Jordgubbstarta (Swedish Strawberry Cream Cake)
A light vanilla sponge layered with whipped cream and fresh strawberries, the classic Swedish midsummer cake.
- Time1 hr plus cooling
- LevelMedium
- Costabout £0.71 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line the base of a 20 cm springform tin.
- 2
Whisk the eggs and caster sugar for 8 minutes until pale, thick and tripled in volume. Sift in the flour and baking powder and fold gently.
8 min - 3
Fold in the melted butter, milk and vanilla. Pour into the tin and bake for 30 minutes, until golden and a skewer comes out clean.
30 min - 4
Cool in the tin for 10 minutes, then turn out onto a rack and cool completely, about 1 hour.
60 min - 5
Hull the strawberries. Slice about 300 g and halve the rest for the top. Whip the cream with the icing sugar to soft peaks.
- 6
Slice the cake into three layers. Spread each layer with cream and sliced strawberries, then stack. Cover the top and sides with the remaining cream.
- 7
Decorate with the halved strawberries. Chill for 1 hour before serving to let the cake soften slightly.
60 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
