This Roasted Strawberry Vanilla Bean Pudding Cake is the kind of dessert I want to make all summer long. It’s simple, unfussy, and filled with layers of fresh strawberry flavor.

The cake itself is soft and buttery with a hint of almond, then topped with a fluffy vanilla bean pudding frosting and a pile of sweet roasted berries.

When I was testing this recipe, I knew I wanted something creamy and silky to pair with the strawberries, but regular whipped cream wasn’t quite sturdy enough to hold up to all of those beautiful roasted berries. So instead, I made a classic stovetop vanilla pudding and whipped it into the dreamiest frosting.
It’s lighter than buttercream, sturdier than whipped cream, and honestly, my new favorite way to finish a summer cake!

Why You’ll Love This Recipe

Easy but impressive: A single layer cake that feels special without stacking, filling, or decorating.
The best texture: A combination of salted butter, oil, and sour cream makes the cake soft and tender.
Roasted strawberry topping: Roasting the strawberries makes them sweet, jammy, and perfect for spooning over cake.
Unique pudding frosting: Homemade pudding is whipped into a creamy frosting that holds its shape beautifully.
Perfect for summer: Fresh, light, and easy to make ahead.

Equipment You’ll Need

8-inch round cake pan: A taller 8-inch pan works best to create a thick bakery-style snack cake.
Parchment paper: Helps the cake release easily from the pan after baking.
Stand mixer or hand mixer: Used for mixing the cake batter and whipping the pudding frosting until light and fluffy.
Mixing bowls: For preparing the cake batter and combining ingredients.
Rubber spatula: Perfect for scraping down the bowl and spreading the frosting.
Medium saucepan: Needed to make the homemade stovetop vanilla bean pudding. Whisk: Helps create a smooth, silky pudding without lumps.
Baking dish: Used for roasting the strawberries until sweet and jammy.
Kitchen scale: For the most accurate measurements and best results.

Your Shopping List

Fresh strawberries (about 1 lb / 450g)
Fresh lemons (2)
Extra berries for decorating (optional: strawberries, blueberries for mini cakes)
Salted butter (1 stick + 2 tablespoons needed)
Large eggs (you’ll need 3 whole eggs + 3 egg yolks)
Sour cream
Whole milk (you’ll need about 2 cups total)
Mascarpone cheese
Heavy whipping cream
All-purpose flour
Granulated sugar
Baking powder
Cornstarch
Fine sea salt
Neutral oil (avocado oil, vegetable oil, etc.)
White vinegar
LorAnn Organic Almond Emulsion
LorAnn Reserve Vanilla Bean Paste

Ingredient Notes

Salted Butter + Oil

My favorite combination for snack cakes. Butter gives the cake that rich homemade flavor, while a little oil keeps the crumb extra soft in the fridge.

Sour Cream

The secret to a moist cake! Sour cream adds richness and creates a tender texture without making the batter too thin.

Strawberry Emulsion

Fresh strawberries are delicious, but they can add a lot of moisture to cake batter and their flavor can become less noticeable after baking. SO i love using strawberry emulsion to add a lovely berry flavor while keeping the cake texture just right.

Roasted Strawberries

A few minutes in the oven transforms fresh berries into the most delicious syrupy topping. The flavor becomes deeper, sweeter, and perfect for layering with the vanilla frosting.

Homemade Vanilla Bean Pudding Frosting

The star of this recipe! A simple stovetop pudding gets chilled and whipped into a light, creamy frosting. It has all the flavor of a homemade pudding with the texture of a fluffy frosting.

How To Make Strawberry Pudding Cake

Make the strawberry cake

First, mix together the milk, vinegar, sour cream, and strawberry emulsion. Combining these ingredients before adding them to the batter helps everything mix together smoothly.

Cream the butter, oil, and sugar until light and fluffy. Add the eggs one at a time, then alternate adding the dry ingredients and strawberry cream mixture.

Spread the batter into an 8-inch cake pan and bake until golden.

Roast the strawberries

While the cake cools, toss the strawberries with sugar, lemon juice, and a pinch of salt.

Roast until the berries are soft, glossy, and have created a beautiful strawberry syrup.

Make the pudding frosting

Cook the vanilla pudding on the stovetop until thick and silky.

Once chilled, whip the pudding with mascarpone and heavy cream until it becomes smooth, fluffy, and spreadable.

Assemble the cake

Spread the vanilla bean pudding frosting over the cooled cake.

Spoon the roasted strawberries over the top and finish with fresh berries.

Make Them Mini!

This recipe also makes the sweetest mini celebration cakes! Divide the batter between 4-inch cake pans and bake until soft and golden. Top each mini cake with vanilla bean pudding frosting, roasted strawberries, and fresh seasonal berries. For summer celebrations or the 4th of July, decorate with sparklers, blueberries, festive napkins, or your favorite party touches.

They are simple, beautiful, and so fun to share.

Tips For The Best Cake

Use room temperature ingredients.
This helps the batter mix evenly and creates the best texture.

Don’t rush the pudding.
Allow the pudding to fully thicken on the stove and chill completely before whipping.

Assemble close to serving.
For the prettiest presentation, add the roasted strawberries shortly before serving.

Storage

Store leftover cake covered in the refrigerator for up to 3 days.

The cake can also be made ahead. Bake the cake, roast the strawberries, and prepare the pudding the day before. Whip the frosting and assemble when ready to serve.

Other Recipes You’ll Love

If you loved this Roasted Strawberry Vanilla Bean Pudding Cake, here are a few more sweet summer desserts to try!
Chocolate Strawberry Mousse Cake Parfaits – No Bake!
Layers of rich chocolate cake, fluffy strawberry mousse, and whipped cream come together in these easy no-bake parfaits.
https://www.almondsandapricots.com/chocolate-strawberry-mousse-cake-parfaits/
Chocolate Strawberry Cupcakes with Strawberry Buttercream
Soft chocolate cupcakes topped with a fresh strawberry buttercream. A classic chocolate and strawberry combination that is perfect for any celebration.
https://www.almondsandapricots.com/chocolate-strawberry-cupcakes-with-strawberry-buttercream/
Black Cherry Ice Cream Cake With Fudgy Brownie Base
A creamy homemade black cherry ice cream cake layered on top of a rich, fudgy brownie base. The perfect frozen dessert for warm summer days.
https://www.almondsandapricots.com/black-cherry-ice-cream-cake-with-fudgy-brownie-base/

Vanilla Bean Pudding Cake with Roasted Strawberries

This Roasted Strawberry Vanilla Bean Pudding Cake is made with a tender almond snack cake, homemade vanilla bean pudding frosting, and sweet roasted strawberries. It’s an easy one-layer cake filled with fresh summer flavor and perfect for any summer celebration!

Print Pin Rate

Servings:

Author: Kala Boulard

Ingredients

Almond Snack Cake

250 g all-purpose flour 2 cups
2 teaspoons baking powder
½ teaspoon fine sea salt
113 g salted butter softened (½ cup)
60 g neutral oil ¼ cup
225 g granulated sugar 1 cup + 2 tablespoons
3 large eggs room temperature
120 g sour cream room temperature (½ cup)
120 g whole milk room temperature (½ cup)
1 teaspoon white vinegar optional
1 tablespoon LorAnn Organic Almond Emulsion

Roasted Strawberries

450 g fresh strawberries hulled and halved (about 3 cups)
50 g granulated sugar ¼ cup
1 tablespoon fresh lemon juice
pinch of salt

Vanilla Bean Pudding

360 g whole milk 1 ½ cups
75 g granulated sugar ⅓ cup + 1 tablespoon
3 large egg yolks
30 g cornstarch ¼ cup
pinch of salt
28 g salted butter 2 tablespoons
2 teaspoons LorAnn Reserve Vanilla Bean Paste

To Finish the Frosting

prepared chilled vanilla bean pudding
225 g mascarpone cheese cold (1 cup)
240 g heavy whipping cream cold (1 cup)

Instructions

Make the Snack Cake

Preheat the oven to 325°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl or measuring cup, whisk together the whole milk, vinegar, sour cream, and almond emulsion until smooth.( if not fully room temp you can gently warm in the microwave for a few seconds to bring to room temp)
In the bowl of a stand mixer fitted with the paddle attachment, beat the salted butter, oil, and sugar together for 2-3 minutes until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Add half of the dry ingredients and mix until almost combined.
Add the cream mixture and mix.
Finish with the remaining dry ingredients and mix just until combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 50-60 minutes or until the center springs back when touched and a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before decorating.

Make the Roasted Strawberries

Preheat the oven to 375°F.
Add the strawberries, sugar, lemon juice, and salt to a baking dish. Toss together until evenly coated.
Roast for 20-30 minutes, stirring halfway through, until the strawberries are soft, glossy, and syrupy.
Allow the strawberries to cool completely.

Make the Vanilla Bean Pudding

In a medium saucepan, whisk together the milk, sugar, egg yolks, cornstarch, and salt until smooth.
Place over medium heat and cook, whisking constantly, until the pudding thickens and begins to bubble.
Remove from heat and stir in the salted butter and vanilla bean paste.
Transfer the pudding to a bowl and cover with plastic wrap directly touching the surface.
Refrigerate until completely chilled.

Make the Pudding Frosting

Add the chilled pudding and mascarpone to the bowl of a stand mixer fitted with the whisk attachment.
Whip until smooth and creamy.
Slowly pour in the cold heavy cream and continue whipping until the frosting is thick, fluffy, and holds its shape.

Assemble the Cake

Place the cooled cake onto a serving plate.
Spread the vanilla bean pudding frosting over the top in big swoops.
Spoon the roasted strawberries over the frosting.
Top with extra fresh berries if desired.
Slice and enjoy!

Notes

For mini cakes:
Divide the batter between greased 4-inch cake pans and bake at 325°F until the centers spring back when lightly touched. Decorate with pudding frosting, roasted strawberries, fresh berries, and your favorite festive decorations.

Storage:
Store covered in the refrigerator for up to 3 days. Let slices sit at room temperature for a few minutes before serving for the softest texture.

Make ahead:
The cake, pudding, and roasted strawberries can all be prepared one day ahead. Whip the frosting and assemble before serving.