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Erdbeerboden (German Strawberry cake)

Erdbeerboden German strawberry cake on a serving board.
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This famous German strawberry cake, or Erdbeerboden, is made with soft sponge cake, creamy vanilla pudding, and juicy fresh strawberries, all smothered in a glossy glaze. 



For the sponge cake base: 

  • 5 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1/2 lemon, zest
  • 1 cup + 3 tablespoons (150 g) all-purpose flour
  • 3 tablespoons (30 g) cornstarch
  • 3.2 oz. (90 g) unsalted butter, melted

For the vanilla pudding

  • 127 g heavy cream, 30% fat
  • 1/2 teaspoon vanilla bean paste
  • 2 tablespoons (25 g) granulated sugar
  • 2 1/2 teaspoons (8 g) cornstarch
  • 1 1/2 large egg yolks
  • 2 1/2 teaspoons (12 g) unsalted butter

For garnish:

  • 17.6 oz. (500 g) strawberries
  • fresh mint leaves

For glazing:

  • clear glaze (homemade or store-bought Tortenguss rot)

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.


  1. To make the 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 flour excess. Melt butter in the microwave at 30-minute increments and put aside. 
  2. 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. 
  3. Sift flour with cornstarch over the bowl and fold in carefully using a rubber spatula. 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.   
  4. Pour the batter into the prepared tin. Bake on the middle rack in the preheated oven for 20-25 minutes until golden brown (use a toothpick test). 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. 
  5. To make the vanilla pudding, mix eggs, sugar, vanilla bean paste, and cornstarch in a mixing bowl. Pour the cream into a saucepan and bring to a boil. Slowly add the hot cream to the egg mixture, whisking constantly. 
  6. 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. 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. 
  7. To make a clear glaze, follow the clear glaze recipe.
  8. To assemble the cake, wash, pat dry, hull, and halve the strawberries. Give a few whisks to the cooled vanilla pudding and cover the upside-down cake base with it. Arrange strawberry halves in a circular pattern from the outside in. 
  9. Using a silicone brush, cover the fruit with the hot clear glaze or German Tortenguss (follow the package instructions to make it). Let it set at room temperature or in the fridge for 1 hour. Decorate the cake with fresh mint leaves. Serve with a dollop of sugar-free whipped cream or crème Chantilly.


  1. Use an 11-inch/28 cm springform pan if a flan tin 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 fruits.
  3. Let the jelly glaze set for about 1 hour 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. The following day, finish your cake. Alternatively, you may choose to 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.
  5. Nutritional information doesn't include a clear glaze.





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