Recipes for strawberry cake: delicious, quick and uncomplicated

Everyone who walks into a supermarket these days is 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 be seen in the shops. And what would the ring in this year’s sweetest season be without the right recipes for heavenly strawberry cake?

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

Strawberry cake with vanilla pudding

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

For the strawberry cake with vanilla pudding (springform pan, 26 centimeters in diameter) you will 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)
• and a teaspoon of baking powder
• half a packet of vanilla sugar

For the pudding

• and packets of vanilla cream
• 500 milliliters of milk
• two tablespoons of sugar

For the topping

• 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 sprinkle 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, add the egg-sugar mixture gradually and mix well. Finally, stir in the melted butter and pour the batter into the prepared pan.

3. Perform the chopstick test after approx. 20 minutes. Depending on the performance of the oven, the base can take up to 30 minutes. After frying, let the bottom cool completely in the mold, then place it on a plate and stretch a cake ring around.

4. The pudding is then prepared. To do this, put about two-thirds of the milk in a saucepan and heat slowly. Mix vanilla sauce and sugar in a separate bowl and stir in the rest of the milk to a smooth mass. When the milk boils in the saucepan, add the custard and the milk mixture and let it simmer under constant stirring for approx. 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 icing with water and sugar and spread over the strawberries. The cake should then rest in the refrigerator for at least an hour before eating.

No-Bake Strawberry Cheesecake with a biscuit base

When it’s really hot outside, we’re happy if the stove stays on. This strawberry cheesecake with biscuit base, which does not need to be baked, is ideal.

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

For the ground

• 110 grams of butter
• 175 grams of butter biscuits

For the cream cheese

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

For the topping

• 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 together and press on the bottom of the springform pan – form a small edge on the sides.

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

3. Then wash the strawberries and cut into small pieces. Depending on your taste, the strawberries can either be cut into slices and distributed 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. Take the cake out of the mold only when the icing has hardened and store in the fridge until it is to be eaten.

Naked strawberry cake

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

For the bare strawberry cake (springform pan, 18 cm diameter) you will need:

For the ground

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

For the filling

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

For the topping

• 200 grams of strawberries
• grated white chocolate

and: butter or cooking oil for the mold

Here’s how it works:

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

Now put 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 it into the sugar-egg mixture.

3. Now fill the dough in the mold and bake for about 25 minutes. After approx. 20 minutes, perform 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 switched off oven with the door open for about ten minutes and then turn it out onto a fine-mesh cake rack and let it cool completely there.

4. Then wash the strawberries and cut into very small cubes. Now mix the quark with the sugar – whip the cream with the cream stiffener and turn into the quark. Now the strawberry cubes can also be stirred into the quark.

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

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

Low-calorie strawberry base

Don’t 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 also do not have to have a bad conscience for the other bit.

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
• fire eggs
• and a teaspoon of baking powder
• two tablespoons of hot water

For covering

• 750 grams of strawberries
• a packet of cake icing

and: butter and flour to the mold

Here’s how it works:

1. Preheat the oven to 160 degrees circulating air and grease the springform pan with butter and sprinkle with flour.

2. Then separate the eggs and beat the plums 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.

3. Now fill the dough in the springform pan and let it bake for about 30 minutes – but already perform the chopstick test after 25 minutes. The bottom must be cooled completely after frying.

4. Then wash, halve or divide the strawberries and spread on the floor. Now only the cake icing is prepared according to the package instructions and poured over the strawberries. The cake icing must be completely cooled before consumption.

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