Blättertorte is a layered cake made with streusel cookie layers and filled with cream; this variation is filled with a zesty lemon cream and fresh strawberries – perfect for any celebration!
Strawberry Shortcake with a Twist!
If you love strawberries and cream you NEED to make this cake! Think buttery sugar cookie layers, topped with streusel and filled with a zesty lemon cream and freshly cut strawberries. It’s the perfect summer dessert and can be made up to a few hours in advance.
Tips for making this Strawberry Blättertorte
- This dough is different from most because it is kneaded with a dough hook but it won’t become a completely smooth ball. To know the dough is ready, it should not stick when briefly touched.
- The layers are baked individually, one after another so it’s important to keep the other portions of dough covered so they don’t dry out.
- Because the layers are hard and the filling is so soft, it is important to cut the layers before assembling the cake. In order to prevent them from cracking and breaking, 3 out of 4 of the layers need to be cut into slices immediately after they are taken out of the oven while they are still hot.
- To prevent the cake from shifting and collapsing, refrigerate it for at least an hour immediately after it is assembled. This will give the whipped cream mixture a chance to set up.
- Chop up the strawberries into 1/2″, this will help when cutting through the layers. If the strawberry pieces are too big, they won’t stay in place when cutting through the layers.
- Be sure to assemble the blättertorte immediately once the the cream filling is made.
- All Purpose Flour: Any all purpose flour will work for these! I have not yet tried any other flours with this recipe.
- Sugar: This recipe uses granulated sugar in the dough and the streusel.
- Butter: Butter is used in the streusel as well as the dough for the cookie layers. Make sure the butter is softened before using it.
- Sour cream: In this recipe, sour cream makes the layers extra light and flaky unlike a traditional sugar cookie.
- Baking Powder: Always make sure that your baking powder has not expired. It acts as the main leavening agent for this recipe so it is important that it is working.
- Vanilla Extract: This adds flavor to the dough.
- Heavy Whipping Cream: This torte uses a lot of cream as it is the main ingredient in the filling.
- Cream Cheese: Cream cheese helps to stabilize the whipped cream filling and adds a welcome tang.
- Powdered Sugar: The whipped cream filling uses powdered sugar to sweeten it. I like using powdered sugar instead of granulated sugar because it tends to dissolve better in the cream and cream cheese.
- Strawberries: Because the strawberries are used fresh and they are the focal point of the cake, it is important to use the best ones you can find! If it isn’t strawberry season, feel free to use another fruit as long as it isn’t too wet like a citrus fruit.
- Lemon Zest: Ahh lemon zest is my favorite, it works so well with so many flavors and helps to lift and brighten anything it is added too. In this case, lemon zest is added to the cookie layers as well as the cream filling.
What substitutions can I make?
- This recipe calls for sour cream in the dough, crème fraîche can also be used, I have not yet tested full fat greek yogurt but I think that would work as well.
- If strawberries are not available, use other fruits that are in season such as: blueberries, raspberries, peaches, apricots, blackberries, cherries. Just make sure to not use anything too wet such as citrus fruits or watermelon.
- Lemon Zest adds the most delicious flavor to this cake but if you don’t like it, you can substitute orange or lime zest; or just leave it out all together!
More of a chocolate cake person? Try these!
How to make Strawberries & Cream Blättertorte
Make the Dough & Streusel
- Preheat the oven to 400 F (375 F if convection) and place a rack in the middle of the oven.
- In the bowl of a stand mixer, combine the flour, sugar, and baking powder and whisk to combine. Then add in the sour cream, butter, lemon zest and vanilla extract. Using a dough hook, knead the dough on low speed until the ingredients are combined, then turn to high speed and knead for 7 to 10 minutes. The dough will still be sticky but not immediately stick to your finger when touched.
- While the dough is kneading, make the streusel. Combine the flour and sugar in a medium size bowl and whisking together. Then, add in the butter and vanilla and rub the butter into the flour and sugar with your hands until it is fully combined and the streusel clump together when squeezed.
- Once the dough is finished in the mixer, dump it out onto a clean work surface and knead by hand until it no longer sticks/ breaks apart. If the dough is extra sticky, add flour to the work surface, this should be a gentle kneading. If the dough still is not holding together, gently form it into a ball and move onto the next step.
Baking the Blättertorte Layers
- Lightly grease a 9″ (10″ will also work) spring form pan. Divide the ball of dough into 4 equal portions.
- Starting with one portion, gently spread the ball of dough into the bottom of the pan until it fully reaches the edges. The easiest way to do this is by starting in the center and gently pressing the dough outwards with your fingers, do your best not to rip the dough and make sure the edges of the dough are not thinner than the center.
- Cover the remaining 3 portions of dough to prevent them from drying out.
- Sprinkle the layer of dough in the pan with 1/4 of the streusel mixture and place the pan in the oven to bake for 15 minutes.
- Immediately when the layer is finished baking, remove it from the springform pan, transfer it to a cutting board and use a long sharp knife to cut it into 8 slices. Allow the slices to cool for 5 minutes then transfer them to a cooling rack. Do not leave them to cool for longer, otherwise they will stick to the cutting board.
- Continue this process for the next two portions of dough. Your springform pan should cool off pretty quickly allowing you to start on the next layer within 5 minutes of removing the first from the oven. Be careful of the latch – on my pan it stays hot much longer than the rest of the pan.
- With the fourth portion of dough, repeat the same steps but do not cut it after baking, simply remove it from the pan and allow it to cool on a wire rack.
- Allow all layers to cool before proceeding on to the next step.
Making the Cream Filling
- Pick out 5 of the nicest looking strawberries to reserve for the top of the cake. Cut the remaining strawberries into 1/2″ pieces and set aside. I put mine back in the fridge to keep them cold until it is time to assemble.
- To make the filling, add the cold cream cheese, powdered sugar, and lemon zest to the bowl of a stand mixer. Using the whisk attachment, cream the ingredients together on medium speed until they are smooth and fully mixed. Scrape down the sides of the bowl, then continue mixing on medium speed.
- While the mixer is running, slowly pour in the cold heavy cream. Be careful to pour the cream down the side of the bowl to make sure it doesn’t splatter out everywhere.
- Once all of the cream has been added, turn the mixer to high speed and beat until stiff peaks are formed. Be careful not to go past the point of stiff peaks.
- Before you begin, decide what this torte will be served on. This is the surface you will use to assemble the cake because once assembled, it will be very difficult to move.
- Starting with the uncut layer, place it streusel side up on the surface. Fill a large piping bag with the heavy cream/cream cheese mixture.
- Pipe one layer of the cream onto the base cookie leaving a 1/2″ border around the edge. Then add the 1/3 of the chopped strawberries.
- Next, add about a 1/4 cup more of the whipped cream on top of the strawberries. This will help the next cookie layer stick.
- Place the slices of one of the cut layers on top of the whipped cream, reforming the circle that they were before they were cut.
- Now repeat the cream, strawberries, and more cream layers. When layering the next layer of cut slices, make sure they line up with the slices of the previous layer – this will make cutting the blättertorte much easier.
- Continue this layering process until you have used up all of the cookie layers. Arrange the 5 strawberries that are uncut on top of the torte in the center. Place the torte in the fridge for at least an hour before serving.
- To serve, dust with powdered sugar. Slice each piece, by using a long sharp knife, following the path of the already cut slices through the whipped cream. When you reach the bottom layer apply pressure to cut through.
Strawberries and Cream Blättertorte
- Stand Mixer
- 250 grams ap flour
- 1/2 tsp baking powder
- 30 grams granulated sugar
- 1 lemon zested
- 150 grams sour cream
- 175 grams butter softened
- 150 grams ap flour
- 100 grams granulated sugar
- 1 tsp vanilla extract
- 100 grams butter softened
- 8 oz cream cheese cold
- 750 ml heavy whipping cream cold
- 100 grams powdered sugar
- 2 lemons zested
- 2 lbs strawberries
- Preheat the oven to 400 F.
Make the dough and streusel
- In the bowl of a stand mixer, combine flour, sugar, and baking powder. Whisk until fully combined.
- Add in the sour cream, butter and lemon zest. Use the dough hook attachment to knead on low speed until fully mixed. Then turn the mixer to high speed for 7-10 more minutes until the dough no longer sticks to your finger.
- While the dough is kneading, make the streusel. Combine the flour and sugar in a medium mixing bowl and stir to combine. Then add in the butter and vanilla; rub the butter into the flour and sugar, between your fingers until clumps of streusel are formed.
- Once the dough is finished kneading in the machine, dump it out onto a clean work surface. Knead it by hand until the dough stops tearing apart and getting stuck to the counter – about five minutes.
- Divide the dough into four equal portions. Lightly grease a 9" springform pan.
Baking the layers
- Starting with one portion of the dough, place it in the bottom of the springform pan and gently press the dough towards the outer edges of the pan using your fingers. Try not to rip the dough and make sure that it is an even thickness all the way to the edges.
- Top the layer of dough with 1/4 of the streusel mixture and bake for 15 minutes until golden brown.
- Immediately after taking the pan out of the oven, remove the layer from the pan and place it on a cutting board. Cut it into 8 slices and leave to cool for five minutes before transferring to a wire cooling rack.
- Repeat these steps until you get to the last portion of dough. The fourth piece should be baked in the same way as the previous layers but not cut after it is done baking.
- Allow all the layers to cool before proceeding to the assembly.
Making the Filling
- In the bowl of a stand mixer, combine the cold cream cheese, powdered sugar, and lemon zest. Using the whisk attachment whip the cream cheese until the sugar and zest have been fully mixed in.
- Scrape down the sides of the mixing bowl. Then turn the mixer to medium high speed and slowly pour in the heavy cream. Continue whipping until stiff peaks form. Do not whip past the point of stiff peaks.
- Chop the strawberries into 1/2" chunks. This will make it easier to slice the cake.
Assembling the Blättertorte
- Once all of the layers are cooled, pick the dish/ surface that you want to serve the torte on – this is what you should use to assemble it.
- Start with the uncut layer. Fill a piping bag with whipped cream mixture, pipe one layer of cream onto the bottom layer leaving a 1/2" border around the edges. Sprinkle the cream with the chopped strawberries. Top the strawberries with a little more whipped cream so the next cookie layer will stick.
- Then add the next cookie layer and repeat the layering of whipped cream and strawberries. When adding the third and fourth cookie layers, make sure to line up the cut slices with the second cookie layer.
- Once the last cookie layer has been added, dust the top with powdered sugar.
- Place the entire cake in the fridge for at least 1 hour and then top with a few whole strawberries to serve.
this is an amazing cake! Perfect for a hot summer afternoon. Not too filling. Really perfect.
Thank you so much Jeremy! So glad you enjoyed it!