Strawberry Cake with Vanilla Pudding

Fresh strawberries, a layer of vanilla pudding and a light cake base: this strawberry cake is made for an afternoon coffee. A little strawberry jam gives the berries their shine. Arrange them however you like and keep a slice chilled for later.

Bake a light butter sponge

Set aside the sugar needed for the pudding. Line the bottom of the cake pan with parchment and preheat the oven according to the illustrated baking guidance. Melt the butter gently and let it cool until no longer hot.

Beat the eggs with the cake sugar, vanilla sugar and salt until pale, thick and airy. The mixture should fall from the beaters in a ribbon that remains briefly on the surface. Sift the flour and baking powder together and fold in gently. Mix a little batter into the melted butter, then carefully fold this back into the bowl.

Spread evenly in the pan and bake until lightly golden, springy in the center and free of wet batter when tested. Do not taste raw batter; clean hands, bowls and surfaces after handling flour and eggs. Let the base become sturdy, release it carefully and cool completely on a rack. Remove the parchment before topping.

Cook and cool the vanilla pudding

Whisk the pudding powder and its reserved sugar with some cold milk until smooth. Bring the remaining milk to a boil, remove from the heat and whisk in the mixture. Return to the heat and cook while stirring, following the packet, until thick.

Transfer to a shallow bowl and cool promptly in a cold-water bath, stirring to prevent a skin. Refrigerate if you are not assembling straight away. Spread the cooled, still spreadable pudding over the cooled base and chill until it can support the berries.

Add the fresh fruit and jam glaze

Wash the strawberries under running water before removing their tops. Pat dry, hull and cut as needed. Arrange over the pudding without pressing the fruit down.

Gently warm the strawberry jam just until it becomes brushable. Let it cool if hot, then brush lightly over the berries. Refrigerate the assembled cake until the layers hold together and keep it chilled until serving. Use a broad server to lift the slices. Serve with espresso doppio. Return leftovers to the refrigerator promptly; use a cooler with cold packs for transport.

Frequently asked questions

Why did the cake base turn dense?
The egg foam needs to hold its volume. Fold gently and use butter that has cooled, so you do not collapse the batter while mixing.

Can I put warm pudding on the cake?
Let it cool until spreadable first. Hot pudding can soften the base and will not support the fresh berries well.

What makes the strawberries shiny?
The strawberry jam forms the glaze. No separate gelatin glaze is needed for this version.