Visit Sweden

Sweden's official website for tourism and travel information

Sponsored by
Summery strawberry cake
Photo: Magnus Carlsson/imagebank.sweden.se

Things to do

Classic strawberry and cream-cake aka jordgubbstårta - recipe

An authentic Swedish strawberry cake is essential for a Midsummer feast. It is quite an easy cake to make, essentially a sponge cake filled with vanilla cream, strawberry jam and decorated by whipped cream and fresh strawberries. Here’s an easy strawberry cake recipe to try at home.

Recipe:

6 pieces

Ingredients: 

Sponge cake:
4 eggs
5 ounces of caster sugar
2 dl self raising flour
25 g melted butter

Vanilla cream:
6 egg yolks
1 ¼ cup double cream
1 ¼ cup of standard milk standard milk
1 vanilla pod
3 tablespoons of caster 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
Icing sugar

Method:

Start making the sponge cake. Grease and flour(or line) a round tin with removable edges (about 24 cm in diameter) Add egg and caster sugar to at bowl that fits in a saucepan with water. Bring the water to bowl meanwhile whisking the eggs and sugar. Whisk and heat the batter until it is about 140 degrees F. Measure with 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, in the batter. (use a spatula) Finally, fold in butter into the egg batter. Pour the batter into the cake tin and bake in the middle of the oven at 355 degrees F 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. Don´t be afraid that the cake will be dry, It´s even better if you bake this the day before. 

Now make the vanilla cream. Mix everything in a saucepan (add both seeds and the scraped bean from the vanilla pod) and boil on medium heat while stirring. Boil until the mixture begins to thicken, and 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 quicker. Vanilla cream can be prepared 1-2 days before making the actual cake. 

Divide the sponge cake in three parts. (use 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, divide strawberries cut into pieces on top. Add another part of the cake (the middle on) 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, bot top and sides. Put the meringues in a ring around the cakes top. Spread out strawberries (either whole or divided in 2 or 4 pieces depending on their size) in the middle and top with toasted, chopped nuts. If possible also put some nuts in the cakes sides as well. Sift some icing sugar on top before serving. The 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 better the same day.