Strawberry Torte is a delicious, classic German sponge cake with a creamy pudding layer and topped with glazed strawberries.
Think layers of soft, light, and airy sponge cake, creamy pudding filling, and fresh strawberries, all sealed with a light glaze.
Serve this cake with a side of plain whipped cream or, even better, mint whipped cream.
And it was one of my family's favorite cakes for birthday parties, celebrations, or just Sunday afternoon 'Coffee and Cake' with the grandparents.
How To Make A German Strawberry Torte Recipe
EASE - Most ingredients are pantry staples, and the steps are simple enough for even beginner bakers to follow.
VARIETY - This torte combines multiple textures and flavors, from the soft cake to the creamy filling and the juicy strawberries, so every bite is a new experience. You can also use other fruits such as blueberry, blackberry, or raspberry.
WOW-FACTOR - This torte tastes fantastic and looks impressive, making it perfect for when you want to wow your guests.
Please check the recipe card below for a detailed, printable ingredient list.
BUTTER - Unsalted butter allows us to control the salt level while adding moisture and richness to the cake.
SUGAR - This common sweetener plays a dual role: sweetening the cake and aiding in its texture.
EGGS - Large eggs help give the cake its structure and moist texture.
VANILLA EXTRACT - This adds a subtle fragrance and warm flavor notes to the cake. MILK - Contributes to the batter's smooth consistency.
FLOUR - We'll use all-purpose flour for this recipe. But you can also opt for cake flour.
SALT - A small pinch balances the cake's sweetness.
BAKING POWDER - This leavening agent ensures your cake rises to fluffy heights.
INSTANT PUDDING MIX - Using instant pudding is a time-saver, yielding a consistently creamy texture.
HEAVY CREAM - This dairy magic adds a rich, luxurious touch to the filling.
CORNSTARCH - Thickens the glaze to ensure it adheres well to the strawberries.
How To Make This German Strawberry Torte
- Cream together butter, sugar, vanilla, and salt. Add eggs and milk, then incorporate flour and baking powder.
- Bake the batter in a springform pan at 350º Fahrenheit and allow to cool.
- Make the filling by mixing instant pudding with heavy cream until smooth.
- Prepare the glaze by boiling sugar and water, then add cornstarch to thicken.
- Spread filling on the cooled cake.
- Top with sliced strawberries and apply the glaze.
Tips for Recipe Success
Be sure to grease and dust the bottom of the springform pan (or tart pan).
Do not grease the sides, as this will prevent your batter from rising during baking. Instead of flour, you can also use sliced almonds on the bottom. It will add a bit of extra crunch.
If you make the torte without a filling, drizzle a light layer of finely crushed breadcrumbs (or shredded nuts like almonds) over the cake before adding the sliced strawberries. This will help separate the strawberry juice from the sponge cake and prevent it from getting too moist.
STORE - Place the leftover torte in an airtight container and store it in the fridge for up to 3 days.
FREEZE - I don't recommend freezing this cake.
More Delicious German Desserts
BUTTERKUCHEN - A rich and gooey yeast cake.
STREUSELKUCHEN - Basic German Crumb Cake
KÄSEKUCHEN - Classic German Cheesecake
VINTAGE GERMAN BUNDT CAKE - An old-fashioned German dessert.
GERMAN CHERRY CRUMB CAKE- Delicious crumb cake with cherries.
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Strawberry Torte (Erdbeertorte)
- 4 cups strawberries sliced
- Preheat the oven to 350° Fahrenheit. Grease the bottom of a springform pan and lightly sprinkle with some flour. Be sure not to grease the sides of the springform as this will interfere with the batter rising.
Making The Batter
- Beat the softened butter, sugar, vanilla extract, and salt in a large mixing bowl with a hand mixer until smooth. About 2-3 minutes. Slowly add the milk into the batter. Beat on low until the milk is well combined.
- Reduce the speed to low. Add one egg at a time. Allow each egg to fully incorporate into the batter before adding the next egg. Slowly add the milk into the batter. Beat on low until the milk is well combined.
- Add flour and baking powder to the batter and continue to beat on low speed. Use a spatula to scrape the sides. Beat until the dry ingredients are well combined.
Baking The Cake
- Pour batter into the springform. Bake for 20 minutes at 350° Fahrenheit. Use a toothpick to check for doneness. Remove from the oven and transfer onto a cooling rack. Remove from the springform and allow it to cool completely.
Making The Filling
- Combine instant pudding with heavy whipping cream in a large mixing bowl and beat until smooth and creamy. Set aside.
Making The Glaze
- Whisk 1 tablespoon cornstarch with ¼ cup of water until there are no lumps. Set aside.
- Use a small saucepan and bring ¼ cup of water and ½ cup of sugar to a boil. Once boiling, reduce the heat to medium-low and whisk the cornstarch mixture into the boiling sugar water. Whisk continuously for 3-5 minutes or until the mixture becomes thick and syrupy. Remove from heat and set aside.
- Spread the creamy pudding mixture with a spatula evenly across the cake.
- Top the filling with sliced strawberries. Use a pastry brush and glaze the strawberries with the sugary cornstarch glaze. Allow to dry for about 30 minutes.