Easy German Strawberry Cake (Erdbeerkuchen) with Vanilla Pudding

Every time I make this German Strawberry Cake, my children know that summer has truly arrived. A slice of this Erdbeerkuchen is the epitome of sunshine, carefree days, and juicy fruit. Honestly, nothing else comes close.

This is a traditional Strawberry pudding cake the way it's made in every German home and bakery from May through August: a simple, buttery sponge base spread with creamy vanilla pudding, then piled high with plump, sweet strawberries fresh from the field. That combination of soft cake, cool vanilla cream, and slightly tart fresh berries creates a taste sensation that is refreshing, not too sweet, and completely irresistible.

What is German Strawberry Cake (Erdbeerkuchen)?

Erdbeerkuchen is Germany's answer to strawberry cake - and once you try it, you may never go back to the American version. No frosting, no layers, no heavy sugar overload. Just a simple buttery sponge base, fresh juicy strawberries nestled in a custard-like vanilla pudding, and nothing getting in the way of the fruit.

"Erdbeere" is the German word for strawberry. Literally "earth berry" and "Kuchen" simply means cake. No complicated techniques, no special equipment. Just honest, beautiful ingredients doing what they do best.

Strawberry season in Germany runs from May through August, and it is taken seriously. Little wooden huts pop up along roadsides selling strawberries fresh from the field, and many families head out to pick their own. There is something about a strawberry you picked yourself that tastes completely different from anything you find in a grocery store - and that is exactly the spirit of this cake.

How to make German Strawberry Cake

This is a really simple recipe that comes together in just three steps:

First, you bake a buttery sponge base. Second, you make the vanilla pudding: a creamy, custard-like layer that sets beautifully on the warm cake. Third, you pile on the fresh strawberries. That's it.

Why This Cake Has a Vanilla Pudding Layer

German vanilla pudding is more than just a cake topping. It's a dessert in its own right, and a building block of so much German baking. You'll find it served chilled in a glass as an after-school treat, piped into pastries, and used as the base for the famous German Buttercream. It's essentially a thick, set custard, and once you've made it from scratch you'll want to find excuses to use it everywhere.

You can use a ready-made sachet like Dr. Oetker Vanilla Pudding for this recipe, but I'd really recommend making it from scratch, and here's why. For a cake topping, you need the pudding to be firmer than if you were serving it as a dessert. Combined with the juicy strawberries, a loose pudding can turn the whole cake into a gooey mess (delicious, but not exactly pretty!). That's why this recipe uses 60 g of cornstarch rather than the 40 g I use in my regular vanilla pudding recipe. That extra cornstarch gives you a set that holds up beautifully under the fruit, and as a bonus it also acts as a barrier between the sponge and the juicy strawberries, keeping the base perfectly firm rather than soggy.

If you do want to use sachets, go for 1½ sachets to 500 ml (2 cups) of milk rather than the standard single sachet.

Can I Use Frozen Strawberries?

For this recipe, fresh strawberries really are essential. Frozen strawberries tend to release too much water as they thaw, which can make the pudding layer watery and the cake soggy. Fresh fruit is what gives this cake its wow factor.

That said, if you have frozen strawberries to use up, my almond strawberry blitzkuchen is made specifically for frozen fruit and is just as delicious.

What Size Baking Tray Do You Need?

This recipe is an Erdbeerblechkuchen, which translates literally as "strawberry tray cake," and the ideal pan size is 30 x 40 cm (12 x 16 inch). In the US this is a standard half sheet pan, and in the UK a traybake tin or Swiss roll tin.

If you use a smaller pan, the sponge base will be thicker and will need a little longer in the oven. If you use a larger pan, the base will come out thinner and bake faster, so keep an eye on it and check it a few minutes earlier than the recipe states.

For the detailed instructions and exact measurements, please jump to the printable recipe card

For the sponge base you'll need butter, sugar, vanilla extract (affiliate link), salt, eggs, heavy cream, flour and baking powder (affiliate link). To make the vanilla pudding layer, you'll needwhole milk, egg yolks, cornstarch, sugar and a vanilla bean (affiliate link) (or vanilla extract (affiliate link)). A pinch of turmeric is optional but gives the pudding a lovely golden color. For the topping, all you need is fresh strawberries and a little fresh mint to garnish if you like.

Recipe Steps

Step 1: Make the Sponge Base Cream the butter and sugar, add the eggs and cream, then fold in the flour. Spread the batter into your greased tray and bake at 180°C / 356°F for 25 to 30 minutes until golden. Leave to cool completely.

Step 2: Make the Vanilla Pudding Warm the milk, whisk in the egg yolks, cornstarch and sugar, then stir over medium heat until thick and creamy. Leave to cool for at least an hour before spreading over the cake base.

Step 3: Add the Strawberries. Spread the pudding over the cooled sponge, pile on the fresh strawberries, and finish with a few mint leaves. Serve on the same day for the best result.

How to Serve

In Germany, this cake would traditionally be enjoyed at "Kaffee und Kuchen,". The beloved afternoon cake and coffee ritual that happens in homes and cafes across the country every day. It also makes a wonderful centerpiece at a children's birthday party, or refreshing dessert after a summer BBQ. (Grillfest in German!).

For an extra treat, serve each slice with a generous dollop of freshly whipped cream. Trust me on this one.

Make Ahead and Storage

Strawberries are one of those fruits that just don't last, so this cake is best enjoyed on the day you make it. That's when the fruit is at its freshest and the pudding layer is perfectly set. Hopefully there won't be any leftovers anyway!

If you do have some left over, store the cake covered in the fridge for up to 3 days. The sponge will soften a little over time, but it will still taste delicious.

Can you make it ahead? You can bake the sponge base and make the vanilla pudding the day before. Store them separately, then assemble with the fresh strawberries on the day you plan to serve it.