Quick, hurry up and get some of those last local strawberries!
I’m a strawberry girl! I’m not only saying this because I sold strawberries two years ago, but also because I LOVE strawberries!! So every year when it’s strawberry season here in Germany, I’m the happiest girl.
As this year’s bad spring weather has postponed the strawberry season as well as many other fruit and veggie seasons, we weren’t able to post our favourite strawberry cake recipe earlier, but now we proudly present:
Strawberry cake with vanilla pudding
For a big rectangle springform (a big one) you need:
1 sachet vanilla sugar
2 teaspoons baking powder
1 sachet vanilla pudding powder
1,5 – 2 kg fresh strawberries
2-4 sachets cooking glaze (I used one which is made extra for strawberry cake, how many you need depends on how many strawberries you use)
Mix eggs, butter and sugar in a bowl with a mixer until foamy. Mix flour, baking powder and vanilla sugar in an extra bowl. Fold into the foamy eggs, butter, sugar mousse.
Prepare the springform with some butter or oil. Then fill in the batter and make sure that it’s evenly distributed in the form. Put into the preheated oven and let bake at 190°C for 25-30 minutes. Take the springform out of the oven and let cool down completely.
Prepare the pudding (make sure that it’s rather thick) and put a thin layer on the cake base.
Wash the strawberries and remove the green. Put as many as you like in thick layers on the cake base. Prepare the glaze according to instructions on the sachet and pour it over the cake so that the strawberries get covered. Let cool down as well.
Serve with whipped cream and enjoy! ~Hetty~