Swedish Strawberry Cake | Midsummer Cake | Jordgubbstårta | Midsommartårta | Grädtårta #strawberry

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.

Make the pastry cream first and chill it in the fridge.

Add 4 eggs to a stand mixer and beat on medium speed.

Slowly sprinkle in 200 grams of sugar while beating the eggs.

Beat the eggs and sugar for 15 minutes until pale and fluffy.

Whisk together 50 grams of all-purpose flour, 80 grams of potato starch or cornstarch, and 1 teaspoon of baking powder, then sift the mixture twice to remove lumps.

Add the sifted flour mixture to the egg mixture one tablespoon at a time, folding carefully to avoid deflating the eggs.

Pour the batter into a 9-inch springform pan lined with parchment paper, without greasing the sides.

Smooth the top of the batter and use a toothpick to swirl through it to release large bubbles.

Bake the cake on the lowest rack in a preheated oven at 350°F (180°C) for 35 minutes.

After 35 minutes, do not test the cake with a toothpick; instead, prop the oven door slightly open and set a timer for 15 minutes.

After 15 minutes, remove the cake and place the pan upside down on a cooling rack until fully cooled.

Run a knife along the perimeter of the cake before releasing the springform and remove the parchment paper.

Place the cake right side up on a plate and freeze for 30 minutes to 1 hour to make slicing easier.

Roughly chop 1 and 3/4 pounds (800 grams) of fresh strawberries for the filling.

Use a serrated bread knife to slice the cake into three layers, creating a guide along the perimeter first and then slicing deeper.

Place each layer on a separate plate and return them to the freezer until ready to assemble the cake.

Assemble the cake by placing the bottom layer on a base, spreading half of the chilled pastry cream on it, and then half of the chopped strawberries.

Place the second layer on top of the strawberries and repeat with the remaining pastry cream and strawberries before adding the top layer.

Beat 1 pint (475 milliliters) of heavy whipping cream until stiff peaks form, optionally adding 2-4 tablespoons of powdered sugar for sweetness.

Frost the cake with the whipped cream, using an offset spatula for a rustic look, and top with whole strawberries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens