Traditional German Strawberry Cake (Erdbeerkuchen) -

Traditional German Strawberry Cake (Erdbeerkuchen)

Course: Dessert

Cuisine: German

Keyword: cake, strawberry, vanilla pudding

Prep Time: 20

Cook Time: 25

Refrigeration Time: 1

Total Time: 1 45

Servings: slices

Calories: 141kcal

Learn how to make a Traditional German Strawberry Cake, featuring airy sponge cake, creamy filling, and a glossy glaze.

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US Customary - Metric

Equipment

Ingredients

For the cake bottom

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

For the vanilla pudding

2 cups vanilla pudding* chilled (*see notes for more info)

For the topping and glaze

3 cups fresh strawberries rinsed, hulled and halved
2 envelopes red glaze Dr. Oetker brand

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Instructions

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.

Video

Notes

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!

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 firmly chill in the fridge before you spread it on the cake.

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!

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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