“Erdbeerkuchen wie vom Konditor” - dieses Versprechen hält die Kuchenfee mit ihrem klassischen Erdbeerkuchen mit Vanillecreme. Der perfekte Kuchen für den Sommer, der durch frische Erdbeeren und einer cremigen Vanillefüllung besticht. Wie von einem echten Konditor gezaubert, lässt dieser Kuchen das Herz von jedem Liebhaber süßer Köstlichkeiten höherschlagen.

Erdbeerkuchen wie vom Konditor - klassischer Erdbeerkuchen mit Vanillecreme - Kuchenfee

In this video, I’m showing you how to make a classic strawberry cake just like I learned how to do it back in the day. This is the recipe that has always worked best for me and the one that I’ve been using for years. Let’s start with the most important part - the cream we will need for the cake.

For the cream, you’ll need milk, flour, sugar, and vanilla. You can use whatever form of vanilla you have, either vanilla bean or vanilla sugar. The first thing I do is add a bit of vanilla into my milk and bring it to a boil. Then, I mix flour and sugar roughly and add the eggs into the mixture. Once everything is thoroughly mixed, it will look a bit dry at first, but don’t worry, it will become creamy-like soon.

I’ve been using this recipe for years, and it hasn’t changed one bit. You can find the exact recipe on my blog - I linked it below in the infobox. Once my milk is almost boiling, I add the egg mixture into it and blend it well. I cook it on low heat while continuously stirring, so the cream gets thick and creamy. Don’t forget to stir the bottom of the pan with a whisk so that the cream doesn’t stick to it.

Next, we move on to the preparation of the crust. I’ve already baked a shortbread crust, which I’ve just placed on a serving dish. I’ve also baked a sponge cake, which I then cut into a thin layer and placed on top of the crust. Then, I took some apricot jam, cooked it, and just spread it onto the sponge cake to make the whole cake stick together.

Once your cream has cooled down, you can pour it onto the cake and spread it evenly. I like to use a spatula to do this. Then, I put fresh strawberries on top of the cream. I make sure to remove the stems before placing them onto the cake. I cut some of the strawberries in half to fill in any gaps.

Once the strawberries are arranged on the top of the cake, it’s time for the finishing touch - the gelatin glaze. I use red gelatin for this, but you can use clear as well. I take a packet of gelatin and prepare it according to the instructions on the package. But, I usually use less water than recommended for a firmer glaze. Then, I pour the gelatin onto the cake, making sure it seeps into all the gaps.

Finally, I let the cake cool down and set for at least an hour in the fridge. Once it’s cooled down, it’s ready to serve. The cake will be firm, and the gelatin glaze will have made it easier to cut the cake into pieces without the strawberries falling off.

This is a classic strawberry cake recipe that has stood the test of time. It’s one of my favorites because it’s delicious, light, and refreshing. Give it a try and let me know what you think. I’m sure you’ll love it too!
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