Go Back
Erdbeerkuchen mit Pudding und Biskuitboden
Emilia

Strawberry Cake with Pudding and Sponge Base

The strawberry cake with creamy pudding and juicy sponge base is a true delight. The combination of sweet and fruity strawberry filling, delicate pudding, and airy sponge makes this cake a perfect summer dessert.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Dessert
Cuisine: German
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 500 g Fresh strawberries Choose ripe, sweet strawberries for the best flavor and color.
  • 500 ml Milk Creates the pudding's creamy consistency and keeps the cake moist.
  • 200 g Sugar Adds sweetness to both the sponge and pudding.
  • 250 g Flour Essential for that tender but stable sponge texture.
  • 4 units Eggs Help create volume and lift in the sponge.
  • 100 g Butter For added richness in the sponge and deeper flavor notes.
  • 1 tbsp Baking powder Ensures the sponge stays light and fluffy.
  • 1 pack Vanilla pudding Offers a creamy layer that contrasts beautifully with the berries.
  • 1 tbsp Vanilla sugar Infuses both the sponge and pudding with a gentle vanilla aroma.

Equipment

  • springform pan

Method
 

Instructions
  1. Prepare the sponge base by beating eggs and sugar together until pale and fluffy, then fold in flour, baking powder, and a pinch of vanilla sugar until the batter is smooth and airy.
  2. Pour the batter into a springform pan, smooth out the top, and bake until the cake is set and turns a light golden color with a subtle spring when touched.
  3. Let the sponge cool completely in the pan, then gently remove and set it on a wire rack to cool further.
  4. For the pudding layer, whisk together pudding powder with a bit of sugar and milk, bring to a gentle simmer, and stir constantly until thickened and silky smooth.
  5. Lay a sheet of cling film directly on the warm pudding to avoid a skin, let it cool until just warm, then whip it briefly for extra creaminess.
  6. Spread the cooled pudding evenly over your sponge base, making sure to reach the edges for a neat look.
  7. Wash, hull, and thoroughly dry the strawberries, then arrange them generously across the pudding layer.
  8. If using, prepare a clear cake glaze according to package instructions and pour it gently over the strawberries.
  9. Let the cake set at room temperature before slicing.

Notes

This classic German strawberry cake is light, flavorful, and perfect for summer gatherings.