What Makes Erdbeerkuchen Special?
There’s something magical about the start of strawberry season in Germany. When markets overflow with bright red berries, it’s time for this beloved cake. For me, Erdbeerkuchen brings back memories of picking strawberries with my mother and assembling this dessert together. The scent of fresh strawberries and vanilla pudding instantly transports me back to those joyful summer afternoons.
German Strawberry Cake vs. American Strawberry Shortcake
While both desserts celebrate strawberries, the German Strawberry Cake is unique. Unlike American strawberry shortcake, which uses sweet biscuits and whipped cream, Erdbeerkuchen starts with a soft sponge base, topped with vanilla pudding and a glossy red glaze. The result is a refreshing, elegant, and less rich dessert that highlights the natural flavor of strawberries.
Why You’ll Love German Strawberry Cake
- If you’re searching for a fresh, fruity, and easy summer dessert, you’ll love this German Strawberry Cake—known in Germany as Erdbeerkuchen.
- This classic recipe features a light sponge cake, a creamy vanilla pudding layer, and a topping of juicy, sweet strawberries with a shiny red glaze.
- It’s a show-stopping treat that’s quick to prepare and perfect for every occasion, from anniversaries to garden parties.
The History of Erdbeerkuchen
Erdbeerkuchen is a classic German baking tradition, especially popular from May to July. The combination of sponge cake, pudding, and fresh strawberries became widespread after World War II, thanks to the invention of packaged glazes. Today, you’ll find this cake in every German bakery during strawberry season, and every family has their own treasured version.
📢 Fun Facts About German Strawberry Cake
- Bakery Staple: Erdbeerkuchen is a must-have in German bakeries during summer.
- Glaze Origins: The iconic red glaze (“Tortenguss”) was created to keep fruit cakes looking fresh.
- Regional Variations: Some regions add whipped cream under the strawberries.
- Berry Picking: Many Germans pick their own strawberries at local fields.
- Vegan Options: Modern bakers often make vegan versions using plant-based pudding and egg substitutes.
- Kid-Friendly: Loved by children for its color and freshness.
💡Tips, Tricks & Variations
- Pudding Layer: Use homemade or store-bought vanilla pudding. Try lemon pudding for a twist!
- Glaze Alternatives: Substitute German red glaze with strawberry Jello or a homemade glaze (cornstarch, sugar, strawberry juice).
- Extra Fruit: Add blueberries or raspberries for a colorful variation.
- Whipped Cream: Serve with whipped cream or vanilla ice cream for extra indulgence.
- Make Ahead: Bake the sponge and prepare the pudding a day ahead; assemble with strawberries and glaze just before serving.
Notes for Ingredients
- Eggs: For this recipe, you’ll want to use large eggs that are at room temperature. If your eggs are coming straight from the fridge, just let them sit in a bowl of warm water for about 10 minutes—this helps them blend smoothly into the batter.
- Oil: Choose a neutral oil to keep the cake light and moist. I usually go with avocado oil, but for this cake I used sunflower oil.
- Sugar: Granulated white sugar is my go-to here. It not only sweetens the cake but also helps keep the crumb soft and tender.
- Flour: Regular all-purpose flour works perfectly for this sponge base. If you have cake flour on hand, you can use that instead for an even lighter, airier texture.
- Strawberries: You’ll need roughly 1 pound of fresh strawberries—make sure to hull and halve them for easy arranging on top.
- Vanilla Pudding: The creamy vanilla pudding layer is what makes this cake extra special. You can use your favorite store-bought vanilla pudding mix, or make it from scratch if you prefer a homemade touch. Just prepare the pudding according to the package directions (usually with milk and a bit of sugar), then let it cool to room temperature before spreading it over the sponge base. I went with the instant vanilla pudding on this cake. This layer adds a subtle sweetness and creamy texture that pairs perfectly with the juicy strawberries and soft cake.
- Red Glaze (Tortenguss): This classic German fruit glaze is what gives the cake its beautiful, shiny finish and helps keep the strawberries in place. It’s usually flavorless and can be found in the baking section or international foods aisle at many stores. If you can’t find Tortenguss, don’t worry — you can get it on Amazon or use strawberry Jello. This might be a bit sweeter, but still works well.
How to Make German Strawberry Cake
(Step-by-Step)
1. Bake the Sponge Base
Preheat oven to 350°F (175°C). Grease a 9-inch round springform pan and line with parchment.
Beat eggs and sugar until pale and fluffy (about 5 minutes). Slowly add oil and vanilla.
Sift together flour and baking powder, then gently fold into the egg mixture.
Pour batter into prepared pan. Bake 20-25 minutes, until a toothpick comes out clean. Cool completely.
2. Prepare the Vanilla Pudding and Strawberries
While the cake cools, make the vanilla pudding according to package instructions. Let it cool to room temperature, stirring occasionally.
Wash, core and cut strawberries in half.
3. Assemble the Cake
Spread cooled pudding over the sponge base. Arrange strawberries, cut side down, in concentric circles.
4. Add the Glaze
Prepare red glaze as directed (or use strawberry Jello with less water). Pour gently over strawberries, covering all fruit.
Chill in the fridge for at least 1 hour to set the glaze.
5. Serve
Slice and serve with whipped cream or vanilla ice cream. Enjoy with coffee or hot chocolate for the full German experience!
How to Store & Freeze
- Storing: Keep covered in the fridge for up to 2 days. The glaze helps maintain freshness.
- Freezing: Freeze the sponge base (without toppings) for up to 2 months. Thaw and assemble before serving.
FAQ – German Strawberry Cake
- Can I use frozen strawberries?
It’s best to use fresh strawberries; frozen ones release too much juice. - What if I can’t find German red glaze?
Strawberry Jello is a great substitute—just use less water. - Can I make this cake ahead?
Yes! Bake the base and make the pudding a day ahead. Assemble with strawberries and glaze on the day of serving. - Is there a gluten-free version?
Absolutely! Use your favorite gluten-free flour blend. - Can I use other fruits?
Yes, try raspberries, blueberries, or a mix. - How do I store leftovers?
Keep leftovers covered in the fridge; enjoy within 2 days.
Wrapping Up
This Classic German Strawberry Cake is the ultimate summer dessert—fresh, light, and bursting with flavor. It’s easy to make, beautiful to serve, and guaranteed to impress. If you try this recipe, please share your photos on Instagram or in the comments below. Happy baking!
Classic German Strawberry Cake (Erdbeerkuchen): The Ultimate Summer Dessert
This traditional German Strawberry Cake features a light sponge base, creamy vanilla pudding, and a layer of fresh strawberries, all finished with a beautiful red glaze.
Ingredients
For Sponge Cake
For Topping
For Pudding Layer
Instructions
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The Sponge
Start by preheating your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
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In a large mixing bowl, whisk together the eggs and sugar until the mixture becomes pale, thick, and airy—this usually takes about 5 minutes with an electric mixer. Gradually blend in the oil and vanilla extract.
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In a separate bowl, sift the flour and baking powder together. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
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Pour the finished batter into your prepared pan and smooth the top. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before moving on.
The Pudding Layer
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While your sponge base is cooling, prepare the vanilla pudding according to the directions on the package. Once it’s cooked, allow it to cool to room temperature, giving it a gentle stir now and then to prevent a skin from forming.
The Topping
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Once the cake and pudding have cooled, spread the vanilla pudding evenly over the sponge base. Arrange the halved strawberries on top of the pudding, placing them cut side down in neat, concentric circles for a beautiful presentation.
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Prepare your red glaze as instructed on the package. Carefully use a table spoon and spoon the glaze over the strawberries, making sure all the fruit is evenly coated.
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Refrigerate the cake for at least an hour to allow the glaze to fully set and the flavors to come together.
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When you’re ready to serve, slice the cake and add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Pair with a cup of coffee or hot chocolate for the authentic German café experience!
