Every family has its own cake recipes that are passed down through generations. Some are popular because they’re so simple, others because they always taste great. This strawberry cake with vanilla topping is a classic because it does both. Read below to discover my family’s pride and joy.
How to make a strawberry cake with vanilla pudding
Seasonal fruits and vegetables have a special appeal. The fact that they are only available for a certain time makes them desirable. That’s why strawberry cakes of all kinds are very popular with many families. Probably every family has their own secret recipe for such cakes. This strawberry cake with vanilla pudding is one of my family’s favorites and has to be made at least once a year.
Although, if I’m honest: This exact version is not my family’s, but my own. But that’s the beauty of recipes: They’re not fixed, but constantly evolving. Instead of a ready-made base, on which vanilla pudding is poured and decorated with fresh strawberries, I’ve gone a bit further with all the layers.
So the base consists of a light sponge cake base, which is not as difficult to make as you might think. This is followed by fresh strawberries, a creamy vanilla pudding layer and finally a gelled strawberry compote. The result: a favorite cake that not only tastes delicious, but is also a real eye-catcher. As soon as you take out the first piece and the layers are particularly well exposed, all your cake guests will be amazed. This strawberry cake with vanilla pudding is rightly a classic that will surely make it into your cookbook.
Want more delicious strawberry cakes? We have something for you! Make our elegant strawberry stracciatella cake or bake a strawberry yogurt cake that only takes you 15 minutes of work. Our strawberry sour cream sheet cake tastes just like it came from a bakery.
Strawberry Cake with Vanilla Pudding
Equipment
- 1 (9-in.) springform pan
Ingredients
For the sponge cake batter:
- 3 eggs
- 1 pinch of salt
- ½ cup sugar
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
For the vanilla cream:
- 1 packet instant vanilla pudding mix
- 1¾ cups milk
- 2 tbsp sugar
- 1 cup heavy cream
For the topping:
- 1 lbs strawberries
- 2 tbsp sugar
- 2 tbsp water
- 1 tsp cornstarch
- 1 packet clear cake glaze optional
Instructions
- Preheat the oven to 350°F.
- Separate the eggs. In a bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- In a second bowl, whisk together the egg yolks with sugar and vanilla extract until creamy. Gently fold in the egg whites. Combine flour and baking powder, sift over the mixture, and fold it in as well.
- Pour the batter into a springform pan lined with parchment paper. Bake the sponge cake for 18-20 minutes, or until golden brown. Let it cool completely.
- Meanwhile, make the vanilla pudding with milk and sugar according to package directions. Once ready, cover it directly with plastic wrap to prevent a skin from forming and let it cool.
- Whip the heavy cream until stiff peaks form. Fold it into the cooled pudding.
- Wash and hull the strawberries. Set aside about half of them. Cook the remaining strawberries, sugar, water, and cornstarch into a compote. Use additional clear cake glaze if you would like the topping to be firm.
- Halve the remaining strawberries and arrange them on the sponge cake base. Spread the vanilla cream over the strawberries. Finally, spread the strawberry compote on top.
- Chill the cake for at least two hours before serving.