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