Summer Strawberry Cake | Erdbeerkuchen

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt adds protein and reduces calories, while whipped topping is budget-friendly.

gelatin

🥗Healthier: agar-agar

💰Cheaper: cornstarch

Agar-agar is plant-based, while cornstarch is a cost-effective thickener.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener, and brown sugar is often less expensive.

Mix 75 grams of margarine, 75 grams of sugar, and 2 eggs until light and foamy.

Combine baking powder, flour, and a pinch of salt in a separate bowl.

Add the dry ingredients to the wet mixture and mix until smooth, adjusting flour for consistency.

Grease a tart pan with cooking spray, ensuring it's coated in every nook.

Pour the batter into the pan and spread it evenly.

Preheat the oven to 350°F (175°C) and bake for 20 minutes, checking after 15 minutes for doneness.

Let the cake cool in the pan to firm up.

Dust the top of the cooled cake with a thin layer of cornstarch to prevent sogginess from strawberries.

Slice strawberries in half and arrange them on the cake, overlapping like shingles.

Prepare the glaze by heating apple juice and adding unflavored gelatin, stirring until it thickens.

Spoon the glaze over the strawberries, ensuring even coverage without sogginess.

Refrigerate the cake to firm up the glaze before serving with whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens