📝 About This Recipe
The quintessential centerpiece of a Swedish Midsummer celebration, this cake captures the very essence of Nordic summer. It features layers of airy, cloud-like sponge cake soaked with hints of vanilla, filled with luscious homemade vanilla custard and crushed sun-ripened strawberries. Cloaked in pillowy whipped cream and topped with a mountain of fresh berries, it is a light, refreshing, and nostalgic tribute to the longest day of the year.
🥗 Ingredients
The Genoise Sponge
- 4 Large eggs (at room temperature)
- 1 cup Granulated sugar
- 1/2 cup All-purpose flour
- 1/2 cup Potato starch (or cornstarch for extra lightness)
- 1.5 teaspoons Baking powder
- 1 tablespoon Unsalted butter (melted and cooled for greasing)
Vanilla Custard Filling (Vaniljkräm)
- 4 Egg yolks
- 1.25 cups Whole milk
- 2 tablespoons Granulated sugar
- 1.5 tablespoons Cornstarch
- 1 Vanilla bean (seeds scraped, or 2 tsp vanilla bean paste)
Strawberry Filling and Topping
- 2 pounds Fresh strawberries (divided; half mashed, half sliced/whole for decor)
- 1 tablespoon Granulated sugar (to macerate the mashed berries)
- 2.5 cups Heavy whipping cream (very cold)
- 2 tablespoons Powdered sugar (for stabilizing the cream)
- 1 handful Fresh mint leaves (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with melted butter and dust lightly with flour or breadcrumbs, tapping out the excess.
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2
In a large bowl, beat the eggs and 1 cup of sugar with an electric mixer on high speed for about 5-8 minutes until the mixture is thick, pale, and leaves a trail when the beaters are lifted.
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3
Sift together the flour, potato starch, and baking powder. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the air bubbles.
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4
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cake cool completely in the pan before removing.
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5
Prepare the custard: Whisk egg yolks, sugar, and cornstarch in a saucepan. Gradually whisk in the milk and vanilla seeds. Heat over medium-low, stirring constantly until thick. Do not let it boil. Remove from heat and chill.
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6
While the cake and custard cool, take half of the strawberries, hull them, and mash them roughly with 1 tablespoon of sugar. Let sit for 10 minutes to release juices.
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7
Whip the heavy cream with powdered sugar until stiff peaks form. Be careful not to over-whip into butter.
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8
Slice the cooled sponge cake horizontally into three even layers using a long serrated knife.
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9
Place the bottom layer on a serving plate. Spread the mashed strawberries (and their juice) evenly over the surface to soak into the sponge.
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10
Spread half of the chilled vanilla custard over the mashed strawberries, followed by a thin layer of whipped cream.
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11
Place the second cake layer on top. Spread the remaining vanilla custard over it. Add a layer of sliced fresh strawberries.
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12
Place the final cake layer on top. Cover the entire top and sides of the cake with the remaining whipped cream, smoothing it with a palette knife or creating decorative swirls.
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13
Decorate the top generously with the remaining whole or halved strawberries and a few fresh mint leaves for a pop of green.
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14
For the best flavor, let the cake rest in the refrigerator for at least 2 hours (or up to 6) before serving to allow the layers to meld and the sponge to soften.
💡 Chef's Tips
Always use potato starch in the sponge; it provides that specific 'airy' Swedish texture that flour alone cannot achieve. Ensure your eggs are at room temperature to achieve maximum volume when whisking. Assemble the cake a few hours before serving; a 'dry' Jordgubbstårta is a cardinal sin in Sweden—the juices must soak in. If your strawberries aren't very sweet, toss the decorative berries in a little elderflower syrup for an extra floral punch. To keep the whipped cream stable, ensure it is very cold and avoid over-sweetening it.
🍽️ Serving Suggestions
Serve with a glass of chilled Swedish Punsch or a crisp Elderflower pressé. A small glass of dry sparkling wine or Champagne cuts through the richness of the cream beautifully. Pair with strong Swedish coffee (fika style) for a mid-afternoon treat. Serve outdoors under the sun with a side of extra fresh berries in a bowl.