Fresh Strawberry Cake

This cake is a celebration of perfectly ripe, summertime strawberries served on a soft and fluffy, biscuit base. The shell is baked in a German-style tart pan. If you don’t have one, you can find it for example here.

Swap the homemade vanilla pudding and glaze for a shop-bought if you are short on time.

Fresh Strawberry Cake

Recipe by Anna BembryCourse: DessertCuisine: GermanDifficulty: Medium


Prep time (incl. macerating strawberries)


Baking time



This cake is a celebration of perfectly ripe, summertime strawberries.


  • For the biscuit base
  • 75 g / 2.6 oz all-purpose flour

  • 25 g / 0.9 oz almond flour

  • a pinch of cinnamon

  • 3 eggs

  • 75 g / 2.6 oz sugar

  • a pinch of salt

  • For the vanilla pudding (alternatively, use store-bought vanilla pudding mix)
  • 500 ml / 16.9 fl oz milk

  • 1 vanilla bean

  • 3 egg yolks

  • 70 g / 2.5 oz confectioners’ sugar

  • 30 g / 1.1 oz corn or potato starch

  • For the strawberry topping and glaze (alternatively, use store-bought clear glaze)
  • 2 lbs strawberries, hulled and sliced vertically 1/4 inch thick

  • 3 – 4 tablespoons granulated sugar

  • 2 tablespoons lemon juice

  • 1 tablespoon cornstarch

  • 60 ml (1/4 cup or 2 fl oz) cold water

  • Equipment
  • German-style tart pan


  • Prepare the strawberries: Toss strawberries with sugar, lemon juice, and salt in a large bowl. Set aside for at least 1 1/2 hours or up to 3 hours.
  • Prepare the biscuit base: Preheat the oven to 355F/180C. Butter the tart pan. In a mixing bowl stir together flour, almond flour, and cinnamon. In a second mixing bowl beat the eggs with sugar and a pinch of salt until thick and creamy, about 5 – 8 minutes. Using a whisk, gently fold the flour-almond mixture into the egg mixture. Pour the mixture into the prepared pan and smooth out the surface. Bake for 12 – 15 minutes until golden brown. Allow the biscuit base to cool down before removing it from the baking pan.
  • Prepare the pudding: Slith the vanilla bean lengthwise, scrape out the pulp, and add it to the milk. Bring the milk to a boil then turn off the heat. Meanwhile beat the egg yolks with confectioners’ sugar for at least 3 minutes, until pale, thick, and creamy. Stir in corn or potato starch. Pour the mixture into the hot milk while stirring constantly and bring to a boil again. Spread the pudding immediately over the biscuit base and allow it to cool down and set.
    Alternatively, use a store-bought vanilla pudding mix and follow the instructions on the packet to prepare.
  • Arrange the strawberries: Drain berries in a fine-mesh strainer placed over a bowl and reserve the liquid. Arrange the fruit in an attractive pattern and evenly layer to cover the vanilla pudding filling.
  • Prepare the glaze: Place potato starch in a small cup and add 1/4 cup (60 ml) water; stir with a teaspoon until the starch is dissolved. Pour the reserved strawberry juice into a saucepan and bring to a simmer. Stir in the starch mixture and bring it to a boil while constantly stirring with a hand whisk or a spoon. Once boiled, remove the glaze from the heat and let it cool down slightly. Stir every 3-5 minutes to prevent a film from forming on the surface of the glaze. With a silicone brush, gently apply the glaze on top of the fruit. Refrigerate the pastry for at least 1 hour before serving.
    Alternatively, prepare store-bought glaze following the instructions on the packet and using the reserved strawberry juice.


  • The biscuit base can be frozen for 1 to 3 months. To do this, place the base on a large plate or platter and let it freeze slightly in the freezer, then carefully wrap it in foil and freeze it completely. This way, the biscuit won’t break.

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