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Light Swedish Midsommar Jordgubbstårta Strawberry Layer Cake

Light Swedish Midsommar Jordgubbstårta Strawberry Layer Cake - featured image
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A light, fresh, and perfectly balanced Swedish strawberry layer cake, ideal for summer parties and casual get-togethers. This cake features a tender sponge, macerated fresh strawberries, and whipped cream for a refreshing dessert.

Ingredients

  • All-purpose flour – 1 ½ cups (190g), sifted
  • Baking powder – 2 teaspoons
  • Granulated sugar – 1 cup (200g)
  • Large eggs – 4, room temperature
  • Unsalted butter – ½ cup (115g), melted and cooled
  • Whole milk – ⅓ cup (80ml), room temperature
  • Pure vanilla extract – 1 teaspoon
  • Fresh strawberries – 3 cups (about 450g), hulled and sliced
  • Granulated sugar – 2 tablespoons
  • Fresh lemon juice – 1 teaspoon
  • Heavy whipping cream – 1 ½ cups (360ml), chilled
  • Powdered sugar – 3 tablespoons
  • Pure vanilla extract – 1 teaspoon

Instructions

  1. Combine the sliced strawberries, granulated sugar, and lemon juice in a small bowl. Toss gently to coat and let them macerate at room temperature for 20-30 minutes.
  2. Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) cake pans or line them with parchment paper.
  3. In a large bowl, whisk together sifted flour and baking powder.
  4. In a separate large bowl, beat eggs and granulated sugar with an electric mixer on high speed until pale, thick, and tripled in volume (5-7 minutes).
  5. Gently fold the flour mixture into the egg mixture using a spatula, being careful not to deflate the air. Alternate folding in the warm melted butter and milk, mixing just until combined. Add vanilla extract last.
  6. Divide batter evenly between the two pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean and tops are golden and spring back when pressed.
  7. Let cakes cool in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  8. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Avoid overwhipping.
  9. Place one cake layer on a serving plate. Spread one-third of the whipped cream evenly over the top, then spoon half of the macerated strawberries with juices over the cream.
  10. Place the second cake layer on top and repeat with remaining cream and strawberries. Finish with a light dusting of powdered sugar or a few whole strawberries for decoration.
  11. Refrigerate the assembled cake for at least 1 hour before serving to allow flavors to meld and cream to firm up.

Notes

Use room temperature eggs for better volume. Fold batter gently to keep it airy. Chill cream and tools before whipping to prevent overwhipping. Macerate strawberries to release natural sweetness without mushiness. For dairy-free, substitute cream with coconut cream and milk with plant-based milk. For gluten-free, use a 1:1 gluten-free baking flour blend. Use a serrated knife and wipe clean between cuts for neat slices.

Nutrition

Keywords: Swedish cake, strawberry layer cake, midsommar dessert, light cake, summer party dessert, whipped cream cake, fresh strawberries

Find it online: https://crispcraving.com/light-swedish-midsommar-jordgubbstarta-strawberry-layer-cake-recipe-easy-and-perfect-for-summer-parties/