberry Cream Cake! Fresh strawberries, pastry dough, vanilla cream, what could be better?
Strawberry season is here and I prepared a delicious, strawberry version of a cream cake. I put some fresh strawberries on pastry dough, and strawberry jam on top. Because I try to avoid egg creams and I’m not a fan of gelatin, I prepared vanilla cream with vanilla pudding and sweet cream.
The preparation of dessert will take you about 1 hour and a half, together with baking time. I suggest you cook the pudding a few hours before, so it has enough time to cool. The quantity of ingredients will do for 8 pieces or a glass baking tray of 17 x 25 cm dimension.
200 g pastry dough
300 g fresh strawberries
450 ml milk
80 g vanilla pudding powder
4 tbsp sugar
100 ml sweet cream
200 ml sweet cream
200 g strawberry jam
Cook the pudding. Heat up milk with sugar until boiling. Mix some milk with vanilla pudding powder and pour the mixture in the boiling milk. Cook until becomes thick. Let cool.
Prick the pastry dough with forks and bake it for 20 minutes on 180 degrees C. Then let it cool completely. Cut it in dimensions of a baking tray where you will be making your cream cake and put it on the bottom.
Clean and wash the strawberries. Arrange them evenly on the pastry dough.
Whip 100 ml of sweet cream. Add pudding and mix to get a homogenous mixture. Add it on the pastry dough and strawberries.
Whip the remaining sweet cream (200 ml). Spread it on vanilla cream.
Lastly, heat up strawberry jam. Pour it on the top and cover the whole surface.
Refrigerate for at least 3 hours before serving. Keep in fridge and eat in 2 days.
Strawberries aren’t sweetened because strawberry jam is sweet enough.
Use quality strawberry jam with high percentage of fruit (at least 60) so the taste of dessert is full and dessert is not too sweet.
Instead of pudding cream, egg cream for cream cakes can also be used.
If you liked this recipe, you may want to try Vanilla Berry Tart.