Phoebe ... strawberry shortcake

Preparation steps

• To start, separate 6 beautiful strawberries that will later be a decoration and cut the rest into slices. Sprinkle the strawberry slices with two tablespoons of sugar and leave them to set :)
• Biscuits Put all the biscuit ingredients in a bowl and mix. Bake in a cake tin on the bottom of which you put greaseproof paper three times to have three thin biscuits (it is easier for me to bake three times because they are baked quickly and evenly, while it can happen when baking all at once that the edges burn). The biscuits need to cool completely before stacking the cake so I recommend baking them either a day earlier or a few hours earlier.
• Put Ganache200 ml of sweet cream on the fire and heat to boiling. Turn off the gas and add 250 g of cooking chocolate to the boiling cream. Allow the chocolate to dissolve a little on its own first and then stir until completely melted. If necessary, heat a little more to melt everything, but in most cases it is not (depending on the chocolate you use). Allow to cool and thicken a little. To speed up the process, put it in the refrigerator.
• Vanilla cream Boil half a liter of milk with vanilla bean seeds. Mix two puddings and 5 tablespoons of sugar with half a child's milk and pour into boiling milk. Stir until thickened ... about 2 minutes. Transfer the cream to a bowl and stir every few minutes while it cools so that no crust forms.
• Mix the whipped cream. Leave about half a liter of whipped cream to decorate the cake and mix the rest into the cooled pudding cream.
• Stacking the biscuit cake, first coat it with milk, put 1/3 of the cream, arrange the sliced ​​strawberries on the cream, pour over two tablespoons of ganache and put another biscuit. Repeat the process once more and finish with the third biscuit. Coat only the outer sides with the rest of the cream (to flatten the sides and fill any cavities. Leave in the fridge to cool for about half an hour
• Coat the pages with the whipped cream you have left to decorate and decorate the pages with a notched trowel. Coat the top of the cake with ganache. For this coating, it is better for the ganache to be a hard type of Eurocream, and if you want to make it look as if one tablespoon of ganache has leaked on the sides, gently heat it for a few seconds in the microwave to make it a little more liquid. Just enough so that when you drop a few drops on the edge with a spoon, a few centimeters leak out. Finally, decorate with strawberries (halve them) and whipped cream.