Shortbread Cake with Custard and Berries

Perfect summer cake from the tray: this fruity and creamy butter cookie cake with a topping of raspberries and vanilla pudding is always well received!

This tempting butter cookie cake with berries has a lot to offer: It is the perfect summer cake for garden parties and co – and is always well received by children and adults alike. But above all, the raspberry butter cookie cake not only looks great, but also tastes like it: creamy, fruity, brilliant!


Shortbread Cake with Custard and Berries



Shortbread Cake with Custard and Berries


For the dough:

  • 250 grams butter soft
  • 210 grams of sugar
  • 4 medium eggs
  • 350 grams of wheat flour
  • 2 teaspoons baking powder
  • 4 tablespoons of milk coarse

For the berry filling and cream:

  • 750 grams raspberries see tips
  • 2 packets of vanilla pudding powder each approx. 40g
  • 450 milliliters of water or partly red fruit juice
  • 2 tablespoons of sugar
  • 3 cups of cream 200g each
  • 3 packets of cream stiffener
  • 2 packets vanilla sugar
  • 25 pieces of butter cookies coarse



Preheat the oven to 175 degrees top and bottom heat. Place a baking frame on a baking tray lined with baking paper (alternatively use a deep tray / grease pan). Defrost frozen fruit and collect juices.
Beat soft butter with sugar until fluffy. Beat in eggs one at a time. Mix flour with baking powder and add to wet ingredients alternately with milk. Use as much milk as necessary until the dough falls from the spoon with difficulty tearing.
Spread the batter on the baking sheet. Bake cake for about 20 to 25 minutes. Let cool.
Fill up collected berry juice with water to 450 ml. For the berry pudding filling, boil about three quarters of the liquid. Stir the pudding powder with the sugar into the remaining liquid and add to the boiled liquid to make a fairly solid “pudding”. Let cool slightly, stirring in the berries as you go. If you don’t like the filling chunky, you can puree it briefly with a hand blender.
Spread the berry mixture on the cake base. Whip the cream with cream stiffener and vanilla sugar until stiff and spread on the berry cream. Cover the cake well and leave it in the refrigerator for a few hours, preferably overnight. Place butter cookies side by side on top of the cream – before or after the cooling time, as desired.

For an extra nice color, use frozen fruit. Either just raspberries or mixed with wild berries, strawberries etc.




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