Strawberry Custard Kuchen is a delightful German-inspired dessert featuring a thin, sweet yeast dough base layered with fresh strawberries and topped with a smooth, creamy custard. This dessert is perfect for summer gatherings, bringing a light and refreshing taste that captivates everyone at the table. The combination of sweet strawberries and rich custard creates a treat that is both comforting and indulgent, making it a must-try recipe for anyone who enjoys baking.
Why You’ll Love This Strawberry Custard Kuchen
There are many reasons to adore this Strawberry Custard Kuchen. First, it boasts a light and fluffy texture, which makes it enjoyable for all ages. Secondly, the sweet strawberries provide a burst of flavor that is simply irresistible. This dessert is also versatile; you can easily transform it into a Strawberry Cream Kuchen or a Berry Custard Tart with just a few tweaks. Not to mention, it’s an easy recipe to follow, perfect for beginner bakers looking for an impressive dish. This Kuchen is a fantastic choice for summer, making it one of the best Strawberry Custard desserts to share at picnics and gatherings.
Ingredients for Strawberry Custard Kuchen
Gather these items:
- 2 eggs, room temperature, whisked
- 1/2 cup sugar
- 1/4 tsp cinnamon
- 4½ tsp instant yeast (2 packets rapid rise yeast)
- 1¾ cups whole milk, room temperature or warmed to 98°F
- 1/2 cup butter, softened
- 6 cups all-purpose flour (start with 4 cups, add up to 6 cups as needed)
- 6 eggs, whisked, room temperature
- 3 cups cream
- 1 cup whole milk
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/8 tsp salt
- 4 cups strawberries, sliced
How to Make Strawberry Custard Kuchen Step-by-Step
- Step 1: In a large bowl, combine the milk, sugar, instant yeast, cinnamon, and whisked eggs. Stir until well mixed. Add the softened butter in pieces, breaking it up and mixing it into the liquid mixture using a spatula.
- Step 2: Gradually add 3 cups of all-purpose flour to the wet ingredients and stir with a spatula. Continue to add additional flour, a bit at a time, until the dough comes together and is soft but not sticky. The dough should be pliable and slightly tacky but not wet.
- Step 3: Transfer the dough to a large oiled bowl, turning it over to coat in oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise at room temperature until it has increased in volume by 30% to 50%, approximately 30 minutes.
- Step 4: While the dough is rising, whisk together the eggs, cream, whole milk, sugar, cinnamon, and salt in a separate bowl until fully combined and smooth. Set aside.
- Step 5: After the dough has risen, gently roll it out or press it into a greased baking pan forming a thin, even layer. Spread the sliced strawberries evenly over the dough surface.
- Step 6: Pour the prepared custard evenly over the strawberries ensuring it covers the fruit thoroughly.
- Step 7: Bake the assembled Kuchen in a preheated oven at 350°F (175°C) for about 30 minutes or until the custard is set and the edges of the dough are golden brown.
- Step 8: Remove the Kuchen from the oven and allow it to cool slightly before slicing. Serve warm or at room temperature for the best flavor and texture.
Pro Tips for the Best Strawberry Custard Kuchen
Keep these in mind:
- Make sure your ingredients are at room temperature for the best results.
- Don’t rush the rising process; it’s crucial for developing texture in the dough.
- If you want a gluten-free option, substitute all-purpose flour with a gluten-free blend.
- Enhance flavor by adding a splash of vanilla to the custard mixture.
- This recipe can be adapted to create a Strawberry Custard Pie by using a premade pie crust instead of the dough base.
Best Ways to Serve Strawberry Custard Kuchen
Here are some delightful serving ideas:
- Pair your Kuchen with a dollop of whipped cream for an added touch of indulgence.
- Serve it alongside a scoop of vanilla ice cream for a refreshing twist.
- Try it with a drizzle of chocolate sauce for a decadent dessert experience.
How to Store and Reheat Strawberry Custard Kuchen
To store your Kuchen, cover it with plastic wrap or place it in an airtight container in the refrigerator. It can be reheated in the oven at 350°F (175°C) for about 10 minutes. This dish is perfect for meal prep, as it keeps well for several days, allowing you to enjoy a slice whenever you desire.
Frequently Asked Questions About Strawberry Custard Kuchen
What’s the secret to perfect Strawberry Custard Kuchen?
The secret lies in allowing the dough to rise adequately, which gives the Kuchen its fluffy texture. Using fresh strawberries also enhances the flavor, making it a standout dessert.
Can I make Strawberry Custard Kuchen ahead of time?
Absolutely! You can prepare the dough and custard mixture in advance and assemble it just before baking. This is perfect for hosting and makes serving a breeze.
How do I avoid common mistakes with Strawberry Custard Kuchen?
To avoid mistakes, ensure that your yeast is fresh and active before starting. Additionally, be careful not to overbake the Kuchen, as this can lead to a dry texture.
Variations of Strawberry Custard Kuchen You Can Try
Feel free to get creative with these variations:
- Try adding a layer of cream cheese for a richer flavor profile.
- Experiment with different berries, such as blueberries or raspberries, to create a mixed berry custard dessert.
- For a vegan version, substitute eggs with flax eggs and use plant-based milk and cream.
- For a twist, make a strawberry custard tart with a graham cracker crust for a no-bake option.
Delicious Strawberry Custard Kuchen for Summer Gatherings
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Strawberry Kuchen is a delightful German-inspired dessert featuring a thin, sweet yeast dough base layered with fresh strawberries and topped with a smooth, creamy custard.
Ingredients
- 2 eggs, room temperature, whisked
- 1/2 cup sugar
- 1/4 tsp cinnamon
- 4½ tsp instant yeast (2 packets rapid rise yeast)
- 1¾ cups whole milk, room temperature or warmed to 98°F
- 1/2 cup butter, softened
- 6 cups all-purpose flour (start with 4 cups, add up to 6 cups as needed)
- 6 eggs, whisked, room temperature
- 3 cups cream
- 1 cup whole milk
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/8 tsp salt
- 4 cups strawberries, sliced
Instructions
- In a large bowl, combine the milk, sugar, instant yeast, cinnamon, and whisked eggs. Stir until well mixed. Add the softened butter in pieces, breaking it up and mixing it into the liquid mixture using a spatula.
- Gradually add 3 cups of all-purpose flour to the wet ingredients and stir with a spatula. Continue to add additional flour, a bit at a time, until the dough comes together and is soft but not sticky. The dough should be pliable and slightly tacky but not wet.
- Transfer the dough to a large oiled bowl, turning it over to coat in oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise at room temperature until it has increased in volume by 30% to 50%, approximately 30 minutes.
- While the dough is rising, whisk together the eggs, cream, whole milk, sugar, cinnamon, and salt in a separate bowl until fully combined and smooth. Set aside.
- After the dough has risen, gently roll it out or press it into a greased baking pan forming a thin, even layer. Spread the sliced strawberries evenly over the dough surface.
- Pour the prepared custard evenly over the strawberries ensuring it covers the fruit thoroughly.
- Bake the assembled Kuchen in a preheated oven at 350°F (175°C) for about 30 minutes or until the custard is set and the edges of the dough are golden brown.
- Remove the Kuchen from the oven and allow it to cool slightly before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 331
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 100 mg