Strawberry Torte is a delicious, classic German summer dessert. A light, airy, simple to make sponge cake with a layer of creamy vanilla pudding, topped with fresh, glazed strawberries.
Serve this cake with a side of plain whipped cream or even better mint whipped cream.
This recipe has summer written all over it.
And it was one of my family’s favorite cakes for birthday parties, celebrations, or just Sunday afternoon ‘Coffee and Cake’ with the grandparents.
In Germany you’re raised to buy fruit when it is ‘in season’. And while you get most fruit all year long in the larger German supermarkets, Germans still think in seasons. ‘Erdbeerzeit’ (strawberry season) in Germany is between May and July.
What You’ll Need
- 4 cups fresh strawberries
- 1 stick butter, room temp
- ½ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon Salt
- 3 large Eggs
- 1 tablespoon baking powder
- 1 ¼ cup all purpose flour
- 2 tablespoons milk
How To Make This German Strawberry Torte
- Core and slice the strawberries.
- Grease the bottom (not the sides) of the tart pan and dust with a sprinkling of flour. Set aside
- Preheat oven to 350° Fahrenheit.
Making The Batter
- Beat butter, sugar, vanilla extract until creamy.
- Add the eggs. One at a time! Beat on medium speed.
- Add flour, baking powder, and salt and continue to beat on medium speed.
- Pour milk into the batter. Continue to beat on low speed.
If the batter looks too sticky, increase the amount of milk. Increase incrementally one tablespoon at a time.
Baking The Cake
- Bake for 20 minutes. at 350° Fahrenheit.
- Remove and immediately flip the warm baked cake onto a wire rack. Carefully remove the pan and allow the cake to cool completely.
Making the Filling
- Combine heavy cream and instant pudding. Whisk until creamy.
Making the Glaze
- In a small bowl combine water (¼ cup) and cornstarch (1 tablespoon) and mix until there are no lumps.
- Bring water (¼ cup) and sugar (½ cup) to boil. Pour in the cornstarch liquid into the boiling water.
- Reduce heat to a simmer and whisk continuously until the mixture turns syrupy. Remove from heat and set aside.
Assembling The Cake
- Transfer the cake onto a cake stand.
- Use a cake spreader or spatula to spread the pudding mixture across the cake.
- Top with sliced strawberries.
- Use a pastry brush to brush on the glaze. Allow the glaze to harden for 30 minutes.
Tips for Recipe Success
Be sure to grease and dust the bottom of the tart pan (or springform pan).
Do not grease the sides as this will prevent your batter from rising during the baking process. Instead of using flour, you can also use sliced almonds on the bottom. It will add a bit of extra crunch.
If you decide to 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.
- Streuselkuchen – Basic German Crumb Cake
- German Cheesecake
- Cinnamon Twists
- Vintage German Pound Cake
- German Cherry Crumble – Der Kirschkuchen
Did you love this German Strawberry Torte? Be sure to leave a rating and a comment below!
- 4 cups strawberries sliced
- Preheat the oven to 350° Fahrenheit. Grease the bottom of an 11" tart pan and lightly sprinkle with some flour. Be sure not to grease the sides of the tart pan as this will interfere with the batter rising.
- Wash and slice the strawberries. Set aside.
Making The Batter
- Use a large mixing bowl and a hand mixer and beat the softened butter, sugar, vanilla extract, and salt together on high speed until smooth. About 2-3 minutes.
- Reduce the speed to low and add in 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 the 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
- Bake for 20 minutes. Remove from the oven and transfer onto a cooling rack. Remove from the tart pan and allow it to cool completely.
Making The Filling
- Use a medium mixing bowl and combine instant pudding with heavy whipping cream. Use a hand mixer and whisk until the mixture is creamy. Set aside.
Making The Glaze
- Use a small bowl and whisk 1 tablespoon cornstarch with ¼ cup of water until there are no lumps. Set aside.
- Use a small saucepan and bring a ¼ cup of water and ½ cup of sugar to a boil. Once the water has reached a boil, reduce the heat to medium and whisk in the liquid cornstarch into the boiling sugar water.
- Whisk continuously for about 3-5 minutes until the mixture becomes thick and syrupy. Remove from heat and set aside.
- Once the cake has fully cooled. Spread the pudding cream mixture with a spatula or cake spreader evenly across the cake.
- Top the filling with sliced strawberries. Use a pastry brush to glaze the strawberries. Allow to harden for 30 minutes.