Ingredients

Mass:

• 130 ml milk
• 130 ml of water
• 20 g of sugar (1 tablespoon + 2 teaspoons)
• 1 teaspoon salt
• 100 grams of butter
• 160 g flour (1⅓ cups)
• 5 eggs

Stuffed:

• 120 g vanilla pudding powder
• 700 ml of milk
• 2 egg yolks
• 120 grams of sugar
• 1 vanilla pod
• 250 grams of butter
• 500 grams of strawberries.
• Powdered sugar

Bake:

• 230°C / 446°F for 10 minutes on upper/lower heat, then 200°C / 392°F for 10 minutes
• Baking tray diameter: 45cm x 35cm

Detailed Procedure

Cream Preparation

1. Start by mixing most of the milk with the vanilla pudding powder in a bowl.
2. Heat the rest of the milk in a saucepan and add the egg yolks and sugar. Beat it well.
3. Add the first mixture to the second container and continue beating until you obtain a thick cream.
4. Pour the cream into a bowl, cover it with plastic wrap in contact with the surface and place the bowl in a larger bowl with ice to cool it.

Preparation of the dough

1. Mix 130 ml of milk with the same amount of water in a saucepan.
2. Add the salt, butter and sugar. Heat it until the butter melts completely.
3. Add the flour and mix until a soft dough forms. Stir constantly until cool.
4. Add the eggs one by one while continuing to mix.
5. Spread the dough on a baking tray lined with baking paper.
6. Cook at 230°C for 10 minutes, then lower the temperature to 200°C and cook for another 10 minutes.

Complete the Filling

1. Open the vanilla pod and extract the seeds. Mix them with the soft butter cut into cubes.
2. Combine this preparation with the cream from the first step, little by little, using electric whisks.
3. Add the strawberries and assemble the cake.
4. Wash the strawberries, remove the leaves and cut them into quarters.
5. Mix the strawberries with the cream for the filling.
6. Remove the cake base from the mold, cut it in half and place one of the parts in a rectangular mold.
7. Spread the filling over the base. Cut the other dough into portions and place it on top of the filling. Then, put the cake in the refrigerator for 1 hour.

Bake

Bake the cake at 230°C for the first 10 minutes, then reduce the temperature to 200°C and continue baking for another 10 minutes. This will ensure that the dough is golden and crispy, while the filling stays soft and delicious.

Conclusion

In this article, we’ve explored a recipe that has been a legacy in my family for over a century: Strawberry Vanilla Cake. I encourage you to try it and share this delight with your loved ones. Its unique flavor and the nostalgia it brings make it a true culinary treasure. I hope you enjoy making and savoring this cake as much as we do!

Frequent questions

1. Can I use frozen strawberries instead of fresh? Yes, you can use frozen strawberries if fresh ones are not available. Just make sure to thaw them before mixing them with the cream.

2. Can I substitute vanilla extract for the vanilla bean? Yes, you can use vanilla extract instead of the pod. Just add a few drops and adjust the flavor according to your preference.

3. How long can this cake be kept in the refrigerator? The cake can be kept in the refrigerator for up to three days if it is well covered.

4. Can I add other fruits to this cake? Clear! You can experiment with other fruits such as blackberries, raspberries or blueberries to give it a personal touch.

5. Can I freeze this cake to enjoy later? Yes, you can freeze individual slices of the cake in airtight containers and enjoy them in the future. Be sure to thaw them before serving.