How to make cake with strawberries and pudding

Step 1 - prepare the shortcrust pastry

• Line a baking dish of approximately 20/30 cm with baking paper.
• Preheat the oven to 180 degrees Celsius - top/bottom mode.
• Knead together flour, baking powder, butter cut into pieces, sugar, and egg - the dough may be crumbly - with a streusel-like consistency. If you want it more compact, add a little cold water and knead into a uniform ball.
  375 g wheat flour - all-purpose, 1 teaspoon baking powder, 200 g butter, 1 egg, approx 50 g sugar
  
• Spread approximately 2/3 of the dough into the baking dish.
  
• Carefully line the entire bottom with the dough.
  
• Pre-bake the dough for 15 minutes in the preheated oven.

Step 2 - prepare the pudding

• While the dough is pre-baking, prepare the pudding - pour about 700 ml of milk into a pot.
  750 ml milk
  
• Dissolve two puddings in the remaining milk - if you have unsweetened puddings, add sugar.
  2 packages vanilla pudding, 5 tablespoons sugar
  
• Pour the milk with the dissolved pudding into the pot.
  
• Cook together, stirring, until you get a thick pudding.

Step 3 - prepare the filling

• Wash and dry the strawberries, remove their stems, and cut larger fruits into quarters or halves.
  approx 500 g strawberries
  
• Spread the pudding over the pre-baked base (you don't need to cool it beforehand).
  
• Place the strawberries on top of the pudding.
  
• Finally, sprinkle the remaining dough over the fruit.
  

Step 4 - bake the cake with strawberries and pudding

• Place the baking dish with the cake into the oven and bake for about 40-50 minutes - until nicely browned on top.
• Cool the baked cake - at first, the hot pudding will be quite loose, but as it cools, it will become firmer and it will be easier to cut nice slices.
• You can additionally refrigerate the cake.
• Before serving, you can sprinkle the strawberry cake with powdered sugar.