Swedish Strawberry Cake | Strawberry Cream Cake | Midsummer Strawberry Cake | Jordgubbstårta

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.

Preheat oven to 350°F/175°C. Grease two 8" round cake pans, line with parchment paper & set aside.

In a small bowl, sift together the flour and baking powder & set aside.

Using a stand mixer with a whisk attachment, beat eggs for about a minute. Gradually add sugar & whisk until pale yellow & fluffy for about 8-10 minutes.

Add the flour mixture & fold gently.

Divide the batter evenly between the two cake pans. Bake on the middle oven rack for 20-25 minutes, until tops are golden brown and a toothpick inserted in the center comes out clean. Cool the cakes in the pans on a wire rack until completely cool.

Remove the cakes from the pans by running a knife & cut them into 2 layers. 2 cakes will give you 4 layers.

For making the strawberry filling, mix chopped strawberries with sugar & strawberry preserves. Keep aside.

For making whipped cream, whisk heavy cream, sugar & vanilla extract in a stand mixer until soft peaks are formed. Keep aside.

To assemble the cake, place one layer of cake on a platter. Top with strawberry filling & about a cup of whipped cream. Top with another layer & repeat with strawberry filling & whipped cream. After layering all 4 cake layers, chill in the refrigerator for 20 minutes.

Cover with more whipped cream & decorate. Add some whole strawberries on the top.

Chill for at least two hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens