decorated strawberry bavarian cream cake

Strawberry Bavarian Cream Cake

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Have you tried Bavarian cream before? If so, you’ll know about its light texture. I chose to bake this cake because of the Bavarian cream. You can serve strawberry Bavarian cream cake on its own or use it as a filling for other cakes or pastries. I’m not sure about its history, but I read that a French chef first made it for a Bavarian client. This cake is famous for its soft and mousse-like Bavarian cream.

strawberry cake with bavarian cream filling

I used fresh strawberries and room-temperature eggs because their flavors blend well with the Bavarian cream. The first time you make Bavarian cream, it might be a bit challenging. It was tough for me, but it might not be for you. After baking, I chilled the cake for 4 hours to let the Bavarian cream set properly.

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decorated strawberry bavarian cream cake

Strawberry Bavarian Cream Cake

This cake has a creamy and rich filling made with eggs, gelatin, and whipped cream.The filling is called Bavarian cream. It is thick and smooth from egg yolks and gelatin.Bavarian cream is a popular filling for pastries. It has a nice soft texture from the custard and whipped cream.The cake is perfect for summer when strawberries are in season. It can be made ahead and kept in the fridge.
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Prep Time 50 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 5 hours 20 minutes
Course Dessert
Cuisine French
Servings 8

Ingredients
  

For the Cake:

  • 1/2 cup 3/4 stick unsalted butter, at room temperature
  • 3/4 cup sugar
  • 3 large eggs at room temperature
  • 2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3/4 cup + 1 tbsp milk

For the Bavarian Cream Filling:

  • 2 eggs — egg yolks separated from egg whites
  • 2/3 tbsp powdered gelatin
  • 1/3 cup sugar
  • 2/3 tsp vanilla extract
  • 3/4 cup heavy cream
  • 1/4 cup granulated sugar
  • 3/4 cup fresh strawberries chopped into 1/2-inch pieces

For the Whipped Cream:

  • 1/2 cup heavy whipping cream
  • 1/2 tsp sugar

For the Assembly:

  • Fresh blueberries and raspberries for decoration
  • Whipped cream for garnishing

Instructions
 

For the Layers:

  • Preheat oven to 350°F. Butter and flour three 8-inch round pans.
  • In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
  • In another bowl, whisk flour, baking powder and salt. Gradually add dry ingredients to wet, alternating with milk and ending with dry. Mix until just combined.
  • Divide batter evenly between pans. Smooth tops and bake 20-25 minutes until a poke test is clean. Cool in pans 5 minutes, then wire rack to cool fully.

For the Bavarian Cream Cake Filling:

  • In a small bowl, soak gelatin in 1/4 cup cold water for 5 minutes.
  • In a medium bowl, whisk yolks and sugar until pale.
  • In another bowl, whip cream until stiff peaks form. Fold into yolk mixture.
  • In a saucepan, heat gelatin mixture with 1/2 cup water until gel dissolves.
  • Add to yolk blend and whisk to incorporate. Fold in strawberries.

For Assembly:

  • Place a layer on a stand or plate. Spread 1/3 cream over top.
  • Top with 1/2 cup blueberries spread evenly. Repeat layers, ending with cake.
  • Frost top with whipped cream and decorate with fresh berries.
  • Refrigerate for at least 2 hours before serving this delightful strawberry Bavarian creamcake. Enjoy!

Notes

Using fresh berries, avoiding over mixing, letting eggs warm up, and gently folding in cream makes the filling light and flavorful. Proper chilling gives it that special creamy texture. Enjoy!