3 Delicious Strawberry Cake Recipes

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Finally strawberry cake again! As soon as the first strawberries are offered on the market, there are no stopping cake fans. If the sweet fruits don't go straight into your mouth, we make heavenly strawberry cakes out of them - whether in the shape of a box, a tin, a glass, or a practical springform pan.

Which floor is best for strawberry cake?

We know strawberry cake mainly with simple fruit soil. This is traditionally a sponge cake, but can also be baked from shortcrust pastry or simple batter, depending on your preference. The latter is particularly suitable for a quick strawberry cake from the tin - with buttery sprinkles on top you will convince every sweet tooth!

Our strawberry tart with chocolate cream or the strawberry pie with marshmallow meringue are just two of our numerous recipes with a crispy base. Incidentally, this also works great with your favorite cookies, such as our strawberry oreo cheesecake. The strawberry yogurt cake, on the other hand, convinces with a loose sponge cake and is also fresh and creamy.

Our absolute highlight with yeast dough is a strawberry bee sting. The combination of fluffy dough, almond chips, creamy custard, and sweet strawberries is simply out of this world!

Which cream goes with strawberry cake?

Classic pudding cream or custard simply goes best with strawberry cake. We also like to change the classic from time to time: In summer, curd or yogurt creams on the strawberry base in particular ensure carefree enjoyment, as in our recipe for strawberry quark cakes. It is made super fast and even works without baking!

The juicy strawberry cake with pudding-like grandma is and remains the best:

1. Strawberry Pudding Cake

    

Ingredients for 14 Pieces

(A) 25gm of flour (B) 50gm ground almonds (without skin) (C) 25gm cornstarch (D) 3 eggs (E) Salt (F) 50gm of sugar (G) 1 packet of vanillin sugar (H) 1 packet (37gm) pudding powder "vanilla flavor" for cooking (I) 400ml milk (J) 200gm whipped cream (K) 500gm strawberries (L) 100gm strawberry jam (M) Baking paper (O) Cling film

Nutritional info:

1 Piece approx. 180 kcal, 4 gm protein, 9 gm fat, 20 gm carbohydrates

Preparation 60 Mins (Difficulty Level: Very Easy)

Step # 1: Mix the flour, almonds, and starch. Separate eggs. Whisk the egg whites and 1 pinch of salt stiffly with the whisk on the hand mixer, pour in 50 g of sugar and vanilla sugar. Stir in egg yolks one at a time. Sieve the flour mixture into the egg mixture and fold in carefully. Place the biscuit mixture in a springform pan lined with baking paper (approx. 26 cm Ø), smooth down and bake in a preheated oven (electric cooker: 200 ° C / fan oven: 175 ° C / gas: see manufacturer) for 10–13 minutes until golden brown. Take out of the oven and let cool on a wire rack.

Step # 2: Mix the pudding powder with 6 tablespoons of the milk and 2 tablespoons of sugar until smooth. Bring the rest of the milk to the boil. Allow the pudding powder mixture to flow in while stirring. Simmer for about 1 minute, pour into a bowl, and cover with foil so that it lies directly on the surface. Chill the pudding for at least 1 hour. Then whip the cream until stiff with the whisk on the hand mixer. Stir the pudding well, carefully fold in the cream.

Step # 3: Remove the biscuit base from the springform pan, place it on a cake platter and place a cake ring around it. Spread the pudding cream on the biscuit loosely, wavy, and chill for approx. 1 hour. In the meantime, wash the strawberries, pat dry, and clean. Puree 100 g of the berries with a cutting stick and mix with the jam. Cut the remaining berries into rough pieces. Take the cake out of the fridge and remove the cake ring. Spread the berries on the surface, drizzle strawberry sauce over them, cut the cake into pieces, and serve. Whipped cream also tastes good.

2. Chocolate Strawberry Cake

    

Ingredients for 12 Pieces

(A) 50gm dark chocolate (70% Cocoa) (B) 100gm butter or margarine (C) 150gm flour (D) 3 eggs (E) 1 pinch of salt (F) 300gm of sugar (G) 2 packet of vanillin sugar (H) 1 tbsp cocoa powder (I) 6 sheets of gelatin (J) 1kg of strawberries (K) 500gm low-fat curd (L) 250gm quark (20% fat) (M) 200gm whipped cream (O) Baking paper

Nutritional info:

1 Piece approx. 390 kcal, 14 gm protein, 17 gm fat, 45 gm carbohydrates

Preparation 75 Mins (Difficulty Level: Very Easy)

Step # 1: Roughly chop chocolate. Carefully melt the fat and chocolate over a warm water bath. Allow to cool slightly. Beat the eggs, 250 g of sugar, 1 packet of vanilla sugar and salt until creamy. Carefully stir in the chocolate-fat mixture and cocoa, sieve in the flour and fold in. Line the bottom of a springform pan with baking paper, pour in the dough and smooth out. Bake in the preheated oven (electric stove: 175 ° C / fan oven: 150 ° C / gas: level 2) for 25-30 minutes. Take the cake out of the oven, remove it from the springform pan and let it cool on a wire rack. Soak the gelatine in cold water. Wash strawberries and put 3 pieces aside. Clean the rest of the strawberries. Approx. Puree 100 g of strawberries and 1 teaspoon of sugar. Place the rest of the strawberries on the ground with the tip up. Squeeze 1 sheet of gelatin, dissolve and stir with 2 tablespoons of strawberry puree, then stir into the puree.

Step # 2: Mix the curd cheese, 50 g sugar and 1 packet of vanilla sugar. Whip the cream. Squeeze 5 sheets of gelatin, dissolve and mix with 4 tablespoons of curd, then stir into the remaining curd. Fold in the cream. Place a cake ring around the cake and spread about 2/3 of the cream on the strawberries. Fill 1/3 of the curd cream with the puree alternately into the ring and pull streaks through the puree with a spoon. Chill cake for at least 1 hour. Decorate the cake with halved strawberries before serving

Step # 3: Waiting time about 1 1/2 hours

3. Strawberry Cake From Sheet Metal

    

Ingredients for 24 Pieces

(A) 750gm of whipped cream (B) 300gm butter or margarine (C) 325gm flour (D) 7 eggs (E) 1 pinch of salt (F) 500 gm of sugar (G) 1 packet of vanillin sugar (H) 1 packet of baking soda (I) 9 sheets of gelatin (J) 500gm of strawberries (K) 1 vanilla bean (L) 750 ml milk (M) 9 egg yolks (O) 200gm strawberry jelly (P) Lemon balm (Q) Breadcrumbs

Nutritional info:

1 Piece approx. 420 kcal, 8 gm protein, 26 gm fat, 40 gm carbohydrates

Preparation 75 Mins (Difficulty Level: Very Easy)

Step # 1: Mix the fat, salt, 250 g sugar and vanillin sugar until foamy with the whisk on the hand mixer. Stir in the eggs one after the other. Mix the flour and baking powder, sieve into the fat egg mixture and stir in. Spread the dough evenly on a greased baking sheet (32x38 cm) spread with breadcrumbs. Bake in the preheated oven (electric cooker: 175 ° C / fan oven: 150 ° C / gas: level 2) for approx. 30 minutes. Take out of the oven, let cool on a wire rack. Flip the floor onto a plate and fold it over with a frame.

Step # 2: In the meantime carve in the vanilla bean and scrape out the pulp. Soak the gelatine in cold water. Bring the milk, vanilla bean and marrow and 250 g of sugar to the boil. Beat the egg yolks in a serving kettle. Pour hot milk into the egg yolk, stirring vigorously. Stir over a hot water bath until the cream becomes thick. Stir in the pressed gelatin and stir cold on a water bath. Whip the cream. As soon as the mass starts to stall, fold in the cream. Smooth the cream on the floor and refrigerate for at least 6 hours, preferably overnight. Wash and clean strawberries. Cut the cake into 24 pieces and decorate each piece with strawberries. Heat the jelly, let it cool briefly and pour on the strawberries. Decorate with lemon balm as desired

Step # 3: Waiting time about 4 hours.

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