Swedish Strawberry Cream Cake (Jordgubbstårta)
Swedish Strawberry Cream Cake is a traditional Midsummer staple. Sponge cake layered with vanilla pastry cream, fresh strawberries and whipped cream for an elegant yet easy to assemble summer dessert!

There is nothing quite like the taste of early strawberries from the garden every year, and who doesn’t love a simple cake of strawberries and cream? In the days leading up to midsummer, the cost of strawberries tends to skyrocket in Sweden. This is because Swedes have to eat strawberries and, more specifically, strawberry cake on midsummer ’s eve – no matter what the cost. Swedish Strawberry Cream Cake comes in many different forms–custard filled, jam filled, meringue layers, etc. My favorite is a simple vanilla sponge with a pastry cream filling, sweetened whipped cream and berries. Every bite tastes like a summer picnic!
The Ingredients:
The simple sponge for the Swedish Strawberry Cream Cake has just six ingredients: cake flour, corn starch, salt, eggs, sugar, vanilla extract and lemon zest.

I use a 9-inch springform pan for this recipe, as I find it easier to release the cake from the pan. A basic 9-inch cake pan may also be used. Line your pan with a parchment circle on the bottom and spray the sides and bottom with oil.

The Process for Swedish Strawberry Cream Cake:
Sift together the dry ingredients and set aside. In a stand mixer, whisk together the sugar, eggs and vanilla for 5 minutes on high speed until very light.

Carefully fold in the dry ingredients in 2 additions, trying not to lose too much volume from the eggs. Finish by gently folding in the lemon zest.

Pour the batter into the prepared pan.

Bake for about 25 minutes at 350b degrees until golden brown and a tester inserted in the middle comes out clean.

Turn the pan upside down on a rack to cool so that the cake will not sink. Once it has cooled, release the springform pan and cool completely.

While the cake is cooling, make the vanilla bean pastry cream filling. Whisk together the eggs, sugar and cornstarch in a medium bowl. Meanwhile, bring the milk and vanilla bean just to a simmer in a heavy pot. Split the bean before placing in the milk so that the seeds can come out. Gradually whisk the hot milk into the egg mixture. Have your bowl sitting on a folded towel so that it will not slip! Return this mixture to the pot and whisk over medium low heat until it comes to a boil.

Once the pastry cream has come to a boil and thickened, remove from heat and transfer to a heat-proof bowl. Whisk in the butter. Place a sheet of plastic wrap on the surface of the pastry cream and chill until cool.

Assembling the Swedish Strawberry Cream Cake:
Split the cake horizontally into 2 layers using a long serrated knife. Place the bottom layer on a plate and cover with the vanilla bean pastry cream.

I like to cut a hole in the center of the top cake layer before placing it on the custard and then fill with sliced fresh strawberries.

Whip heavy cream until soft peaks start to form. Gradually add in confectioner’s sugar and vanilla. I also add a touch of Amaretto for flavor. Whip just until spreading consistency. Over-whipping the cream will create a grainy texture.

Spread the cream over the sides and top of the cake. You may also use a piping bag to create decorations.

For this cake I like going for a ‘rustic’ feel with the icing.

Decorate the cake however you wish with more fresh berries and maybe some mint leaves or other edible flowers.

Swedish Strawberry Cream Cake is also perfect for birthdays or other summertime celebrations. May be assembled two days in advance and refrigerated until ready to serve. Enjoy and Glad Midsommar!!


Swedish Strawberry Cream Cake
Ingredients
For the Sponge Cake:
- 5 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 2 tablespoons corn starch
- ¼ teaspoon salt
- Zest of one lemon, finely chopped
For the Vanilla Bean Pastry Cream
- 1 cup whole milk
- ½ vanilla bean, split
- 2 large egg yolks
- ¼ cup granulated sugar
- 2 tablespoons corn starch
- ¼ teaspoon salt
- 1 tablespoon unsalted butter
Sweetened Whipped Cream
- 2 cups heavy whipping cream
- ½ cup confectioner's sugar
- 1 teaspoon vanilla extract
- 1 tablespoon Amaretto, optional
For Filling and Garnishing:
- 2 pints fresh strawberries, washed and stems removed
- Fresh mint leaves or edible flowers
Instructions
For the Sponge Cake:
- Preheat oven to 350°.
- Line a 9-inch springform pan with a parchment circle on the bottom and spray bottom and all sides with baking spray (can also use a 9-inch cake pan).
- In a stand mixer bowl, combine the eggs, sugar and vanilla. Beat on medium speed for 5 minutes until very light and thick.
- Meanwhile, in a medium bowl sift together the cake flour, corn starch and salt.
- Add the flour mixture in 2 additions to the beaten eggs, gently but completely folding in until combined. Stir in the lemon zest.
- Transfer the batter to the prepared pan and bake for about 25 minutes or until golden brown and a tester inserted in the center comes out clean.
- Remove cake pan from oven and cool upside down on a rack. Once cooled, release the sides of the pan and allow the cake to finish cooling.
For the Vanilla Bean Pastry Cream:
- In a heavy medium sauce pan, combine the milk and vanilla bean. Bring just to a simmer over medium heat.
- Meanwhile, set a medium heat-proof bowl over a damp towel. This will prevent the bowl from slipping.
- In this bowl, whisk together the egg yolks, sugar, cornstarch and salt until smooth.
- Once the milk is hot, scrape the seeds from the vanilla bean pod into the milk using the tip of a small knife.
- SLOWLY drizzle the hot milk into the egg yolk mixture, whisking constantly to prevent the yolks from scrambling.
- Return this mixture to the sauce pan and bring to a gentle boil over medium heat, whisking constantly to prevent scorching.
- Once the mixture comes to a boil, cook for about 30 seconds longer. Transfer to a clean heat-proof bowl and whisk in the butter. Press a sheet of plastic wrap to the surface to prevent a crust from forming and refrigerate until cool.
For the Sweetened Whipped Cream
- Add the heavy cream to a chilled mixer bowl. Having the bowl and whisk attachment or beaters chilled will help the cream whip better.
- Whip the cream until soft peaks form using first a low and then medium speed.
- Gradually add the confectioner's sugar, vanilla and Amaretto (if using). Continue to whip just to spreading consistency. Overwhipping will create a grainy texture.
Assembling the Cake:
- Sliced the cooled sponge cake horizontally into 2 layers.
- Place the bottom layer on a plate or platter. Spread the Vanilla Bean Pastry Cream over top in an even layer.
- Top with the second layer of cake. *I like to first cut a circle out of the middle of this layer and then fill with sliced strawberries once I have placed it over the pastry cream. You can also just add a layer of sliced strawberries on top of the pastry cream filling.
- Ice the sides and top of the cake however you like with the Sweetened Whipped Cream. Decorate with whole or sliced strawberries, mint leaves or edible flowers.
- Refrigerate the cake until ready to serve. Can be made up to 2 days in advance.