Oma's German Strawberry Cream Torte (Erdbeercreme Torte) 

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Oma's German Strawberry Cream Torte (Erdbeercreme Torte) 

This impressive-looking Strawberry Cream Torte, aka erdbeercreme torte, is one of those recipes that looks long and complicated. However, if you've made it once, you'll realize that it's really quite easy and rather quick to make. You just need to be organized and give yourself enough time to allow for the final chilling.

Ingredients:

For The Cake:

• 2 large eggs
• ½ cup (100 grams) granulated sugar
• 1 tablespoon (15 milliliters) hot water
• 1 cup (120 grams) cake flour
• ½ teaspoon (2 grams) baking powder

For The Filling:

• 3 tablespoons (45 milliliters) strawberry jam, heated
• 1½ pounds (681 grams) fresh strawberries
• ½ cup (100 grams) granulated sugar
• 1 tablespoon (15 milliliters) sweet red wine or cherry brandy (optional)
• 2 cups (490 grams) Greek yogurt
• ½ cup (120 milliliters) water, divided
• 3  7-gram envelopes DR. OETKER Gelatine powder
• 2 cups (480 milliliters) heavy (whipping) cream

Instructions:

For The Cake:

1. Preheat the oven to 350°F (180°C). Grease a 10-inch springform pan and set it aside.
2. Beat the eggs, sugar, and hot water together for 10-15 minutes until frothy.
3. Combine the flour and baking powder. Sift the flour mixture over the egg mixture. Fold to mix.
4. Gently pour the dough into the springform pan and level.
5. Bake for 18-23 minutes or until a wooden pick inserted into the center comes out clean. Cool on a wire rack.

For The Filling & To Assemble:

1. Place the cake onto a serving platter. Brush with the heated jam. Grease a cake ring or the springform pan’s outer ring with butter and place the ring around the cake.
2. Set aside a nice strawberry with the leaves for garnishing. Slice enough strawberries to fit around the outer edge of the cake (see photo). Place the slices on the edge of the cake along the greased ring.
3. Puree the remaining strawberries together with the sugar and wine, if using. You should have about 2 cups of pureed strawberries. Stir in the Greek yogurt.
4. Whip the heavy cream until stiff peaks form.
5. Bring ¼ cup of water to a boil. Stir the gelatin into ¼ cup of cold water in a small bowl. Stir in the boiling water. Whisk in about ½ cup of the strawberry/yogurt mixture.
6. Using a whisk or mixer, immediately pour the gelatine mixture into the remaining strawberry/yogurt mixture, whisking until fully incorporated.
7. Fold the whipped cream into the yogurt/gelatine mixture. Spoon this filling onto the cake and smooth the top.
8. Cover with plastic wrap, making sure it doesn’t touch the filling. Refrigerate at least 4 hours before serving.
9. Remove the ring and smooth the sides, if needed.
10. Slice the remaining strawberry into thin slices from the bottom almost to the top. Fan out the slices and place them on top of your cake.

Notes/Hints:

• Since the cake keeps several days in the fridge, it's convenient to make it the day before you need it.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated: April 13, 2026