German Strawberry Cake | Erdbeerkuchen
Serves 16
20 mins prep
25 mins cook
10 mins assemby
55 mins total
One bite of this classic fresh German strawberry cake will make you instantly taste the summer!
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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. Add one tablespoon of milk and mix.
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. Let 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.
