A traditional German cake that will make your tastebuds craving for year-round summer berries!
There’s a tradition in Germany called Kaffee und Kuchen, which literally translates Coffee and Cake. It’s a time, more commonly on weekends or holidays where people gather and have coffee, cakes and/or pastries and milk and juice for the children. It’s a tradition that some may call antiquated but I always enjoyed the fact that my extended family celebrated it nearly every time that I visited Germany.
“Kaffee und Kuchen”, which literally translates Coffee and Cake…
While the assortment of cakes changes from season to season during the summer time, a plethora of gelatin and fruit cakes will fill the table. They’re light, not too sweet and just delightful. This Erdbeerkuchen is one that reminds me of a trip to a strawberry patch in the east German countryside. The berries were so sweet and we filled kilos full of baskets with fresh berries to enjoy and share at a gathering with friends in Berlin.
Now that I’m living back in the United States, I miss my frequent trips to Germany and it’s recipes like this that trigger nostalgia in the best possible way. The fleeting German summers with late night sunshine, BBQ, festivals and love that I cherished. I hope that this Erdbeerkuchen evokes old memories or creates new ones in your heart and on your table.
Erdebeerkuchen (German Strawberry Cake)
Ingredients
- 1 egg large
- 1/3 cup white sugar
- 1/3 cup all purpose flour
- 1 tsp baking powder heaping
- 1 tsp vanilla extract
- 12 fresh strawberries stems removed
- 1 pkg strawberry gelatin
Instructions
- Preheat the oven to 350F/175C and 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.
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