Strawberry Vanilla Pudding Cake
A light and fluffy cake made with vanilla pudding and fresh strawberries.
Equipment
- 1 bowl
- 1 Baking pan
- 1 whisk large
Ingredients
- 15 strawberries fresh cut in half
- 12 croissants Cut into small pieces
- 3 eggs small
- 1 ½ tsp vanilla extract
- 1 ½ cup cream cheese
- ½ cup sugar
- 1 ½ cups milk
- confectioner sugar optional
Instructions
- Preheat the oven to 180℃/350℉
- Wash and dry the strawberries thoroughly, then slice them in half
- Cut the croissants into bite-size pieces and layer them evenly to cover the entire bottom of your baking pan
- In a large bowl, add the milk, cream cheese, vanilla extract, eggs, and sugar. Whisk everything together until you get a smooth, slightly thickened cream
- Scatter the strawberries evenly over the croissant pieces, making sure every bite gets a little berry.
- Then pour the egg mixture all over gently and slowly, so it soaks into all the layers. It should cover the croissants completely. Let it sit for a few minutes to absorb before baking.
- Bake at 180°C (350°F) for about 30 minutes, or until the top is golden and crispy.
- Set aside to cool off completely. Once it’s cooled, give it a generous dusting of confectioner’s sugar and serve.