German Strawberry Cream Cake

ByThe Recipe Cravings

Ingredients

For the Cake

  • 2 cups (250 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120 ml) milk

For the Filling

  • 2 cups (480 ml) heavy whipping cream
  • 8 oz (225 g) cream cheese, softened
  • ⅓ cup (40 g) powdered sugar
  • 1 tsp vanilla extract
  • 2 cups fresh strawberries, sliced

For the Topping

  • 2 cups fresh strawberries
  • 1 cup strawberry glaze (or strawberry jam mixed with a little water)
  • 1 tbsp lemon juice

For the Sides

  • 1 cup sliced almonds, lightly toasted

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan.
  2. Beat the butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
  3. Mix flour, baking powder, and salt. Alternate adding the dry ingredients and milk until smooth.
  4. Bake for 30–35 minutes. Let cool completely.
  5. Beat the cream cheese, powdered sugar, and vanilla until smooth. Whip the heavy cream separately until stiff peaks form, then fold it into the cream cheese mixture.
  6. Slice the cake horizontally into two layers.
  7. Spread half the cream filling over the bottom layer and arrange sliced strawberries. Add the remaining cream and place the second cake layer on top.
  8. Cover the top with strawberry glaze and decorate with whole strawberries.
  9. Press toasted sliced almonds around the sides.
  10. Refrigerate for at least 4 hours before serving.

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