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German Strawberry Tart
App exclusive
50 min
Dessert
10 ingredients or less
Budget-friendly
Servings
Total
50 minPrep
20 minCook
30 minContains
gluten
Free from
soy
peanut
tree nut
sesame
Ingredients
Coating & topping
-
½ Tbsp (7 g)unsalted vegan butter
-
2 Tbsp (14 g)breadcrumbs
-
3 cups (432 g)fresh strawberries, sliced into ½ cm pieces
Dry ingredients
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1⅔ cups (217 g)all-purpose flour
-
¾ cup (168 g)granulated sugar
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1 tsp (5 g)baking powder
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¼ tspsalt
Wet ingredients
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1 cup + 1 Tbsp (255 mL)carbonated water
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¼ cup (60 mL)vegetable oil
Agar agar coating
-
½ cup (120 mL)water
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2 Tbsp (28 g)granulated sugar
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½ tsp
Serves well with
-
vegan whipped cream
Make your own
Directions
- Butter an 11-inch (28 cm) tart pan and preheat the oven to 350°F (180°C)*.
- Add the breadcrumbs to the pan and spread them around to coat.
- Sift all the dry ingredients together in a large bowl and mix.
- Add the wet ingredients.
- Mix until combined. Make sure to avoid overmixing the batter, some clumps are fine.
- Pour the batter into the baking pan. Bake for 25 - 30 minutes, or until a wooden skewer inserted in the centre comes out clean.
- Let the cake cool in the pan for a few minutes before flipping it upside down onto a wire rack to cool completely.
- When the cake has cooled and you're ready to serve, then slice the strawberries and add them on top.
- Optionally, create an agar coating. Add the water, sugar, and agar to a saucepan. Bring to a simmer and cook for 2 - 3 minutes.
- Remove from the heat and allow to cool slightly, but not too much as the mixture begins to harden as it cools. Evenly spoon the agar mixture over the strawberries to give a glossy finish.
- Slice the cake, plate, and add whipped cream if desired. Enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- Best to enjoy the day it's made.
- Store leftovers in an airtight container in the fridge for up to 1 day.
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Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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Hi there, I‘m also German and in my family we always put a layer of strawberry jam underneath the strawberries. That makes the fruit stick a little better to the base when cutting and makes it even sweeter. Same as the custard version some others suggested. Coating with ‚Tortenguss’ or agar agar is a must. Served with whipped cream it‘s just fantastic. Thank you for the vegan version! It‘s in the oven right now 😋
Just a quick tip: instead of a gelatine or agar agar glaze, you can heat up a couple of tablespoons of (vegan)apricot jam and use that to glaze the strawberries. It makes it nice and shiny and tastes good too! I use that for all fruit tarts. The taste is not overbearing, it will still be a strawberry cake. Thanks for the lovely recipe.
Tried this it came out so delicious thankyou
It’s a German diacussion whether to put vanilla pudding underneath the berries or none. However: It isn’t Gelatine on top of the berries. We call it “Tortenguss” and you can get it in every supermarket in Germany. It’s almost always vegan. Only the red strawberry flavored ones have non vegan colorings in it. But I’m sooo happy I have a good vegan recipe for the biscuit cake base now!!
Made this with Kivi fruit turned out to be fantastic !
Made it with peach, fantastic 😍
Phenomenal! We all loved it! I’d certainly make again!
Just got the cake out of the oven! Smells so good, can’t wait to eat this but quick question: the dough rises as a dome towards the middle (which is what I thought might happen). So I will need to cut out the middle to make space for the strawberries. Nobody else here seems to have had that problem so I wonder what I may have done wrong? Thanks for any advice!
Surprisingly easy to make, simple and delicious. I added a thin layer of vanilla custard, but next time I will add a thin layer of melted white chocolate, as it prevents the cake from going soggy. I will definitely make this again!
What a fantastic cake! My non-vegan family really enjoyed it too :)
I’m German and loved this cake growing up. So I was thrilled to find a vegan version of it, especially by PUL!
Just two additions: I spread a thin layer of vanilla custard on top of the cooled cake, then topped it with the strawberries as described in the recipe. The agar-agar coating worked splendidly — I simply added a few drops of red food colouring to make it look just how I remember it. It all turned out really well and I’m truly happy about this recipe! Many thanks to Sadia & PUL team 🫶🏽
Oh this is one of my favorite cakes growing up. Always had it for my birthday 🤩 it’s best if you put vanilla custard (in German it’s Pudding) underneath the strawberries. So so good!
Can we use frozen strawberries especially when fresh strawberries are not available?
I'm originally from Germany, now living in the US and I got super excited about this recipe because it's the one I had my grandma make for every one of my birthdays!
I just gotta add: if you can find it, you gotta add a layer of rolled out marzipan to the crust, then layer banana slices on top of it and only then add the strawberries 👌🏻👌🏻
This looks amazing! Is there anything I could substitute for vegetable oil?
Wow, this turned out amazing!!! I made homemade whip cream on the side. Probably one of my favorite recipes so far. Thanks Sadia and PUL team!