Erdbeerkuchen (German Strawberry Cake)

Light and fluffy vanilla cake, layered with vanilla Bavarian cream and topped with fresh strawberries this Erdbeerkuchen is the flavors of strawberries and cream in a cake!

There are many variations of Erdbeerkuchen in Germany including some with a layer of strawberry gel encasing the strawberries. However, I wanted to keep this recipe relatively simple but if you prefer the other variation, I recommend assembling it like this Schoko Himbeerkuchen and following the gel recipe.

Do I have to use gelatin for the cream?

Yes – I know gelatin can be intimidating but it is the only way that the cream will set sturdy enough to keep it’s shape. I have not tried this with any vegan substitutes.

How to cut Strawberry and Cream cake?

I’m going to be honest, this cake can be difficult to cut. However, there are a few ways to do it. If you arrange the strawberries the way that I have. I recommend slightly lifting the strawberries that are where you want to cut, and cutting through the cream and cake underneath them. Alternatively you can leave the strawberries whole and place them upside down so that the top is face down on the cream and then you can cut in between the strawberries (this is the easiest but it uses more strawberries).

Can I substitute the strawberries for a different fruit?

Yes! Strawberries or raspberries are most traditional here but you could do sliced peaches, blackberries, or even apricots.

Tips for making German Strawberry Cake

• Allow the cake to cool fully before moving on to the Bavarian Cream layer. If it is still warm, the cream with become runny and soak into the cake.
• While the cream is chilling be sure to whisk it frequently so that it doesn’t cool unevenly and create clumps. Alternatively if you leave it to cool in the fridge, use an electric mixer with the whisk the cream back into a smooth mixture before folding it with the whipped cream.
• No matter which way you decide to layout the strawberries on top, whole or halved, be sure to gently press them into the cream before it sets. This way they won’t fall off as easily.

Additional Cakes to try!

• Kirschkuchen | Cherry Coffee Cake
• Zitronenkuchen | German Lemon Cake
• Schokomousse torte | Chocolate Mousse Cake

Ingredients

Vanilla Cake Layer

• Eggs: I use standard large eggs from the store. There are three whole eggs in the cake.
• Sugar: White granulated sugar gives this cake its slight sweetness.
• Vanilla Extract: Vanilla adds a little flavor and enhances the sweetness of the cake.
• All Purpose Flour: Any all purpose flour will work for this! I have not yet tried any other flours with this recipe.
• Corn Starch: Mixing cornstarch with flour gives the cake a lighter and more tender texture similar to what you get when using cake flour instead.
• Baking Powder: In addition to the air whisked into the eggs, baking powder helps the cake rise so be sure it hasn’t expired.
• Oil: Any neutral oil such as vegetable, canola, or avocado oil will work in this cake.
• Water: This cake is often made with sparkling water which makes it a little extra fluffy but it will also work the regular water.

Bavarian Cream Layer

• Milk: Any milk will work for this.
• Gelatin: I know gelatin can seem scary to some people but it’s actually very easy to use and helps the bavarian cream set and become sturdy. This recipe uses powdered gelatin.
• Heavy Cream: Heavy Cream or heavy whipping cream will work in this recipe. It is used for the whipped cream that is folded in at the end.
• Egg Yolks: The egg yolks are a key ingredient in the custard. I use standard large eggs from the grocery store.
• Sugar: There is granulated sugar in the custard.
• Vanilla Extract: Vanilla adds a little welcome flavor to this recipe.

Strawberry Layer

• Strawberries: Fresh strawberries are layered on top of the cream to create the top layer. Try to use fresh ripe strawberries so that the cake will last as long as possible.
• Strawberry Jam: Jam or jelly will work here, it is warmed up and mixed with water to create a fruity glaze on top of the strawberries.

How to make Erdbeerkuchen?

Vanilla Cake

• Preheat the oven to 350 F and place a rack in the center of the oven.
• Line a 9″ x 9″ baking pan with two parchment paper slings and spray with baking spray.
• In a medium bowl whisk the flour, corn starch, and baking powder together.
• In the bowl of a mixer, add in the eggs, sugar and vanilla. Use the whisk attachment to whisk on high for 2 minutes until light and fluffy and the lines of the whisk appear in the egg mixture.
• With the mixer running on low speed, slowly pour in the oil and water until just mixed.
• Scrape down the sides of the bowl and pour in the combined dry ingredients.
• Use the whisk attachment by hand to gently mix in the dry ingredients. Mix until just combined, the batter should no longer be clumpy.
• Pour the batter into the lined pan and bake for 20-25 minutes until a toothpick, inserted in the center of the cake, comes out clean.
• Once baked, remove the cake from the oven and place on a wire rack to cool to room temperature. Then, place in the fridge to cool completely before using a serrated knife to level off the top.

Bavarian Cream

Make the Custard

• In a large bowl, stir together the powdered gelatin and 3 tablespoons of milk. Set aside to bloom for five minutes.
• Place the egg yolks in a medium bowl and set aside.
• In a medium sauce pot (preferably with a heavy thick bottom) pour in the rest of the milk. Bring the milk just to a simmer – stirring frequently to prevent it from burning.
• While it is heating up, add the sugar into the egg yolks and whisk until the mixture starts to lighten and become frothy.
• Once the milk is hot, remove it from the heat.
• Whisk the egg yolks constantly and use a ladle to slowly stream in 1/2 a cup of the hot milk. This will temper the eggs.
• Then switch and start whisking the remaining milk in the pot and slowly pour in the tempered eggs.
• Return the pot to medium heat and use a rubber spatula to stir the pot constantly making sure to scrape the edges of the pot.
• Cook the custard for about 3-5 minutes until it begins to thicken and coats the back of a wooden spoon. Another thing to look for is that most of the bubbles on the surface dissipate.
• Once cooked, pour the hot custard through a sieve into the bowl with the bloomed gelatin. Then, add in the vanilla extract and whisk the gelatin into the custard until it has fully dissolved.
• Set the bowl aside and stir regularly to help it cool evenly.

Adding the Whipped Cream

• Once the custard is cooled and thickened, whip the heavy cream to stiff peaks.
• Add in half of the whipped cream to the custard and use a rubber spatula to fold the two together.
• Pour the whipped cream and custard mixture into the remaining whipped cream and fold again to combine being careful not to knock all of the air out.
• Pour the mixed Bavarian Cream onto the vanilla cake and use an offset or rubber spatula to spread it evenly across the cake, all the way to the edges of the pan.

Strawberry Layer

• Either just cut off the tops of the strawberries or also cut them in half.
• Lay the strawberries on top of the bavarian cream layer. This can either be done as shown in the photo with the open side of the halves face up, or with the strawberries still whole and the tops face down in the cream.
• Once all the strawberries have been laid out, gently press them into the cream. Lightly drape a sheet of plastic over the strawberries and place the cake in the fridge to set for at least 12 hours or overnight.
• Once set, combine the strawberry jam and 2 teaspoons of water in a small, microwave safe bowl. Microwave for about 15-20 seconds and stir to combine – it should be thin and syrupy.
• Use a pastry brush to brush the jam mixture over all of the strawberries.
• Then, serve immediately or leave in the fridge until you are ready to serve.
• To serve, run a dinner knife in between the cream and the edge of the pan. Use the parchment paper slings to lift the cake gently out of the pan and place on a cutting board or cake stand to cut. See this tips section above for helpful tips on cutting this cake!