Ingredients1. Vanilla Bean Cake
• 2 cups (250 g) flour
• 1.5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (170 g) butter, at room temperature
• 1 cup (200 g) granulated sugar
• 3 eggs
• 2 teaspoons vanilla extract or 1 vanilla bean, scraped
• 3/4 cup (180 ml) milk
2. Strawberry Cake
• 2 cups (250 g) flour
• 1.5 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup (170 g) butter
• 1 cup (200 g) granulated sugar
• 2 eggs
• 1/2 cup (120 ml) strawberry puree (fresh or frozen)
• A few drops of red food coloring (optional)
3. Shortcake Biscuit Base
• 1.5 cups (190 g) flour
• 1 tablespoon granulated sugar
• 1.5 teaspoons baking powder
• 1/4 teaspoon salt
• 100 g cold butter (in small pieces)
• 1/2 cup (120 ml) cream or milk
4. Strawberry Cream Cheese Filling (Strawberry Cream Cheese Mountains)
• 250 g cream cheese
• 1/2 cup powdered sugar
• 1/2 cup strawberry puree
• 1 teaspoon vanilla extract
• 200 ml whipped cream
5. Vanilla Bean Cream
• 400 ml milk
• 2 tablespoons cornstarch
• 3 tablespoons sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• Once cooled, add 200 ml whipped cream.
6. Fresh Strawberry Compote
• 250 g chopped fresh strawberries
• 2 tablespoons sugar
• 1 teaspoon lemon juice
→ Boil everything in a saucepan for 5–6 minutes, then let cool once slightly thickened.
Preparation1. Bake the cakes:
Prepare the vanilla and strawberry cakes separately.
Pour each mixture into 20 cm pans and bake at 175°C for 25–30 minutes.
Flatten once cooled.
2. Prepare the shortcake biscuit layer:
Mix the flour, sugar, baking powder, and salt.
Add the cold butter and rub in with your fingertips.
Add the cream and bring the dough together.
Roll out to a thickness of 1 cm and bake at 180°C for 15 minutes.
Once cooled, crumble into large pieces.
3. Prepare the creams:
• Prepare the strawberry cream cheese mixture (it should be soft).
• Cook the vanilla cream, cool it, and add cream to it.
4. Assemble the layers:
• Base: vanilla cake
• On top: strawberry cream cheese + strawberry compote
• Middle layer: shortcake biscuit crumbs
• Then: strawberry cake
• On top: vanilla cream and plenty of whipped cream
5. Garnish:
Garnish with fresh strawberries and shortcake crumbs.
Chill in the refrigerator for 2–3 hours.
