Jordgubbstårta 🍓 (🇸🇪 Swedish Strawberry Shortcake)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

fresh strawberries

🥗Healthier: mixed berries

💰Cheaper: frozen strawberries

Frozen strawberries are often more affordable and available year-round.

Add baking powder to the flour and stir.

Add brown raw sugar to the flour mixture.

Add cold water to the mixture.

Add eggs to the mixture and a little fresh lemon juice.

Pour the batter into a well-greased springform pan.

Place the pan in the oven preheated to 345°F (175°C) for 30 minutes.

While the sponge cake is baking, prepare the whipped cream by adding vanilla sugar before it thickens completely.

Cut strawberries into three pieces: one end, one half, and one middle piece for decoration.

Keep the cut strawberries separated on a plate.

Crush some strawberries into smaller pieces and add a little vanilla sugar.

Pulse the crushed strawberries gently in a food processor or blender until it looks like a puree with chunks.

Once the cake has cooled, cut it into three layers, placing the top layer upside down on the cake tray.

Spread a thin layer of strawberry puree on the first layer, going almost to the edge.

Top the puree with a thin layer of vanilla pudding, again not going all the way to the edges.

Add whipped cream in little dabs and smooth it out with a spatula.

Sprinkle a little vanilla sugar on top of the whipped cream.

Place the second layer on top and repeat the process with strawberry puree, vanilla pudding, and whipped cream.

Finish with the top layer of the cake, ensuring the top is flat.

Use a small spatula to put whipped cream around the sides of the cake, ensuring it is cold and stiff.

Place strawberries on the sides of the cake, using cream to hold them in place.

Finish with the top halves of the strawberries and sprinkle with vanilla sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens