Jordgubbstarta - Swedish Strawberry Cake
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.
Servings 10
Calories 397kcal
Ingredients
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.
Nutrition
Calories: 397kcal