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Strawberry Rice Pudding Cake – A Refreshing Summer Dessert
🛒 Ingredients
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4 eggs
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100 g sugar
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1 sachet Bourbon vanilla sugar
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a pinch of salt
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100 g plain flour
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30 g cornflour
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1 level tsp baking powder
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1 litre milk
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150 g pudding rice
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50 g sugar
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finely grated zest of 1 unwaxed lemon
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8 leaves red gelatine
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6 leaves white gelatine
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500 g strawberries
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200 g strawberries, diced
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300 g strawberries, for decorating
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3 tbsp milk
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200 ml double cream
This recipe is also available in German.
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📌 Overview
Strawberry rice pudding cake is a light, layered dessert combining airy sponge cake with creamy rice pudding and fresh strawberry purée. Rooted in German summer traditions, this cake offers a refreshing balance of textures and flavours, making it a beloved treat across Bavaria and beyond. Its make-ahead nature suits relaxed gatherings and warm-weather celebrations.
👨🍳 Preparation
- 1
Heat the oven to 200°C conventional. Line a baking tray with baking parchment and place a baking frame measuring 24 x 24 cm on top.
- 2
Separate the eggs. Whisk the egg whites with 100 g sugar, the vanilla sugar and a pinch of salt until stiff peaks form.
- 3
Gently fold the egg yolks into the whisked egg whites.
- 4
Mix the flour, cornflour and baking powder together, then carefully fold them into the egg mixture so the batter stays light and airy.
- 5
Pour the batter into the baking frame and bake the sponge for about 25 minutes until pale golden and springy. Leave to cool completely.
- 6
For the rice pudding, bring the milk, pudding rice, 50 g sugar, vanilla sugar and lemon zest to the boil. Simmer over a medium heat without a lid for about 40 minutes, stirring now and then, until thick and creamy.
- 7
Soak the red and white gelatine separately in cold water for 10 minutes.
- 8
Blitz 500 g strawberries with 150 g sugar until smooth.
- 9
Warm a little of the strawberry purée in a small saucepan, dissolve the squeezed-out red gelatine in it, then stir it back into the remaining purée.
- 10
Cut 200 g strawberries into small dice.
- 11
Stir the squeezed-out white gelatine into the still-warm rice pudding, then set the mixture over cold water to cool.
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Slice the cooled sponge horizontally into two even layers. Place the bottom layer on a cake stand or serving plate and fit the baking frame around it.
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Scatter the diced strawberries over the sponge base.
- 14
Separate 1 egg, whisk the yolk with 3 tbsp milk and stir it into the cooled rice pudding.
- 15
Whisk the egg white and the double cream separately until stiff. Fold the cream into the rice pudding first, then gently fold in the whisked egg white.
- 16
Spread half of the rice pudding cream over the strawberries, smooth the top, then drizzle over half of the strawberry purée.
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Place the second sponge layer on top and spread over the remaining rice pudding cream evenly.
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Pour over the rest of the strawberry purée and decorate with the halved strawberries.
- 19
Chill the cake for at least 2 hours until set before serving.
🧠 Why It Works
This cake harmonises the soft, airy sponge with the rich, creamy rice pudding, creating a pleasing contrast in texture. The pudding’s gentle sweetness and lemon zest add brightness, while the strawberry purée introduces fresh acidity and vibrant fruitiness. The careful folding of whipped egg whites and cream into the pudding ensures a light, airy filling that complements the sponge without weighing it down. Gelatine stabilises the layers, preserving the cake’s structure and freshness. This balance of fat, acid, and sweetness reflects traditional German dessert craftsmanship, especially popular in summer when strawberries are at their peak.
🛠️ Troubleshooting
Why is my rice pudding too runny for the cake filling?
Ensure you simmer the pudding long enough—about 40 minutes—until it thickens to a creamy consistency. Stir regularly to prevent sticking and allow excess liquid to evaporate.
How do I prevent the sponge from collapsing when slicing?
Allow the sponge to cool completely before slicing. Use a serrated knife and cut gently without pressing down to keep the layers intact.
What if the cake filling is not setting properly?
Check that the gelatine leaves are fully soaked and properly dissolved in warm liquid before mixing into the pudding. Also, avoid adding gelatine to hot mixtures to prevent loss of setting power.
How can I reheat the rice pudding if made ahead?
Gently warm the rice pudding over low heat while stirring frequently. Avoid boiling to maintain the creamy texture and prevent curdling.
How to keep the strawberry purée fresh and vibrant?
Prepare the purée shortly before assembling the cake and keep it chilled. Adding gelatine stabilises it, preserving its bright colour and fresh flavour.
💡 Tips and Variations
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For a richer version, use a mixture of whole milk and cream for the rice pudding to make it even more luscious.
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A long serrated bread knife is ideal for slicing the sponge horizontally, as it helps keep the layers neat and even.
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The combination of creamy rice pudding and strawberries is what gives this cake its distinctive flavour and texture.
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This recipe is already vegetarian if you use suitable gelatine alternatives; for a vegan version, swap the gelatine for agar-agar and use plant-based cream and milk.
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You can swap the strawberries for raspberries or blueberries if you fancy a different fruity twist.
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A little lemon zest in the rice pudding lifts the whole cake and balances the sweetness beautifully.
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For a gluten-free and dairy-free version, use gluten-free flour and suitable plant-based setting agents and dairy alternatives.
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The secret to this cake is taking care with the rice pudding and folding everything together gently so the filling stays light, creamy and airy.
📦 Storage
Keep the cake in the fridge for up to 2 days. Cover it well so it stays fresh and does not absorb any other flavours from the fridge.
🍷 Pairing
This strawberry rice pudding cake pairs exquisitely with a German Riesling Kabinett from the Mosel, whose crisp acidity and delicate sweetness balance the creamy texture and fresh fruitiness. A Silvaner from Franconia offers a subtle minerality and gentle body that complements the cake’s lightness without overpowering it. For an international touch, an Italian Pinot Grigio with its bright acidity and clean finish enhances the dessert’s refreshing qualities, creating a harmonious gastronomic experience that honours German culinary tradition while embracing broader European influences.
❓ F.A.Q.
Can I prepare the strawberry rice pudding cake in advance?
Yes, this cake benefits from being made ahead. After assembling, chill it for at least 2 hours to allow the gelatine to set and the flavours to meld. It can be stored in the fridge for up to 2 days.
How do I slice the sponge cake evenly for layering?
Use a long serrated bread knife and a gentle sawing motion to slice the sponge horizontally. This technique helps maintain even, neat layers without compressing the sponge.
Can I substitute the gelatine for a vegetarian or vegan alternative?
Yes, agar-agar is a suitable plant-based substitute for gelatine. For a vegan version, also replace dairy milk and cream with plant-based alternatives to maintain the creamy texture.
What is the best way to store leftover cake?
Store the cake covered in the refrigerator to prevent it from absorbing other flavours. Consume within 2 days for optimal freshness and texture.
Can I use other fruits instead of strawberries?
Absolutely. Raspberries or blueberries can be used as alternatives, offering a different but equally delicious fruity twist that pairs well with the creamy rice pudding.
🏛️ History and Tradition
Strawberry rice pudding cake is a modern interpretation rooted in traditional German rice pudding desserts, which have been cherished since the 19th century. Originating in regions like Bavaria and Franconia, rice pudding was often enriched with seasonal fruits such as strawberries during summer festivals. This cake elevates the classic pudding by layering it with sponge and fresh fruit, reflecting Germany’s rich baking heritage and seasonal appreciation. Its presence at summer gatherings and celebrations underscores its cultural significance, blending authenticity with contemporary dessert innovation.
If you are after a cake that feels both comforting and fresh, this one is such a lovely choice. The soft sponge, creamy rice pudding and bright strawberries make it a real treat for summer tables, afternoon tea or an easy make-ahead dessert for sharing. Give it a go at home and do bring it out for family and friends — it is the sort of bake that always feels a little bit special.
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