Strawberry Bavarian Cream Cake

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.

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.

What is a Bavarian Cream Cake?

Bavarian Cream Cake consists of light and airy cake layers filled with Bavarian cream, a custard-based filling made with eggs, gelatin, sugar, and whipped cream. Unlike traditional pastry cream, Bavarian cream is firmer and holds its shape beautifully, making it perfect for layered cakes.

This version combines Bavarian cream with fresh strawberries to add natural sweetness and a fruity twist.

Ingredients & Substitutes

For the Cake:

1/2 cup (3/4 stick) unsalted butter, at room temperature – Adds richness and moisture. (Substitute: Margarine or dairy-free butter for a vegan option)

3/4 cup sugar – Sweetens the cake. (Substitute: Coconut sugar or a sugar-free alternative like erythritol)

3 large eggs, at room temperature – Helps with structure and texture. (Substitute: 3/4 cup unsweetened applesauce for egg-free version)

2 cups all-purpose flour – Provides structure. (Substitute: Gluten-free all-purpose flour blend for a gluten-free version)

2 tsp baking powder – Leavening agent for a fluffy texture.

1/4 tsp salt – Enhances flavor.

1 tsp vanilla extract – Adds flavor depth.

3/4 cup + 1 tbsp milk – Keeps the cake moist. (Substitute: Almond, oat, or coconut milk for dairy-free option)

For the Bavarian Cream Filling:

2 egg yolks – Provides richness and creaminess.

2/3 tbsp powdered gelatin – Helps set the cream. (Substitute: Agar-agar for a vegetarian alternative)

1/3 cup sugar – Sweetens the filling.

2/3 tsp vanilla extract – Enhances flavor.

3/4 cup heavy cream – Creates a smooth texture. (Substitute: Coconut cream for a dairy-free version)

1/4 cup granulated sugar – Sweetens the whipped cream component.

3/4 cup fresh strawberries, chopped into 1/2-inch pieces – Adds fruity freshness.

For the Whipped Cream Topping:

1/2 cup heavy whipping cream – Light and airy frosting. (Substitute: Coconut whipped cream for dairy-free option)

1/2 tsp sugar – Slightly sweetens the topping.

For Assembly & Decoration:

Fresh blueberries and raspberries – Optional, for decoration.

Additional whipped cream – For garnishing.

Step-by-Step Instructions

Step 1: Prepare the Cake Layers

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a large mixing bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with dry ingredients. Mix until just combined. Divide the batter evenly among the prepared pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Bavarian Cream Filling

In a small bowl, soak gelatin in 1/4 cup cold water for 5 minutes. In another bowl, whisk together egg yolks and sugar until pale and slightly thickened. In a separate bowl, whip heavy cream until stiff peaks form. Heat the gelatin mixture with 1/2 cup water in a saucepan over low heat until the gelatin dissolves. Gradually whisk the gelatin into the egg yolk mixture.

Fold in the whipped cream and chopped strawberries, then refrigerate for 15-20 minutes until slightly thickened.

Step 3: Assemble the Cake

Place one cake layer on a serving plate. Spread 1/3 of the Bavarian cream filling evenly over the top. Sprinkle 1/2 cup fresh blueberries over the cream. Repeat with the second cake layer, adding cream and berries. Place the final cake layer on top and spread whipped cream over the top. Decorate with fresh raspberries and blueberries. Chill in the refrigerator for at least 2 hours before serving.

Top Tips for the Best Cake

Use room temperature ingredients for better mixing and consistency. Do not overmix the batter, or the cake may become dense. Refrigerate the Bavarian cream before assembling to prevent it from being too runny Chill the cake for at least 2 hours before serving for the best texture.

Serving Suggestions

Serve chilled with extra whipped cream. Pair with a cup of coffee or a glass of sparkling wine for an elegant dessert. Drizzle with chocolate ganache for added richness.

Storage Instructions

Refrigerate: Store in an airtight container in the fridge for up to 3 days.

Freezing: Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before serving.

Does a Cake with Bavarian Cream Need Refrigeration?

Yes! Since Bavarian cream contains eggs, whipped cream, and gelatin, it must be stored in the refrigerator. Leaving it at room temperature for too long may cause spoilage.

FAQs

1. Can I make this cake in advance? Yes! You can bake the cake layers a day ahead and store them wrapped in plastic. Assemble the cake the day of serving.

2. Can I make Bavarian cream without gelatin? Yes, you can use agar-agar instead, but the texture will be slightly different.

3. Can I use frozen strawberries? Yes, but thaw them first and drain excess liquid to prevent the cream from becoming too watery.

More Recipes

• Vegan strawberry frosting
• Strawberry shortcake muffins
• Strawberry Crunch Cupcakes
• Strawberry Banana cake