Strawberry cream cake

Gräddtårta med jordgubbar

Strawberry cream cake

This cake is a midsummer classic. A glorious cream cake filled with fresh strawberries and served with more strawberries on the side. It is one of the highlights of summer in Sweden! There is no single recipe for the cake, but it always involved at least two layers, custard and lots of strawberries and cream! The cake base can be cooked in advance, leaving decoration to the last minute. I prefer to decorate the side with just cream, but you can add some sliced strawberries to the side as well if you like. John Duxbury


Recipe summary for strawberry cream cake


• Use a non-stick springform cake tin if you have one as it makes it so much easier to remove the cake from the tin without breaking it.
• For a more authentic mid-summer Swedish cake, pipe the cream round the sides of the cake and round the top and then top strawberries. I think piping is too much trouble so I don’t bother!
• In the UK, potato flour (potato starch) can be bought at most health food stores or online.



    butter or margarine for greasing the cake tin
    breadcrumbs for the cake tin
4   eggs
200 g (0.9 cups)* caster (superfine) sugar
50 g (0.4 cups) plain (all-purpose) flour
80 g (0.4 cups) potato flour (starch)
2 tsp   baking powder

*Grams are recommended as the quantities are inconvenient in cups.


1   egg yolk
1 tbsp   icing sugar (confectioner's sugar)
¼ tsp   vanilla essence
150 ml (¾ cup) whipping cream
250 g (8 oz) strawberries, hulled and thinly sliced


250 ml (1 cup) whipping cream
250 g (8 oz) strawberries, choose your best lookers


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

A greased and crumbed cake tin

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

Beating the mixture for a strawberry cream cake

3. Beat the eggs and sugar until light, creamy and airy (about 4 minutes with a kMix or KitchenAid on full power).

Mixing the flours and baking powder for a strawberry cream cake

4. Mix the plain flour (all-purpose flour), potato flour (starch) and baking powder, then fold into the mixture.

The mixture for a strawberry cream cake about to be baked

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.

A baked sponge for a strawberry cream cake

6. After 2 or 3 minutes, turn the cake out on to a wire rack. Let the cake cool completely.  (Note that the sides and base are not as smooth as they should be because I didn't grease the cake tin enough!)

The base for a strawberry cream cake

7. When cold cut the cake in half horizontally. (Swedes often have a special device for doing this called a tårtdelare.)

Vanilla whip filling for a strawberry cream cake

8. Make the filling (called vanilla whip) by whisking the egg yolk, 1 tablespoon of icing sugar and vanilla extract together until thick and creamy (about 1-2 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.

Slicing the strawberries for a strawberry cream cake

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

A finished Swedish style strawberry cream cake

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!


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