Swedish strawberry cake (perfect for Midsummer)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: all-purpose flour

All-purpose flour is more readily available and less expensive.

Set the oven to 200°C (390°F).

Prepare a springform cake pan by greasing and coating it in breadcrumbs.

In a small bowl, sift flour, potato starch, and baking powder together.

In a large bowl, whisk eggs and sugar until the mixture is high, white, and fluffy (about 5-10 minutes).

Sift the flour mixture into the egg mixture and fold gently.

Pour the batter into the prepared baking pan and bake for about 20 minutes, or until golden and a toothpick comes out clean.

Let the cake cool in its pan.

For the custard, combine yolks, sugar, potato starch, milk, and cream in a saucepan over low heat, whisking until thickened.

Once thickened, pour the custard into a bowl to cool and stir in vanilla powder.

Prepare the strawberry filling by mashing strawberries with sugar, lemon zest, and lemon juice until thick.

Whip the cream until thick, but not grainy.

Cut the cooled cake into three layers.

Spread custard on the bottom layer, strawberry filling on the middle layer, and place the top layer on.

Use whipped cream to fill and coat the cake, decorating with sliced strawberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens