Strawberry Flan Using Pie Crust Mix

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Servings: 8 Difficulty: Intermediate
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A creamy, egg-based custard cake with fresh strawberries and a light whipped topping.
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This Strawberry Flan is a delightful twist on traditional custard desserts, utilizing a convenient pie crust mix to create a tender, cake-like base. The combination of eggs, milk, and sugar creates a rich, smooth texture that sets perfectly when baked. Topped with a homemade whipped mixture of sour cream and frosting, it offers a tangy-sweet balance that complements the fresh, juicy strawberries. It’s an elegant yet simple dessert that feels homemade without the fuss. Perfect for summer gatherings, brunches, or any occasion where you want to impress guests with minimal effort. The contrast between the soft flan interior and the cool, creamy topping makes every bite refreshing and satisfying.

Strawberry Flan Using Pie Crust Mix recipe image
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Strawberry Flan Using Pie Crust Mix

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 4033.4

Description

This Strawberry Flan is a delightful twist on traditional custard desserts, utilizing a convenient pie crust mix to create a tender, cake-like base. The combination of eggs, milk, and sugar creates a rich, smooth texture that sets perfectly when baked. Topped with a homemade whipped mixture of sour cream and frosting, it offers a tangy-sweet balance that complements the fresh, juicy strawberries. It&# 226;ÂÂs an elegant yet simple dessert that feels homemade without the fuss. Perfect for summer gatherings, brunches, or any occasion where you want to impress guests with minimal effort. The contrast between the soft flan interior and the cool, creamy topping makes every bite refreshing and satisfying.

Ingredients

Directions

  1. In a large bowl, combine the pie crust mix, sugar, milk, eggs, baking powder, and vanilla extract.
  2. Beat on low speed for 30 seconds, scraping the bowl constantly, then beat on medium speed for 2 minutes until smooth.
  3. Preheat the oven to 350ðF (175ðC).
  4. Grease and flour a 4-cup flan pan or bundt pan.
  5. Pour the batter into the prepared pan.
  6. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean.
  7. Allow the cake to cool in the pan for 5 minutes.
  8. Invert the cake onto a wire rack, remove the pan, and let it cool completely.
  9. While the cake cools, mix the frosting mix, chilled whipping cream, and sour cream in a bowl.
  10. Beat the frosting mixture until stiff peaks form.
  11. Spread the whipped frosting mixture over the cooled cake.
  12. Top with sliced strawberries and serve.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 4033.4kcal
% Daily Value *
Total Fat 234.1g361%
Saturated Fat 95.4g478%
Cholesterol 681.8mg228%
Sodium 2595.3mg109%
Total Carbohydrate 448.3g150%
Dietary Fiber 11.6g47%
Sugars 142.2g
Protein 55.7g112%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The frosting mixture can be prepared up to 1 hour in advance; cover and refrigerate until ready to use.

If you do not have a flan pan, a standard bundt pan or springform pan works well for this recipe.

Ensure the whipping cream is very cold for best whipping results.

Leftover cake can be stored covered in the refrigerator for up to 3 days.

For a variation, you can add fresh mint leaves or a dusting of powdered sugar for garnish.

Keywords: strawberry, flan, custard, pie crust, dessert, cake, whipped cream, sour cream, easy dessert, baked, berries, vanilla, eggs, milk, sugar, frosting, summer, brunch, cream, fresh fruit
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