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!

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, insanely delicious 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 sponge cake cool completely before frosting. Because if you frost 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 a few hours after frosting. It also stays fresh for 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, room temperature
• 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, room temperature

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 German fresh strwberry cream cake

How to make vanilla 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. Using a hand mixer whisk all the ingredients. Then add the strawberries chunks and mix.

• If you’re using gelatin  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.

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.

Decoration suggestions for your fresh strawberry cake

Before serving the cake, you can decorate it with whipped cream. Simply add very well chilled heavy cream, sugar and vanilla extract to an empty bowl or jar and whip until light and a thick.

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

• If you want you can also add the toasted almonds on the side of the cake.

Serve the cake immediately after final touches. If you’re not eating the cake immediately, simply cover it with a cake cover and put it in the fridge. The cake will last in the fridge for up to 3 days.

More dessert recipes you’ll love

• White chocolate panna cotta
• Lemon cheesecake pastry pockets
• Mixed Berries and Mascarpone Cream Recipe

Did you make this German strawberry cream cake recipe? I’d love to hear from you! Simply write a comment and add rating to it.