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Strawberry cake – the very best

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Ingredients for 1 servings:

  • 300 g flour
  • 200 g butter, soft
  • 100 g sugar
  • 1 pinch of salt
  • 1 packet of pudding powder (vanilla)
  • 500 ml milk
  • some sugar
  • 300 g strawberries, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Fruity and light

First, mix the flour, cooled but still soft butter, sugar, and salt to make a shortcrust pastry. If it seems too dry, add a little milk. Shape the dough into a ball, wrap it in cling film, and refrigerate for about 30 minutes. Roll the pastry out into a tart tin and bake at 180°C for about 20 minutes. The pastry should be light brown. Once the cake has cooled, mix the custard powder, milk, and sugar to make a custard and pour it onto the pastry while it’s still hot. Once the custard has cooled, spread a layer of strawberries on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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