I love anything made with strawberries in Germany, and this strawberry cream cake is one of my absolute favorites. Inspired by the classic German Erdbeerkuchen, it has a light and airy sponge cake, a creamy mascarpone filling, and fresh, juicy strawberries on top.
It's an authentic German-style dessert that reflects how cakes are often made in Germany-light, not too heavy, and focused on fresh, seasonal ingredients rather than thick frostings.
What is German Erdbeerkuchen?
German Erdbeerkuchen is a classic strawberry cake that's especially popular during the spring and summer months when strawberries are in season. Traditionally, it's made with a light sponge cake (Biskuitboden) and topped with fresh strawberries, often finished with a simple glaze.
When is Erdbeerkuchen popular?
In Germany, there are many different variations of strawberry cakes, especially during the warmer months when strawberries are at their peak. This version is one I keep coming back to because it's simple, fresh, and not overly sweet. The mascarpone cream is only lightly sweetened, allowing the natural sweetness of the strawberries to really shine.
If you enjoy this style of cake, you might also love my Käse Sahne Torte, which uses a similar sponge cake base (Biskuitboden) with a light and creamy filling. It's another classic German cake that highlights that same balance of airy texture and gentle sweetness.
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- What is German Erdbeerkuchen?
- When is Erdbeerkuchen popular?
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- Ingredients for Strawberry Mascarpone Cake
- How to Make Strawberry Mascarpone Cake
- Substitutions & Variation
- Equipment
- Storage
- Top Tip
- Frequently Asked Questions
- Have you Made this Recipe?
- More Cream Cakes You will LOVE
- Strawberry Cream Cake
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Ingredients for Strawberry Mascarpone Cake
This strawberry mascarpone cake is made with simple, fresh ingredients that come together to create a light yet creamy dessert.
- Mascarpone - This is what gives the cake its rich, creamy texture. It helps the filling set nicely without the need for gelatin, while still staying light and fresh.
- Thick Greek Yogurt - In Germany, this would traditionally be made with Quark. Since that can be hard to find, I use my own homemade Greek yogurt or a good-quality thick Greek yogurt. If you're interested in substitutions, you can read more in my German ingredient substitution guide.
- Strawberries - The sweeter the strawberries, the better the cake. Since this recipe isn't overly sweet, ripe, in-season strawberries will really shine here.
- Flour - I use all-purpose flour, but I always choose unbleached and unbromated. The quality of your flour makes a difference, especially in a simple sponge cake.
- Heavy Cream - Heavy whipping cream works well, but many brands in the U.S. contain additives. If you prefer a more natural option, you can often find high-quality cream (sometimes in glass jars) at stores like Whole Foods.
- Eggs - Eggs are key for creating that light and airy sponge. I like to use high-quality eggs, such as organic or pasture-raised, because they really impact the texture and flavor of the cake.
- German Tortenguss - This is a traditional German glaze used to set the fruit on top. It gives the cake that classic bakery-style finish. You can order it from Germany (Use code: GERMANFOOD10) or find it online on amazon.
There are a few additional ingredients in this recipe, but these are the ones that make the biggest difference in both flavor and texture.
How to Make Strawberry Mascarpone Cake
Follow these step-by-step instructions to create a light and airy strawberry mascarpone cake with a creamy filling and fresh strawberries on top.
Prepare the Sponge Batter-Separate the eggs. Beat the egg whites until stiff peaks form. In a separate bowl, mix the egg yolks with the sugar. Add the vanilla extract, then slowly add one tablespoon of water at a time while mixing.
Fold in Dry Ingredients-Sift together the flour and baking powder. Gently fold this into the egg yolk mixture. Carefully fold in the beaten egg whites.
Bake the Sponge Cake- Line a cake pan with parchment paper and lightly grease. Pour in the batter and bake for about 27 minutes, or until lightly golden and set.
Assemble the Cake-Slice the cake horizontally into two layers. Place the bottom layer on your serving plate and secure a cake ring around it. Spread a layer of strawberry jam over the cake.
Make the Mascarpone Cream Filling-Whip the heavy cream with a stabilizer until stiff, then set aside. In another bowl, mix the mascarpone, Greek yogurt, and sugar using a paddle attachment until smooth and well combined. Gently fold the whipped cream into the mascarpone mixture. Now pour mixture on top of the strawberry jam cake layer.
Add Strawberries and Finish-Slice the strawberries and arrange them on top of the cake. Prepare the German Tortenguss, then pour it evenly over the strawberries. Place the cake in the refrigerator and chill for at least 3 hours before serving.
Substitutions & Variation
For the best results, make this strawberry mascarpone cake as written, but there are a few simple ways to adjust it based on what you have or prefer.
- Fruit variations - You can easily swap the strawberries for other fruits. Raspberries or red currants work especially well and give the cake a slightly more tart flavor.
- Chocolate variation - For a richer version, you can add about 3 tablespoons of cocoa powder to the sponge cake batter. Instead of strawberries, top the cake with cherries-this pairs beautifully with the mascarpone cream.
- Traditional version - For a more classic German approach, you can skip the mascarpone and use a lighter cream topping like a Pastry Cream with fruit, similar to traditional Erdbeerkuchen.
This cake is not suitable for gluten-free or dairy-free substitutions, as the texture and structure rely heavily on the sponge cake and mascarpone cream.
Equipment
Having the right tools can make a big difference in how your strawberry mascarpone cake turns out. Here are a few that I recommend:
10-inch Cake Pan - I prefer using a pan with a removable bottom. It makes it much easier to release the sponge cake cleanly and helps ensure a perfect result.
Kitchen Scale - While measurements can be converted, European baking is always done in grams. I've found that using a scale gives much more accurate and consistent results, especially for sponge cakes.
Cake Knife - A simple, sharp knife works perfectly for slicing your cake layers. I use an inexpensive one that I love, and it does the job beautifully.
Cake Ring - This is especially helpful for assembling the cake. It keeps the mascarpone filling in place and helps the cake set evenly. An adjustable cake ring is a great investment if you plan to make layered cakes often.
Mixer - You can use either a handheld mixer or a stand mixer (like a KitchenAid). Both work well-just use what you have.
Storage
Store the cake in the refrigerator, covered in an airtight container, to keep it fresh.For best taste and texture, enjoy it within 2-3 days. This cake can also be frozen. To serve, simply let it defrost in the refrigerator and enjoy as usual.
Top Tip
Don't rush the folding step. Gently folding in the egg whites is what gives this cake its light and airy texture. If you mix too quickly or too aggressively, the batter will lose its air and the sponge will turn dense instead of soft and fluffy.
Frequently Asked Questions
Strawberry mascarpone cake includes a light sponge cake (Biskuitboden), a creamy mascarpone filling (often combined with yogurt or whipped cream), and fresh strawberries on top.
Mascarpone is much softer, creamier, and less tangy than cream cheese. It creates a smoother, more delicate filling that pairs especially well with fresh fruit.
Cream cheese works well in baked or denser cakes, but for light, European-style desserts like this one, mascarpone gives a more elegant and balanced result.
The most common reason is overmixing or not folding the egg whites gently enough. The air in the whipped egg whites is what gives the cake its light texture. Once you feel confident with this base, you can use it to make cakes like Black Forest cake, Käse Sahne Torte, or even a Swiss roll.
Make sure the strawberries are dry before placing them on top, and always chill the cake so the cream can set properly.
Yes, this cake is actually perfect to make ahead. Preparing it a few hours in advance-or even the day before-allows the cream to set and the flavors to come together.
Just store it in the refrigerator and keep it covered until you're ready to serve.
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Have you Made this Recipe?
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Strawberry Cream Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F . Grease one 10 inch cake pan. I like to put parchment paper on the bottom.
- In a bowl, mix the flour, and baking powder, then sift the mixture through a sifter. Avoid stirring the flour mixture again to maintain its light and airy texture.
- Separate the eggs, and whip the egg whites until fully whipped. Make sure to not over whip.
- In a separate bowl add the egg yolks, water, and sugar and with a whisk attachment whisk until doubled in size and airy.
- Gently fold in the flour mixture, making sure not to overmix, but ensuring the flour is well incorporated.
- Last fold in the whipped egg whites. You want to be careful to not use to much force and keep as much air in the batter as possible.
- Pour your batter into a prepared cake pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- In a large bowl, whip the heavy cream with the stabilizer until stiff peaks form. Set aside.
- In a separate bowl, add the mascarpone, Greek yogurt, and sugar. Mix with a paddle attachment (or hand mixer) until smooth and fully combined.
- Gently fold the whipped cream into the mascarpone mixture until evenly incorporated. Do not overmix. Use the mascarpone cream immediately for assembling the cake, or refrigerate briefly until ready to use.
- Once the sponge cake has completely cooled, slice it horizontally into two even layers.
- Place the bottom cake layer onto a serving plate and secure a cake ring around it. Spread a thin, even layer of strawberry jam over the bottom cake layer.
- Add the mascarpone cream filling on top of the jam and smooth it out evenly.Place the second cake layer gently on top of the cream.
- Make Strawberry Topping
- Arrange the sliced strawberries evenly over the top layer of the cake.
- Prepare the German Tortenguss (typically mixed with sugar and water, then briefly boiled until clear and slightly thickened), then pour it evenly over the strawberries. (see ingredient section in blog post for more instructions).
- Refrigerate the cake for at least 3 hours to allow the cream to set before serving.
Made this cake for our Easter brunch. Very good, the Mascarpone cream was delicious.
Sabine, thank you so much for your kind review! I am so happy to know everyone enjoyed the cake and that you liked the cream. Happy Easter.