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Authentic German Strawberry Cake (Erdbeerkuchen)

A close-up slice of amazing german strawberry cake showing layers of sponge, whipped cream, and fresh strawberries.
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Bake a traditional German Strawberry Cake, Erdbeerkuchen, featuring a light sponge base, fresh strawberries, and a creamy topping.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/4 cup unsalted butter, melted
  • 2 pounds fresh strawberries, hulled and halved
  • 1/4 cup strawberry jam or apricot preserves (for glaze)
  • 2 tablespoons water (for glaze)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar until pale and thick. Beat in the vanilla extract.
  4. In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff, glossy peaks form.
  5. Gently fold the dry ingredients into the yolk mixture in three additions, alternating with the milk and melted butter. Do not overmix.
  6. Fold one-third of the beaten egg whites into the batter to lighten it, then gently fold in the remaining egg whites until just combined.
  7. Pour the batter into the prepared springform pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. Once the cake is cool, place it on your serving plate. Arrange the halved strawberries closely over the top of the cake base.
  9. Prepare the glaze: Heat the strawberry jam or apricot preserves with 2 tablespoons of water in a small saucepan until melted and smooth. Brush this warm glaze lightly over the strawberries.
  10. In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until medium-stiff peaks form. Spread or pipe the whipped cream over the strawberries or serve alongside the cake.

Notes

  • For an authentic German Strawberry Cake with cream topping, use a Biskuit (sponge) base like this recipe provides.
  • If you prefer a slightly tangier flavor, substitute 1/2 cup of the heavy cream with 1/2 cup of full-fat Quark cheese mixed with 1 tablespoon of powdered sugar.
  • Slice the strawberries uniformly for the best visual presentation on your sheet pan strawberry cake.

Nutrition

Find it online: https://juliameal.com/german-strawberry-cake-recipe/