German Strawberry Cake (Erdbeerkuchen)

4.43 from 7 votes

German Strawberry Cake (Erdbeerkuchen)

This German Strawberry Cake is pure summer in every bite. A light, buttery sponge base topped with creamy vanilla pudding and piled high with fresh, juicy strawberries — just like you'd find in a German bakery from May through August. Simple to make, utterly refreshing, and impossible to resist.

Course Cakes, Dessert

Cuisine German

Prep Time 20

Cook Time 30

Total Time 50

Servings slices

Calories 334kcal

Author by Marita Sinden

Equipment

baking tray (form) mine was 40 x 30 cm, (12 x 16 inch) This makes 16 slices. If you use a smaller tin the base will be thicker and will need a little longer to bake. A larger tin will give you a thinner base so check it a few minutes early.

Ingredients

German sponge cake base

250 g butter room temperature
200 g sugar
1 teaspoon vanilla extract
1 pinch salt
4 eggs medium size, at room temperature
120 gr whipping cream
250 gr flour Germany type 405, UK plain flour, US pastry flour
1 teaspoon baking powder

Vanilla Pudding Topping

2 teaspoon vanilla extract alternativley 1 vanilla bean or 6 teaspoon vanilla sugar
500 ml whole milk
2 egg yolks medium size
60 g corn starch UK Corn Flour
50 g sugar
1 pinch tumeric optional for color

Strawberry Topping

1 kg fresh strawberries
fresh mint to garnish optional

Metric - US Customary

Instructions

Make the Base

Preheat the oven to 180°C or 356°F
Whisk the butter until creamy using a hand mixer. Slowly add the sugar, vanilla extract, and salt.
250 g butter, 200 g sugar , 1 teaspoon vanilla extract , 1 pinch salt
Add the eggs one by one. Pour in the heavy cream. Lastly, sieve in the flour and baking powder. Mix until you achieve a soft, fluffy batter.
4 eggs , 120 gr whipping cream, 250 gr flour, 1 teaspoon baking powder
Pour or spread the batter into a greased cake tin (mine was 30 x 40 cm / 12 x 16 inch). A larger tray will give you a thinner base.
Bake for around 25 to 30 minutes. To check if it's done, insert a skewer into the middle — if it comes out clean, it's ready. Leave to cool completely.

Vanilla Pudding

In the meantime make the pudding. Heat the milk in a saucepan over medium heat. If using a vanilla bean, split it, scrape out the seeds, and add both the seeds and pod to the milk now.
2 teaspoon vanilla extract , 500 ml whole milk
In a separate bowl, whisk together the egg yolks, cornstarch, sugar, and vanilla extract or vanilla sugar (if not using a vanilla bean).
2 egg yolks, 50 g sugar , 1 pinch tumeric, 60 g corn starch
When the milk is just beginning to simmer, remove the vanilla pod. Pour a ladleful of hot milk into the egg mixture while whisking constantly to temper it, then pour everything back into the pan.
Stir continuously over medium heat until the pudding thickens to a creamy, custard-like consistency.
Remove from heat. Stir in the pinch of turmeric if using — this gives the pudding a beautiful golden color.
Let it cook for a couple of minutes before spreading it onto the base with a knife or pallet knife. The pudding needs to cook completley before adding the strawberries.

Shortcut note: You can use a ready-made vanilla pudding sachet such as Dr. Oetker instead of making it from scratch. For this recipe use 1½ sachets to 500 ml (2 cups) of milk rather than the standard single sachet. The extra pudding powder gives you a firmer set that holds up under the strawberries.

Assemble the Cake

Wash and remove the stems from the strawberries. Half or quarter them as you like. Arrange the strawberries on top and garnish with fresh mint if using.
1 kg fresh strawberries , fresh mint to garnish
Serve on the same day for the best result.

Nutrition