Cream and Strawberry Cake (Jordgubbstårta)
Jordgubbstårta Say it: YOORD-gub-TOR-tah
Jordgubbstårta is Sweden's classic summer cake, a light sponge filled with vanilla custard, whipped cream and fresh strawberries. It appears at Midsummer, birthdays and warm-weather gatherings, when Swedish strawberries are at their best. The cake is deliberately simple: tender sponge, barely sweet cream, and juicy berries, with just enough custard to bind the layers. It tastes fresh and creamy rather than heavy, and it is usually assembled shortly before serving so the strawberries stay bright and the cream holds its shape.
Cream and Strawberry Cake (Jordgubbstårta)
Jordgubbstårta
Pronounced YOORD-gub-TOR-tah
- Serves
- 8
- Prep
- 30 min
- Cook
- 30 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Sponge
Vanilla custard
Filling and topping
Method
Heat the oven to 350°F (175°C). Butter a 9-inch (23 cm) springform pan, line the base with parchment, and butter the parchment.
Beat the eggs and sugar with an electric mixer until pale, thick and able to fall in a slow ribbon, 5-7 minutes. In another bowl, whisk the flour, potato starch (or cornstarch), baking powder and salt, then sift this over the egg mixture in three additions, folding gently after each. Stir the melted butter and milk together, fold in just until smooth, and scrape into the prepared pan.
Bake for 25-30 minutes, until golden, springy to the touch and a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely.
For the custard, warm the milk in a saucepan until steaming. Whisk the egg yolks, sugar and cornstarch in a bowl, slowly whisk in the warm milk, then return everything to the pan. Cook over medium-low heat, whisking constantly, until thick and gently bubbling, 2-3 minutes; remove from the heat, stir in 1 tsp (5 ml) vanilla, cover the surface and cool.
Set aside 8-10 of the best strawberries for the top; hull and slice the rest. Toss the sliced berries with 1 tbsp (12 g) sugar and leave for 10-15 minutes, until glossy and juicy.
Whip the cold cream with the powdered sugar and remaining 1 tsp (5 ml) vanilla to soft-medium peaks; it should hold a gentle swirl but not look stiff.
Split the cooled sponge horizontally into 3 even layers. Put the bottom layer on a serving plate, spread with half the custard, scatter over half the sliced strawberries, and add a thin layer of whipped cream. Set the second sponge on top and repeat with the remaining custard, strawberries and a little more cream.
Place the final sponge on top and cover the top and sides with the remaining whipped cream, smoothing it with an offset spatula. Decorate with the reserved strawberries.
Refrigerate for 1-2 hours before serving so the layers settle and the cream firms. Slice with a sharp knife.
Regional variants
Some Swedish cooks skip the custard and use only whipped cream and strawberries; others fold raspberries or wild strawberries into the filling. The sponge can also be baked a day ahead and kept wrapped at room temperature.
Cook's notes
- Use cold cream and a chilled bowl for whipping, and stop at soft-medium peaks so the cake stays creamy when sliced.
- Choose ripe but firm strawberries and pat them dry after washing so the cream does not become watery.
- For clean layers, chill the cooled sponge for 20 minutes before splitting it with a serrated knife.
Serve with
Strong coffee or cold milk.
Make ahead and storage
The sponge and custard can be made 1 day ahead and refrigerated; assemble with cream and strawberries no more than 2-3 hours before serving.
