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Swedish Strawberry Cake (Jordgubbstårta)

Updated: Apr 9

This is such a classic cake in Sweden, especially popular during the Midsommar holiday. It was my dad's favorite cake and my mom made it for his birthday every year.


We usually fill it with strawberries and crushed pineapple and decorate it with more strawberries and optional raspberries.



CAKE

4 eggs

2 dl (4/5 cups) sugar

2 dl (4/5 cups) flour

1 1/2 tsp. baking powder


Whip eggs and sugar together until it's light yellow, thick and smooth

Mix flour and baking powder

add to egg mixture


Pour into buttered and floured springform baking pan


350 degrees for about 30 min

check for doneness by shaking the pan slightly, looking at the center of the cake: if ready center won't move


OR use a cake tester / toothpick to see that it comes out clean


When the cake is finished baking, allow to cool completely in the pan.


FILLING & ASSEMBLY

For the strawberry filling 4-5 deciliter (1 3/5 — 2 cups) frozen strawberries, defrosted, keep all the juices.

For the pineapple filling 1 can of crushed pineapple, with juices

For topping and decoration 1 pint whipping cream, whipped, sweetened with 1 tablespoon vanilla sugar (if you have it) 1 tablespoon sugar 1 liter (4 cups) strawberries, slice half into thin slices and sliced the other half in half.


Once the cake is cool, slice it into two layers.

On the bottom layer fill with all of the strawberries and their juices and then cover with a layer of whipped cream.

Put the second layer onto and cover it with all of the crushed pineapple and some whipped cream.

Put on the third layer and cover the entire cake with whipped cream. Decorate with strawberries. Enjoy!




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