A Simple Cake Recipe with Frozen Strawberries

4.75 from 4 votes

This is Blitzkuchen a traditional German cake that can be maked with fresh or frozen strawberries.

Course Cake, Dessert

Cuisine German

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 470kcal

Author Marita

300 g flour 10.5 oz, 1¾ cups + 2 tablespoon (Germany type 405, UK plain flour, USA pastry flour)
3 teaspoon baking powder
180 g sugar 6.3 oz
4 eggs medium size, at room temperature
200 g whipping cream 7 oz, ¾ Cup and 1 Tablespoon
2 tablespoon milk

Preheat the oven to 175°C/347. Line a baking tray (mine was 30 x 40 cm, 12x 16 inch) 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 batter into the prepared cake tin. Bake for 10 minutes.
300 g flour, 3 teaspoon baking powder, 4 eggs, 125 g sugar, 200 g whipping cream
In the meantime, melt the butter in a little saucepan. Add the sugar, almonds, and milk and mix well. Once the sugar has dissolved remove the pan from the heat.
180 g sugar, 175 g butter, 200 g almond flakes, 2 tablespoon milk
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.
1 bag frozen strawberries
With the back of a spoon, spread the almond butter mix on top of 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.