This Strawberry Fruit Flan is a delightful fusion of tender vanilla cake and bright, juicy berries. The recipe starts with a creamy, buttery batter that bakes into a soft, golden base in a fluted tin. Once cooled, its generously filled with fresh strawberries and dusted with sugar to draw out their natural juices. The star of the show is the vibrant red glaze, prepared using strawberry juice and water for a tangy-sweet finish that coats the fruit beautifully. Its an elegant yet simple dessert that feels special enough for holidays but is easy enough for a weekend treat. Serve it slightly warm or at room temperature to enjoy the contrast between the soft cake and the crisp, glazed berries.
Strawberry Fruit Flan
Description
This Strawberry Fruit Flan is a delightful fusion of tender vanilla cake and bright, juicy berries. The recipe starts with a creamy, buttery batter that bakes into a soft, golden base in a fluted tin. Once cooled, its generously filled with fresh strawberries and dusted with sugar to draw out their natural juices. The star of the show is the vibrant red glaze, prepared using strawberry juice and water for a tangy-sweet finish that coats the fruit beautifully. Its an elegant yet simple dessert that feels special enough for holidays but is easy enough for a weekend treat. Serve it slightly warm or at room temperature to enjoy the contrast between the soft cake and the crisp, glazed berries.Ingredients
Directions
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Preheat oven to 350F (175C).
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In a small bowl, cream together the 1/2 cup margarine, 3/4 cup sugar, and eggs until light and fluffy.
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Stir in the evaporated milk and vanilla extract.
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In a separate bowl, sift together the flour and baking powder.
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Gradually fold the dry ingredients into the wet mixture until just combined.
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Grease a 12-inch fluted fruit flan tin with the remaining 2 tablespoons of margarine and dust lightly with flour.
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Pour the batter into the tin and spread evenly with a knife.
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Bake for 15 to 20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
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Remove from oven and let cool in the tin for 10 minutes.
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While the cake cools, wash and hull the strawberries. Slice them in half if they are large.
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Turn the cooled cake upside down onto a serving plate.
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Arrange the strawberries on top of the cake.
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Sprinkle the strawberries with the 3 tablespoons of sugar and let sit for 1 hour to allow juices to release.
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Collect the released strawberry juice. If you have less than 1/2 cup, add water to make up the volume needed for the glaze.
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Prepare the red transparent glaze according to package instructions, using the strawberry juice (and water if needed) as the liquid.
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Drizzle the warm glaze evenly over the strawberries just before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 3429.0kcal
- % Daily Value *
- Total Fat 119.7g185%
- Saturated Fat 38.3g192%
- Cholesterol 380.5mg127%
- Sodium 3098.0mg130%
- Total Carbohydrate 547.2g183%
- Dietary Fiber 8.5g34%
- Sugars 315.6g
- Protein 46.0g92%
* 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
Storage: Store any leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for best texture.
Substitutions: You can use unsalted butter instead of margarine for a richer flavor. If red glaze mix is unavailable, you can make a simple glaze by mixing powdered sugar with a little strawberry juice or lemon juice until it reaches a drizzling consistency.
Tip: For a stronger strawberry flavor, add a teaspoon of strawberry jam to the glaze mixture. Ensure the cake is fully cooled before adding the strawberries to prevent sogginess.
Safety: Ensure the cake is baked through to avoid a raw center. Be careful when handling the hot glaze to avoid burns.
