Strawberry Bavarian Cream Cake Recipe with Strawberry Mirror Glaze
Strawberry Bavarian Cream Cake is a perfect entertaining dessert that’s very impressive & luxurious. This simple, easy and effortless recipe uses a custard based strawberry pastry cream with a velvety texture topped with a strawberry mirror glaze that sets like jello. Fresh strawberries for garnish gives this bavarian dessert a refreshing finish.
Strawberry Bavarian Cream Cake Recipe, Strawberry Bavarian Cream, Strawberry Bavaria, Bavarios
You know how passionate I am about my desserts. I love both making as well as eating them. Back in the days when I could afford a few calories, I’d happily substitute my meal for a dessert.
Recently the kids have been asking for Bavarian cream desserts. My kids will have strawberry in anything and everything!! So while my vanilla Bavarian cream is super popular with family and friends during the year, we have to make my strawberry Bavarian cream dessert when strawberries are in season.
However, last week I had to take dessert with me for a dinner of six. We all were bringing something to the table so as always savory quiches, salads, and dessert is left for me. Why because my friend think I make the best pie crust or shortcrust pastry when it comes to pies, quiches, and tarts, and they love my salad dressing that is usually creamy but low in fat like tahini yogurt or creamy mustard. Well, desserts? you know?? I make the best desserts, right? (you already know that!)
Usually, I would make these strawberry Bavarian cream dessert cups but today decided to make it a bit more impressive and make it a strawberry Bavarian Cream Cake.
Strawberry Bavarian Cream Recipe, Strawberry Bavarian Cream, Strawberry Bavaria, Bavarios
Let’s talk ingredients and Substitutes (Save/Pin)
- Digestive Biscuits / Graham Crackers – I’m all for substitution but this is what helps support the Bavarian Cream, so make sure you use not just something delicious but also something sturdy. For example, those light wafer may not work well but graham crackers, even Oreo would work for this.
- Milk – You definitely want to use whole milk, not low fat. The dessert needs to have somebody to set, 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. As I said above you can use agar-agar as well. Just follow the package instructions and prepare the agar-agar. Add it at the same stage mentioned below.
- Strawberries – you can use frozen or fresh strawberries for this Bavaria dessert. However, do not use dried strawberries as they do not blend well.
Strawberry Bavarian Cream Cake Recipe, Strawberry Bavarian Cream, Strawberry Bavaria, Bavarios
Can we make this Eggless Strawberry Bavarian Cream?
Absolutely! just replace this vanilla pastry cream with my eggless vanilla pastry cream. Use Agar Agar instead of gelatin and continue with the rest of the process just as below.
Strawberry Bavarian Cream Cake Recipe, Strawberry Bavarian Cream, Strawberry Bavaria, Bavarios
Recipe – Strawberry Bavarian Cream Cake aka Strawberry Bavarian Cake, Bavario (Save/Pin)
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Now that is dessert for this weekend..
Strawberry Bavarian Cream Cake Recipe, Strawberry Bavarian Cream, Strawberry Bavaria, Bavarios
Ingredients
For the Biscuit Base
- Digestive Biscuits / Graham Crackers – 100 grams (about 8 to 10 crackers)
- Unsalted Butter – melted – 60 grams (1/2 stick)
For the Pastry Cream
- Whole milk – 375 ml (1 1/2 cup)
- White sugar – 100 grams (1/2 cup)
- Egg yolks – 4 nos
- Cornstarch – 2 tbsp
- Vanilla – 1 Tsp
For the Strawberry Bavarian Cream
- Whipping Cream – 250 ml (1 cup)
- Strawberries blended- 2 cups
- White Sugar – 2 tbsp
- Gelatin – 2 tbsp (see notes above for substitutes)
For the Strawberry Mirror Glaze
- Strawberries blended – 1/2 cup (about 2 cups whole strawberries)
- Lemon Juice – 1 tbsp
- White Sugar – 2 tbsp
- Cornstarch – 1 Tsp
- Water – 1/4 cup
- Strawberry extract- 1/4 tsp (optional) or Strawberry liquor – 1 tbsp
Method:
Prepare the Biscuit Base
- Crush the biscuits in a ziplock bag.
- Melt the butter in a microwave
- Pour melted butter in the biscuits – mix well.
- Pour the mixture into the bottom of the springform pan.
- Use the back of a spoon to press firmly making a nice tight base.
- Place in the fridge while you continue with the rest of the recipe.
Strawberry Bavarian Cream Cake Recipe, Strawberry Bavarian Cream, Strawberry Bavaria, Bavarios
Prepare Strawberries for Bavarian Cream
- Place two cups blended strawberry in a saucepan with 2 tbsp sugar.
- Cook on low until it is reduced to half the quantity –
- Once done – add the gelatin and keep warm.
Strawberry Bavarian Cream Cake Recipe, Strawberry Bavarian Cream, Strawberry Bavaria, Bavarios
Prepare Pastry Cream
- Bring milk to almost boiling.
- In a bowl add the egg yolks, sugar, cornstarch, and vanilla. Whisk well until nice and foamy.
- Add hot milk to the whipped eggs a few tablespoons at a time to avoid the eggs scrambling
- Once all the milk is incorporated into the eggs – pour the mixture back into the milk pot and cook on low heat.
- Stir continuously until the mixture thickens to a thick custard. This will happen quickly since the number of yolks to milk is high.
Note: Do not leave custard unattended to avoid curdling. - One custard is ready – add the prepared strawberry gelatin mixture.
- Add 2 drops of pink food color if you want
- Strain this mixture while still warm into a clean bowl.
- Cover with cling wrap and set aside in a warm place.
Strawberry Bavarian Cream Cake Recipe, Strawberry Bavarian Cream, Strawberry Bavaria, Bavarios
Prepare Strawberry Mirror Glaze
- Place blended strawberries, lemon juice, and sugar in a saucepan over low heat
- In a separate bowl combine cornstarch and water.
- Add cornstarch mixture to the strawberries
- Cook on low for a minute until thick
- Strain and set aside – keep warm until ready to use.
- If necessary you can warm it up to bring to consistency.
Strawberry Bavarian Cream Cake Recipe, Strawberry Bavarian Cream, Strawberry Bavaria, Bavarios
Assemble
- Whip the Cream to stiff peak
- Fold the whipped cream to the strawberry pastry cream mixture – this is Bavarian Cream
- Pour over the biscuit base we prepared earlier.
- Let chill in the fridge for an hour
- Pour prepared warm strawberry mirror glaze over the Bavarian Cream Cake
- Let chill for at least another 3 to 4 hours before you
- Garnish with strawberries and serve.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Strawberry Bavarian Cream Cake Recipe, Strawberry Bavarian Cream, Strawberry Bavaria, Bavarios
Strawberry Bavarian Cream Cake
Prep
Cook
Inactive
Total
Yield 15 servings
Strawberry Bavarian Cream Cake is a perfect entertaining dessert that's very impressive & luxurious. This simple, easy and effortless recipe uses a custard based strawberry pastry cream with a velvety texture topped with a strawberry mirror glaze that sets like jello. Fresh strawberries for garnish gives this bavarian dessert a refreshing finish.
Ingredients
For the Biscuit Base
- Digestive Biscuits / Graham Crackers - 100 grams (about 8 to 10 crackers)
- Unsalted Butter - melted - 60 grams (1/2 stick)
For the Pastry Cream
- Whole milk - 375 ml (1 1/2 cup)
- White sugar - 100 grams (1/2 cup)
- Egg yolks - 4 nos
- Cornstarch - 2 tbsp
- Vanilla - 1 Tsp
For the Strawberry Bavarian Cream
- Whipping Cream - 250 ml (1 cup)
- Strawberries blended- 2 cups
- White Sugar - 2 tbsp
- Gelatin - 2 tbsp (see notes above for substitutes)
For the Strawberry Mirror Glaze
- Strawberries blended - 1/2 cup (about 2 cups whole strawberries)
- Lemon Juice - 1 tbsp
- White Sugar - 2 tbsp
- Cornstarch - 1 Tsp
- Water - 1/4 cup
- Strawberry extract- 1/4 tsp (optional) or Strawberry liquor - 1 tbsp
Instructions
Prepare the Biscuit Base
- Crush the biscuits in a ziplock bag.
- Melt the butter in a microwave
- Pour melted butter in the biscuits - mix well.
- Pour the mixture into the bottom of the springform pan.
- Use the back of a spoon to press firmly making a nice tight base.
- Place in the fridge while you continue with the rest of the recipe.
Prepare Strawberries for Bavarian Cream
- Place two cups blended strawberry in a saucepan with 2 tbsp sugar.
- Cook on low until it is reduced to half the quantity -
- Once done - add the gelatin and keep warm.
Prepare Pastry Cream
- Bring milk to almost boiling.
- In a bowl add the egg yolks, sugar, cornstarch, and vanilla. Whisk well until nice and foamy.
- Add hot milk to the whipped eggs a few tablespoons at a time to avoid the eggs scrambling
- Once all the milk is incorporated into the eggs - pour the mixture back into the milk pot and cook on low heat.
- Stir continuously until the mixture thickens to a thick custard. This will happen quickly since the number of yolks to milk is high.Note: Do not leave custard unattended to avoid curdling.
- One custard is ready - add the prepared strawberry gelatin mixture.
- Add 2 drops of pink food color if you want
- Strain this mixture while still warm into a clean bowl.
- Cover with cling wrap and set aside in a warm place.
Prepare Strawberry Mirror Glaze
- Place blended strawberries, lemon juice, and sugar in a saucepan over low heat
- In a separate bowl combine cornstarch and water.
- Add cornstarch mixture to the strawberries
- Cook on low for a minute until thick
- Strain and set aside - keep warm until ready to use.
- If necessary you can warm it up to bring to consistency.
Assemble
- Whip the Cream to stiff peak
- Fold the whipped cream to the strawberry pastry cream mixture - this is Bavarian Cream
- Pour over the biscuit base we prepared earlier.
- Let chill in the fridge for an hour
- Pour prepared warm strawberry mirror glaze over the Bavarian Cream Cake
- Let chill for at least another 3 to 4 hours before you
- Garnish with strawberries and serve.
Courses Dessert
Cuisine American
Nutrition Facts
Serving Size 113 g
Amount Per Serving | ||
|---|---|---|
Calories 197 | ||
% Daily Value | ||
Total Fat 11.6 g | 18% | |
Saturated Fat 6.6 g | 33% | |
Unsaturated Fat 4.9 g | ||
Trans Fat 0.1 g | ||
Cholesterol 82 mg | 27% | |
Sodium 63 mg | 3% | |
Total Carbohydrates 21.5 g | 7% | |
Dietary Fiber 1.2 g | 5% | |
Sugars 15.5 g | ||
Protein 2.5 g | 5% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Made this last week.. Wow..!! Everybody enjoyed it. Turned out perfect. Thanks for the recipe
Thank you, Pierinin. So happy you have success with this recipe. Thank you for coming back to write this feedback. Have a wonderful day.
I usually don’t leave comments for recipes but this came out so well (and I’m more used to my baking attempts being disasters)! I love that strawberries & cream taste. I used it for a layered chocolate sponge cake and honestly, it looks really good too! Only thing is I forgot to make the mirror glaze so I just used the pureed strawberries as a dip for my cake lol.
Thank you so much Bobo. So happy to hear that you loved this recipe. I love this recipe too. I bet it looked delicious. If you share it on Instagram or Facebook do not forget to tag me so I can see it. @veenaazmanov Thank you so much for coming back to write this feedback.
I love strawberries in any form and this recipe looks irresistible and the colours are amazing! Can’t wait to try it. You pictures truly do justice to this cake.
Thank you Natalia. I hope you try it
That is an absolutely gorgeous dessert! That would be so great for impressing guests! I love the color and the texture.
Thank you Beth.. It sure is very impressive when you have guest.
Oh my this cake looks absolutely gorgeous! I love pink cakes and it’s just perfect for Valentine’s day too ♥ Pinning this for later. Thanks
Thank you Natalie. This is really easy to make you must try.
Wow, this looks like it came right out of a bakery! Gorgeous! I would love to try this. Your recipe looks so easy. Saving it on Pinterest for later.
Thank you Lisa. Yes it does look gorgeous doesn’t it? Let me know what you think?
This is definitely my kind of dessert. I will take fruit over chocolate any day! It looks absolutely wonderful and I love the biscuit crust as well!
Than you Amy – Happy to hear that you like this cake. I love chocolate but do have a soft spot of my fruit based desserts.
Looks delish!!!
When do you put in the cornstarch
Sorry for the delay in repying – along with the eggs, sugar and vanilla. Thanks
Hi Veena
Huge fan!
Quick question: my daughter brought me a case of kosher fish gelatin from Israel. Can I use that instead of Knox?
Thanks!
Yes, I think you can – fish gelatine is however less stronger than beef gelatine. I find I use about 1 1/2 times that mentioned in my recipe to get the same effect.
But it can still be used.
Thanks for yummy reciepe