Swedish Strawberry Cake | Jordgubbstårta
This is a strawberry cake that is enjoyed every year in Sweden for the Midsummer celebrations. It is three layers of airy sponge filled with pastry cream and strawberries & topped with whipped cream and more strawberries!
Ingredients
Sponge ingredients:
- 4 eggs
- 200 g granulated sugar 1 cup
- 50 g all-purpose flour ⅓ cup + 1 tbsp
- 80 g potato starch or corn starch ½ cup
- 1 tsp baking powder
Filling:
- 1 Pastry cream recipe found at 0:45 of my Norwegian School bread video. https://www.youtube.com/watch?v=FNuj9UjX_Tc&t=46s
- 800 g fresh strawberries 1.75 lbs
Topping:
- 475 ml heavy whipping cream 1 pint
- 2-4 tbsp powdered sugar, to taste optional
- handful of whole strawberries for decoration
Instructions
- (Before making the cake, prepare and chill pastry cream for the filling.) Then beat 4 eggs in a stand mixer. 1-2 minutes into beating, slowly pour in the sugar. Beat for another 15 minutes.
- While the eggs are beating, whisk the dry ingredients together. Sift two times.
- When the eggs have finished beating, they should be silky, voluminous, and drop in ribbons over the surface. Gently fold in the flour 1 tablespoon at a time using a whisk, letting the mixture drop gently through the whisk.
- Pour into a 9 inch springform cake pan that is lined with parchment paper on the bottom. Do not grease the pan. This will help prevent the cake from falling in the oven. Using a toothpick or skewer, run it through the batter gently in a swirling pattern to release any large bubbles in the batter. Do not whack the pan on the counter.
- Bake for 35 minutes in a 350℉ / 180℃ preheated oven on the bottom rack. After 35 minutes, shut off the oven, crack open the door, and let it cool in the oven for 15 minutes. Do not test the cake for doneness with a toothpick. This may deflate the cake.
- After 15 minutes, place the cake pan upside down on a cooling rack and let it cool completely upside down before removing from the pan.
- To remove from the pan, run a knife along the edge of the cake before releasing the spring. Then turn over, remove the parchment paper from the bottom, flip back over onto a plate, and freeze the sponge in the freezer for 30 minutes to 1 hour. This will help when slicing the layers.
- After the cake has been partially frozen, take a serrated bread knife and cut cake into three layers. Place each layer onto a plate and put it back in the freezer until the cake is ready to be assembled.
- To assemble the cake, place the bottom layer on a flat platter or cake stand. Spread half of the chilled pastry cream on the bottom layer. Then evenly arrange half of the chopped strawberries over the pastry cream. Place the second layer on top of the strawberries and spread with the rest of the pastry cream and chopped strawberries. Place the top layer over the strawberries. Put the cake in the fridge while you prepare your whipped cream.
- Put your whipped cream into a large bowl, add the sugar if using, and beat until you reach stiff peaks. You’ll want stiff peaks if piping the whipped cream, and slightly softer peaks if just spreading over the cake with an offset spatula.
- Remove the cake from the refrigerator and decorate with the whipped cream. Top with whole strawberries for decoration. Slice and enjoy! Refrigerate any leftovers.
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