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Strawberry Boston Cream Pie

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This Strawberry Boston Cream Pie is a delightful twist on the classic, featuring layers of tender sponge cake, silky homemade pastry cream, juicy strawberries, and a glossy chocolate glaze. It’s a show-stopping yet approachable dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 4 large eggs, room temperature
  • 1/4 cup (60ml) whole milk, room temperature
  • 1/4 cup (60g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon vanilla bean paste or extract
  • Pinch of salt
  • 2 cups (300g) fresh strawberries, hulled and sliced (about 1/4-inch thick)
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon lemon juice (optional)
  • 4 ounces (115g) semi-sweet or dark chocolate, chopped
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon (14g) unsalted butter
  • 1 teaspoon light corn syrup (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Let eggs and milk come to room temperature.
  2. In a large bowl, beat 4 eggs and 1 cup sugar for 5-7 minutes until thick and pale. Whisk in vanilla extract.
  3. In a separate bowl, sift together flour, baking powder, and salt. Gently fold dry ingredients into egg mixture.
  4. Stir together milk and melted butter. Drizzle into batter and fold until just combined. Pour into prepared pan and smooth the top.
  5. Bake for 22-25 minutes, until a toothpick comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
  6. For the pastry cream: In a saucepan, whisk milk, sugar, and salt. Heat over medium until steaming. In a bowl, whisk egg yolks and cornstarch until smooth.
  7. Gradually pour half the hot milk into yolks, whisking constantly. Return mixture to saucepan and cook over medium, whisking, until thick and bubbling (3-5 minutes).
  8. Remove from heat, stir in butter and vanilla. Pour into a shallow bowl, press plastic wrap onto surface, and chill at least 1 hour.
  9. For strawberries: Slice strawberries and toss with sugar and lemon juice. Let sit 10 minutes to macerate.
  10. For chocolate glaze: Combine chocolate, heavy cream, butter, and corn syrup in a microwave-safe bowl. Microwave in 20-second bursts, stirring, until smooth. Let cool 5 minutes.
  11. To assemble: Slice cooled cake horizontally into two layers. Place bottom layer on serving plate. Spread all pastry cream over bottom layer. Arrange strawberries evenly over cream. Top with second cake layer.
  12. Pour chocolate glaze over top, letting it drip down sides. Chill at least 30 minutes before serving.
  13. Slice with a sharp knife, wiping blade between cuts for clean slices. Serve and enjoy!

Notes

For best results, use room temperature eggs and milk. Chill the assembled pie for at least 30 minutes for clean slices. Substitute gluten-free flour or dairy-free alternatives as needed. If the glaze is too thick, add a splash of cream; if too thin, chill briefly. Pastry cream can be made a day ahead. Store leftovers covered in the fridge for up to 3 days.

Nutrition

Keywords: Strawberry Boston Cream Pie, Boston Cream Pie, strawberry dessert, chocolate glaze, homemade cake, summer dessert, easy dessert, potluck dessert, bakery style, sponge cake, pastry cream, fruit dessert

Find it online: https://jodierecipes.com/strawberry-boston-cream-pie-recipe-easy-homemade-dessert-guide/