Today we have a Mexican cake from the north called “mostachón de fresas.” Its base is a nut-based meringue (including crackers) a cream-cheese topping and of course strawberries. I learned that you can basically decorate with any kind of fruit. In Mexico mangos are pretty popular, but I figured since we have strawberry season and strawberries are also popular for this cake, I would stick to the traditional version. It may sound like a strange combination, especially the salty crackers, but my husband and me loved it.
Finally strawberry season is upon us. I thought I would introduce cute little strawberry cupcakes to you guys shortly before Mother’s Day. They are easily prepared and would be such a sweet gift. If you transport the cupcakes without the forsting, you can even travel a bit. I recommend swirling on the frosting shortly before serving. I mean, who wouldn’t love a lemon cupcake with strawberry-jam filling and whipped cream that is infused with freeze-dried strawberries?
Update: I rewrote the recipe a bit in 2021 and took fresh pictures
It’s summer! Officially! So I need something fast, something refreshing and also something healthy. That’s why I invented this frozen strawberry cake, which can be done in less than 15 minutes. It is pleasing to the eye and everybody will love it, I promise. It may be one of your new go-to recipes. I at least have it stored as a new favorite. I honestly was surprised. I usually don’t invent cakes. I like to change recipes to me liking, I like to alter them. But start one from scratch? I don’t know what happened, but for some reason I just felt like throwing some strawberries together and hope for the best. I usually don’t mind following a recipe, but this time it was just an impluse reaction, why not mix strawberries with some crunchy almonds? I took quite a risk there, because this cake was a birthday cake for a friend of mine. And since he likes strawberries and since it is summer, I came up with this beauty.
We finally need another German recipe on the blog, for that reason you will get the typical Snow White Cake aka Donauwelle. But I am serving this classic with a twist, you will get it with strawberries instead of cherries. This cake contains a marbled cake base (another super German recipe) into which you press some cherries (normally), followed by a layer of German buttercream and topped off with a chocolate layer. Beside the Black Forest Cake this Snow White Cake is super German for me. But since I was not in the mood for canned cherries, I decided to use a lot of fresh strawberries, so my buttercream contains chunks of strawberry. The chocolate layer also has some strawberries tucked inside. Because why not? Continue Reading…
I have a super delicious strawberry stracciatella cake for you for Mother’s day! I won’t deny it, this cake is quite a bit of work, but in my opinion that’s OK for showing your gratitude for your mom. The base is a vanilla sponge cake, which is then filled with a strawberry stracciatella filling and topped off with a Swiss meringue buttercream. I decided to brush the cake layers with some coffee to keep it moist. Also, before we fill the cake, we are going to spread some strawberry jam on each cake layer. This all will help for the cake to stay moist even on the third and fourth day and also gives you the chance to prepare it in advance.
Shame on me, I haven’t posted enough slab cakes even though I really like them. I prepared this simple slab cake with an abundance of strawberries and whipping cream the first time about a year ago when we had a large family gathering. I count myself lucky for having managed to snap a picture of a cut slice, it was gone within seconds, it took my relatives very little time to consume. No wonder, because it is so delicious.
I love spring! I love the fresh and vibrant colors, I love that you will find rhubarb and strawberries. Aren’t they just the best combination ever? If you are up for it, below I will show you a very German cheesecake with a delicious rhubarb and strawberry sauce. You wonder what makes a German cheesecake German? We love using quark. I believe you find that in Lidl ind Aldi nowadays also in places outside of Germany. Sour cream, cream cheese, quark, we love the combination of a lot of dairy products.
Where is the champagne? Where are the streamers and glitter? You are invited to a nice helping of this strawberry and elderflower cake! Why, you ask? I am celebrating my third year of blogging. The first recipe that went online on my blog was this lemon tart, which I still love to make. I honestly never thought I would be blogging for three years. I have always been a person who just learns things by doing them. Instead of figuring everything out beforehand, I just give it a go and see what happens. The reason I started this blog was because I got tired of having to pass on recipes I was asked to provide to my friends and family. I also wanted to have some kind of organization so I thought a blog may come in handy. I would have never believed that I would enjoy taking pictures as much as baking. Mind you, I once was a professional pianist, I always thought my visual ability was not as good. However, I am still enjoying my blog immensely, be it baking, food photography or anything else, and for that reason I hope there are many more blog years to come. How about a slice of this delicious strawberry elderberry cake for this special occasion?
Today I brought along the cutest strawberry pie with roses and a little heart. Below you will find step-by-step instructions so that your roses just look the same. This time I thought I would make a simple cake for Mother’s Day. If you want to have something more festive, try this chocolate strawberry layer cake or this strawberry tiramisu cake. But today I thought a very simple pie would be perfect. I mean, simple doesn’t necessarily mean bad, does this? I think I put as much love into this pie as into that layer cake.
As you can see from the pictures, this is a pie full of strawberries, in total it contains 800 grams of strawberries. Mind you, after having hulled them. Strawberry pies can be ticky, you don’t want the filling to be mushy. So for that reason I went with tapioca starch, which works better than cornstarch. But in case you don’t have tapioca close by, cornstarch will do.
Strawberry Tiramisu Cake! If this is not a cake for Mother’s Day, I don’t know what is. I was inspired by this strawberry tiramisu from Life is full of goodies (in German), which I can highly recommend. I have had people specifically requesting that recipe for a get together, so check it out! Anyway, since the strawberry tiramisu was such a hit, I decided to make this a cake. Because, you know mother’s day? I won’t deny that this is an extremely rich and decadent cake. But with such a sweet heart on the top I believe it is worth it. Oh, and just so you know, it does not contain any raw egg or alcohol.