Probably everybody has tried this cake already – a simple Strawberry Cake (with Custard) is part of many families’ summer gatherings. At least here in Germany. We often had this cake on weekends, but Mum made it a bit easier for herself and used a ready-made cake base from the supermarket… You can get one of those for this cake here as well, of course, but making one from scratch at home isn’t that difficult, to be honest.
We used these ready-made cake bases from the supermarket ourselves for ages until we realized it’s quite easy to bake something like that at home. We wanted to do everything from scratch for a special celebration, so the cake base had to be done at home as well, of course. To our surprise, that was a really easy task and the result was great! ;P
Many of you will probably have a suitable baking tin for a (fruit) cake base at home already. If you’re new to baking and buying baking tins, you’ll often end up with a (cheap) set of baking tins* for different cakes. Just to be sure you got everything you need. That’s what we did many moons ago. ;) Well, and back in the day, there was always a baking tin for fruit cakes (the one you need here) included. No idea whether this is still common today…
Saying that… this recipe is primarily for people who already have one of these tins lying around at home. Getting this special baking tin only makes sense if you are planning to bake cakes like this one here more often. If this is just a one-time-thing, it would be a waste of money to buy a baking tin just for this type of cakes. Then you are better off with a ready-made cake base from the supermarket. ;P
Anyway. If you have a mold and have never used it before, you’ve come to the right place! Baking a cake base for fruitcakes couldn’t be easier. You only need a few simple ingredients that (almost) everyone has at home. One of the advantages of baking something like this from scratch, is the fact that you can adapt the recipe to suit your mood. Add a few chopped nuts added to the batter and the result tastes completely different… or what about a chocolate cake base for this strawberry cake? Sounds good, right?
Strawberry cakes like this one here are simply fantastic. Especially when they are packed with strawberries. Depending on the time of year and the region you live in, this can of course get expensive. Fresh and regional strawberries tend to be a little more expensive, especially at the beginning of the season when everyone wants them. In case you want to save a some money here, you can cut the strawberries in half and use less to cover the base. This doesn’t look any less pretty or taste any less delicious… you just need less strawberries. ;P
The cake glaze on top of the strawberries is optional – some people don’t like the stuff on a cake, I heard. However, we recommend covering the strawberries with it. The strawberries will last longer and look pretty much longer when covered. Saying that – in our family that does not happen, because the cake has been devoured before anything can happen to the strawberries. :P
If you like strawberries, you might also like our Strawberry & Mascarpone Tartlets. Similar principle to the strawberry cake here, just a different base and, of course, everything is a little smaller. ;)
You like the combination of cheesecake and strawberries? Well, then I can only recommend trying our (No-Bake) Strawberry Cheesecake. It’s not only visually stunning, but also really delicious! An absolute highlight for any celebration.
INGREDIENTS / ZUTATEN
For the base:
3 medium eggs, separated
1 tbsp. cold water
3.2 oz. (90g) sugar
1/2 tsp. vanilla extract
3.2 oz. (90g) cake flour, sifted
For the vanilla custard:
8.5 fl. oz. (250ml) milk (3.5% fat)
0.7 oz. (20g) cornstarch
1 tbsp. sugar
1/2 tsp. vanilla extract
1 pinch of turmeric (optional)
For the topping/decoration:
approx. 28 oz. (800g) strawberries
1 pkg. fruit tart glaze (red)*
2 tbsp. sugar
8.5 fl. oz. (250ml) water
some chopped pistachios (optional)
Für den Biskuitboden:
3 Eier (M), getrennt
1 EL kaltes Wasser
90g Zucker
1/2 TL Vanille Extrakt
90g Mehl (Type 405), gesiebt
Für den Pudding:
250ml Milch (3,5 % Fett)
20g Speisestärke
1 EL Zucker
1/2 TL Vanille Extrakt
1 Messerspitze Kurkuma (optional)
Für das Topping/Deko:
etwa 800g Erdbeeren
1 Pkg. Torgenguss* (rot)
2 EL Zucker
250ml Wasser
etwas gehackte Pistazien (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Grease an 11 -inch (28cm) fruit cake tin* (or a 10-inch/26cm springform tin) well and dust with some flour. Set aside.
2. Separate the eggs and whisk the egg whites in a large bowl with the cold water until stiff peaks form. Slowly add the sugar and whisk until the mixture looks thick and glossy. Add the egg yolks and vanilla extract and mix in briefly. Sift the flour onto the egg white mixture and fold in gently. Pour the batter into the prepared tin and smooth out the top. Bake the cake base for about 20 minutes. The cake base should have risen nicely with a nice golden color. Take out of the oven and remove carefully from the tin. Let cool down on a wire rack.
3. While the cake base is in the oven, you can prepare the custard. Mix a small portion of the milk with the cornstarch, sugar, and vanilla extract until smooth. If you want the custard to be a little more yellow, you can add a bit of turmeric to the mix (optional). Add the remaining milk to a small saucepan and heat up. As soon as the milk starts to boil, stir in the cornstarch mixture. Let the custard bubble for a moment until nicely thickened. Remove from the heat and let cool down a bit.
4. Wash and dry the strawberries. Remove the green leaves. Transfer the cake base to a serving plate and spread the custard evenly on top. Place the strawberries close to each other on top of the custard.
5. Add the fruit tart glaze powder, sugar, and water to a small bowl, mix well and heat up. Let the glaze cook for a moment until nicely thickened. Coat the strawberries with the glaze, then place the whole cake in the fridge for about 30 minutes, so the glaze can set and cool down. Decorate the cake with some chopped pistachios (optional) and serve.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 28cm Obstbodenform* (oder eine 26cm Springform) gut einfetten und mit etwas Mehl ausstauben. Zur Seite stellen.
2. Die Eier trennen und das Eiweiß in einer großen Schüssel mit dem kalten Wasser aufschlagen. Den Zucker langsam einrieseln lassen und alles so lange aufschlagen, bis eine dicke, glänzende Masse entstanden ist. Die Eigelbe und den Vanille Extrakt dazugeben und kurz unterrühren. Das Mehl auf die Eiweißmasse sieben und vorsichtig unterheben. Den Teig in die vorbereitete Form füllen und glatt streichen. Den Biskuitboden für etwa 20 Minuten backen. Der Boden sollte schön aufgegangen sein und gut Farbe bekommen haben. Aus dem Ofen holen und vorsichtig aus der Form lösen. Auf einem Kuchengitter auskühlen lassen.
3. Während der Biskuit im Ofen ist, den Pudding zubereiten. Einen Teil der Milch mit Stärke, Zucker und Vanille Extrakt glatt rühren. Wer den Pudding etwas gelber haben möchte, kann noch ein wenig Kurkuma mit unterrühren (optional). Die restliche Milch in einem kleinen Topf erhitzen. Sobald sie anfängt zu kochen, die Stärkemischung unterrühren. Den Pudding ein wenig blubbern lassen, bis er schön angedickt hat. Vom Herd ziehen und etwas abkühlen lassen.
4. Die Erdbeeren waschen, trocknen und von den grünen Blättern befreien. Den Biskuitboden auf eine Servierplatte setzen und den Pudding gleichmäßig darauf verstreichen. Die Erdbeeren dicht nebeneinander auf den Pudding setzen.
5. Den Tortenguss mit dem Zucker und Wasser in einem kleinen Topf verrühren und aufkochen lassen, bis der Tortenguss ordentlich andickt. Die Erdbeeren damit übergießen/bestreichen und dann für etwa 30 Minuten in den Kühlschrank stellen, damit der Tortenguss fest werden kann. Nach Belieben noch mit einigen gehackten Pistazien dekorieren und servieren.
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Here is a version of the recipe you can print easily.
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Classic Strawberry Cake with Custard
- Prep Time: 00:35
- Cook Time: 00:20
- Total Time: 01:30
- Yield: 1 1x
- Category: Cakes
- Cuisine: Germany
- Diet: Vegetarian
Description
One of our favorite cakes for the start of the strawberry season: A Classic Strawberry Cake with Custard Layer. So delicious!
Ingredients
For the base:
3 medium eggs, separated
1 tbsp. cold water
3.2 oz. (90g) sugar
1/2 tsp. vanilla extract
3.2 oz. (90g) cake flour, sifted
For the vanilla custard:
8.5 fl. oz. (250ml) milk (3.5% fat)
0.7 oz. (20g) cornstarch
1 tbsp. sugar
1/2 tsp. vanilla extract
1 pinch of turmeric (optional)
For the topping/decoration:
approx. 28 oz. (800g) strawberries
1 pkg. fruit tart glaze (red)*
2 tbsp. sugar
8.5 fl. oz. (250ml) water
some chopped pistachios (optional)
Instructions
1. Preheat the oven to 180°C (350°F). Grease an 11 -inch (28cm) fruit cake tin* (or a 10-inch/26cm springform tin) well and dust with some flour. Set aside.
2. Separate the eggs and whisk the egg whites in a large bowl with the cold water until stiff peaks form. Slowly add the sugar and whisk until the mixture looks thick and glossy. Add the egg yolks and vanilla extract and mix in briefly. Sift the flour onto the egg white mixture and fold in gently. Pour the batter into the prepared tin and smooth out the top. Bake the cake base for about 20 minutes. The cake base should have risen nicely with a nice golden color. Take out of the oven and remove carefully from the tin. Let cool down on a wire rack.
3. While the cake base is in the oven, you can prepare the custard. Mix a small portion of the milk with the cornstarch, sugar, and vanilla extract until smooth. If you want the custard to be a little more yellow, you can add a bit of turmeric to the mix (optional). Add the remaining milk to a small saucepan and heat up. As soon as the milk starts to boil, stir in the cornstarch mixture. Let the custard bubble for a moment until nicely thickened. Remove from the heat and let cool down a bit.
4. Wash and dry the strawberries. Remove the green leaves. Transfer the cake base to a serving plate and spread the custard evenly on top. Place the strawberries close to each other on top of the custard.
5. Add the fruit tart glaze powder, sugar, and water to a small bowl, mix well and heat up. Let the glaze cook for a moment until nicely thickened. Coat the strawberries with the glaze, then place the whole cake in the fridge for about 30 minutes, so the glaze can set and cool down. Decorate the cake with some chopped pistachios (optional) and serve.
Notes
Let’s get baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
