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Quick Strawberry Cake with Sour Cream Vanilla Cream

Experience a taste of summer with this lightning-fast and incredibly easy strawberry cake featuring a simple base and a fluffy sour cream vanilla cream, generously topped with fresh strawberries and a classic red glaze.
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Cook Time 25 minutes
Course: Cake, Dessert
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Base
  • 125 g Sugar for the base
  • 0.5 Pck. Vanilla Sugar for the base
  • 2 Eggs room temperature
  • 60 ml Neutral Oil like rapeseed or sunflower oil
  • 75 ml Orange Soda
  • 125 g Flour Type 405
  • 1.5 TL Baking Powder heaping
For the Cream and Topping
  • 300 ml Cream well chilled
  • 200 ml Schmand
  • 1 Pck. Vanilla Sugar for the cream
  • 1 Pck. Instant Vanilla Cream Powder (Paradiescreme Vanilla), powder only, no milk needed
  • 0.75 kg Strawberries ripe, aromatic
  • 0.5 Pck. Red Cake Glaze
  • Water as needed, for preparing the glaze

Equipment

  • Bowl
  • Hand Mixer
  • Springform (approx. 26 cm diameter)
  • Wire Rack
  • Tall Container
  • Spoon or Spatula
  • Small Pot

Method
 

  1. Step 1: Preheat your oven to 180 °C (Ober-/Unterhitze, top/bottom heat). Line the bottom of your springform pan (approx. 26 cm diameter) with parchment paper. This will make removing the cake much easier later.
  2. Step 2: Now for the base batter. In a bowl, whisk together the eggs with the sugar and vanilla sugar until everything is nice and creamy. This works best with a hand mixer.
  3. Step 3: Add the oil and orange soda and briefly mix in.
  4. Step 4: Finally, mix the flour and baking powder and sift it over the wet ingredients. Briefly stir until a smooth batter forms. Don't overmix, otherwise the batter will become tough!
  5. Step 5: Spread the batter evenly in the prepared springform pan.
  6. Step 6: Place the pan in the preheated oven and bake the base for about 25 minutes. Do the toothpick test: If you insert a wooden toothpick into the center of the cake and it comes out clean, the base is ready. Let the base cool completely on a wire rack afterwards. This is important, otherwise the cream will melt!
  7. Step 7: While the base cools, prepare the heavenly vanilla cream. Put the well-chilled cream, the cream powder (Paradiescreme Vanilla), and the vanilla sugar into a tall container. Beat everything with the hand mixer on high speed for about 3 minutes. The mixture will become really nice and firm, almost like mousse.
  8. Step 8: Carefully fold the Schmand under the whipped cream mixture with a spoon or spatula. Just fold briefly so the cream stays airy.
  9. Step 9: Is the base completely cold? Great! Spread the Schmand-Vanilla cream evenly over it.
  10. Step 10: Now comes the star of the cake: the strawberries! Wash the strawberries carefully and remove the green stems. You can halve large strawberries, leave smaller ones whole. Arrange the strawberries nicely on the vanilla cream.
  11. Step 11: Prepare the red cake glaze according to the package instructions. Usually, you mix the powder with a certain amount of water (and often some sugar) in a small pot, bring it to a boil, and simmer briefly.
  12. Step 12: As soon as the cake glaze is ready, quickly and evenly distribute it over the strawberries. Work relatively quickly here, as cake glaze sets quickly.
  13. Step 13: Place the cake in the refrigerator for at least 1-2 hours so the glaze and cream can set completely.
  14. Step 14: And that's it! Your lightning-fast strawberry cake with Schmand-Vanilla cream is ready to be devoured. Enjoy it!

Notes

Substitutions & Additions: Instead of strawberries, you can use raspberries, mixed berries, or even diced nectarines. If using very juicy fruit, ensure the base and cream are well chilled before adding the fruit. For the base, a simple biscuit base (crushed cookies mixed with melted butter) or a store-bought sponge cake base also works, but try the soda base for its wonderful moistness! Instead of Schmand, you can use quark or mascarpone, which will slightly change the texture and taste but is also delicious. For crunch, sprinkle chopped almonds, pistachios, or desiccated coconut over the cake before serving. Tips for Success: Eggs for the batter should be room temperature; cream for the cream MUST be ice-cold. Let the base cool completely before adding the cream, or the cream will melt. After washing and cutting the strawberries, let them drain briefly on kitchen paper to prevent too much juice on the cream. Cake glaze sets quickly, prepare it when you are ready to use it and distribute it quickly. Storage: The cake tastes best fresh. You can store leftovers or the prepared cake well covered in the refrigerator until serving. It usually keeps for 1-2 days. However, the base might become slightly softer over time.