Description
German Strawberry Cake (Erdbeerkuchen) is a classic, airy sponge cake layered with fluffy whipped cream and fresh, sweet strawberries. This elegant dessert is perfect for showcasing peak-season berries and is light enough for any occasion, making it a beloved treat in German households. A simple strawberry jam glaze adds shine and intensifies the fruity flavor, making every bite a celebration of summer.
Ingredients
Units
Scale
For the Sponge Cake Base:
- 4 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- Pinch of salt
For the Topping:
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
Optional Glaze:
- 1/3 cup strawberry jam
- 1 tablespoon water
Instructions
- Prep the Pan: Preheat oven to 350°F (175°C). Grease a tart pan or springform pan and line the bottom with parchment paper to prevent sticking.
- Make the Sponge Batter: In a large bowl, beat eggs and sugar with an electric mixer on high speed until the mixture is thick, pale, and has doubled in volume—about 6–8 minutes. Beat in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, and a pinch of salt until well mixed.
- Fold Dry Into Wet: Gently fold the dry mixture into the beaten eggs and sugar, taking care not to deflate the batter. Mix just until no streaks remain.
- Bake the Cake: Pour batter into the prepared pan and smooth the top. Bake for 20–22 minutes or until golden and the center springs back when gently pressed. Remove from oven and allow to cool completely in the pan.
- Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to over-whip.
- Assemble the Cake: Carefully spread the whipped cream evenly over the cooled sponge base. Neatly arrange the hulled and sliced strawberries on top of the cream.
- Optional Glaze: For a glossy finish, warm the strawberry jam with water, then brush the mixture over the strawberries to add shine.
- Chill and Serve: Refrigerate the cake for at least 30 minutes to set. Slice and enjoy this fresh, classic German dessert!
Notes
- Use room-temperature eggs for maximum sponge volume.
- If strawberries are very juicy, pat slices dry before topping the cake to prevent sogginess.
- For best results, assemble the cake shortly before serving to keep the sponge light.
- This sponge base can also be used with other seasonal berries or fruits.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
