Best 2 Strawberry Bavarian Cream Cake Recipes

Indulge in a delightful culinary journey with our exquisite Strawberry Bavarian Cream Cake, a symphony of flavors and textures that will tantalize your taste buds. This delectable cake features layers of moist sponge cake, enveloped in a velvety smooth strawberry Bavarian cream, and adorned with fresh strawberries, creating a visually stunning and utterly delicious masterpiece.

Complementing this delightful cake are three additional recipes that offer unique twists on classic desserts. Dive into the decadent Chocolate Mousse Cake, a rich and indulgent treat that combines a fluffy chocolate sponge cake with a luscious chocolate mousse filling, topped with whipped cream and chocolate shavings. Experience the timeless elegance of the Vanilla Bean Cheesecake, a creamy and flavorful dessert featuring a graham cracker crust, a creamy vanilla bean filling, and a delicate dusting of powdered sugar. Last but not least, satisfy your sweet tooth with the refreshing Lemon Blueberry Pound Cake, a moist and zesty cake studded with juicy blueberries and finished with a tangy lemon glaze.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY BAVARIAN CREAM

Strawberry Bavarian Cream image

This is another great recipe out of an old Betty Crocker cookbook dated 1969. This is a very easy and tasty dessert. I hope you enjoy it. Prep time does not include chill time.

Provided by teresas

Categories Gelatin

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

1 (10 ounce) package frozen sliced strawberries, thawed
1 cup boiling water
1 (3 ounce) package strawberry gelatin (I use sugar free)
1 cup whipped cream, chilled (I use cool whip)

Steps:

Drain strawberries, reserving syrup.
Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
Beat gelatin until foamy. Fold whipped cream and thawed strawberries into gelatin. Pour into 1 quart mold or into individual dessert dishes and chill until firm.
Unmold; if desired, serve with sweetened whipped cream and garnish with strawberries or other fruits.

STRAWBERRY LEMON BAVARIAN CAKE

Strawberry Lemon Bavarian Cake image

Categories Cake Dairy Fruit Dessert Bake Christmas Easter Kid-Friendly Strawberry Lemon Spring Gourmet Small Plates

Number Of Ingredients 15

Ingredients

For the shortbread
1 stick (1/2 cup) unsalted butter, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
for the Bavarian
3/4 cup strained fresh lemon juice
1 cup sugar
2 tablespoons orange-flavored liqueur
2 envelopes (about 2 tablespoons) unflavored gelatin
2 cups well chilled heavy cream
1 1/2 pints strawberries, diced (about 3 cups)
about 24 strawberries, halved, for garnish

Steps:

Make the shortbread:
In a bowl cream together the butter, the sugar, and the vanilla, add the flour,the baking powder,and the salt, and stir the mixture until it forms a dough. Spread the dough evenly in the bottom of a 10-inch springform pan and bake it in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until it is golden. Let the shortbread cool and chill it in the pan for 15 minutes.
Make the Bavarian:
In a small saucepan stir together the lemon juice, the sugar, the liqueur, and 2 tablespoons water, sprinkle the gelatin over the mixture, and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the sugar and the gelatin are dissolved, set the pan in a bowl of cold water (do not add ice), and stir the mixture until it is just cool but still liquid. In a chilled large bowl with an electric mixer beat the cream until it holds soft peaks, with the motor running add the lemon mixture, beating until the mixture is just combined, and fold in the diced strawberries gently but thoroughly.
Pour the Bavarian into the springform pan and chill it, covered, for 4 hours, or until it is set. The cake may be made 1 day in advance and kept covered and chilled. Remove the side of the pan, transfer the cake to a plate, and garnish the top and side with the halved strawberries.

Tips:

For a smoother custard, strain it through a fine-mesh sieve before adding it to the whipped cream.
Make sure the custard is completely cool before folding it into the whipped cream. Otherwise, the cream will melt and the mixture will be runny.
Use fresh, ripe strawberries for the best flavor. If you can't find fresh strawberries, you can use frozen strawberries that have been thawed and drained.
If you don't have a springform pan, you can use a regular 9-inch cake pan. Just be sure to line the pan with parchment paper so that the cake doesn't stick.
To make the glaze, you can use either fresh or frozen strawberries. If you're using frozen strawberries, thaw them and drain them before using.
To make the whipped cream, use heavy cream that is at least 36% fat. This will ensure that the whipped cream is stiff and holds its shape.

Conclusion:

This strawberry bavarian cream cake is a delicious and impressive dessert that is perfect for any occasion. It's made with layers of fluffy sponge cake, creamy custard, and fresh strawberries. The cake is then topped with a glaze made with fresh strawberries and whipped cream. This cake is sure to be a hit with everyone who tries it!