Traditional German Strawberry Cake (Erdbeerkuchen)
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If you are looking for a light, refreshing, and incredibly beautiful summer dessert, this Traditional German Strawberry Cake (known as Erdbeerkuchen) is going to steal the show!
Growing up, I was surrounded by traditional German desserts made by my Mom or gifted to us by family friends. One of my absolute favourites was always “Obstkuchen” (Fruit Cake). Unlike the heavy, dense fruitcakes you might see during the holidays, a German Obstkuchen features a light, airy vanilla sponge cake topped with a rich spread—like vanilla pudding or Nutella—and piled high with vibrant fresh fruit.
To seal in all that incredible freshness, a clear or red sweet glaze (Tortenguss) is poured over the entire cake. For this recipe, we are making a classic strawberry version layered with creamy vanilla pudding and finished with a glossy red glaze. It is the ultimate subtle, sweet dessert that is surprisingly easy to make!
Why You’ll Love This Recipe
- Light and Airy Texture: By whipping the egg whites separately and folding them into the batter, the cake base becomes incredibly soft and pillowy.
- Customizable: Not a fan of strawberries? You can top this vanilla sponge with peaches, kiwis, blackberries, or raspberries!
- A Show-Stopping Glaze: The authentic German red glaze not only makes the strawberries pop with vibrant colour, but it also preserves the fruit so the cake stays fresh for days.
Ingredients You Will Need
Make sure to pull your dairy and eggs out early! Room-temperature ingredients are the secret to a perfectly fluffy sponge cake.
For the Vanilla Sponge Cake Base:
- The Eggs: 5 large eggs, separated into yolks and whites. (Cold eggs are easier to separate, but let them come to room temperature before whipping!)
- The Sweetness: ½ cup white sugar and 1 envelope of vanilla sugar (or 2 teaspoons of vanilla extract).
- The Fat: ¼ cup unsalted butter (softened to room temperature).
- The Dry Mix: ½ cup all-purpose flour (spooned and levelled), ⅓ cup cornstarch, 2 teaspoons baking powder, and ½ teaspoon salt.
- The Stabilizer: ½ teaspoon cream of tartar (or ½ teaspoon fresh lemon juice) to help the egg whites reach stiff peaks.
For the Filling & Topping:
- The Pudding: 2 cups of chilled vanilla pudding. (Make it from scratch, or use an instant mix to save time!)
- The Fruit: 3 cups of fresh strawberries (rinsed, hulled, and halved).
- The Glaze: 2 envelopes of red glaze (Dr. Oetker brand is the classic standard!).
From scratch Vanilla Pudding or Instant Mix?
Making pudding from scratch is always better, but time does not always allow that. If you are interested in making it from scratch, you can get my printable recipe by clicking here. If you are using instant vanilla pudding mix or store-bought pudding, make sure you have at least 2 cups of pudding available for this strawberry cake recipe. If you choose to make pudding from a mix, make sure to give it at least 1 to 2 hours to chill. You can even make it the night before.
In place of vanilla pudding, you can use any thick spread such as Nutella, peanut butter, jam, almond butter, condensed milk, whipped cream, or honey, etc. It is ideal to use a spread to create a moisture barrier between the cake and the fresh fruit.
How to Make German Strawberry Cake
Phase 1: Prepare the Pan (The Secret Trick!)
- Preheat your oven to 350°F (177°C) and set the rack to the middle position.
- The “Cake Goop” Trick: Take a nonstick 10-inch springform pan and brush only the bottom with softened unsalted butter. Add 3 Tablespoons of all-purpose flour and tap it around to coat the entire bottom. Flip the pan over and tap out the excess flour.
- Why only the bottom? This sponge cake needs to climb! If you grease the sides of the pan, the batter will slip and fail to rise to its full, airy potential.
Phase 2: Whip the Egg Whites
- Ensure your mixing bowl and whisk attachment are squeaky clean. Even a tiny speck of grease or egg yolk will prevent the whites from whipping!
- Whip the room-temperature egg whites on high speed until they reach soft peaks (the tips will curl slightly when you lift the whisk).
- Add the cream of tartar and continue whipping on high until you reach stiff peaks (the tips stand straight up without curling). Transfer the whipped whites to a separate clean bowl and set aside.
Phase 3: Mix the Batter & Fold
- In the bowl of your stand mixer fitted with a paddle attachment, mix the egg yolks, white sugar, and vanilla sugar on medium speed for about 5 minutes. You want the sugar completely dissolved and the mixture doubled in volume. Mix in the softened butter.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Turn the mixer to low speed and add the dry ingredients ½ cup at a time, mixing only until just combined.
- The Crucial Fold: Remove the bowl from the mixer. Add half of the whipped egg whites to the batter. Gently fold them in with a rubber spatula. Add the remaining egg whites and fold until just combined. Do not overmix, or you will deflate the cake!
- Pour the batter into your prepared pan, smooth the top, and gently tap the pan on the counter to release air bubbles.
Phase 4: Bake, Assemble, and Glaze
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- If your cake baked with a dome in the center, use a serrated knife to carefully trim the top off to create a perfectly flat, level surface. (Enjoy the cake scraps as a baker’s treat!) Keep the springform ring around the cake to hold the fillings.
- Stir your chilled vanilla pudding until smooth, then spread it evenly over the top of the cake.
- Arrange the halved strawberries in a beautiful, overlapping circular pattern, starting from the outside edge and working your way into the center.
- Cook the Dr. Oetker Red Glaze according to the package instructions. Using a ladle, carefully pour the hot glaze over the strawberries. Work quickly, as the glaze sets in minutes! Chill the cake for 30 minutes before slicing and serving.
💡Pro Tips for the Perfect Obstkuchen
- Separate Eggs While Cold: Egg yolks are much firmer when cold, making them easier to separate from the whites without breaking. Once separated, cover the bowls with plastic wrap and let them sit until they reach room temperature before whipping!
- Pudding vs. Custard: What is the difference? Pudding uses a starch (like cornstarch) to thicken, giving it a softer, creamier texture. Custard uses eggs as its main thickening agent, resulting in a firmer bite. Vanilla pudding is traditional here, but a thick custard works beautifully too!
- Try Different Spreads: The layer of pudding acts as a delicious moisture barrier, so the juicy fruit doesn’t turn the sponge cake soggy. If you want to mix it up, you can swap the vanilla pudding for a layer of Nutella, thick jam, almond butter, or whipped cream!
Complete the Summer Menu
Hosting a beautiful patio lunch or a warm-weather dinner party? Serve this stunning, refreshing German Strawberry Cake as the grand finale to these equally delicious summer dishes:
- 10-Minute Gazpacho (Cold Tomato Soup) with Fresh Salsa and Croutons: Start your meal to cool down with this incredibly vibrant, refreshing cold tomato soup. It requires zero cooking and is topped with a zesty, crunchy fresh salsa!
- Baked Maple-Soy Glazed Salmon with Garlic and Lemon: For the main course, serve this beautifully flaky, sweet-and-savory glazed salmon. It is light, healthy, and packs a massive flavor punch without weighing you down before dessert.
Frequently Asked Questions
I do not have a German cake bottom pan. What should I use instead?
A traditional German “Tortenboden Backform” (flan or tart pan) has a raised center so that when you flip the baked cake over, it naturally has a 2 cm indentation for holding the pudding and fruit. Since most North American kitchens don’t have this, a standard 10-inch springform pan works perfectly! You simply slice the top flat and use the springform ring to hold the glaze in place while it sets.
Can I use instant vanilla pudding mix?
Absolutely! Making vanilla pudding from scratch yields incredible flavour, but using a boxed instant pudding mix is a fantastic time-saver. Just be sure to make it at least 1 to 2 hours ahead of time so it has plenty of time to chill firmly in the fridge before you spread it on the cake.
Can I skip using the red glaze?
Yes, you can. The glaze adds a beautiful, professional shine and preserves the fresh fruit so it doesn’t dry out in the fridge. However, if you plan to serve the entire cake to a crowd immediately with no leftovers, you can easily omit the glaze! You can also substitute it with a clear glaze if you don’t want the red tint.
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Traditional German Strawberry Cake (Erdbeerkuchen)
Ingredients
- 5 large eggs separated, brought to room temperature
- ½ teaspoon cream of tartar or 1/2 teaspoon fresh lemon juice
- ½ cup white sugar
- 1 envelope vanilla sugar or 2 teaspoons vanilla extract
- ¼ cup unsalted butter softened to room temperature
- ½ cup all purpose flour spooned and levelled
- ⅓ cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups vanilla pudding* chilled (*see notes for more info)
- 3 cups fresh strawberries rinsed, hulled and halved
- 2 envelopes red glaze Dr. Oetker brand
Method
- Prep the Pan: Preheat the oven to 350°F (177°C) with the rack in the middle position. Brush only the bottom of a 10-inch springform pan with unsalted butter. Add 3 Tablespoons of all-purpose flour, tap it around to cover the bottom surface, then flip the pan over and tap out the excess. Do not grease the sides!
- Whip the Egg Whites: In a perfectly clean stand mixer bowl with a whisk attachment, whip the room-temperature egg whites on high speed to soft peaks. Add the cream of tartar and continue whipping until stiff peaks form. Transfer the whites to a separate bowl and set aside.
- Mix the Batter Base: In the stand mixer with a paddle attachment, mix the egg yolks, white sugar, and vanilla sugar on medium speed for about 5 minutes until the sugar dissolves and the mixture doubles in volume. Add the softened butter and mix until combined.
- Add Dry Ingredients and Fold: In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. With the mixer on low speed, add the dry mixture ½ cup at a time, mixing only until just combined. Remove the bowl from the mixer. Add half of the whipped egg whites to the batter and gently fold with a spatula until just combined. Add the remaining whites and fold gently. Do not overmix!
- Bake and Trim: Pour the batter into the springform pan, smooth the surface, and tap the pan on the counter to release air bubbles. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely. If the cake baked with a dome, remove the springform ring, use a serrated knife to trim the top flat, and replace the ring tightly around the cake.
- Assemble the Cake: Stir the chilled vanilla pudding until smooth, then spread it evenly over the flat top of the cake. Decorate by placing the halved strawberries in a circular pattern, starting from the outside edge and working your way into the center.
- Glaze and Chill: Follow the package instructions to cook the red glaze. Working quickly, use a ladle to pour the hot glaze evenly over the strawberries. Let the glaze set (it takes only minutes). Serve immediately, or chill in the refrigerator for 30 minutes to 1 hour before slicing. Store leftovers in an airtight container in the fridge for up to 5 days.
