The best strawberry recipes from our readers

There are lots of juicy strawberries right now. Here you will find our readers’ favorite recipes.

First place:

Strawberry gourmet cake

For the biscuit dough

6 to 7 eggs

170 grams of sugar

1 packet of vanilla sugar

200 grams of flour

40 g of corn starch

1/4 packet of baking powder

For the Bavarian cream

6 sheets of white gelatin

1/2 package vanilla pudding powder

1 egg yolk

300 ml of milk

70 grams of sugar

30 grams of butter

400 ml cream

500 grams of strawberries

For decoration

200 ml cream

1 packet of vanilla sugar

100 g whole milk topping

20 g of coconut oil



For the biscuit dough, beat the eggs with sugar and vanilla sugar until fluffy. The mass must be very stiff. Mix in the flour, starch and baking powder and place in a buttered baking dish. Bake for approx. 40 minutes at 175 °C in a convection oven.

For the Bavarian cream, soak the gelatin. Mix vanilla powder, egg yolk and a little milk when cold. Bring the remaining milk, sugar and butter to a boil. Tie together with the mixed pudding powder. Mix the pressed gelatin into the slightly cooled cream. Let cool well. Whip the cream and mix in.

Wash and cut the strawberries. Cut the biscuit in half. Put the first base on a plate and a cake ring around it. Spread the strawberries on the floor. Fill half of the Bavarian cream and put the second rolled biscuit on top. Cover the base again with strawberries and spread the rest of the cream on top. Place the top biscuit on top and put the cake in the fridge for at least an hour.

For decoration, whip the cream with vanilla sugar until stiff. Put a little cream on the side for decoration. Decorate the edge with whipped cream. Melt the coating with coconut oil. Dip the strawberries in half and let the chocolate cool. Spread the rest of the frosting on the cake and let it cool. Decorate the cake with the cream set aside and top with chocolate strawberries.

Recipe from: Briem family from Dettingen

Second place:

Strawberry crisp


500 grams of strawberries

100 g of coarse oatmeal

100 grams of butter

100 grams of sugar

1 packet of vanilla sugar

vanilla ice cream


Cut the strawberries lengthwise into slices approx. 1 cm thick and place in a flat casserole dish. Top with oatmeal. Melt butter in a saucepan and mix with sugar and vanilla sugar. Spread the mixture evenly over the strawberries.

Bake the dessert at 175°C for about 25 minutes. Serve with vanilla ice cream.

Recipe from: Rahel Sautter from Tübingen

Third place:

Sour cream with strawberry mirror


200 g sour cream or crème fraîche

1 to 2 tablespoons of sugar

1 packet of vanilla sugar

200 g cream yogurt or natural yogurt

2 tablespoons of lemon juice

1 cup cream

150 grams of strawberries


Beat the sour cream, sugar and vanilla sugar until creamy. Stir in yogurt and lemon juice. Whip the cream until stiff and mix into the sour cream. Pour into a bowl and cool.

Puree the strawberries. Sweeten to taste and mix with lemon juice. Spread on the cream.

Recipe author: Elfriede Reinhard from Buch am Wald

A strawberry champagne dream


500 grams of strawberries

100 grams of sugar

250 ml of dry sparkling wine

9 sheets of white gelatin

200 ml cream

lemon balm

Chopped pistachios


Soak the gelatin in cold water. Wash and cut the strawberries. Set some strawberries aside for garnish. Puree the remaining strawberries. Stir in sugar and sparkling wine. Whip the cream until stiff. Squeeze out the gelatin and dissolve in a little hot water.

Stir the strawberry and sparkling wine mixture into the softened gelatin. Whip the cream until stiff, set aside for decoration. Stir the remaining cream into the mixture.

Pour the dessert into small bowls and leave it to harden in the fridge for a while. Garnish with cream, strawberries and pistachios.

Recipe from: Katharina Federl from Dürnzhausen

Sugar-free strawberry dessert


90 grams of yogurt

35 g of powdered erythritol/xylitol mixture

200 grams of cream

200 grams of strawberries

100 g sugar-free chocolate lentils

1 tablespoon of liquid coconut oil


Mix the yogurt with powdered sugar substitute and mix in 50 g of strawberries. Cut the rest of the strawberries into small pieces. Whip the cream and mix both into the yogurt mixture. Pour the finished strawberry yogurt mixture into ice cube trays and freeze.

Mix chocolate beans with coconut oil and melt in a water bath and let it cool a little. Remove the frozen pralines from the mold and glaze with chocolate. Chill in the refrigerator for 10 minutes or keep in the freezer until ready to eat.

Recipe by: Yvonne Weber of Obersinn

Strawberry Cantuccini Dessert


400 grams of strawberries

350 grams of cantuccini

100 grams of dried fruit

50-70 g of grated bittersweet chocolate

juice of half a lemon

50 g powdered sugar (more or less depending on need)

1 pinch of bourbon vanilla

200 ml cream

250 g of cottage cheese

250 g of Greek yogurt

200 ml of orange juice


Squeeze a lemon. Mix together Greek yogurt, curd, lemon juice and powdered sugar. Whip the cream and mix in.

Wash the strawberries, remove the stem and cut into thin slices. Dip half of the cantuccini and the dried fruit briefly in orange juice and place them alternately in the casserole.

Spread 1/3 of the cream on top and top with strawberry slices. Now repeat the whole thing. Or dip the rest of the cantuccini in the orange juice again and spread it on top, spread the next third of the cream on top and spread the rest of the strawberry slices on top. Top with the remaining whipped cream and decorate with chocolate chips, strawberries and small pieces of cantuccini. Chill for at least an hour before serving.

Recipe author: Anna Haider from Rehling

Strawberry yogurt dessert


500 g of whole milk yogurt

Grated zest of one unwaxed lemon

lemon juice

750 grams of strawberries

10 sheets of white gelatin

600 grams of whipped cream

100 grams of sugar

1 packet of vanilla sugar


Soak gelatin. Wash and cut the strawberries.

Puree 500 g of strawberries with 50 g of sugar and lemon juice. Squeeze out 4 sheets of gelatin, dissolve and mix with strawberry puree, cool.

Mix yogurt, 50 g of sugar and lemon zest. Squeeze out the rest of the gelatin, dissolve it and mix it into the yogurt cream. Whip the cream with vanilla sugar until stiff and mix into 500 g of yogurt mixture, cool.

Fill the glass bowl 2/3 with the yogurt mixture. Top with the strawberry puree and pour the rest of the yogurt mixture on top. Stir with a fork. Garnish with the remaining strawberries and whipped cream.

Recipe author: Gerda Baier from Blaubeuren

Strawberry cake

For ground:

5 eggs

250 grams of sugar

125 ml of oil

250 g of flour

½ packet of baking powder

125 ml of water

For the cream:

250 grams of strawberries

250 grams of yogurt

250 g of cottage cheese

150 grams of cream

a little sugar

10 sheets of gelatin

For decoration:

300 grams of cream


Strawberry jam


Beat the eggs and sugar until fluffy. Slowly pour in the oil and continue mixing. Mix the flour with the baking powder. Fold into the mass with the water.

Pour into the springform pan. Bake at 175 °C in a convection oven for approx. 35 minutes.

Allow to cool on a wire rack and cut the completely cooled base twice.

For the cream, dissolve the gelatin in cold water. Puree the strawberries and mix in yogurt, sugar and curd until smooth. Squeeze out the gelatin and melt in a small pot with about two tablespoons of water. Pour 2 tablespoons of the cream into the saucepan and give it a quick stir. Then quickly stir the gelatin mixture into the yogurt cream. Leave the cream to harden in the refrigerator while whipping. Cut a handful of strawberries into small pieces and carefully mix them into the cream together with the cream.

Place the cake ring around the bottom cake layer. Fill with half the cream. Place the second cake layer on top and spread the rest of the cream on top. Place the top layer on top and refrigerate the cake overnight.

Remove the cake ring and decorate the cake with jam, whipped cream and strawberries.

Recipe from: Angela Bösl Neumarkt in der Oberpfalz

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