German Erdbeerkuchen (Strawberry Cake) – This strawberry cake can be whipped up within 15 minutes. The perfect cake for non-bakers and for those hot summer days!
This recipe is a cheat! Other than Erbeerebäbli, I make this cake a lot throughout summer. Who wants to stay in a kitchen to bake, where you can enjoy the sun out there? Definitely, not me! In case, you do not know. I live in the Black Forest. We have chilling weather 75% of the year. This is why we enjoy every moment of the sun, whenever we could.
Some people may be wondering why I am sharing this recipe because most of the ingredients are either instant or store-bought. Before I met my husband, I have no idea how to bake. Most people I know do not bake or do not know how to bake. I believe that there are many people out there, who do not know how to bake. As a result, I want to share this Erdbeerkuchen recipe with you.
Not only that, I can whip up this cake within 15 – 30 minutes. Everyone will love this cake!
Tips on making German Erdbeerkuchen
Strawberries: Fresh strawberries are most suitable for this recipe! Cut strawberries into halves and into quarters. Layer the first layer of strawberries with halves. You will see gaps between the strawberries. Fill the gap with quarter of strawberries.
Pudding: Vanilla pudding is optional in this recipe. However, the soft layer of pudding and juicy texture of strawberries is a perfect combination. This Erdbeerkuchen is just a pleasure. I like to use double the amount of instant mix to milk because the strawberries stay where they are, and they do not slide off my cake.
Cream stabiliser: By dusting a packet of cream stabiliser on top of the cake base will prevent the cake from becoming soggy.
How to make German Strawberry Cake
- Wash strawberries thoroughly and cut them into halves or quarters.
- Dust a packet of cream stabiliser and put a cake ring around the cake.
- Cook instant vanilla pudding mix according to package. Use 2 instant mixes to 1 portion of milk.
- Transfer pudding on top of the cake base and place strawberries over the pudding.
- Cook instant cake glaze according to package and quickly pour the glaze over the cake.
- Allow the strawberry cake to cool down. Tip: Place the Erdbeerkuchen in the refrigerator before serving.
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How to serve Strawberry Cake
The strawberry cake is best served chilled during a hot summer day. However, you can serve it at room temperature as well.
How to store German Erdbeerkuchen
This refreshing Erdbeerkuchen can be kept in the refrigerator for a day.
Have you tried this recipe? If yes, I hope you enjoy the recipe as much as my family does. Show me and tag me #chenguins on social media, so that I can see your recreation as well.
What strawberry dessert should I make next? Tell me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
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German Erdbeerkuchen (Strawberry Cake)
Ingredients you need
- 500 g Fresh strawberries
- 1 Store-bought cake base
- 1 pack Cake stabiliser
- 2 packs Instant vanilla pudding mix
- Milk required for the instant vanilla pudding mix
- 1 pack Instant fruit cake glaze Tortenguss
Directions
- Wash strawberries thoroughly and cut them into halves or quarters.
- Dust a packet of cream stabiliser and put a cake ring around the cake.
- Cook instant vanilla pudding mix according to package. Use 2 instant mixes to 1 portion of milk.
- Transfer pudding on top of the cake base and place strawberries over the pudding.
- Cook instant cake glaze according to package and quickly pour the glaze over the cake.
- Allow the strawberry cake to cool down. Tip: Place the cake in the refrigerator before serving.
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