German Strawberry Cake (Erdbeerboden) Recipe

Quick Summary: This German strawberry cake (Erdbeerboden) layers a light lemon sponge base with silky vanilla pudding, fresh strawberries, and a glossy, clear glaze. It is an easy, make-ahead German classic that serves a crowd of 12 to 14.

Its counterpart, the Japanese strawberry shortcake and Jordgubbstårta in Sweden, are equally beloved in their respective cultures.

What is Erdbeerboden?

Erdbeerboden is a classic German strawberry cake, also known as strawberry flan, made with a sponge cake base, creamy vanilla custard, and fresh strawberries.

The name "erdbeerboden" comes from the German words "erdbeere," signifying strawberry, and "boden," meaning floor.

It closely resembles a popular German fruit cake Obstboden (aka fruit fan), topped with a mix of fruits: peaches, kiwi fruit, mango, strawberry, pineapple, etc.

Why you'll love this recipe

• Simple ingredients. It uses basic pantry staples and fresh strawberries, no special equipment beyond a flan pan.
• Light and refreshing. The airy sponge, creamy vanilla pudding, and juicy berries make an ideal summer dessert.
• Feeds a crowd. One cake serves 12-14, making it perfect for gatherings and celebrations.
• Make-ahead friendly. Bake the sponge base a day ahead and assemble when ready to serve.

What pan do you need for Erdbeerboden?

The cake gets its name from the special pan that shapes it. You will need a fruit flan pan or sponge flan tin, known in German as an Obstbodenform, with a raised outer rim and a shallow, indented center.

This shape bakes the light sponge base with a built-in well that holds the strawberries and glaze in place. If you do not have one, a shallow springform pan can work, though the signature raised edge will be less defined.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: Use large eggs at room temperature to make the recipe. Use an egg separator to separate the egg yolks from the egg whites.

• Sugar: The recipe calls for granulated or caster sugar.

• Flour: Use all-purpose flour or substitute it with a gluten-free flour blend.

• Cornstarch is used to lighten the proteins in AP flour and create a clear glaze.

• Unsalted butter: The recipe calls for butter melted and cooled to room temperature.

• Lemon zest brings flavor to the Genoise sponge cake. Use a microplane to zest fresh citrus. Replace it with 1 teaspoon of pure vanilla extract or one sachet of vanilla sugar (vanillezucker in German).

• Heavy cream: Use heavy cream or whole milk for the best results. Swap it for low-fat or plant-based milk if desired.

• Vanilla bean paste is used to flavor vanilla pudding.

• Fresh strawberries are the stars of this beautiful strawberry cake. Use them whole or cut into halves to cover the top of the cake. Choose berries of the same size if possible. You can replace strawberries with another fresh fruit or mixed berries.

• Clear or red glaze by Dr. Oetker. Opt for store-bought Tortenguss klar or Tortenguss rot, or make your own using water, potato starch, and granulated sugar.

To help with blending different fruit flavors, download this free 10-page fruit flavor pairing chart.

To speed up your cooking, opt for store-bought vanilla pudding instead of making your own vanilla cream from scratch. Use between ⅓ and ½ of the package for optimal results.

Recipe variations

You can vary this German strawberry cake in several ways:

• Glaze: authentic Erdbeerboden uses Tortenguss, a jelly glaze sold as clear (Tortenguss klar) or red (Tortenguss rot). Traditionally, the red glaze is used, but you can make a clear or fruit-based glaze yourself.
• Berries: swap or mix in other red berries such as raspberries, blueberries, and blackberries.
• Tropical fruit: top with kiwi, mango, or pineapple for a tropical twist.
• Skip the glaze with exotic fruit: pineapple, kiwi, and mango contain an enzyme that prevents the glaze from setting, so omit the clear glaze when using them.

How to make Erdbeerboden

Making Erdbeerboden consists of a few steps: making a sponge cake, vanilla pudding, and a clear glaze, and assembling the cake.

Step 1: To make sponge cake, preheat the oven to 345°F(175°C). Prepare an 11-inch (28 cm) fruit plan pan: grease it with softened butter, dust it with flour, and tap to remove excess flour.

Pro tip: Consult the Genoise cake recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 2: Melt butter in the microwave in 30-minute increments, then set aside.

Step 3: Place eggs, egg yolks, sugar, and grated lemon zest in the bowl of a stand mixer. Beat at medium-high speed for 10 minutes until creamy and doubled in volume (photo 1).

Step 4: Sift flour and cornstarch over the bowl, then fold in carefully with a rubber spatula. 

Step 5: Add a few tablespoons of the batter to the bowl with melted butter, and mix with a spatula. Then fold the butter mixture into the principal preparation and gently mix (photo 2).  

Step 6: Pour the batter into the prepared tin (photo 3).

Step 7: Bake on the middle rack in the preheated oven for 20-25 minutes, until golden brown (photo 4). Use a toothpick test to check the cake's doneness.

Step 8: Let the cake cool in the pan for 5-10 minutes. Then flip the base out of the mold on a wire rack lined with parchment paper and let it cool completely.

Step 9: To make vanilla pudding, mix eggs, sugar, vanilla bean paste, and cornstarch in a mixing bowl.

Pro tip: Consult the Italian pastry cream recipe for step-by-step photographed explanations, helpful tips, and tricks. Italian pastry cream is essentially identical to German vanilla pudding.

Step 10: Pour the cream into a saucepan and bring to a boil. Slowly add the hot cream to the egg mixture, whisking constantly.

Step 11: Pour the mixture back into the saucepan and cook over low heat until the cream thickens. Remove the pan from the heat and stir in the cubed cold butter.

Step 12: Immediately transfer the cream to another dish to stop cooking. Cover the pudding with cling film in contact and let it cool on the kitchen counter, no need to refrigerate.

Step 13: To make the clear glaze, follow the clear glaze recipe for step-by-step, photographed explanations, helpful tips, and tricks. If using store-bought Tortenguss, follow instructions on the packet.

Step 14: To assemble the cake, wash, pat dry, hull, and halve the strawberries. 

Step 15: Give the cooled vanilla pudding a few whisks, then pour it over the upside-down cake base (photo 5). 

Step 16: Arrange strawberry halves in a circular pattern from the outside in (photo 6).

Step 17: Using a silicone brush, cover the fruit with the hot clear glaze or German Tortenguss (make it according to the package instructions). Let it sit at room temperature or in the fridge for 1 hour.

Step 18: Decorate the cake with fresh mint leaves. Serve with a dollop of sugar-free whipped cream or crème Chantilly.

Expert Tips

1. Use an 11-inch (28 cm) springform pan if a flan pan is unavailable. Just be sure to leave a bit of space between the strawberries and the edge of the cake.
2. Brush the top of the strawberries, filling the gaps between the fruits.
3. Let the jelly glaze set well before slicing the cake. Alternatively, use an apricot-based tart glaze.
4. Make-ahead option: Bake the cake base the day before. Then wrap it in plastic film to prevent it from drying out and refrigerate it. The following day, finish your cake. Alternatively, you may use a store-bought Obsttortenboden sponge cake and instant vanilla pudding. Then, add a finishing touch to your cake by decorating it with fresh strawberries.

Storing & freezing

The strawberry flan is best served on the day of making. You can store leftover cake in an airtight container in the refrigerator for up to 2-3 days.

Can you freeze it? It is not recommended to freeze the cake once it has been assembled. Freezing alters the chemical composition of the fruit glaze and strawberries, leading to a mushy texture upon thawing.

However, you can freeze the cake base. Allow it to cool first, then cover it with plastic wrap and freeze it for 4 to 6 months. To thaw, simply transfer it from the freezer to the fridge overnight.

How to prevent a soggy bottom

Below are several effective ways to avoid a soggy base in your strawberry flan.

• To protect the cake base, make a classic pastry cream or German vanilla pudding (homemade or store-bought).
• Use melted chocolate to brush the cooled cake base and let it set for 30 minutes.
• Brush the fruit base with 2-3 tablespoons of strawberry jam.
• Sprinkle it with breadcrumbs, ground almonds, or other nuts.
• Use German Sahnesteif (aka whip cream stabilizer) or a mixture of cornflour and icing sugar.

Recipe FAQ

What does Erdbeerboden mean?
Erdbeerboden comes from the German words "erdbeere" (strawberry) and "boden" (base or floor). It refers to a sponge cake base topped with strawberries and glaze, baked in a flan pan with a raised center.

What pan do I need for Erdbeerboden?
Traditionally, it is baked in a flan pan (Obstbodenform) that has a raised base and a rim to hold the fruit and glaze. If you do not have one, use an 11-inch (28 cm) springform pan and leave a little space between the berries and the edge.

What is Tortenguss, and what can I use instead?
Tortenguss is a German jelly glaze (clear "klar" or red "rot") used to top fresh fruit. You can substitute a homemade glaze made from water, sugar, and potato or cornstarch, or use an apricot-based tart glaze.

How do I keep the cake base from getting soggy?
Spread a layer of pastry cream or vanilla pudding over the base, or brush it with melted chocolate and let it set. You can also brush it with a little strawberry jam or sprinkle ground almonds before adding the topping.

Can you make German strawberry cake with frozen strawberries?
Yes. Arrange the frozen berries on the base without thawing them first, then immediately cover them with hot glaze to prevent the fruit juices from leaking out.

Can I make Erdbeerboden ahead of time?
Yes. Bake the sponge base a day ahead, wrap it in plastic film, and refrigerate. Assemble with pudding, strawberries, and glaze on the day you plan to serve for the freshest result.

Love strawberry recipes? Try these next!

This strawberry flan cake is the ideal dessert for your summer indulgence. Make the most of the strawberry season and explore other delightful recipes, which include a range of strawberry desserts, on the blog.

• Strawberry Clafoutis
• Strawberry Chantilly Cake
• Strawberry cake Fraisier
• French Strawberry Tart
• Strawberry Charlotte Cake

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.