Strawberry Flan

I love this strawberry flan recipe. It comes together in minutes. Strawberry flan is the perfect way to use those summer abundant strawberries. I love that I can whip up a sweet treat for family dinner or a gathering and everyone always loves it.

Strawberry flan on counter with fresh strawberries and plates

This recipe was inspired by my love of strawberries. With summer right around the corner, I couldn’t stop thinking about this Strawberry Flan until I made it. The sliced strawberry topping would also be good on top of these vanilla cupcakes.

Why This Recipe Works

A slice of strawberry flan on a plate with fresh strawberries.
  • It comes together in just a few minutes.
  • It is light and fluffy, perfect for these warmer months.
  • The fresh strawberries are delicious paired with a fresh whipped cream.
  • It is the perfect companion for coffee or tea.

Ingredients

Ingredient Picture for Strawberry Flan on a white marble counter.
  • Flour is the primary base of this strawberry flan, but only a very small amount is needed!
  • Baking Powder and egg whites give this flan the perfect amount of rise while it is baking.
  • Vanilla and sugar add just the perfect amount of sweetness to the flan base.
  • Sugar, heavy cream and vanilla make the most perfect fluffy whipped cream for this strawberry flan.
  • Hulled strawberries, sliced and layered on this flan add the perfect amount of sweetness.

Variations

  • You can add fresh blueberries to the top of this flan base, or any other fresh fruit! It’s really delicious with peaches!
  • In addition to any fresh fruits or berries, you can also add a drizzle of chocolate.
  • Dulce de leche would also be a great topping for this flan base.

Instructions

beat egg yolks, sugar and vanilla together

In a large bowl, beat egg yolks, sugar and vanilla together until thick and creamy and light in color. About 2-3 minutes.

Combine flour, baking powder and salt in a small bowl

Combine flour, baking powder and salt in a small bowl. Stir to combine.

Add the flour mixture to the egg yolk mixture and mix until combined.

Add the flour mixture to the egg yolk mixture and mix until combined.

Whisk the egg whites until stiff peaks form

In a stand mixer with the whisking attachment, or using a handheld electric whisk, beat the egg whites until stiff peaks form.

fold the egg whites into the egg yolk and flour mixture

Gently fold the egg whites in the the egg yolk and flour mixture, using a spatula. It’s very important that you fold them in correctly so as not to deflate the eggs. Circle half way around the bowl with the spatula, then drag it through the middle.

pour the batter into the springform tart pan

Pour the batter in the prepared tart pan. Bake for 16 –18 minutes, until golden and a toothpickinserted in the center comes out clean.

allow the baked flan to cool on a wire rack

Allow to cool for 5 minutes before releasing the sides of the pan and allowing the cake to cool fully before decorating.

Make the whipped cream

Meanwhile, place the heavy cream, ¼ cup of sugar and vanilla into a large bowl. Beat on high speed for 2 -3 minutes until peaks begin to form. Do not overbeat the cream or you’ll end up with flavored butter.

Spread the whipped cream over the flan base

Spread the whipped cream over the flan base.

Place sliced strawberries on top

Place the sliced strawberries on top. Finally, sprinkle the last tablespoon of sugar on top (or dust with powdered sugar if preferred).

Slice of strawberry flan on a plate with the cake and another slice on a white plate in the background.

Storage

The Strawberry Flan is best if eaten right away, but the flan base can be made ahead of time and stored (wrapped in plastic wrap ) at room temperature.

If the flan is fully assembled, wrap with plastic wrap or place in an airtight container and refrigerate for up to 48 hours (the cake may dry out a bit if you do this, that’s why it’s best served fresh).

View of strawberry flan with two pieces cut out and showcasing the layers of strawberries.

Frequently Asked Questions

What is strawberry flan made of?

Strawberry flan is made of egg yolks, egg whites, flour and baking powder.

Why do you grease the pan for the strawberry flan?

Even though this flan was baked in a non-stick tart pan, it is still recommended to grease your pan. Your strawberry flan will stick for sure if you don’t do a grease layer.

What kind of a pan do you cook the strawberry flan in?

This strawberry flan is cooked in a springform tart pan. The base comes easily out with your strawberry flan right on it. This makes it easy to transfer.

Do you have to add the granulated sugar to the top?

In short, no you do not have to add granulated sugar to the top. However, when you add the granulated sugar on top of the layered strawberries, this makes the strawberries natural juices release and it gives more flavor.

Piece of strawberry flan on a plate with a bite on a fork.

You should definitely give this recipe a try especially now that summer is right around the corner. With fresh berries about to be in abundance and this amazing flan cake base, you can whip this up in no time at all!

Strawberry Flan

Strawberry Flan Slice on a plate
A light, fluffy and subtly sweet dessert dish. This strawberry flan is always a favorite.
Jenna Shaughnessy
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Serving Size 8 slices

Equipment

  • 1 Springform Tart pan

Ingredients

  • 4 eggs large
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup flour
  • ½ teaspoon baking powder

For the Topping

  • ¾ Pound fresh strawberries hulled and sliced
  • cup heavy cream
  • 1 teaspoon vanilla
  • ¼ cup granulated sugar + 1 tablespoon, separated

Instructions

  • Preheat oven to 350°F. Grease tart pan.
  • In a large bowl, beat egg yolks, sugar and vanilla together until thick and creamy and light in color. About 2-3 minutes.
  • Combine flour, baking powder and salt in a small bowl. Stir to combine, then add to the egg yolk mixture and mix until combined.
  • In a stand mixer with the whisking attachment, or using a handheld electric whisk, beat the egg whites until stiff peaks form.
  • Gently fold the egg whites in the the egg yolk and flour mixture, using a spatula. It’s very important that you fold them in correctly so as not to deflate the eggs. Circle half way around the bowl with the spatula, then drag it through the middle.
  • Pour the batter in the prepared tart pan. Bake for 16 –18 minutes, until golden and a toothpickinserted in the center comes out clean.
  • Allow to cool for 5 minutes before releasing the sides of the pan and allowing the cake to cool fully before decorating.
  • Meanwhile, place the heavy cream, ¼ cup of sugar and vanilla into a large bowl. Beat on high speed for 2 -3 minutes until peaks begin to form. Do not overbeat the cream or you’ll end up with flavored butter.
  • Spread the whipped cream over the flan base, then top with sliced strawberries. Finally, sprinkle the last tablespoon of sugar on top (or dust with powdered sugar if preferred).

Notes

Best if eaten right away, but the flan base can be made ahead of time and stored (wrapped in plastic wrap ) at room temperature. If the flan is fully assembled, wrap with plastic wrap or place in an airtight container and refrigerate for up to 48 hours (the cake may dry out a bit if you do this, that’s why it’s best served fresh).

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