Swedish Midsummer, Strawberry Cream Cake

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 the oven to 350°F (175°C).

Grease and flour two round cake pans.

In a bowl, mix cake flour, baking powder, and salt.

In another bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and milk until combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes, or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Whip heavy cream with powdered sugar until stiff peaks form.

Slice fresh strawberries and toss with lemon juice and a little sugar if desired.

Once the cakes are cool, place one layer on a serving plate and spread a layer of whipped cream over it.

Top with a layer of sliced strawberries, then place the second cake layer on top.

Frost the top and sides of the cake with remaining whipped cream and decorate with more strawberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens