Jordgubbstarta - Swedish Strawberry Cake

Classic sponge cake of Jordgubbstarta - Swedish Strawberry Cake is traditionally served during Midsummer celebrations. With layers of dairy free sponge sandwiching a cream and strawberry mixture, this is a showstopper of a summer dessert!

Ingredients and substitutions for Jordgubbstarta - Swedish Strawberry Cake

• Sugar: Superfine or caster sugar gives our cake it’s sweetness without overly flavoring the cake allowing the vanilla to shine and the strawberries in between. You could substitute with raw sugar or half and half with brown sugar, though your cake would have slightly more caramel flavor. Icing or confectioner’s sugar is best here because it dissolves into the butter due to it’s incredibly fine texture.
• Plain flour: You don't need much and don't want to overwork the dough so you don't make these too stiff. However, you can substitute with self-raising flour which is most commonly found in
• Eggs: The eggs need to be room temperature here to bind with the butter and sugar as room temperature eggs allow more air into them giving our sponge that nice and light texture.
• Vanilla extract: Vanilla extract acts as a flavor enhancer, without it the cake would have no depth. If serving this cake plain, using vanilla paste in place of the extract is going to intensify the vanilla flavor and is definitely recommended here.
• Strawberries: Fresh strawberries are best here. Avoid frozen strawberries, as they release too much moisture and can make the cake soggy. The easiest way to clean them before use is in a bowl filled with filtered water and 1 tablespoon of white vinegar. Rinse and dry off and they will keep for several days covered and refrigerated.
• Heavy cream: Fluffy and lightly whipped heavy cream is what makes this cake what it is. It is best to whip yourself as opposed to using pre-whipped cream or cream in a can as you can better control the thickness prior to using with the filling and overall topping.

See recipe card for quantities.

How to make Jordgubbstarta - Swedish Strawberry Cake:

Step 1: Eggs and sugar: Whip the eggs and sugar until doubled in volume.

Step 2: Dry ingredients: Stir together in a separate bowl and toss into the mixture. Whip on low to form your batter.

Step 3: Pour: Into the tin and bake until golden.

Step 4: Cool and divide: Cool completely before dividing into 3 equal layers.

Step 5: Mash: A portion of the strawberries in a small bowl.

Step 6: Whip: The cream until soft peaks form.

Step 7: Stir: A portion of the whipped cream into the mashed strawberries until smooth.

Step 8: Layer: Pipe a border of whipped cream around the edges of the base of your cake and fill with half the strawberries and cream mixture. Repeat.

Step 9: Finish: With the top layer and spread the remaining whipped cream over the whole cake and press the remaining strawberries (which have been halved) on top.

Step 10: Serve: Chill for 1-2 hours or slice up and serve immediately. Dig in!

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Jordgubbstarta - Swedish Strawberry Cake

Sylvie Taylor

Jordgubbstarta - Swedish Strawberry Cake is traditionally served during Midsummer celebrations with it’s layers of whipped cream and strawberries all crowned with strawberries for a show stopping dessert.

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Prep Time 45 minutes mins

Cook Time 40 minutes mins

Cooling time 1 hour hr

Total Time 2 hours hrs 25 minutes mins

Course Dessert

Cuisine Swedish

Servings 10

Calories 397 kcal

Ingredients

  

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Cake

• 180 grams / 4 medium eggs room temperature
• 170 grams / ¾ cup + 1 ½ tablespoons superfine/caster sugar
• 65 grams / ⅓ cup + 1 ½ tablespoons plain flour
• 70 grams / ½ cup + 1 tablespoon corn starch
• 8 grams / 2 teaspoons baking powder

Cream

• 800 grams / 1 ¾ pounds strawberries
• 750 grams / 3 ⅓ cups heavy cream
• 65 grams / ⅔ cup confectioner’s/icing sugar

Instructions

 

Cake

• Preheat your oven to 180C/350F and line a cake tin with parchment paper.
• Grease with a little butter and toss in 1 tablespoon flour. Tap the tin to remove any excess.
• Place the eggs and sugar into a bowl and whip until pale, fluffy and doubled in volume, approximately 12 minutes.
• Toss the flour, corn starch and baking powder into a separate bowl and stir.
• Sift into the whipped egg mixture and whip on the lowest setting until smooth and no dry portions remain.
• Pour into your cake tin and bake until lightly golden and a skewer comes out clean, approximately 40 minutes.
• Remove and allow to cool fully.
• To frost, divide the cake into 3 layers.

Cream

• Mash 200 grams / ½ pound strawberries with a fork or masher until juicy and broken.
• Pour the cream into a large clean and dry bowl and toss in the sugar.
• Whip until soft peaks are reached.
• Add 150 grams / 1 ¼ cups whipped cream into the mashed strawberries and stir to combine. Set aside.
• Lay the base cake layer on a plate and pope or spoon a plain cream border around the outside of the cake.
• Spoon half the strawberries and cream mixture into the center and spread out.
• Top with the second layer of cake and repeat adding a plain cream border and the remaining strawberry cream mixture.
• Lay the top layer of cream on top and press down lightly to make the layers even.
• Spread half the remaining cream over the top and sides of the cake to coat. Finish decorating with the remaining cream. (See note)
• Halve the remaining strawberries and press into the top of the cake, working from the center outwards.
• Refrigerate for 1-2 hours before serving.
• Slice and serve.
• Dig in!

Notes

• Strawberries: Fresh strawberries are best here. Avoid frozen strawberries, as they release too much moisture and can make the cake soggy. The easiest way to clean them before use is in a bowl filled with filtered water and 1 tablespoon of white vinegar. Rinse and dry off and they will keep for several days covered and refrigerated.
• Heavy cream: Fluffy and lightly whipped heavy cream is what makes this cake what it is. It is best to whip yourself as opposed to using pre-whipped cream or cream in a can as you can better control the thickness prior to using with the filling and overall topping.
• Size of cake tin here: This cake was made in a 20cm / 8 inch spring form pan.
• Decorating the cake: There are several ways you can decorate the Jordgubbstarta,. It can be made this as a naked cake with the layers visible or coated completely as per traditional layer cakes. If you prefer to make this as a more traditional cake, an offset palette knife will make smoothing out the cream easier.
• Make ahead: You can bake the cake up to 2 days before dividing into layers and assembling with the filling.
• Best served: Within 5 hours of assembling, though traditionally it is refrigerated for 1-2 hours post assembly, you can also serve immediately.
• Storing: Leftovers are best refrigerated in an airtight container and consumed within 2 days.

Adapted from two recipes at ica.se first and second and recept.se

Nutrition

Calories: 397kcal

Keyword berry baking, cake, layer cake, summerdessert

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