Austrian Strawberry Torte

"This elegant looking fruit torte is one of the recipes that a family member brought back after a stay in Germany, where strawberry season sees these cakes in all the bakeries and cafes. Thanks to her grandmother we enjoy this marvellous dessert that never fails to please. In the off season I drain canned peaches and arrange the slices making for a impressive looking dessert when fresh strawberries are not available. The original recipe calls for a package of Oetker glaze which I am not finding this past while - any of the clear fruit glaze mixes will work."
Austrian Strawberry Torte created by French Tart
Ready In:


  • 34 cup sugar
  • 2 eggs
  • 13 cup butter
  • 12 teaspoon vanilla
  • 1 12 teaspoons baking powder
  • 12 teaspoon salt
  • 1 14 cups flour
  • 23 cup milk
  • 12 cup icing (approximately I/2 cup white icing, enough to lightly cover base)
  • 1 12 lbs strawberries (enough to generously cover cake)
  • glaze (clear glaze, mix as directed on package)


  • Preheat oven to 350, grease flan pan, flour to keep from sticking - I use cooking spray to grease pan.
  • Beat sugar and eggs until fluffy, add butter, salt, baking powder, and vanilla - mix well.
  • Alternately add flour and milk.
  • Spread into a flan pan, bake for 35 - 40 minutes or until edges begin to pull away from the sides of the pan and centre is firm to the touch.
  • Carefully remove from pan, cool on cake rack,when cool place cake on your special serving platter, ice bottom lightly using just enough to seal the cake, give it a few minutes to dry before adding the fruit.
  • Arrange strawberries ( I cut the strawberries in half arranging concentrically starting at the edge - for variation make a 'strawberry flower' in the centre using about five strawberry halves then arrange the rest of the berries around to the edge) you may go with halving, slicing or whole berries when arranging your fruit - whatever works best for you .
  • Prepare glaze according to directions cooling slightly and pour over.
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"<p>I live in Saskatchewan where hospitality and food go hand in hand. Community suppers, Beef Pit Barbecues, Church suppers, potlucks, tea and bake sales, booths at the curling and hockey rinks in winter, the ball games in summer. What is truly the spirit of Saskatchewan is that these events are for most part the efforts of community volunteers sharing their time as well as their best make and takes. Small communities along with the larger centres across the province are well known for their turkey suppers, cabbage rolls, perogies and overflowing dessert tables. Homemade of course! <br /> <br />I love preparing meals for my family and friends and in the sharing of good recipes be they mine or that of another. My posted recipes are recipes that are family favorites. My reviews here on Zaar allow that I have been most fortunate in the choosing of the recipes I have made. Without doubt we all love those over the top desserts and dishes to serve on special occasions and for those fives are a given. For me equally important are the recipes used in the daily meal preparation. Recipes enjoyed by my family be it a simple soup, salad or casserole are right up there with the 'over the tops' and share equal billing. Yes five star ratings ... if my family enjoyed, I would serve to invited guests, take to a pot luck, coffee hour or bake sale. <br /></p> <p>Aside from cooking and baking I admit that my interest in gardening exceeds that of the norm. I collect cookbooks, my favorites being the community and church cookbooks that have everyone sharing their favorite recipes. Enjoy yard sales on occasion but tend to keep my hands in my pockets, cannot completely resist when it comes to the glassware, baskets and of course cookbooks. I take great pleasure in reading with non fiction being my first choice when it comes to the choosing.</p>"

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  1. NurseJaney
    *Made a s a "nap" for Australia/NZ Swap #40* Only made the cake, as there is just 2 of us and combining the glaze and strawberries would not have held up for the 3-4 days it will take us to eat it ! A lovely light sponge, baked in my smaller bundt pan and served with vanilla Ice cream or whipped cream, with a friend's GORGEOUS strawberries ! Will be lovely for a few days ! Thanks, Gerry -- will be prepared for any fruit topping !
  2. French Tart
    Austrian Strawberry Torte Created by French Tart
  3. French Tart
    Austrian Strawberry Torte Created by French Tart
  4. French Tart
    Austrian Strawberry Torte Created by French Tart
  5. French Tart
    A wonderful light and fluffy sponge with great glaze and the fresh strawberries made it a huge hit tonight! I made it in a bundt pan and filled the centre with chopped strawberries as well as adding them to the top. Made for Strawberry Fair in French forum and the Aussie/NZ recipe swap. Merci Gerry! FT:-)

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