The strawberry cake is made using a simple vanilla biscuit cake with a delicious strawberry mousse layer. As third layer there comes a yummy vanilla cream and it is topped with shortbread. The finished cake is typically cut into rectangles for serving, since the shortbread determines the piece size. This delicious cake is very practical, especially if you need to serve for many people like for example on parties.
Click here for similar recipes: No-Bake-Strawberry- Dessert, Streusel Sheet Cake, Strawberry Thumbprint Cookies, Strawberry Glass Dessert, Strawberry Summer Cake.
Beat eggs, salt, sugar and vanilla sugar for 5 min in a bowl. Combine flour and baking powder and melt the butter. After letting the butter cool down add it and the flour mixture to the eggs and mix or fold in quickly, so that most of the air stays in the batter. Prepare a baking sheet with baking paper and place a baking frame on it (adjust it to 34 cm x 34 cm). Pour in the batter.
Now bake the cake at 150 degrees circulating air for about 20 min and let the cake cool off. In the meantime blend water and strawberries in a small sauce pan, whisk in agar agar, then let simmer for 2 min. As soon as the strawberry mixture has cooled to lukewarm add the powdered sugar. Make sure that it does not thicken before it's poured on the cake. (For the gelatin version, thicken the strawberry sauce as written in the package instructions.) Pour it on the prepared biscuit cake. (Which of course got the frame still around it, for perfect edges.) Chill in fridge.
Whip the cream and set 5 tbsps aside for the decoration. Mix the yoghurt with the remaining cream. If the cream isn't sweet enough you may add the powdered sugar. Spread the cream on the strawberry layer. Chill in fridge, overnight if you like. Approx. 2 hours before the cake is served, lay it out with the short bread as displayed. (If you like you can sprinkle them with powdered sugar and decorate it with the cream which was set aside. Bon Appetit!
Of course you can let the cake chill in fridge over night. But keep in mind that this way the short breads will get very soft. That's why it works best to place them on the cake approx. 2 hours before eating, so they got just the right consistency to enjoy. ;)
I used 25 short breads. But since short breads are usually one size, roughly estimate how many you will need with the size you got.