German Strawberry Cream Cake 

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This German strawberry cream cake looks and tastes amazing! The beautifully fluffy and moist sponge cake is filled with fresh strawberry cheese frosting after baking and finished off with whipped cream that’s flavored with vanilla. Such a perfect anytime treat!

What kind of a birthday is this without a strawberry birthday cake? Those are the words that I told my husband, Jo, two months ago on my birthday. Jo just wanted me to lie back, relax and enjoy my birthday this year, without a fresh strawberry cake. In the end I gave up, although I was not amused by the whole idea. Because this is my every year birthday cake from me to me. I’m just crazy about strawberries and I love the combination of fresh strawberries and cream frosting.

Last weekend, I picked strawberries from a nearby strawberry field. While picking the strawberries, I knew exactly what I was going to do with them. Of course bake my one and only strawberry cake recipe after craving for it for months.

This fresh strawberry cake is not too sweet, so good and perfect for any celebration. When it comes to the frosting there is so much room for substitutions. If you don’t have strawberries for instance, you can use tangerines, pears, raspberries, pineapples, you name it.

Tips and tricks

I must mention that, It’s very important that you let the cake cool completely or at least one hour before frosting. If you frost it and chill it, without cooling it completely, the cake will create steam and become soggy. And you don’t want that to happen to your irresistible strawberry cake. This cake is best served few hours after frosting. It also stays fresh up to 2 days. You just have to cover it and chill it.

Though this strawberry cake is very easy to make, it requires lots of patience and time. But it’s all worth it guys. I guarantee you’ll enjoy this cake with every single bite.

What you’ll need to make German strawberry cream cake

For the sponge cake

4 medium eggs
200 g (7 oz/ 1 cup) sugar
140 g (4.9 oz/ 1 cup + 1 ½ tablespoons) plain flour (all purpose flour)
140 g (4.9 oz/ ½ cup + 1 ½ tablespoons) butter

For the strawberry cheese frosting

  • 200 g (7.1 oz) mascarpone cheese, chilled
  • 200 g (7.1 oz) sour cream, chilled
  • 500 g (17.6 oz) fresh strawberries
  • 200 g (7.1 oz) plain yogurt, chilled
  • 200 g (7.1 oz) cream cheese, chilled
  • 2 packets cream stabilizer (whip it or sahnesteif) ( 1 packet weighs between 8 – 10 g (0.3 – 0.35 oz)) or 6 gelatin leaves
  • ¼ teaspoon vanilla extract
  • 70 g (2.5 oz/ 1/3 cup) sugar
  • 1 tablespoon lemon juice

For the topping (Optional)

  • 200 ml (¾ cup + 1 tablespoon) heavy whipping cream, well chilled
  • 1 tablespoon sugar
  • ¼ teaspoon vanilla extract
  • strawberries and fresh lemon balm /mint leaves, for garnish

How to make sponge cake

Preheat the oven to 180°C (356 degree Fahrenheit) with both up and low heat. Then melt the butter and let it cool.

While the butter is melting, line the 26-cm (10.2 inches) spring-form cake tin with a parchment paper at the bottom and grease the sides with butter.

Divide 3 eggs into two separate bowls.

In the egg yolks bowl, add a full egg. Beat the egg whites until light and fluffy.

Add sugar to 1 whole egg and 3 egg yolks and beat until creamy.

Using a spatula stir in the flour,

then the egg whites

and finally the melted butter.

Pour the batter into the prepared cake tin

and bake for 25 minutes or until golden brown. Remove from the oven and let it cool completely.

How to make the strawberry cheese frosting

Wash the strawberries, cut off the stems and then cut them into small pieces.

In a bowl, combine mascarpone cheese, cream cheese, sugar, vanilla extract, yogurt, sour cream, cream stabilizer and lemon juice.

(If you’re using gelatin you should soak the gelatin leaves in cold water for about 10 minutes. Then squeeze out the excess water. Next put gelatin in a saucepan and heat it up on low heat until it’s liquid. Remove from the heat, add about two tablespoons of the cream cheese mixture. Then fold gelatin mixture with the chopped strawberries into the entire cheese frosting mixture, that’s made without CREAM STABILIZER and chill for about 5 to 10 minutes before frosting the cake.)

Using a hand mixer whisk all the ingredients.

Then add the strawberries chunks and mix.

Transfer the cooled cake to a plate or platter, upside down. Take the ring from the spring-form cake tin and put it around the cake. Spread the frosting cream over it. – Feel free to cut the sponge cake into layers if you want.

Cover the frosted cake and chill for at least 1 hour or overnight.

Topping (if desired):

Before serving the cake, you can make the topping. In a bowl/jar combine very well chilled heavy cream, sugar and vanilla extract. Whip the cream until light and a thick.

Spread the whipped cream on the cake. Garnish with strawberries and fresh lemon balm leaves.

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5 from 1 vote

German strawberry cream cake

This German strawberry cream cake looks and tastes amazing! The beautifully fluffy and moist sponge cake is filled with fresh strawberry cheese frosting after baking and finished off with whipped cream that's flavored with vanilla. Such a perfect anytime treat!
Prep Time25 mins
Cook Time25 mins
Cool & Chill Time2 hrs
Total Time2 hrs 50 mins
Course: afternoon tea, Breakfast, Cakes, Dessert
Cuisine: European, German
Keyword: creamy strawberry cake, fresh strawberry cake, fresh strawberry filling, frosting, fruit cake, how to, special occasion desserts, spring, strawberry cake, summer
Servings: 12 Servings
Author: Ester from esterkocht.com

Equipment

  • hand mixer
  • 2 bowls
  • 26 - cm (10.2 inches) springform cake tin
  • Spatula

Ingredients

For the sponge cake

  • 4 medium eggs
  • 200 g (7 oz/ 1 cup) sugar
  • 140 g (4.9 oz/ 1 cup + 1 ½ tablespoons) plain flour / all purpose flour
  • 140 (4.9 oz/ ½ cup + 1 ½ tablespoons) butter

For the strawberry - cheese frosting

  • 500 g (17.6 oz) fresh strawberries
  • 200 g (7.1 oz) mascarpone cheese chilled
  • 200 g (7.1 oz) sour cream chilled
  • 200 g (7.1 oz) plain yogurt chilled
  • 200 g (7.1 oz) cream cheese chilled
  • 2 packets cream stabilizer (whip it or sahnesteif) 1 packet weighs between 8 – 10 g (0.3 – 0.35 oz)) or 6 gelatin leaves (SEE NOTE 4)
  • ¼ teaspoon vanilla extract
  • 70 g (2.5 oz/ 1/3 cup) sugar
  • 1 tablespoon lemon juice

For the topping: (optional)

  • 200 ml (6.8 fl.oz/ ¾ cup + 1 tablespoon) heavy whipping cream well chilled
  • 1 tablespoon sugar
  • ¼ teaspoon vanilla extract or 1 tablespoon vanilla sugar
  • strawberries and fresh lemon balm /mint leaves for garnish

Instructions

  • Make the sponge cake: Start off by melting the butter either in the microwave, saucepan on the stove or in the oven that you're currently preheating to 180°C (356 degree Fahrenheit) and let it cool. While the butter is melting, line the 26-cm (10.2 inches) spring-form cake tin with a parchment paper at the bottom and grease the sides with butter.
  • Divide 3 eggs into two separate bowls. In the egg yolks bowl, add a full egg. Using a hand mixer, beat the egg whites until light and fluffy and set aside. Add sugar to 1 whole egg and 3 egg yolks and beat until creamy. Using a spatula stir in the flour, then the egg whites and finally the melted butter. Pour the batter into the cake tin and bake for 25 minutes or until golden brown. Remove from the oven and let the cake cool completely.
  • Make the strawberry cheese frosting: Wash the strawberries, cut off the stems and then cut them into small pieces. In a bowl, combine mascarpone cheese, cream cheese, sugar, vanilla extract, yogurt, sour cream, cream stabilizer and lemon juice. Using a hand mixer whisk all the ingredients. Afterwards add the strawberries chunks and mix.
  • Transfer the cooled cake to a plate or platter, upside down. Take the ring from the spring-form cake tin and put it around the cake. Spread the frosting cream over it. Cover the frosted cake and chill it for at least 1 hour or overnight.
  • Topping (if desired): Shortly before serving the cake, you can make the topping. In a bowl/jar combine heavy cream, sugar and vanilla extract. Whip the cream until light and a thick. Spread it on the cake. Garnish with strawberries and lemon balm/ mint leaves.

Notes

  1. I must mention that, It's very important that you let the cake cool completely or at least one hour before frosting. If you frost it and chill it, without cooling it completely, the cake will create steam and become soggy. And you don't want that to happen to your irresistible strawberry cake. This cake is best served few hours after frosting. It also stays fresh up to 2 days. You just have to cover it and chill it.
  2. Though this strawberry cake is very easy to make, it requires lots of patience and time. But it's all worth it guys. I guarantee you'll enjoy this cake with every single bite.
  3. If you want, you could also cut the cake in the middle so that you'll have two layers before frosting. I just like keeping my life simple. Thus why I leave out the cutting part.
  4. If you’re using gelatin you should soak it in cold water for about 10 minutes. Then squeeze out the excess water. Next put gelatin in a saucepan and heat it up on low heat until it’s liquid. Remove from the heat, add about two tablespoons of the cream cheese mixture and mix well. Then fold gelatin mixture together with the chopped strawberries into the entire cheese frosting mixture, that’s made without CREAM STABILIZER and chill for about 5 to 10 minutes before frosting the cake.
  5. There is also so much room for substitutions when it comes to the frosting. If you don’t have strawberries, you could also use tangerines, pears, raspberries, pineapples, you name it.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

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8 Comments

  1. old school runescape wiki

    You need to take part in a contest for one of the most useful blogs on the internet. I most certainly will highly recommend this site!

  2. Everything beautiful dear

    The only thing : youre husband should have Made it then :)))

    • Maxine Pizarro

      What if I can’t find the cream stabilizer listed? Is there a Substitute

      • Hello Maxine, you can use about 6 gelatine leaves instead. Just be sure to hydrate them first, then squeeze out excess water and heat them. Add a bit of the cheese froting to the pot and combine well before adding to the frosting. I hope this helps.

  3. Ronak Mehta

    5 stars
    Wow. It looks delicious. I love strawberry cakes. So, I will try to make it. Your recipe will help me. Thanks for sharing.

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