A Quick Strawberry Layer Cake

Elisabetta is very good at improvising with what we have on hand; the other day she found a store-bought pan di Spagna (roughly equivalent to pound cake, and she suggests one could use low-fat pound cake if need be) in the cupboard, and cream, milk, eggs, and strawberries in the fridge. The solution? A layer cake.

• 1 pound (500 g) strawberries
• A round pan di Spagna 12 inches in diameter and 2 high (22 x 5 cm)
• 1 cup (250 ml) heavy cream
• 6 egg yolks to make crema pasticcera (pastry cream), together with the necessary milk, sugar, vanilla, flour, and salt

Her instructions:
Begin by began by hulling the strawberries and setting aside the best looking third of them. Blend the remainder, with a tablespoon or two of sugar.
Divide the pan di Spagna (or pound cake) into 2 one-inch thick layers, and spread the strawberry puree over the lower one (this is a good step to entrust to a child).
Make crema pasticcera using the yolks and other ingredients and let it cool, stirring it occasionally lest a skin form over it. In the meantime cut the reserved strawberries in half and whip the cream until it is quite fluffy. Fold the cream into the crema pasticcera to make crema Chantilly, and spread about a third of it over the strawberry jam.
Replace the second layer of pan di Spagna over the first, and carefully spread the remaining crema Chantilly over the top of the cake. Arrange the halved strawberries in a decorative pattern atop the cake, chill it for an hour, and it's ready.
Enjoy!
More ideas for strawberries.