Strawberry Bavarian Cream Cake

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Strawberry Bavarian cream cake also known as strawberry Bavarois cake is a perfect entertaining dessert that’s very impressive & luxurious. It’s made with pastry cream, gelatin, and whipped cream. And then, topped with a strawberry glaze that sets like jello.

Why make this dessert

• This is a fairly simple and easy recipe compared to most other time-consuming desserts. Fewer steps and so much more impressive. You can even take it with you to family and friends.
• Making pastry cream can be intimidating due to the process of tempering the eggs. But, I am using a simple process that does not need tempering of egg yolks. And that is why this is my fool-proof method.
• It needs a few hours of chilling time, so it must be made ahead of time, which makes it perfect for entertaining.
• The quick process and timeline for this dessert is:
  • Step 1 – Prepare cookie crust – (10 mins)
  • Step 2 – Soak gelatin and strawberry puree (10 mins)
  • and Step 3 – Pastry cream – preparing + cooling – 40 minutes
  • Step 3 – Whip and fold the whipping cream – 5 minutes
  • and Step 4 – make the strawberry topping – 10 mins
  • Step 5 – Chill the cake – 4 hours

Ingredients and substitutes

• Digestive Biscuits / Graham Crackers – Graham crackers are very commonly used for crusts but any digestive biscuits that you like to eat would work just fine.
• Milk – You definitely want to use whole milk, not low fat. The dessert needs to have some body to set. And low-fat milk will be very delicate and not as flavorful as regular full-fat milk.
• Sugar – I usually prefer to use castor sugar because it dissolves quickly in desserts like these. But regular granulated sugar works just as well.
• Cream – Again, you wanna use a full fat 35 to 38% whipping cream, which will add taste and body to your Bavarian cream.
• Gelatin – This helps set the Bavarian cream and gives it the right texture.
• Strawberries – You can use frozen or fresh strawberries for this dessert. However, do not use dried strawberries as they do not blend well.

Step by step instructions

Cookie crust

• Crush the graham crackers in a food processor. Add sugar and the melted butter and stir to combine.
  Pro tip – You can also place them in a ziplock bag and use a rolling pin to crush them.
• Pour crumbs into the prepared 9 or 8-inch springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.
  Pro tip – Pressing down firmly will ensure a good base for the cake and it won’t fall apart when you cut slices.
• Place in the fridge while you continue with the rest of the recipe.

Bavarian cream

• Place strawberries in a food processor or blender and blend until smooth. Strain through a sieve to remove fiber. Set aside for later.
• In a small bowl, soak gelatin in 2 tbsp water – set aside to bloom for 5 min.
• In a heavy bottom saucepan, combine egg yolks, sugar, salt, and cornstarch with a whisk. Scrape the vanilla bean and add it in (or add vanilla bean paste).
  Pro tip – The mixture will appear dry at first but it will cream as you continue to combine.
• Gently pour 1/2 cup whipping cream over whisking constantly to prevent lumps, followed by the milk.
  Pro tip – Make sure to scrape the sides of the pan to get any dry cornstarch pockets.

Stovetop

• Place the saucepan over medium heat and cook stirring constantly until the mixture thickens and comes to a boil. The custard is done when it is thick enough to coat the back of a spoon.
  Pro tip – It is important not to rush this process as we want the cornstarch to be cooked. Otherwise, the mixture will thicken but taste starchy.
• Once the custard is ready, remove from heat and add the soaked gelatin. Combine until all the gelatin is dissolved. Add the strawberry puree and combine well.
  Pro tip – The heat in the pastry cream is enough to dissolve the gelatin so no need to place it on heat.

• Strain the custard into a clean bowl. Cover with plastic wrap making sure the plastic touches the top surface to prevent skin. Chill on the counter until room temperature.
  Pro tip – Straining will remove any undissolved gelatin or curdled egg giving a smooth velvety finish to the Bavarian cream.
• In the bowl of a stand mixer with the whisk attachment, whip the remaining whipping cream to soft peaks. Gently fold it into the cooled pastry cream as shown in the video.
  Pro tip – The pastry cream must be cool to room temperature. If warm it will melt the whipped cream and you will lose volume.
• Pour over the chilled cookie crust. Let chill in the fridge for an hour.

Strawberry glaze

• Cook the chopped strawberries, sugar, and half the water in a heavy bottom saucepan over medium heat for 3 to 4 minutes.
  Pro tip – Very high heat will evaporate all the liquid without helping the sugar dissolve, so be patient and cook gently.
• Combine the cornstarch with the remaining water and add it to the saucepan. Continue to cook stirring constantly.
  Pro tip – It is important that the cornstarch comes to a boil and the mixture will go from opaque to transparent glossy.

• Once the mixture is transparent and glossy, take it off the heat. Pour it through a strainer and use a flat spatula to press down as much of the fruit as possible.
  Pro tip – Straining will remove the skin and fruit fiber giving us a smooth sauce consistency.
• Let cool for a few minutes until barely warm. Then, pour the glaze over the Bavarian cake. Let chill for at least another 3 to 4 hours, preferably overnight.
• Garnish with strawberries and serve.

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Strawberry Bavarian Cream Cake

Author: Veena Azmanov

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Prep Time: 40 minutes mins

Cook Time: 20 minutes mins

Total Time: 5 hours hrs

Calories: 197kcal

Adjust Servings Here: 15 servings

Description

Strawberry Bavarian cream cake also known as strawberry Bavarois cake is a perfect entertaining dessert that's very impressive & luxurious. It's made with pastry cream, gelatin, and whipped cream. And then, topped with a strawberry glaze that sets like jello.

Ingredients 

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Cookie crust

• ▢ 7 oz (200 g) Graham crackers (about 8 to 10 crackers)
• ▢ ¼ cup (60 g) Unsalted butter (melted)

Pastry Cream

• ▢ 4 Egg yolks
• ▢ ½ cup (100 g) Sugar
• ▢ 1 cup (240 ml) Whole milk
• ▢ 1½ cup (350 ml) Whipping cream (divided (38%))
• ▢ 2 tbsp Cornstarch
• ▢ 1 tsp Vanilla bean paste ((or 1 vanilla bean scrappings))
• ▢ 2 tbsp Gelatin (see notes above for substitutes)
• ▢ 1 cups (150 g) Strawberries

Strawberry Glaze 

• ▢ 2 cup (288 g) Strawberries
• ▢ 1 tbsp Lemon juice
• ▢ 2 tbsp (24 g) White sugar
• ▢ 1 tsp Cornstarch
• ▢ ¼ cup (60 ml) Water

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Instructions

Cookie crust

• Crush the graham crackers in a food processor. Add sugar and the melted butter and stir to combine.

  Pro tip – You can also place them in a ziplock bag and use a rolling pin to crush them.
• Pour crumbs into the prepared 9 or 8-inch springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.

  Pro tip – Pressing down firmly will ensure a good base for the cake and it won't fall apart when you cut slices.
• Place in the fridge while you continue with the rest of the recipe.

Bavarian cream

• Place strawberries in a food processor or blender and blend until smooth. Strain through a sieve to remove fiber. Set aside for later.
• In a small bowl, soak gelatin in 2 tbsp water – set aside to bloom for 5 min.
• In a hevy bottom saucepan, combine egg yolks, sugar, salt and cornstarch with a whisk. Scrape the vanilla bean and add it in (or add vanilla bean paste).

  Pro tip – The mixture will appear dry at first but it will cream as you continue to combine.
• Gently pour 1/2 cup whipping cream over whisking constantly to prevent lumps, followed by the milk.

  Pro tip – Make sure to scrape the sides of the pan to get any dry cornstarch pockets.
• Place the saucepan over medium heat and cook stirring constantly until the mixture thickens and comes to a boil. The custard is done when it is thick enough to coat the back of a spoon.

  Pro tip – It is important not to rush this process as we want the cornstarch to be cooked. Otherwise, the mixture will thicken but taste starchy.
• Once the custard is ready, remove from heat and add the soaked gelatin. Combine until all the gelatin is dissolved. Add the strawberry puree and combine well.

  Pro tip – The heat in the pastry cream is enough to dissolve the gelatin so no need to place it on heat.
• Strain the custard into a clean bowl. Cover with plastic wrap making sure the plastic touches the top surface to prevent skin. Chill on the counter until room temperature.

  Pro tip – Straining will remove any undissolved gelatin or curdled egg giving a smooth velvety finish to the Bavarian cream.
• In the bowl of a stand mixer with the whisk attachment, whip the remainig whipping cream to soft peaks. Gently fold it into the cooled pastry cream as shown in the video.

  Pro tip – The pastry cream must be cool to room temperature. If warm it will melt the whipped cream and you will lose volume.
• Pour over the chilled cookie crust. Let chill in the fridge for an hour.

Strawberry glaze

• Cook the chopped strawberries, sugar, and half the water in a heavy bottom saucepan over medium heat for 3 to 4 minutes.

  Pro tip – Very high heat will evaporate all the liquid without helping the sugar dissolve, so be patience and cook gently.
• Combine the cornstarch with the remaining water and add it to the saucepan. Continue to cook stirring constantly.

  Pro tip – It is important that the cornstarch comes to a boil and the mixture will go from opaque to transparent glossy.
• Once the mixture is transparent and glossy, take it off the heat. Pour it through a strainer and use a flat spatula to press down as much of the fruit as possible.

  Pro tip – Straining will remove the skin and fruit fiber giving us a smooth sauce consistency.
• Let cool for a few minutes until barely warm. Then, pour the glaze over the Bavarian cake. Let chill for at least another 3 to 4 hours, preferably overnight.
• Garnish with strawberries and serve.

Recipe Notes & Tips

• Use large room temperature eggs. The color of your eggs will determine the color of your pastry cream so organic deep orange makes a wonderful light golden pastry cream. 
• Make sure to combine the egg mixture in the saucepan thoroughly so you have not dry lumps. Otherwise, the pastry cream will be lumpy. 
• I like to start stirring with a spatula then move to a whisk to prevent lumps
• Keep the heat on low so the eggs do not curdle. 
• The mixture must cook until it thickens properly otherwise the cornstarch won’t cook and it will taste starchy. 
• I am using gelatin powder but you can also use three gelatin sheets soaked in cold water. 
• Use high-fat whipping cream otherwise, the bavarian cream will not set and be quite soft. 
• While you need only 4 hours of chilling time for the bavarian cream to set, it is delicious when thoroughly chilled so chill preferably overnight. 
• I have given you three different options for the topping, blueberry, strawberry,  and chocolate sauce.  But you don’t need to make all three. In fact, you can serve a classic vanilla bavarian cream without any fruit sauce or chocolate sauce. I like a swirl of more freshly whipped cream. 
• Other toppings to consider of course would be caramel sauce, butterscotch sauce, lemon curd, orange curd, and other fruit fillings such as raspberry, blackberry, cherry 

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 197– kcalCarbohydrates: 21.5– gProtein: 2.5– gFat: 11.6– gSaturated Fat: 6.6– gPolyunsaturated Fat: 4.9– gMonounsaturated Fat: 0– gTrans Fat: 0.1– gCholesterol: 82– mgSodium: 63– mgPotassium: 0– mgFiber: 1.2– gSugar: 15.5– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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