German Strawberry Cake (Erdbeerkuchen) Recipe

German Strawberry Cake (Erdbeerkuchen) is the very definition of summer on a plate: a fluffy, light-as-air sponge cake topped with billows of fresh whipped cream and heaps of glistening, ripe strawberries. It’s a beloved German staple that lets sweet seasonal berries shine in every bite, making even weekday desserts feel special. Whether you’re celebrating berry season or surprising friends at your next afternoon coffee, this dreamy cake always steals the show with its simplicity and elegance.

this Recipe

Ingredients You’ll Need

You’ll be amazed by how humble ingredients transform into such an iconic treat! Every component of this recipe plays its part—creating a perfectly tender base, lush whipped cream, and the juiciest, most vibrant berry topping you can imagine.

• Eggs: Room-temperature eggs are key for that fabulously airy sponge—don’t rush when whipping!
• Granulated sugar: Brings sweetness and helps achieve that golden, delicate crumb in your cake.
• Vanilla extract: Adds fragrance and warmth, making both the cake and the cream extra luxurious.
• All-purpose flour: Provides structure—be gentle folding it in to keep things feathery light.
• Cornstarch: Lightens the sponge so it stays super soft and moist.
• Baking powder: Lends just the right lift for an airy texture.
• Salt: A pinch sharpens all the flavors, ensuring every bite pops.
• Heavy whipping cream: For the dreamiest blanket of soft, cloudlike cream on top—chill it well for easy whipping.
• Powdered sugar: Dissolves seamlessly in the cream, adding gentle sweetness.
• Fresh strawberries: The undeniable star—choose ripe, fragrant berries for maximum impact.
• Strawberry jam (optional): For a glossy, Instagram-worthy finish that locks in flavor and moisture.
• Water (for glaze): Just a splash helps loosen the jam to make a quick, easy glaze for those berries.

How to Make German Strawberry Cake (Erdbeerkuchen)

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Lightly grease a tart pan or springform pan, then line the bottom with parchment paper. This ensures your sponge cake slides out beautifully, and you won’t risk any tragic cake-stick moments at the big reveal!

Step 2: Whip Those Eggs and Sugar

Grab a large mixing bowl and your electric mixer. Beat the eggs and granulated sugar together for a full 6 to 8 minutes. You want the mixture to become thick, pale, and go from yellow to almost white—this is where all that lovely volume comes from, the secret signature of German Strawberry Cake (Erdbeerkuchen).

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and a pinch of salt. Whisking helps distribute the baking powder evenly, so your cake rises uniformly.

Step 4: Fold Dry into Wet

Gently—here’s where patience pays off—fold the dry ingredients into your egg mixture. Use a spatula and gentle motions so you don’t lose all that wonderful air you worked so hard to create. Your batter should be light, glossy, and smooth.

Step 5: Bake the Sponge

Pour the batter into your prepared pan and smooth out the top. Bake for 20–22 minutes, or until the cake is golden and springs back when touched. Let it cool in the pan briefly, then remove it to a wire rack to cool completely. This sets the perfect stage for those luscious toppings.

Step 6: Whip the Cream

Once your cake is cool, whip the heavy cream with powdered sugar and vanilla extract in a chilled bowl. Beat until soft peaks form—aim for clouds, not stiff peaks, for the dreamiest bite. This fluffy cream is the comforting heart of German Strawberry Cake (Erdbeerkuchen).

Step 7: Top and Decorate

Spread the whipped cream generously over your cooled sponge cake. Arrange the sliced strawberries in gorgeous concentric circles, or scatter them artistically—whatever sparks joy! If you’re feeling extra, gently warm the strawberry jam with water and brush it over the top for a brilliant glazed finish.

Step 8: Chill, Slice, and Enjoy

Pop your finished cake into the fridge for 30 minutes. This not only sets the flavors but makes slicing a breeze. Once chilled, slice the German Strawberry Cake (Erdbeerkuchen) into wedges and serve smiles all around.

How to Serve German Strawberry Cake (Erdbeerkuchen)

Garnishes

You can add an extra flourish with a dusting of powdered sugar, a sprinkle of finely grated lemon zest, or a handful of tiny mint leaves. Even a few whole strawberries placed strategically make your cake look bakery-perfect with zero extra fuss.

Side Dishes

This cake plays beautifully alongside a classic cup of fragrant black tea or fresh-brewed coffee. For special occasions, a small scoop of vanilla ice cream or a dollop of unsweetened crème fraîche on the side balances out the berries’ sweetness and makes dessert feel pretty extravagant.

Creative Ways to Present

If you want to up the wow factor, try baking the cake in mini tart pans for adorable individual servings. Or, decorate each slice with its own swirl of cream and a fan of sliced strawberries. You can even layer halved strawberries vertically for a dramatic, dome-like presentation worthy of a celebration.

Make Ahead and Storage

Storing Leftovers

Any leftover German Strawberry Cake (Erdbeerkuchen) should be wrapped tightly or kept in an airtight container in the fridge. The sponge stays tender for a day or two, and the cream remains fluffy, but it’s best enjoyed within 48 hours while the strawberries are at their freshest.

Freezing

For best texture, freeze only the unfilled, baked sponge cake. Wrap it in plastic wrap and foil, then freeze for up to one month. When ready to serve, thaw at room temperature and add fresh cream and strawberries before serving—frozen strawberries and whipped cream tend to lose their lovely texture.

Reheating

If the cake is straight from the fridge, just let it rest at room temperature for about 10 minutes before serving. This brings out all the delicate flavors, especially the natural sweetness of the strawberries and the soft, comforting sponge underneath.

FAQs

Can I use frozen strawberries for German Strawberry Cake (Erdbeerkuchen)?

Fresh strawberries are definitely best for this recipe, both for flavor and appearance. Frozen berries tend to lose their shape and can get watery, which doesn’t pair well with fluffy whipped cream and delicate sponge.

What substitutions work for the sponge cake base?

If you’re out of cornstarch, simply use more all-purpose flour in its place. While it won’t be quite as light, your cake will still taste wonderful. You can also swap vanilla extract for almond extract for a slightly different flavor twist.

How do I prevent the sponge from deflating when adding the dry ingredients?

The key is gentle folding. Use a spatula to lift and turn the batter, working slowly and stopping as soon as the dry ingredients are absorbed. Avoid stirring or beating, which can deflate all those precious air bubbles.

Can I make German Strawberry Cake (Erdbeerkuchen) a day in advance?

Absolutely! You can bake the sponge a day ahead—just wrap it tightly so it stays moist. Assemble with whipped cream and strawberries a few hours before serving to keep everything gorgeously fresh.

Is it possible to make this recipe gluten-free?

Yes! Try swapping the all-purpose flour for your favorite gluten-free blend and using gluten-free cornstarch. Be sure to check your baking powder, too. The resulting cake will still be light and lovely, just like the original.

Final Thoughts

You truly can’t go wrong with German Strawberry Cake (Erdbeerkuchen). It’s a showstopper that feels both effortless and utterly special, whether shared with friends or simply savored as a treat for yourself. Give this cake a try and let it bring a little sweet German sunshine into your kitchen—you might just find your new favorite way to celebrate strawberry season!

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