Swedish Strawberry Cake

"Jordgubbstårta" is a traditional cake at any festive occation in the summer.

Serves 10-12. This cake is best if it's made a half day before serving so that the flavors of the fillings get absorbed into the cake layers.


Sponge-cake:Filling for first layer:Garnish:
4 eggsVanilla Cream3 dl whipping cream
2 dl sugar Filling for second layer:½ liters of fresh strawberries
1 dl wheat flour 3 dl mashed or cut strawberries
3 / 4 dl potato flour optional: strawberry jam
1 ½ teaspoon baking powder2 dl whipped cream


  1. Grease and sprinkle unflavored bread crumbs in a form about 26 cm in diameter.
  2. Beat the eggs and sugar well.
  3. Mix wheat flour, potato flour and baking powder and add to the egg mixture until the batter is smooth.
  4. Pour the mixture into the pan and bake in the lower part of oven at 175 degrees C or 350 degrees F for about 40 minutes.
  5. Turn the cake over onto a plate and let it cool down.
  6. Rinse strawberries and remove the green. Allow strawberries to dry on the paper.
  7. Cut the bottom in 3 layers. (Use a bread knife and carefully cut around and then in the middle. Use wide spatula for lifting the bottom.)
  8. Add the bottom layer on the serving plate. Make vanilla cream and let stand in refrigerator 10 minutes. Spread the cream on the bottom cake layer.
  9. Add on the next layer. Distribute strawberries evenly and possibly with a little strawberry jam. Spread whipped cream on top of the strawberries.
  10. Add on the top layer. Spread whipped cream around the sides and on top.
  11. Distribute the rest of the strawberries on top of the cake.