Best Homemade Strawberry Cake (Erdbeerboden)

In the meantime, beat the egg yolk and powdered sugar for 3 minutes until you achieve a thick mixture. When the eggs appear almost white, mix in the cornstarch. This ensures that you won't end up with a bunch of lumps in your pudding.

Add the egg-sugar-cornstarch mixture to the milk while stirring constantly. Return to a boil, then let cool in a bowl until ready to use.

Stir thoroughly while bringing it up to a boil. After the mixture begins to boil, reduce the heat to low, and allow to cook for up to ten minutes, occasionally stirring, so it won't burn.

As the strawberries soften, use a wooden spoon to break them in pieces to release the flavors and juices from the strawberries.

Remove the strawberries from heat. Using a strainer, pour liquid into a bowl ensuring to press as much juice as possible through strainer. Dispose any of the solid strawberries leftover from mixture (or eat with vanilla ice cream!), and return liquid to pan on low heat.

Meanwhile, whisk the cornstarch with 1 tablespoon of water in a small bowl. Then, pour into the simmering pan of strawberry juice.Increase heat to high, and continue to whisk the mixture until it thickens into a glaze (approximately 3-5 minutes).

Remove glaze from heat, and pour into separate bowl to cool down. Once the glaze has reached room temperature, place in refrigerator until it is chilled. Use a pastry brush to generously distribute over the fruit.

Prep the fresh strawberries by removing the greens. If they're smaller berries, I like leaving them whole and placing them upside down onto the pudding filling. If they're larger, I like slicing them and layering them going from the outside in.

Finally, brush on the glaze onto the berries. If the glaze is too thick, add a little water.

Garnish with fresh mint (optional) and serve with whipped cream (optional). I promise everyone will LOVE THIS!