This easy-to-make, authentic Swedish strawberry cake is essential for your Midsummer lunch. It is basically a sponge cake filled with vanilla cream and strawberry jam, then decorated using whipped cream and fresh strawberries.
5 ounces superfine or baker’s sugar
13.5 tablespoons (.85 cups) self raising flour
2 Tbsp. melted butter
6 egg yolks
1 ¼ cup double cream
1 ¼ cup of standard milk standard milk
1 vanilla pod
3 tablespoons of superfine or baker’s sugar
4 tsp cornstarch
2 cups double cream
1-1.5 liters of strawberries (alternatively half can be frozen strawberries)
1 ¼ cup roasted chopped nuts and almonds (mix them)
15-20 small meringues
Start making the sponge cake for the Swedish Jordgubbstårta. Grease and flour (or line) a round tin with removable edges (about 24 cm in diameter).
Add egg and superfine or baker’s sugar to a bowl that fits in a saucepan with water. Bring the water to boil. Meanwhile, whisk the eggs and sugar. Continue whisking and heating the batter until it is about 140 degrees Fahrenheit, according to a kitchen thermometer. Remove the bowl from the saucepan and continue whisking (or mix it in a stand mixer) at low speed until the mixture is cooled down and you have a white and fluffy egg batter. It takes about 10 minutes.
Sift and fold down the flour, 1/3 at a time, into the batter using a spatula. Finally, fold butter into the egg batter.
Pour the batter into the cake tin and bake in the middle of the oven at 355 degrees Fahrenheit for about 30 minutes or until the cake is set.
Allow the cake to cool completely. Loosen the tin sides and cover the cake with plastic or a kitchen towel. Do not be afraid that the cake will be dry. It is actually even better if you bake it the day before you plan to eat it.
Now make the vanilla cream. Mix everything in a saucepan, adding both seeds and the scraped bean from the vanilla pod. Boil on medium heat while stirring, until the mixture begins to thicken. Then pass it through a fine sieve.
Pour the sauce into a clean bowl and place it in a cold water bath. Whisk the sauce until it has cooled down and is nice and thick. You might have to change water in the water bath to cool it more quickly. Vanilla cream can be prepared 1-2 days before making the actual cake.
Divide the sponge cake into three parts using a long sharp knife, such as a fillet knife. Take the first bottom of the sponge cake and put on the cake stand. Cut wide strips of parchment paper and lay them around, they can then be removed when the cake is completely finished. Spread a layer of vanilla cream over the bottom cake, dividing strawberries cut into pieces on top.
Add another part of the cake for the middle layer. Add whipped cream on this layer and some more strawberries cut into pieces.
Lay the top layer of cake on top of this but turn it upside down so that you have the cut side up. Add a big dollop of whipped cream and spread it over the whole cake, both top and sides.
Place the meringues in a ring around the cake top. Spread out strawberries, either whole or divided into halves or quarters, in the middle of the top with toasted chopped nuts. If possible, also place some nuts on the cake sides. Sift some icing sugar on top before serving.
This Strawberry cake is lovely to serve after 1-2 hours. But it is also really nice the day after when it gets a bit juicy, although it looks best when prepared and served the same day.
Recipe by Lisa Lemke | Visit Sweden