A traditional German cake that will make your tastebuds craving for year-round summer berries!
Erdebeerkuchen (German Strawberry Cake)
1/3 c sugar
1/3 c flour
1 heaping tsp baking powder
1 tsp vanilla extract
10-12 strawberries (stems removed)
1 pkg strawberry gelatin
Preheat the oven to 350F/175C
Grease a 6 inch* springform pan.
To prepare the cake: Whisk together 1 egg, sugar, baking powder and vanilla extract. Then gradually add in the flour, stirring with each addition.
Pour the batter into the springform pan in an even layer. Then tap the pan on the counter to release the air bubbles.
Bake for 15-20 minutes or until golden brown. Note: the cake should start coming away from the sides of the pan.
Allow the cake to cool.
Slice the strawberries and layer them “in a beautiful array” on the cake.
To prepare the gelatin, pour the packet of strawberry gelatin into a bowl and add boiling water. Stir well to ensure that all of the gelatin is dissolved. Then pour the gelatin on top of the cake.
Place the cake in the refrigerator for at least 2-4 hours or up to overnight.
Then remove the cake from the springform pan and place on a cake stand. Slice and enjoy with a dollop of whipped cream.
*Note: this recipe was for a 6 inch springform pan, for a 12 inch cake, double the recipe and enjoy.