Strawberry Cake


For 10-12 servings

  • 36 Savoiardi (Ladyfingers) biscuits
  • 15-20 strawberries (in slices)

For the vanilla cream:

  • 1 Morfat Creamy or Ermol Creamy (250gr)
  • 1 packet vanilla pastry cream (130 g)
  • 2 cups cold milk (400 g)

For the syrup:

  • 300 g water
  • 300 g sugar


In a saucepan, mix the water with the sugar and boil for 1’. Remove from the heat and allow to cool.

Vanilla Cream:
In the mixer, beat Morfat Creamy or Ermol Creamy , the pastry cream and the milk for 10’. Divide the cream into 3 equal portions.

Dip the ladyfingers in the cool syrup for about 1/2 minute. Layer the syrupy ladyfingers on the bottom of the pan and then alternate with layers of vanilla cream, sliced strawberries and ladyfingers. Refrigerate for 2 hours before serving. Optionally, you may garnish the cake with strawberry jelly. Prepare 1 packet of jello according to the instructions on the box. Once the cake has chilled, add the jelly at room temperature. Refrigerate for 2 hours before serving.

ote: Use a 28 cm round, 8 cm high, springform pan.