Awesome Strawberry Cake
A wonderfully fresh strawberry cake perfect for summer
A classic strawberry cake with cream and stunning filling. A must at midsummer and summer in general when the strawberries are ripe. The cake base that is used is similar to the one used in many Swedish cakes, including princess cake, which is not very difficult to make, but it is possible to replace this with a ready-made sponge cake base (3 pieces) if you do not want to make it yourself. There are many different variations of strawberry cake and it will be best after making some custom adjustments to the recipe, so feel free to try adding and removing things to taste.
Other fillings you can try are e.g. vanilla cream and banana. Vanilla cream can be bought ready-made, so it does not have to be particularly difficult, but if you want the luxury of it, you can of course make your own. You can also replace the cake base with meringue. If you want to make a completely different variant, you can try pinocchio cake or as it is also called; "brittatårta", mansioncake and summercake. A pinocchio cake is basically a sponge cake base topped with meringue, which is then alternated with cream and strawberries. Its generally easier to cook than this strawberry cake and served a little more rustic without any fancy decorations like piped cream so it might be worth checking out as an alternative.
This cake is strongly inspired by quot;Himmelsk Jordgubbstårta from Fridas Bakbloggquot; so feel free to go there, show some love and check out the original.
I like this cake and think it gets extra good from a jelly layer on top as well. The jelly also helps to keep the strawberries fresh in the fridge and looks nice. A gel layer is made easy to let 3 gelatin leaves soak for a few minutes in water and then put them in 2 dl sweetened liquid (lemonade for example) and heat in a saucepan. Pipe cream evenly around the cake to create a small pool to fill. When the gel has cooled, but not solidified, carefully pour it over the cake.
|Energy||4646.34 kcal||580.79 kcal||249 kcal|
|Carbohydrates||439.82 g||54.98 g||23.57 g|
|Fat||295.76 g||36.97 g||15.85 g|
|Protein||61.02 g||7.63 g||3.27 g|
|Sugar||327.67 g||40.96 g||17.56 g|
|Salt||3.55 g||0.44 g||0.19 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Preheat oven to 175°C (347°F).
- Beat eggs and sugar white and really fluffy - it takes around 5 minutes even with a good electric whisk.
- Sift potato flour, wheat flour and baking powder into a bowl, mix and then fold carefully into the egg mix.
- Pick out a baking tin with a removable bottom and grease it with butter. Lightly sprinkle with coconut flakes.
- Pour the batter into the baking tin and bake in the lower part of the oven for 35-40 minutes.
- Remove from the oven and allow to cool completely to room temperature.
- Whip the cream lightly.
- Mix in the other ingredients and whisk until everything is a smooth batter.
- If you would rather have whole pieces of strawberries in the batter, chop them separately and mix down after everything else has been mixed.
- Divide the cake base into 3 evenly thick layers.
- Spread the cake filling on the cake base and repeat. Finish with a cake base on top.
- By this time, you can set the cake in the fridge and leave it until the next day.
- Whisk the remaining cream.
- Top with a thin layer of cream and place thinly sliced strawberries on top.
- Use the rest of the whipped cream around the cake and pipe until you are satisfied.