Strawberry cake with moist cake base, delicious vanilla pudding cream and lots of fresh strawberries. Ideal for Mother's Day. If you want it to be particularly quick, you can use a shopbought cake base. The cake base is particularly fluffy if you use oil instead of butter for the batter.
For the vanilla cream I mix vanilla pudding and sour cream. Since german sour cream is not available everywhere, I have listed some alternatives below.
This time I make the cake glaze with clear cake glaze powder and strawberry tea.
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‍ Ingredients for a 26 cm/ 10 inch baking pan:

For the cake base:

8 tbsp (100 g) very soft butter
½ cup (100 g) sugar
1 sachet (2 tsp) of vanilla sugar
1 pinch of salt
2 eggs
1 tbsp milk
¾ cup + 2 tbsp (100 g) flour
1 tsp baking powder

Bake about 25 mins. at 180°C/ 350°F

For the vanilla cream:

1 cup + 3 tbsp (280 g) milk
1 sachet vanilla pudding powder (4 tbsp/ 37 g)
¼ cup (50 g) sugar
7 oz (200 g) sour cream, creme fraiche, ricotta, mascarpone, cream cheese or quark

For the topping:

28 oz (800 g) strawberries
2 sachet of cake glaze (clear or red). Alternatively jelly, agar agar or gelatine
1 ¾ cup (400 ml) strawberry tea, red juice or water
¼ cup (50 g) sugar

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