Name: Strawberry Cream Cake (Jordgubbstårta)
Prep time: 10 min
Cook time: 45 min
Total time: 175 min
Ingredients: 1 cup eggs (4-5 eggs depending on size); 1 cup sugar; 1 cup all-purpose flour (+ a little extra for coating the pan); 2 tsp baking powder; 2 tsp vanilla extract (or vanilla powder / vanilla sugar); butter (small amount for coating the pan); 2 cups heavy cream; 1 Tbsp sugar; 4 lb strawberries (cleaned and stem removed - you can also use less, see notes for options)

Total time: 2 55

Prep time: 10

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Strawberry cream cake is the showstopper at every Swedish Midsummer table, and this is the authentic version I grew up with: light sponge, fresh strawberry whipped cream, and a generous pile of berries. It comes together far more easily than it looks, with no fussy pastry cream or extra ingredients needed.

A strawberry cream cake topped with lots of whole strawberries.

The Taste of Swedish Summer

If there is one thing every single Swedish midsummer party has in common, it's the Strawberry Cake, or "Jordgubbstårta". Not everyone eats sill, lax or any of the other traditional dishes - but Jordgubbstårta, everyone loves that.

There are many ways to make this but they all feature 3 main ingredients: sponge cake, whipped cream and strawberries. Lots of strawberries! As many as you can afford.

I promise, head to a Swedish midsummer party and you will for sure see some version of this. Some add pastry cream, some add cream cheese, most do plain whipped cream instead of mixing in strawberries. But the general idea is the same, and the taste is pure Swedish summer.

And if you want to make it in smaller bites - these Strawberry Filled Cupcakes are basically the same recipe, just in cupcake form.

Just Sponge Cake, Cream & Strawberries

Ingredients needed to make a traditional Swedish Strawberry Cream Cake.

The Best Sponge Cake

You can make this with any sponge cake, homemade or store bought, but I do recommend using the recipe provided here. This is a classic, simple, bakery style sponge cake following the classic 1-1-1 method. This means we use 1 part eggs, 1 part sugar and 1 part flour. Add to that a bit of vanilla extract and baking powder, and you're all set.

The More Strawberries the Better

The amount of strawberries on a Swedish midsummer cake can vary widely, and it's often related to budget and the current price of strawberries. In a good year (read: cheap strawberries!) we will add a lot, and in an expensive year we will add less.

I prefer to use 4-5 pounds of strawberries to make this cake, and add whole strawberries on top, but you can make it with as little as 2 pounds.

To make it with less strawberries, here are some options:

Use sliced strawberries everywhere. Even on top!
Don't add strawberries to the whipped cream. This is just an extra touch, and it's delicious without it as well.
Use strawberry jam in the middle. Not as fresh, but still delicious.

How to Make Strawberry Cake the Easy Way

1. Prep the Springform

To ensure the cake doesn't stick to the form, we grease it with butter and then coat it with flour. Make sure it's coated everywhere, then shake off the excess.

A springform greased with butter and covered with flour.

2. Eggs + Sugar

Start the batter by mixing eggs and sugar. You want them to combine and get a bit fluffy, but not too much. Mix 1-2 minutes, but not more, until the batter looks like this. If you mix too much, the cake can sink after baking.

Eggs and sugar in a mixing bowl after mixing to just the right degree.

3. Flour + Baking Powder + Vanilla Extract

Sift and combine flour and baking powder in a separate bowl, then add them together with the vanilla extract. Fold it in gently, and do not mix more than absolutely necessary. Then pour the batter into the springform.

4. Bake

Bake 45 minutes or so, until the cake is done (a cake tester or toothpick inserted into the middle comes out clean) and golden on top. Allow to cool completely before assembling the cake.

5. Strawberry Whipped Cream

Meanwhile, puree strawberries, then mix the heavy cream quite firm. Fold in sugar and pureed strawberries. If the whipped cream now becomes too soft, mix it a little bit more.

Strawberry whipped cream in a mixing bowl.

6. First Layer

When the sponge has cooled, slice it in half so you get a top and bottom.

For the first layer, take what was previously the top (with a nice golden crust) and flip it so the crusty side becomes the bottom. Then add about ⅓ of the whipped cream on top, followed by sliced strawberries.

A strawberry cream cake after finishing the first layer with cake base, strawberry whipped cream and sliced strawberries.

7. Second Layer

For the second and final layer, add the rest of the strawberry whipped cream on the top and sides of the cake, and even out. Then top with whole strawberries and add sliced strawberries on the side. Ready to serve!

Top Tips for the Best Strawberry Cake

Measure eggs by volume. This might sound strange and you probably haven't done it before, but it's the best way to make a really good sponge. Just grab a cup measure and start cracking. The number of eggs you need will depend on their size, 4-5 eggs usually correspond to 1 cup.

Do not overmix the batter. If you mix it too much you will incorporate too much air, which can make the cake sink after baking. While it's still tasty it will be difficult to slice in half and won't look as pretty.

Bake on the lowest rack. We bake for quite a long time and don't want it to burn or get too much color.

Do not open the oven. It's vital you don't open the oven for at least the first 30 minutes of baking, as this can also make the cake sink. I usually leave it for the full 45 minutes before checking. If it starts to brown too much, feel free to start checking it after 30 minutes - but not before!

Flip the right side down. Using the crusty top of the sponge as the base for the cake makes a huge difference! Don't waste that nice crust by adding whipped cream on top.

Can't puree the strawberries? You can also chop them small, or just make a regular whipped cream.

Save the best for the top. Make sure the best, prettiest, most colorful strawberries go on top! You can use the others for the puree and slices.

Storing Instructions

Storing: Store leftovers in the fridge in an airtight container for up to 3 days. It is best on days 1 and 2.

Freezing: Do not freeze leftovers.

Strawberry Cream Cake (Jordgubbstårta)

The Taste of Swedish Summer

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