Get ready to tantalize your taste buds with the ultimate dessert mashup that will make your mouth water and your guests beg for seconds! This Boston Cream Pie Strawberry Shortcake is not just a dessert - it's a culinary adventure that combines the classic elegance of Boston cream pie with the fresh, summery charm of strawberry shortcake. Imagine layers of tender sponge cake, creamy vanilla pudding, juicy macerated strawberries, and a decadent chocolate ganache drizzle that will make your dessert dreams come true. Whether you're looking to impress at a dinner party or simply treat yourself to something extraordinary, this recipe is about to become your new obsession!
Ingredients
- 1 pound strawberries, hulled and sliced
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 package of vanilla pudding mix
- 2 cups milk
- 1 sponge cake, split in half
- 1/2 cup chocolate ganache
Instructions
- Prepare the vanilla pudding by whisking the pudding mix with cold milk in a medium bowl. Refrigerate for 5 minutes until it sets and thickens.
- Wash and hull the strawberries, then slice them thinly. Sprinkle 2 tablespoons of powdered sugar over the sliced strawberries and let them macerate for 10 minutes to release their natural juices.
- In a separate chilled mixing bowl, whip the heavy cream with the remaining powdered sugar until stiff peaks form. Be careful not to overwhip.
- Carefully split the sponge cake horizontally into two even layers using a serrated knife.
- Place the bottom layer of the sponge cake on a serving plate. Spread the prepared vanilla pudding evenly across the cake layer.
- Layer the macerated strawberries on top of the pudding, reserving a few slices for garnish.
- Gently place the top layer of the sponge cake over the strawberries.
- Spread the whipped cream over the entire cake, creating smooth, even coverage.
- Warm the chocolate ganache slightly to make it more pourable. Drizzle the ganache decoratively over the top of the cake.
- Garnish with the reserved strawberry slices and refrigerate for 15 minutes before serving to allow the layers to set.
- Slice and serve chilled, enjoying the combination of creamy pudding, fresh strawberries, and rich chocolate.
Tips
- Chill your mixing bowl and whisk before whipping cream to ensure maximum volume and stability.
- Use room temperature ingredients for the pudding mix to ensure smooth blending.
- When splitting the sponge cake, use a long serrated knife and cut slowly for even layers.
- Let strawberries macerate for the full 10 minutes to release maximum flavor and natural sweetness.
- Don't overwhip the cream - stop when stiff peaks form to maintain a smooth, silky texture.
- Warm the chocolate ganache gently to achieve the perfect drizzling consistency.
- Refrigerate the cake for at least 15 minutes before serving to help the layers set and enhance the flavors.
- For an extra touch, you can toast some sliced almonds or add a mint leaf as a garnish.
- Use fresh, ripe strawberries for the best flavor and presentation.
- Serve chilled for the most refreshing and delightful dessert experience!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 90mg
