• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Dinner
  • About
  • Subscribe
  • Contact
menu icon
go to homepage
  • Recipe Index
  • Contact
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Contact
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Vegetarian

    Blitzkuchen – a cake recipe with frozen strawberries

    Published: Aug 20, 2014 · Modified: Jun 14, 2021 by Marita · 2 Comments

    12 shares
    • facebook
    • whatsapp
    • yummly
    Jump to Recipe

    Hello there, today I wanted to show you this delicious Blitzkuchen a German cake recipe with frozen strawberries. You can whip up this cake in 30 minutes including baking time! Best of all this simple strawberry cake is made with frozen strawberries - so you don’t even have to spend time going to the shops.

    This cake is moist, buttery and nutty. The strawberries add a little freshness to the cake, and the almond flakes add a welcome crunch.

    A strawberry almond cake on a white and towel, surrounded by loose strawberries

    I first made this cake when I needed to clear my freezer as we were moving house. I had a pack of frozen strawberries left in my freezer and thought about the possibilities.

    What to use frozen strawberries for?

    I have posted a few recipes with frozen strawberries

    • Strawberry infused vodka
    • Skinny vodka strawberry ice cream
    • Rote Gruetze - German Red Berry Pudding
    • You can let them defrost and puree them for a strawberry sauce to serve with ice cream.
    • On this occasion, however, I decided to use my frozen strawberries in a cake.

    How to use frozen strawberries in a cake?

    The simple answer is, just throw them in. You need to be aware that they will be a little moist, so you need to compensate for this.

    Generally, you use fresh strawberries to decorate cakes. For example, my German strawberry cake with vanilla pudding or my dark chocolate strawberry cake.

    If you use frozen strawberries in a baked cake you won’t notice the difference. The strawberries will add a little jam-like texture to the cake.

    What is Blitzkuchen?

    Blitzkuchen translates in English as lightening cake. “Blitz” is the world for “lightening”. It refers to time it takes to prepare and bake the cake. It is not used for any specific type of cake but could be used to describe a simple sponge cake or a tray bake such as this one.

    This German lightning cake is a variation of the popular German butter cake. The topping is a sugary, buttery almond layer. The base a simple sponge layer. 

    How to make this Blitzkuchen

    Ingredients

    For the sponge base

    • 200 g/ 7 oz whipping cream
    • 180 g/ 6.3 oz sugar
    • 300 gr/ 10.5 oz flour (Germany type 405, UK plain flour, USA pastry flour)
    • 3 teaspoon baking powder (affiliate link)
    • 2tbsp milk
    • 4 medium eggs (at room temperature)

    For the topping

    • 175 g/ 6 oz butter
    • 125 g/ 4.4 oz sugar
    • 200 g/ 7 oz almond flakes
    • 1 bag frozen strawberries (500 g/ 17 oz)
    1. Preheat the oven to 175 degrees. Line a baking tray (mine was 30 x 40 cm) with some baking parchment or grease it with some butter.
    2. Make the sponge cake base first: Combine the baking powder (affiliate link) and flour in a medium bowl and set aside. Using a hand or stand mixer, combine the sugar, eggs and cream until they start to foam. Sieve in the flour and baking powder (affiliate link) and mix to a smooth cake batter. Spread the cake butter into the prepared cake tin. Bake for 10 minutes.
    Blitzkuchen Recipes Steps: 1 mix the cream and eggs and sugar, 2 sieve in the flour, 3 spread on a baking tray
    1. In the meantime, melt the butter in a little saucepan. Add the sugar, almonds and milk and mix well. Once mixed in, remove from the heat.
    2. Remove the baking tray from the oven. Carefully press the frozen strawberries on top. If your strawberries ready sliced, you can simply lay them on top. 
    3. With a spoon, spread the almond butter mix on top the remaining cake. If you are using sliced strawberries, you can also cover them
    4. Place back in the oven for 15 minutes. That time is a guideline; the cake is done when a toothpick inserted in the middle comes out clean.
    5. Remove from the oven and allow to cool for at least 10 minutes before slicing and serving. You can also let the cake cool completely before slicing and serving.
    Melt the butter and sugar in a pan, add the almonds, place the strabwerries on top of the cake. Cover with almond butter mix.

    Recipe Variations

    This cake recipe works also well with other fruits. Substitute the frozen strawberries with frozen raspberries or blueberries. This cake will also taste great without any fruit because the almond topping is just that delicious.

    A cake with strawberry sliced up

    Storage Instructions

    Keep the cake in an airtight container and store at room temperature. Consume within 4 days. After that it may dry out.

    Freezing Instructions

    This cake freezes well. Place in an airtight container and consume within 3 months.

    More German Cake Recipes to try:

    • German Cheesecake with or without Quark
    • German Poppyseed Cake
    • German Strawberry Cake
    • Triple Chocolate Bundt cake

    This post was first posted in August 2014 and updated in June 2021.

    Blitzkuchen - a cake with almond and frozen strawberries on a blue and white tea towel

    A Simple Cake Recipe with Frozen Strawberries

    Marita
    This is Blitzkuchen a traditional German cake that can be maked with fresh or frozen strawberries.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Cake, Dessert
    Cuisine German
    Servings 12 people
    Calories 470 kcal

    Equipment

    • Baking Tray approx 40 x 30 cm (11" x 14")

    Ingredients
      

    For the base

    • 200 g whipping cream 7 oz
    • 180 g sugar 6.3 oz
    • 300 g flour 10.5 oz (Germany type 405, UK plain flour, USA pastry flour)
    • 3 teaspoon baking powder
    • 2 tablespoon milk
    • 4 eggs medium size, at room temperature

    For the topping

    • 175 butter 6 oz
    • 125 g sugar 4.4 oz
    • 200 g almond flakes 7 oz
    • 1 bag frozen strawberries 500 g/ 17 oz

    Instructions
     

    • Preheat the oven to 175 degrees. Line a baking tray (mine was 30 x 40 cm) with some baking parchment or grease it with some butter.
    • Make the sponge cake base first: Combine the baking powder and flour in a medium bowl and set aside. Using a hand or stand mixer, combine the sugar, eggs and cream until they start to foam. Sieve in the flour and baking powder and mix to a smooth cake batter. Spread the cake butter into the prepared cake tin. Bake for 10 minutes.
    • In the meantime, melt the butter in a little saucepan. Add the sugar, almonds and milk and mix well. Once mixed in, remove from the heat.
    • Remove the baking tray from the oven. Carefully press the frozen strawberries on top. If your strawberries ready sliced, you can simply lay them on top. 
    • With a spoon, spread the almond butter mix on top the remaining cake. If you are using sliced strawberries, you can also cover them
    • Place back in the oven for 15 minutes. That time is a guideline; the cake is done when a toothpick inserted in the middle comes out clean.
    • Remove from the oven and allow to cool for at least 10 minutes before slicing and serving. You can also let the cake cool completely before slicing and serving.

    Nutrition

    Calories: 470kcalCarbohydrates: 49gProtein: 9gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 109mgSodium: 239mgPotassium: 184mgFiber: 3gSugar: 26gVitamin A: 693IUVitamin C: 1mgCalcium: 132mgIron: 2mg
    Keyword almond strawberry cake, Blitzkuchen, cake recipe with frozen strawberries, Cake with frozen strawberries
    Tried this recipe?Let us know how it was!
    « Pistachio Feta dip - A Mezze Dish
    Bibinka - Filipino Coconut Cake Recipe »
    12 shares
    • facebook
    • whatsapp
    • yummly

    Filed Under: Cakes, Desserts, Vegetarian

    Reader Interactions

    Comments

    1. Linda

      June 11, 2021 at 5:26 pm

      How much milk? It’s not listed in the ingredients but you refer to it in the recipe.

      Reply
      • Marita

        June 11, 2021 at 8:08 pm

        Oh Linda, thanks for pointing this out. I just updated it. It is 2 tbsp. Thanks Marita

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Marita Headshot

    Hi - I'm Marita!

    Food enthusiast & home cook. I returned to Germany after living in the UK for 20 years. I love making German recipes and exploring the cultural history behind each dish.

    Learn more about me →

    Let's get social

    Popular Posts

    • Traditional German Cheesecake (Käsekuchen)
    • Moist Streuselkuchen (German Crumb Cake)
    • Donauwelle (Danube Cake / Schneewitchen Kuchen)
    • German Poppy Seed Cake (Mohnkuchen)
    An advert for a free Mini German Cookbook

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 My Dinner