Recipe for strawberry cake: good, fast and uncomplicated

Those who enter a supermarket nowadays are often immediately greeted by a sweet, appetizing scent. The strawberry season is here – now the local fruits, which actually belong to the group of nuts, can also be seen in the shops. And what would be the sweetest season of the year without the right recipes for a heavenly strawberry cake?

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Although the red fruit tends to disappear clean in our mouths, the strawberry is often processed into cakes, pies or desserts, especially in Germany. And you are spoiled for choice, as there are endless recipes for strawberry shortcake in relevant books or on the Internet. Here are the most popular.

Strawberry cake with vanilla pudding

The classic among the strawberry bakers is probably a delicious creation with vanilla pudding. This strawberry cake is not only on the coffee table on Sundays, but also convincing in the exclusive patisserie.

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For the strawberry cake with vanilla pudding (springform pan, 26 centimeters in diameter) you need:

For the ground

  • 130 grams of flour (type 405)
  • 130 grams of melted butter
  • 130 grams of sugar
  • a pinch of salt
  • three eggs (size M)
  • a teaspoon of baking soda
  • half a packet of vanilla sugar

For the pudding

  • a packet of vanilla cream powder
  • 500 milliliters of milk
  • two tablespoons of sugar

To the topping

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  • 500 grams of fresh strawberries
  • 250 milliliters of water
  • a packet of cake icing
  • two tablespoons of sugar

and: butter and flour to the mold.

Here’s how it works:

1. Preheat the oven to 180 degrees top and bottom heat and grease the springform pan with butter and dust with flour.

Now put the eggs, sugar and vanilla sugar in a bowl and stir with the hand mixer for several minutes until fluffy. Mix the flour with the baking powder and salt in another bowl, gradually add to the egg-sugar mixture and mix well. Finally, stir in the melted butter and pour the batter into the prepared pan.

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After about 20 minutes, do the chopstick test. Depending on the performance of the oven, the base may take up to 30 minutes. After baking, allow the bottom to cool completely in the mold, then place it on a plate and stretch a cake ring around it.

4. The pudding is then prepared. To do this, pour about two-thirds of the milk into a saucepan and heat slowly. Mix the custard powder and sugar in a separate bowl and stir the rest of the milk into a smooth batter. When the milk boils in the saucepan, add the custard and milk mixture and simmer, stirring constantly, for about two minutes. Then place the pudding on the cake base and let it cool.

5. Now wash and halve the strawberries – large strawberries are divided into quarters. Spread the strawberries evenly over the cooled pudding. Prepare the glaze with water and sugar and spread over the strawberries. The cake should then rest in the fridge for at least an hour before eating.

No-Bake Strawberry Cheesecake with a cake base

When it is really hot outside, we are happy if the stove stops. This strawberry cheesecake with biscuit base, which does not need to be baked, is ideal.

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For the baked strawberry cheesecake with biscuit base (springform pan, 18 cm diameter) you need:

For the ground

  • 110 grams of butter
  • 175 grams of butter biscuits

To the cream cheese

  • 200 grams of mascarpone
  • 150 grams of cream cheese (double cream level)
  • 125 grams of plain yogurt
  • 100 grams of powdered sugar
  • a packet of vanilla sugar
  • a teaspoon of lemon peel

To the topping

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  • 350 grams of fresh strawberries
  • a packet of cake icing
  • 250 milliliters of water

Here’s how it works:

1. Melt the butter slowly in a saucepan and finely chop the butter biscuits (preferably with a blender). Mix both and press firmly into the bottom of the springform pan – forming a small edge on the sides.

Now briefly mix together the mascarpone, cream cheese, yoghurt, sugar and lemon zest and spread on the biscuit base. Let the bottom rest in the fridge for at least two hours.

3. Then wash the strawberries and cut into small pieces. Depending on your taste, the strawberries can either be sliced ​​and spread flat on the bottom or just halved or even decorate the cake completely.

Finally, prepare the cake icing according to the instructions on the package and spread it on the cake. Remove the cake from the mold only when the icing has set and store in the fridge until it is ready to eat.

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Naked strawberry cake

Many people sweat when they hear the word “cake”. One quickly thinks of complicated recipes and hours of baking. But that does not have to be the case. Even laymen can shine with this naked strawberry cake. Cakes or cakes that are “naked” do not use fondant, ganache or other icing.

For the naked strawberry cake (springform pan, 18 cm in diameter) you need:

For the ground

  • 100 grams of flour
  • 75 grams of sugar
  • three eggs
  • a teaspoon of baking soda
  • a pinch of salt

For the filling

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  • 250 grams of strawberries
  • 500 grams of low-fat quark
  • 75 grams of sugar
  • 200 grams of cream
  • one and a half packets of whipped cream

To the topping

  • 200 grams of strawberries
  • grated white chocolate

and: butter or cooking oil to the mold

Here’s how it works:

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1. First, preheat the oven to 180 degrees top and bottom heat. Cover the bottom of the springform pan with parchment paper and grease the edge with a little butter or cooking oil.

Now put the sugar, salt and eggs in a large bowl and beat until fluffy with the hand mixer on the highest setting for about five minutes. Mix flour and baking powder in a separate bowl and gradually turn into the sugar-egg mixture.

Now fill the dough in the mold and bake for about 25 minutes. After about 20 minutes, do the chopstick test, depending on the performance of the oven, the base may need up to 30 minutes. After baking, leave the cake in the closed oven with the lid open for about ten minutes and then turn over on a fine-mesh cake rack and let it cool completely there.

4. The strawberries are then washed and cut into very small cubes. Now mix the curd with the sugar – whip the cream with the cream stiffener and turn into the curd. Now the strawberry cubes can also be stirred into the quark.

5. After the base has cooled completely, cut it in the middle horizontally with a long knife. The lower part of the bottom is now placed on a cake plate and a cake ring stretched around it. Now spread about half of the strawberry cream evenly over the bottom, the other bottom is laid and pressed lightly and then spread the remaining cream on top.

6. The cake should then rest in the fridge for at least an hour. Just before serving, spread the remaining strawberries over the cake and garnish with grated white chocolate.

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Low calorie strawberry base

Do not feel like cake? No problem. Cream and white sugar do not necessarily have to be used to enjoy a strawberry shortcake. With this recipe, you do not have to have a bad conscience with the other piece either.

For the low-calorie strawberry base (spring form, 26 centimeters in diameter) you need:

For the ground

  • 125 grams of flour
  • 50 grams of cane sugar
  • four eggs
  • a teaspoon of baking soda
  • two tablespoons of warm water

To cover

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  • 750 grams of strawberries
  • a packet of cake icing

and: butter and flour to the mold

Here’s how it works:

1. First heat the oven to 160 degrees circulating air and grease the springform pan with butter and dust with flour.

Then separate the eggs and beat the egg yolks with cane sugar and water for about four minutes until fluffy. Now mix flour and baking powder in a bowl, sift into the egg yolk and sugar mixture and stir. Whisk the egg whites separately and carefully turn into the batter.

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3. Now fill the dough in the springform pan and bake for about 30 minutes – but do the chop test after only 25 minutes. The bottom must cool completely after baking.

4. The strawberries are then washed, halved or divided into quarters and distributed on the floor. Now only the cake icing is prepared according to the instructions on the package and poured over the strawberries. The cake icing should be completely cool before consumption.

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