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How to make Swedish strawberry cream cake

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How to make Swedish strawberry cream cake
Strawberry cream cake is a Swedish favourite. Photo: John Duxbury
08:00 CEST+02:00
After the first strawberries of the season went on sale in southern Sweden this week for a whopping 894 kronor ($103) a box, we looked up this timely recipe for traditional Swedish strawberry cream cake by food writer John Duxbury.
Strawberries are one of the most popular fruits in Sweden and Swedes believe they are the best in the world. The cold climate and the long summer days are believed to pack in extra sweetness and flavour. 
The berries play a role in numerous Swedish desserts and are sold at special stalls all over the country during the summer, and on strawberry farms where many families travel to pick their own each year.


Serves: 12

Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes



4 eggs

200g (0.9 cups) caster sugar

50g (0.4 cups) plain white flour

80g (0.4 cups) potato flour

2 tsp baking powder

breadcrumbs for the cake tin


1 egg yolk

1 tbsp icing sugar

1/4 tsp vanilla essence

150ml (3/4 cup) whipping cream

250g (8 oz) strawberries


250ml (1 cup) whipping cream

250g (8 oz) strawberries


1. Pre-heat the oven to 175C (350F, Gas 4, Fan 160C).

2. Generously grease a 23cm (9in) round cake tin and coat with breadcrumbs.

3. Beat the eggs and sugar until light, creamy and airy.

4. Mix the flours and baking powder, then fold into the mixture.

5. Pour the mixture into the cake tin and bake on the lowest rung for approximately 35-40 minutes, until an inserted skewer comes out clean and the cake is just beginning to come away from the sides of the tin.

6. After two or three minutes, turn the cake out on to a wire rack. Let the cake cool completely.

7. When cold, cut the cake in half horizontally.

8. Make the filling (called vanilla whip) by whisking the egg yolk, one tablespoon of icing sugar and vanilla extract together until thick and creamy (about one to two minutes when whisked by hand).

9. Whip the cream until it forms soft peaks and then gently fold it into the egg and sugar mixture. Spread it over the bottom cake layer.

10. Crush the sliced strawberries lightly with a spatula or a flat side of a knife and place them on top of the vanilla whip. Place the other cake layer on top.

11. Whip the cream for decorating until fairly stiff and spread over the top and sides of the cake. Decorate with strawberries.

12. Serve with lots of extra fresh strawberries and enjoy.


- Use a non-stick spring form cake tin if you have one. It makes it so much easier to remove the cake from the tin without breaking it.

Recipe courtesy of John Duxbury, editor and founder of Swedish Food

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