Swedish Strawberry Cake (Jordgubbstårta)

A light and easy-to-make Swedish strawberry cake that captures the essence of midsummer with its fresh strawberries and fluffy cream filling.

By @sebscrispyclub

Original recipe source

Cook time: 90 minutes

Servings: 8

Ingredients

• 4 egg at room temperature
• 170 grams granulated sugar
• 60 grams all-purpose flour
• 60 grams potato starch
• 1 teaspoon baking powder
• 750 grams strawberries hulled and sliced
• 2 tablespoons granulated sugar
• 500 ml heavy cream
• 2 tablespoons granulated sugar
• 250 grams strawberries
• 0 lemon balm for garnish

Instructions

1. Preheat your oven to 350°F (175°C) or 320°F (160°C) fan. Butter a 9-inch (23 cm) cake tin.
2. Whip 4 eggs with 170g granulated sugar until light and airy, approximately 3-5 minutes.
3. In a separate bowl, mix 60g all-purpose flour, 60g potato starch, and 1 teaspoon baking powder. Sift and fold gently into the egg mixture. Do not overmix.
4. Pour the batter into the prepared cake tin and bake for 30 minutes, or until a wooden toothpick comes out clean.
5. Remove the greens from 750g of the strawberries and cut them into slices. Mix with 2 tablespoons of granulated sugar and set aside for 30 minutes, stirring occasionally.
6. Whisk 500ml heavy cream with 2 tablespoons of granulated sugar until stiff peaks form.
7. Cut the cooled cake into 3 even layers. Place the first layer on a serving plate.
8. Mix half of the whipped cream with the macerated strawberries and spread half of this mixture on top of the first cake layer. Repeat with the second layer.
9. Place the final cake layer on top. Spread the remaining whipped cream over the top layer and sides of the cake.
10. Decorate the cake with the remaining whole strawberries. Garnish with lemon balm or mint if desired.