Soft Italian Crostata with Strawberries and Cream

Prep Time
20 min.
Cook Time
30 min.
Recipe by:

Treat yourself to this picture-perfect soft crostata filled with velvety Italian custard cream and sunshine-sweet strawberries. A taste of Italy in every bite!

Make This Recipe


Cake Batter

3 Eggland's Best eggs, large

1/2 cup (100 g) sugar

1/2 cup (115 g) plain yogurt

1 teaspoon vanilla extract

1 cup (125 g) all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Italian Patisserie Cream

4 Eggland's Best eggs, large (yolks only)

1/2 cup (100 g) sugar

1/3 cup (50 g) cornstarch

4 cups (450 ml) milk, hot

1 teaspoon vanilla extract

1/2 cup (120 ml) whipping cream

Strawberry Sauce

10 oz (280 g) strawberries, plus more to decorate

1 tablespoon sugar

1/2 lemon, juice



  1. Preheat oven to 375F (180C). Spray or grease with butter an 11-inch tart pan.
  2. In a large mixing bowl, add the eggs and sugar and beat with a hand mixer for 2 or 3 minutes until light and fluffy. Add the yogurt and vanilla extract and beat some more. Add the flour, baking powder, and salt, and mix on low (or by hand) until just combined. Don't overmix. Pour the batter into the prepared baking pan. Level with a spatula or tilt the pan to even it out. Bake in the middle of the oven for about 15-20 minutes. Let it cool down to room temperature.

Italian Patisserie Cream

  1. In a medium-sized pan, whisk the egg yolks with the sugar and cornstarch until light and fluffy. Add about 1/4 cup of hot milk and whisk until smooth. Gradually add the remaining hot milk while whisking. Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a few more minutes until you reach the desired thickness. Whisk in the vanilla extract. Pour the cream into a glass bow, cover with plastic wrap, and let cool.
  2. Whip the whipping cream to stiff peaks. Mix the prepared cream to soften and fold in the whipped cream some at at time. Place into a piping bag and refrigerate.

Strawberry Sauce

  1. Cut the strawberries into pieces and place in a small saucepan with the sugar and lemon juice. Cook at medium heat for 5-10 minutes or until the strawberries have softened. Place into a glass bowl and let them cool down to room temperature.


  1. When ready to serve, assemble the cake: invert onto your serving plate. Soak the top of the cake (which was the bottom) with some of the strawberry juice. Pipe the prepared cream to cover the top of the crostata. One inch from the edge, pipe the cream in dots using a round tip (or simply cut the piping bag straight). With a wet small spoon slide the tip of a small wet spoon over each bump from outside toward the inside. Place the strawberry sauce in the middle and decorate with a couple of fresh strawberries if you like. Serve right away.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 364
Fat 15.8g
Saturated Fat 5.8g
Cholesterol 607mg
Sodium 1064mg
Carbohydrates 42g
Dietary Fiber 2.9g
Protein 13.1g