💡 At a Glance
- •The Sheet Cake: An ultra-moist layered cake packed with fruity strawberry puree, lush cream, and delicate white chocolate shavings.
- •Time Needed: Quick and easy to assemble, though it does need some chill time in the fridge to set up perfectly.
- •Method: The cake batter and cream layer come together in no time in your Thermomix®, while the strawberry puree simmers right on the stovetop.
Looking for an easy cake recipe that comes together in a flash and still totally wows the crowd? Then I’ve got just the thing for you today: my absolute favorite Frau Holle Cake!
This sheet cake is unbelievably moist, layered with a bright strawberry puree, and topped with a heavenly, creamy blanket of whipped cream.
If you’re looking to bake a crowd-pleasing sheet cake that’s practically foolproof—even for beginner bakers—this Frau Holle cake recipe is going to be your new go-to.
In my simple recipe with easy step-by-step instructions, I’ll show you how quick and effortless it is to whip up this amazing cake yourself in no time!
You’ll love this cake because it’s:
- super easy to bake.
- quick to throw together.
- wonderfully moist.
- delightfully creamy.
- fresh and fruity thanks to juicy strawberries.
- a fantastic sheet cake to feed a crowd.
- total beginner-friendly.
- made with simple, everyday ingredients.
- pretty much foolproof.
- a total family favorite.
Pro Tips for Success
Seasonal tip: When strawberries are in peak season, definitely use fresh, ripe strawberries!
You can also swap out the instant cream dessert mix (Paradies Creme) for 3 packets of whipped cream stabilizer (like Whip It) plus 6 tablespoons of sugar.
Make sure to preheat your oven ahead of time so it reaches the right temperature before your batter goes in.
If you have an adjustable baking frame, definitely use it! It keeps those layers nice and neat right on the sheet pan.
Don’t overmix the cake batter! Once you add the flour and baking powder, mix just until combined—otherwise, the cake can turn out tough.
Do the poke test on the cake layer: gently press the center with your finger, and if it springs right back, it’s perfect!
Make sure the crust is completely cooled before adding the strawberry layer—otherwise, everything will turn into a melty mess!
Pro tip for the filling: rinse your mixing bowl with ice-cold water or chill it in the fridge for a few minutes first. This helps the cream whip up so much faster!
Super important note for the cream: your heavy cream (and pudding mix!) MUST be ice-cold. If they aren’t, the filling won’t set up nice and firm.
Gently spread the cream over the strawberry layer using a spoon or a rubber spatula so you don’t disturb the fruit underneath.
Give the cake plenty of time to chill in the fridge. It tastes SO much better fully chilled, and it gives those delicious layers a chance to set up perfectly.
To make those gorgeous white chocolate curls, just use a vegetable peeler—it makes the lightest, prettiest shavings!
Can You Make This Cake Ahead of Time and Store It?
You can absolutely make this cake ahead of time! You can assemble the layers one by one, and since it needs a few hours in the fridge to set anyway, it’s actually the ultimate make-ahead dessert before you slice into it.
It definitely tastes best super fresh and well-chilled.
To store leftovers, just cover the cake tightly and pop it in the fridge. It will stay fresh and delicious for 2 to 3 days.
I wouldn’t recommend freezing the fully assembled cake with the cream layer. The cream can get soggy once thawed and lose its fluffy texture. You can definitely freeze the cake base on its own, but the finished, layered cake is best enjoyed fresh from the fridge!
Easy Recipe Variations
Switch up the fruit: Instead of strawberries, feel free to use other berries like raspberries or blueberries for the fruit layer!
Paradies Creme substitute: As mentioned in the recipe, if you can’t find instant white chocolate mousse mix (like Paradies Creme), you can use 3 packets of heavy cream stabilizer (like Whip It) plus 6 tablespoons of sugar to whip the heavy cream nice and firm.
Switch up the chocolate: Not a big fan of white chocolate or don’t have any on hand? Swap it out for dark or milk chocolate shavings instead!
Add a coconut twist: Sprinkle a few shredded coconut flakes over the top layer—it pairs so amazingly with the strawberries!
Boost the vanilla: Add a splash of vanilla extract to the cream layer for an extra pop of cozy flavor.
Ingredients You’ll Need for Frau Holle Cake
For the Cake Base:
- 4 medium eggs
- 120 ml neutral vegetable oil (such as sunflower or canola oil)
- 180 g granulated sugar
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 125 ml sparkling mineral water
- 250 g all-purpose flour
- 1 packet baking powder (approx. 1 tbsp)
- 1 pinch of salt
For the Strawberry Layer:
- 750 g frozen strawberries, thawed
- Juice of ½ lemon
- 70 g granulated sugar
- 3 packets red cake glaze (Tortenguss)
For the Cream Layer:
- 800 ml cold heavy whipping cream
- 2 packets “White Chocolate” instant dessert mix (such as Paradies Creme)
Extras:
- 3.5 oz (100 g) white chocolate
How to Make Frau Holle Cake
Prep Work:
Preheat your oven to 350°F (180°C).
Line a baking sheet with parchment paper and secure a baking frame around it.
For the Cake Base:
Add the eggs, oil, sugar, vanilla sugar, and sparkling water to the mixing bowl and mix for 30 sec / speed 5.
Add the flour, baking powder, and salt, then mix for 10 sec / speed 4.
Spread the batter evenly onto your prepared baking sheet.
Bake on the lower oven rack for 20–25 minutes until light golden brown. The cake should spring back when gently touched.
Let the cake cool completely.
For the Strawberry Layer:
Rinse out the mixing bowl.
Add the thawed strawberries, lemon juice, sugar, and clear cake glaze powder (Tortenguss) to the mixing bowl and purée for 10 sec / speed 6.
Pour the purée into a saucepan and bring it to a quick boil over medium heat on the stove.
Pour the strawberry mixture evenly over your cooled cake base and let it set.
For the Cream Layer:
Rinse your mixing bowl with ice-cold water (or pop it in the fridge or freezer for a few minutes to chill) and insert the butterfly whisk.
Add the super cold (!!!) heavy cream and instant vanilla pudding powder (like Paradies Creme) to the mixing bowl and whip for 1 min / speed 4 until stiff peaks form.
Gently spread your cream mixture over the set strawberry layer.
Finishing Touches:
Shave the white chocolate using a vegetable peeler and sprinkle it right over the cream layer.
Pop the cake into the fridge to let it chill and set up completely.
Enjoy!
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
I hope you have so much fun making this!
If you loved this recipe, you might also enjoy my quick and easy covered apple cake 🙂
Happy baking,
Christoph
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Frau Holle Sheet Cake
Click stars to rate now
Zutaten
For the cake base:
- 4 Eggs Medium
- 120 ml Neutral vegetable oil e.g., sunflower oil
- 180 g Sugar
- 1 packet Vanilla sugar
- 125 ml Sparkling mineral water
- 250 g All-purpose flour
- 1 packet Baking powder
- 1 pinch Salt
For the strawberry layer:
- 750 g Thawed frozen strawberries
- Juice of half a lemon
- 70 g Sugar
- 3 packet Red clear cake glaze powder (Tortenguss)
For the cream layer:
- 800 ml Cold heavy whipping cream
- 2 packet White chocolate instant pudding mix (Paradies Creme)
Topping:
- 100 g White chocolate
Zubereitung
Prep:
- Preheat your oven in advance to 180 °C (350°F) conventional heat.
- Line your baking sheet with parchment paper and place an adjustable cake frame around it.
Directions:
For the cake base:
- 4 Eggs, 120 ml Neutral vegetable oil, 180 g Sugar, 1 packet Vanilla sugar, 125 ml Sparkling mineral waterAdd the eggs, oil, sugar, vanilla sugar, and sparkling water to the mixing bowl and blend 30 sec. / Speed 5.
- 250 g All-purpose flour, 1 packet Baking powder, 1 pinch SaltAdd the flour, baking powder, and salt, then mix 10 sec. / Speed 4 until just combined.
- Spread your batter evenly onto the prepared baking sheet.
- Bake on the lower rack of the oven for 20-25 minutes until golden brown. It should spring back when lightly touched.
- Let the cake base cool completely.
For the strawberry layer:
- Rinse out the mixing bowl.
- 750 g Thawed frozen strawberries, Juice of half a lemon, 70 g Sugar, 3 packet Red clear cake glaze powder (Tortenguss)Add the partially thawed strawberries, lemon juice, sugar, and clear cake glaze powder to the mixing bowl and purée 10 sec. / Speed 6.
- Transfer the purée to a saucepan and bring it to a quick boil on the stove.
- Pour the strawberry layer evenly over your cooled cake base and allow it to set.
For the cream layer:
- Rinse your mixing bowl with cold water (or chill it in the fridge/freezer for a few minutes) and insert the butterfly whisk attachment.
- 800 ml Cold heavy whipping cream, 2 packet White chocolate instant pudding mix (Paradies Creme)Add the ice-cold (!!!) heavy cream and instant pudding mix to your mixing bowl and whip 1 min. / Speed 4 until stiff peaks form.
- Gently spread the cream mixture over your set strawberry layer.
To finish:
- 100 g White chocolateShave the white chocolate using a vegetable peeler and sprinkle the curls generously over the cream layer.
- Pop your cake into the fridge so it can chill thoroughly before serving.
Notes
- Seasonal tip: When fresh strawberries are in season, you can absolutely use fresh, ripe strawberries instead!
- You can also substitute the instant white chocolate pudding mix with 3 packets of whipped cream stabilizer (like Whip It) and 6 tbsp of sugar.
Frau Holle Sheet Cake
Click stars to rate now
Zutaten
For the cake base:
- 4 Eggs Medium
- 120 ml Neutral vegetable oil e.g., sunflower oil
- 180 g Sugar
- 1 packet Vanilla sugar
- 125 ml Sparkling mineral water
- 250 g All-purpose flour
- 1 packet Baking powder
- 1 pinch Salt
For the strawberry layer:
- 750 g Thawed frozen strawberries
- Juice of half a lemon
- 70 g Sugar
- 3 packet Red clear cake glaze powder (Tortenguss)
For the cream layer:
- 800 ml Cold heavy whipping cream
- 2 packet White chocolate instant pudding mix (Paradies Creme)
Topping:
- 100 g White chocolate
Zubereitung
Prep:
- Preheat your oven in advance to 180 °C (350°F) conventional heat.
- Line your baking sheet with parchment paper and place an adjustable cake frame around it.
Directions:
For the cake base:
- 4 Eggs, 120 ml Neutral vegetable oil, 180 g Sugar, 1 packet Vanilla sugar, 125 ml Sparkling mineral waterAdd the eggs, oil, sugar, vanilla sugar, and sparkling water to the mixing bowl and blend 30 sec. / Speed 5.
- 250 g All-purpose flour, 1 packet Baking powder, 1 pinch SaltAdd the flour, baking powder, and salt, then mix 10 sec. / Speed 4 until just combined.
- Spread your batter evenly onto the prepared baking sheet.
- Bake on the lower rack of the oven for 20-25 minutes until golden brown. It should spring back when lightly touched.
- Let the cake base cool completely.
For the strawberry layer:
- Rinse out the mixing bowl.
- 750 g Thawed frozen strawberries, Juice of half a lemon, 70 g Sugar, 3 packet Red clear cake glaze powder (Tortenguss)Add the partially thawed strawberries, lemon juice, sugar, and clear cake glaze powder to the mixing bowl and purée 10 sec. / Speed 6.
- Transfer the purée to a saucepan and bring it to a quick boil on the stove.
- Pour the strawberry layer evenly over your cooled cake base and allow it to set.
For the cream layer:
- Rinse your mixing bowl with cold water (or chill it in the fridge/freezer for a few minutes) and insert the butterfly whisk attachment.
- 800 ml Cold heavy whipping cream, 2 packet White chocolate instant pudding mix (Paradies Creme)Add the ice-cold (!!!) heavy cream and instant pudding mix to your mixing bowl and whip 1 min. / Speed 4 until stiff peaks form.
- Gently spread the cream mixture over your set strawberry layer.
To finish:
- 100 g White chocolateShave the white chocolate using a vegetable peeler and sprinkle the curls generously over the cream layer.
- Pop your cake into the fridge so it can chill thoroughly before serving.
Notes
- Seasonal tip: When fresh strawberries are in season, you can absolutely use fresh, ripe strawberries instead!
- You can also substitute the instant white chocolate pudding mix with 3 packets of whipped cream stabilizer (like Whip It) and 6 tbsp of sugar.
