German Strawberry Cake (Edit recipe)

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One bite of this classic fresh German strawberry cake will make you instantly taste the summer!

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Original Recipe

PREP TIME

20 minutes

COOK TIME

25 minutes

INGREDIENTS

9

Serves: 16

Ingredients

.5 cup Butter, Unsalted, softened
.5 cup Cane Sugar
2 tsp Vanilla Extract, or vanilla sugar
3 Eggs, whole
1.5 cups All Purpose Flour
2 tsp Baking Powder
2 Tbsp Milk
1 Salt
1 lb Strawberries, cut into small pieces

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl with your handheld blender, blend the soft butter, sugar, and salt until fluffy and creamy.
Add one egg at a time and blend on high for 30 seconds.
Add vanilla sugar and mix well.
In a separate bowl, mix the flour with the baking powder.
Using a flour sifter, add half of the flour mixture to the butter-egg mixture. Blend on low just until combined.u00a0Add one tablespoon of milk and mix.u00a0
Add the remaining flour mixture and blend on low until combined. Add the remaining milk.
Preheat the oven to 365˚F.
Grease cake pan. Fill the cake pan with the cake batter. Use a spatula or spoon and spread it evenly.
Bake in the preheated oven for 20-25 minutes or until an inserted toothpick comes out clean.
Place a wire rack over the cake and with potholders flip the cake pan and wire rack to let the cake fall out.u00a0Let the cake cool on a wire rack.
Pile strawberries on top of the cake. Finish with an optional glaze and serve with a good dollop of whipped cream.

Notes

if the strawberries are very juicy, you can sprinkle some flour on the base to soak up the juices

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	139
Fat:	6 g
Carbohydrates:	18 g
Protein:	4 g
Cholesterol:	15 g
Sodium:	2 mg
Fiber:	1 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.