I’ve been baking this strawberry cream cake for the last couple of weeks many times and I thought I should not just share the cake with my friends but also share the recipe with everyone!
This cake is basically a different version of the traditional Cheese Cream Cake (Käsesahne Torte) but I switched out the Quark since it I can’t buy it here and don’t always want to make it from scratch. I also switched the tangerines from that recipe for strawberries because they are in season and they just look so pretty, too!
Strawberry Cream Cake is currently my favorite cake and that is not just because of the delicious, rich taste: This recipe only uses 75g of flour. With the current shortage of flour and my concern for the people in poor countries due to the Ukraine war, this is a great wheat flour saver.
No Video for the Strawberry Cream Cake?
I am currently a bit busy and probably will be for some time during summer. Filming takes up a lot of time and the postproduction etc. also involves a lot of time. So, I currently don’t get to filming but I still want to share my recipes. I might do the videos later.
What I used instead of Quark
Although I have several recipes here on my blog about how to easily make quark, I decided to try an alternative. A lot of people just decide to use greek yogurt and that is a good solution, too. However, the taste is a bit tarter than quark and less creamy. So, I am using 2/3 greek yogurt and 1/3 sour cream to get that nice, creamy taste. I barely notice the difference in this version of the Strawberry Cream Cake.
How to get the Strawberries into the Cream
Again referring to the original recipe, there are usually tangerines in the cake and the juice from the can is used in the cream. Using fresh strawberries instead, I had to creat my own “juice” and also adjust the amount of sugar.
What I did was put some strawberries into my processor and puree them until liquid. Then I strained the liquid strawberries to remove the seeds. Then I used the liquid to heat it up and mix it with the soaked gelatine.
Don’t Fear Gelatine!
Often, people get scared to use gelatine because they don’t understand how to use it correctly. In my recipe, I am using gelatine in unflavored gelatine powder from Knox.
In the first step, I want that powder to become a gel and therefore I soak it in some cold water. 1/4 cup of water is usually used on an 8oz envelope of powdered gelatine. If you use more gelatine like in my recipe, you just use a little more water. Don’t stress too much about it, it has not to be super precise.
Then, I want to dissolve that gel and for that, I am using the juice (made from strawberries). I need to heat the juice but mustn’t let it get over 70° F / 21° C. I don’t use a thermometer for that, I just dip my finger into the juice and once it just passes the “bearable” temperature, I know it’s hot enough.
Now, I add the gel to the hot juice and stir. That’s it! Now I can proceed with my recipe.
So, again in short:
- Mix the gelatine powder with cold water and let sit for about 5 minutes to make the gel.
- Heat some juice but not over 70° F / 21° C.
- Mix the gel with the hot juice and stir.
Perfect Cake Optics
You can see in some pictures that I am using “cake collars” to help the strawberry cream cake keep its shape even after removing the cake pan or cake ring. It’s a little extra that makes sure that the rim of the cake still looks perfect with the strawberries in the cream. You don’t have to use it but it really helps make the cake look pretty for serving.
As mentioned before, I made this cake several times during the last weeks and took pictures every time – so I thought. But apparently, I didn’t (what was I thinking???), so I only have pictures of the cake I baked yesterday and some of it is already gone … duh ?.
Pin Strawberry Cream Cake to Pinterest
Strawberry Cream Cake / Erdbeer-Sahne-Torte
The Biscuit Cake
- 3 ct Eggs
- 100 g Sugar
- 2 tsp. Vanilla Sugar or ½ tsp. Vanilla Extract
- 3 tbsp hot Water
- 1 pinch Salt
- 75 g All Purpose Flour
- 60 g Starch Cornstarch or Potato Starch
Yogurt Cream Filling
- 500 g Strawberries
- 9 g Gelatine (2g more if you use greek yogurt instead of quark)
- 300 g Heavy Cream
- 350 g Greek Yogurt
- 150 g Sour Cream
- 110 g Sugar (use 135g if you like it sweeter)
- 100 ml Heavy Cream
- 2 tbsp. Confectioners Sugar
- 1 tbsp. chopped Pistachios optional
Preparing the Biscuit Cake
- Put the eggs, sugar, vanilla, and salt into a large bowl and start whisking at high speed while slowly adding the hot water. Whisk for 10 – 15 minutes!3 ct Eggs, 100 g Sugar, 2 tsp. Vanilla Sugar or ½ tsp. Vanilla Extract, 3 tbsp hot Water, 1 pinch Salt
- Preheat the oven to 175°C / 350°F (convection oven).
- In a small bowl, mix the flour and starch. Then use a sieve to add it to the egg mix.75 g All Purpose Flour, 60 g Starch
- Carefully mix the flour-starch mix into the egg mass, folding it in by stirring from the bottom to the top while turning the bowl.
- Prepare a baking pan or cake ring (mold) with parchment paper and fill the batter into the baking pan.
- Bake for about 15 to 20 minutes – depending on your oven.
- Let the baked cake cool completely in the pan. Then, either cover it and let rest overnight or put it into the fridge for one hour before continuing.
Preparing the Filling
- Wash the strawberries and select the 14 best-looking berries for the decoration later. Put those aside.500 g Strawberries
- Use a few of the remaining strawberries and puree them until liquid. Then strain through a sieve to remove the seeds. You should end up with about 70 ml of liquid.
- In a small bowl, add a little over ¼ cup or 75 ml cold water and add the gelatin. Mix and let it soak.9 g Gelatine
- In the meantime, put the yogurt and sour cream into a large mixing bowl. Add the sugar and mix it until the sugar is mostly dissolved.350 g Greek Yogurt, 150 g Sour Cream, 110 g Sugar
- Heat strawberry juice but don't heat it over 70°C /158°F!Add the soaked gelatine to the juice and mix it until it is dissolved.Now, add 2 tbsp. of the yogurt mass to the gelatine, mix, and add another tbsp. until the temperature of the gelatine is about the same as the yogurt.Next, add the entire gelatine mix to the yogurt mixture and mix on high speed for 5 minutes.
- Let chill in the fridge for about 30 minutes.
- At the end of the chilling time, whip the cream until it can hold its shape.300 g Heavy Cream
- Add the cream to the Yogurt and stir until it is mixed well.
Assemble the Cake
- Cut the biscuit cake into two levels. Start with using the bottom leve.
- Put the cake ring around the cake bottom and optional also a cake collar. Next, put a thin layer of the yogurt mass onto the biscuit.
- Now cut the remaining strawberries into halves and place them around the rim of the cake.
- Add the remaining yogurt. If you still have some strawberries left, dice them and add to the center of the cake, mixing them in a little.
- Precut the top half of the cake into 12 triangular slices and place them on top of the cake as if it was one piece.
- Put into the fridge for at least 5 hours, better overnight.
Decorate the Strawberry Cream Cake
- Sprinkle a good amount of confectioners sugar on the top of the cake, then remove the cake ring.2 tbsp. Confectioners Sugar
- Whip the 100 ml of cream and put it into a piping bag with a star tip.100 ml Heavy Cream
- Set cream decorations around the edge of the cake and add one of the strawberries that you have set aside on each precut top slice.
- Put some cream decoration in the center of the cake and add the last two strawberries.
- Optional: Sprinkle some chopped green pistachios on the cream to make the colors pop even more.1 tbsp. chopped Pistachios
- Keep chilled, serve cold. Also, this cake can be frozen very well but it takes time to thaw.