The quick strawberry puff pastry cake is a cute and quick idea to make for Mother’s Day.
You can easily prepare the cream the day before and store it in the fridge, then the next day you can quickly make the cake and everyone will love it, try it to believe it!!!
If you are not a fan of puff pastry, you can use shortcrust pastry and the result will be guaranteed.
So get to work… this recipe can also be made by our children who want to prepare something for their moms, because it is really very simple.
If you make this or any of my recipes on my blog, feel free to send me your photos and I will put them on my Facebook page in your name.
Approx. 242 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, Mother's Day
Ingredients for making the Quick Strawberry Puff Pastry Cake
- 1 roll Round Puff Pastry
- 250 g Strawberries
- 1 tablespoon Scarce Sugar
- 1 Splash of Lemon
- 3 Egg Yolks
- 2 cups Whole Milk
- 2 tablespoons Sugar
- 2 tablespoons of cornstarch (cornflour) or flour
- 1 sachet of vanilla powder or ½ teaspoon of liquid vanilla
Preparation of the Quick Strawberry Puff Pastry Cake
Cream Preparation
First, prepare the cream… take a saucepan and put the eggs, sugar, vanilla, and a little milk.
Place the saucepan on low heat and mix everything using a hand mixer; gradually add more milk until it is all in, add cornstarch or flour and blend again. Continue cooking, stirring with a wooden spoon, always clockwise.
The cream will be ready when bubbles appear and when stirring, the cream detaches from the saucepan and is thick enough.
Once cooked, let it cool and store in the refrigerator for at least 1 hour before use, stirring occasionally.
Final Preparation
Take the roll of puff pastry, unroll it onto a baking tray with a low edge (suitable for the oven) approximately 10 inches in diameter, keeping the parchment paper on the base.
The pastry that exceeds the edge of the tray should be rolled onto itself to create a small edge.
Prick the base with a fork, place a sheet of parchment paper on the base and put some chickpeas, beans, or lentils so the pastry does not puff up during cooking.
Bake in the oven at 400°F for about 10-15 minutes, checking the cooking.
Once cooked, remove the chickpeas or whatever you used for baking, remove the parchment paper and let it cool; meanwhile, prepare the strawberries.
Wash the strawberries well, remove the stem, and cut them into four lengthwise, season them with sugar and a splash of lemon, mix and put in the fridge until ready to use.
When the pastry has cooled, move it to a serving plate, cover the internal base of the cake with the custard, leveling well, then take the strawberries and place them on the cake with the cut side toward the cake, forming a design of your choice; for my cake, I started placing the strawberries from the center.
Once completed, put it back in the fridge for at least 30 minutes before serving.Follow me on Facebook Pinterest Twitter Instagram Youtube Telegram
If you want to stay updated, subscribe to the newsletter
by clicking here
