• Prep Time 2 hours
  • Baking Time 23 minutes
  • Makes 16 slices
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Vanilla Cream:
  • 2 cups Carnation® Evaporated Milk, Regular (not 2% or Fat Free)
  • 1/2 cup sugar, divided
  • 5 egg yolks
  • 3 tbsp cornstarch
  • 1/4 cup butter
  • 1 tsp vanilla
  • Simple Syrup:
  • 1/2 cup water
  • 1/2 cup sugar, divided
  • 1 tsp vanilla
  • Cake:
  • 4 eggs, separated
  • 1/4 cup water
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 3/4 cup Robin Hood® Best for Cake & Pastry Flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • Assembly:
  • 1 1/2 lbs strawberries, hulled and sliced
  • 1 cup Smucker’s® Pure Strawberry Jam

Serving Size: 16 slices


Serving Size: 16 slices

  • Vanilla Cream:
  • Heat 2 cups (500 mL) evaporated milk with 6 tbsp (90 mL) sugar in a medium saucepan over medium heat. In a medium bowl, whisk egg yolks, 2 tbsp (30 mL) sugar and cornstarch. Slowly whisk hot milk into bowl. Stir to combine. Return mixture to saucepan. Bring to a boil, over medium heat whisking constantly, until mixture is thickened. Remove from heat and whisk in butter and vanilla until butter is melted. Strain through a fine mesh strainer into a large bowl. Place plastic wrap directly on surface of cream and refrigerate until chilled, about 2 hours.
  • Simple Syrup:
  • Combine water, sugar and vanilla in small saucepan. Bring to a boil, stirring sugar to dissolve. Remove from heat. Cool.
  • Cake:
  • Preheat oven to 375°F (190°C). Grease the bottoms of two 9” cake pans and line bottoms with parchment paper. Grease again. Beat egg yolks, water, sugar and vanilla in a large bowl using an electric mixer until a light and creamy texture, about 5 minutes. Beat in flour, baking powder and salt. Whip egg whites in a medium bowl until stiff but not dry. Fold egg whites into batter. Spread batter evenly in prepared pans. Bake in preheated oven for 18-23 minutes, or until cake starts to pull away from pan. Run knife around edges to loosen and invert onto cooling rack. Remove parchment paper. Cool.
  • Assembly:
  • Line the sides of a 9” spring form pan with bakers acetate or cello leaving it about 1” taller than sides of pan to form a collar. Place one cake layer in bottom of prepared pan. Prick with fork and brush with simple syrup. Line sides of pan with sliced strawberries, pointy side up. Fill a piping bag with ¾ of vanilla cream and pipe cream into space between strawberries and on cake layer. If pastry cream is too stiff to pipe, beat with a mixer on medium speed to loosen it. Place remaining strawberries on top of cream, being sure to create an even layer. Prick remaining cake layer with fork and brush with syrup. Place over strawberries. Top with remaining vanilla cream and smooth the top. Refrigerate 4 hours or until firm. Heat jam in microwave safe bowl until hot. Strain and pour over cream filling. Smooth top. Refrigerate until firm. Garnish with additional vanilla cream and strawberries if desired.


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