Gather all ingredients and equipment.

Preheat oven to 350 degrees Fahrenheit.

Whip together the egg, sugar, and vanilla sugar in a stand mixer with whip attachement.  Whip until light and fluffy.

Sift flour and baking powder together.  Fold dry ingredients with a whick into the whipped eggs and sugar.

Grease the molds.

Pipe the batter into the prepared molds, fill less than half full, and bake on the middle shelf for 15 minutes or until golden brown.

Allow to cool.

In a medium saucepan, combine milk, 1/2 of the sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.

In a medium bowl, whisk together egg yolks, cornstarch, and remaining sugar. Whisking constantly, slowly pour the hot-milk mixture into the egg-yolk mixture, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.

Transfer to a mixing bowl. Add the butter, and whisk well until the butter melts and the mixture cools, about 5 minutes.

Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled.

After the pastry cream has cooled, fold in the whipped cream.

Mix all ingredients for the berries together and allow flavors to melt together, about 15 minutes together. The sugar and honey will help bring out the natural liquid from the berries.

Blend the strawberries until smooth in a blender

After cakes have cooled, spoon about a tablespoon of strawberry puree onto each cake

Pipe the custard whipped cream into each cake, until each cake mold is half full. No tip is needed for this.

Spoon about two tablespoons of berries on top of the custard cream.

Enjoy!!