Strawberry cake with cream

Diane Archer
4 2
30 mins
30 mins


Servings: 12
  • 7-10 Tbsp Fat and flour
  • 100 g Butter
  • 80 g Sugar
  • 2 packages Vanilla sugar
  • 2 Eier (Gr. M)
  • 175 g Flour
  • 1⁄2 Tsp Baking Powder
  • 1 TEASPOON Oil (e.g. sunflower oil)
  • 60 ml Milk
  • 800 g up to 1 kg strawberries
  • 1 package Cake glaze (clear)
  • 150 ml Raspberry Syrup
  • 7-10 Tbsp Whipped cream
  • 7-10 Tbsp Springform pan


  1. 1

    Grease the springform pan and dust with flour. Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Cream butter, sugar and 1 packet of vanilla sugar with the whisks of the mixer.

  2. 2

    Stir in the eggs. Mix flour and baking powder and stir alternately with oil and milk into the butter-egg mixture. Pour the dough into the greased form, smooth it down. Bake in a hot oven for about 20 minutes.

  3. 3

    Remove the bottom from the oven. Remove from the edge with a knife. Let it cool down on a cake rack. Meanwhile wash and clean the strawberries and cut them in half or quarters, depending on size.

  4. 4

    Cover the bottom evenly with strawberries. In a small pot, mix the cake glaze with 100 ml water and 150 ml raspberry syrup. Heat while stirring and boil up briefly.

  5. 5

    Spread the hot cake glaze immediately on the strawberries with a large spoon, starting from the middle of the cake. Let it cool down. Whip the cream until stiff and allow a packet of vanilla sugar to trickle in. Serve the cake with whipped cream.