Another classic family favourite, enjoy at mid-summer preferably.

Swedish Strawberry Cake

Firstly, this dish has a 1 hour and 50 minute total baking time with a 45 minute preparation time. This 

recipe is also of medium difficulty according to my source. I will also post the required utensils for this 

culinary creation; as follows, a springform tin (preferably measured at 24 inches in diameter), flour 

sifter, pot and piping bag. Makes 10 pieces/servings in total. 

Ingredients:

1/2 tbsp. butter

1 1/2 tbsp. bread crumbs

60 grams wheat flour

60 grams potato starch (very specific)

1 tsp. baking powder

4 medium sized eggs

60 grams icing sugar

600 ml. whipped cream

100 ml. milk

2 tsp. corn flour (or starch)

2 tsp. vanilla sugar

500 grams fresh strawberries

Strawberry jam (use preferred amount)

For those that still use the imperial measurement system rather than metric, I wouldn't deviate too far 

from the details that I provided above, I hope this tip helps, thanks.

Directions:

Preheat oven to 175 degrees Celsius. Grease springform tin with butter. Toss in bread crumbs, making 

sure the crumbs stick to the butter. Doing that will make certain it's easier to remove from the tin upon

completion of this delectable delight. Mix in wheat flour, potato starch and baking powder. In a 

separate bowl, beat the eggs and sugar until they turn frothy, then sieve the flour into the same bowl. 

Pour completed batter into the tin and bake on the middle shelf of your oven for about 35 minutes.

In the meantime, prepare the vanilla cream by placing the whipping cream, milk, icing sugar and 

cornstarch or flour into a pan. Simmer, but stir mixture until it's very thick. Remove from the heat

and add the vanilla cream (or ground bourbon vanilla) and leave to cool. Upon leaving the cake base to 

cool, carefully remove from the tin and cut 2 or 3 slices with a long knife depending on the final 

thickness. Place on cake plate with the baked side facing down. Make sure your strawberries are 

washed and clean; then cut them up and mix them in with the cooled vanilla sugar. The layering 

process now begins; spread a little strawberry jam on the bottom cake layer, then the vanilla cream 

with strawberries on top. Place the second cake base on top, and begin garnishing the cake by 

whipping the whipped cream until it's stiff. Cover the cake entirely with the cream. For decorative 

purposes, use the piping bag or nozzle to apply all the cream to the cake. Garnish with the remaining 

strawberries and place the cake in the fridge for at least 30 minutes before serving. In Sweden for the 

"midsommar" or mid-summer, these strawberry cakes are decorated very cheerfully for summer 

celebrations. Additional garnishes include mint leaves, white chocolate shavings or even edible flowers 

as these cakes always look very natural and even a little messy, but they are very tasty and 

scrumptious, believe me. The Swedish name for these traditional summer cakes for June's celebration; 

"Midsommardagen" is "Jordgubbstarta". I truly think that these cakes are great at any time of the year.