Strawberry and Vanilla Pudding Cake


This Strawberry and Vanilla Pudding Cake is the perfect German recipe to celebrate the strawberry season. I love German cake recipes because most of them are very easy to follow. Also they often include fresh fruit, and I love fresh fruit.

I was uncertain whether I should post this recipe because I have not found all of the German Vanilla Pudding ingredients here in England. You can order it from this German Deli Website; or just use Salisbury’s Vanilla Dessert or Custard Creme as an alternative.

I brought them along to the same garden party for which I made these Feta and Spinach Triangles that everybody loved it. It’s a quite light and fresh tasting cake and is great for sharing.

Strawberry & Vanilla Pudding Cake
Prep time
Cook time
Total time
Serves: 8
For the Topping!
  • 1 pack German Vanilla Pudding
  • 40 g sugar
  • ½ litre milk
  • (alternatively use a packet of Vanilla Angel Delight or thick custard creme)
  • 1 kg fresh strawberries
  • a handful fresh mint leaves for decoration
For the base!
  • 250 g soft butter or margarine
  • 200 g sugar
  • 1 tsp vanilla flavoring
  • 1 pinch of salt
  • 6 medium sized eggs
  • 100 gr single cream
  • 250 g flour
  • 1 table spoon baking powder
  1. Prepare the Vanilla Pudding/ Angel delight or Custard Creme according to packet's instructions and leave to cool in the fridge.
  2. Whisk the butter until creamy, using a hand mixer. Slowly start adding sugar, the flavoring and salt. While mixing at high speed add the eggs in one by one.
  3. Fold in the cream, baking powder and lastly the flour.
  4. Pour the cake mixture on a greased baking tray (40 x 30 cm) and bake at 180 degrees Celsius for about 30 minutes.
  5. Remove from oven and leave to cool.
  6. In the meantime wash the strawberries and half or quarter them.
  7. Spread the cooled pudding mixture over the cake base
  8. Place the strawberries evenly on top and decorate with a few fresh mint leaves.


(Visited 861 times, 32 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: