Liberian Strawberry Cake

Ingredients

In this Liberian adaptation of the Swedish Jordgubbstårta, we incorporate the vibrant flavors of Liberian cuisine. The original recipe is transformed by using fresh Liberian strawberries, which add a unique tropical sweetness to the cake. Additionally, we garnish the cake with toasted coconut, a popular ingredient in Liberian desserts, to enhance the tropical flavors and add a delightful crunch. We alse have the original recipe for Jordgubbstårta, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 2 cups (470ml) fresh Liberian strawberries, hulled and sliced 2 cups (470ml) fresh Liberian strawberries, hulled and sliced
• 1/4 cup (50g) granulated sugar (for strawberry mousse) 1/4 cup (50g) granulated sugar (for strawberry mousse)
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
• 1/2 cup (40g) toasted coconut flakes (for garnish) 1/2 cup (40g) toasted coconut flakes (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 26g, 16g
• Carbohydrates (total, sugars): 43g, 28g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
6. 6.
   Divide the batter evenly between the prepared cake pans and smooth the tops.
7. 7.
   Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. 8.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
9. 9.
   In a blender or food processor, puree 1 cup of the sliced Liberian strawberries until smooth.
10. 10.
    In a medium bowl, combine the strawberry puree and 1/4 cup of granulated sugar. Stir until the sugar is dissolved.
11. 11.
    In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
12. 12.
    Gently fold the strawberry mixture into the whipped cream until well combined.
13. 13.
    Place one cake layer on a serving plate and spread a generous amount of the strawberry mousse on top.
14. 14.
    Arrange the remaining sliced strawberries on top of the mousse.
15. 15.
    Place the second cake layer on top and frost the entire cake with the remaining strawberry mousse.
16. 16.
    Garnish with toasted coconut flakes and additional sliced strawberries, if desired.
17. 17.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
18. 18.
    Slice and serve chilled. Enjoy!

Treat your ingredients with care...

• Liberian strawberries — Ensure the strawberries are ripe and sweet for the best flavor. If Liberian strawberries are not available, you can use any fresh, ripe strawberries.
• Toasted coconut flakes — To toast the coconut flakes, spread them in a single layer on a baking sheet and bake at 180°C (350°F) for 5-7 minutes, or until golden brown. Keep a close eye on them as they can burn quickly.

Tips & Tricks

• For an extra burst of flavor, brush each cake layer with a simple syrup made from equal parts sugar and water before adding the strawberry mousse.
• If you prefer a sweeter cake, you can add a tablespoon of powdered sugar to the sliced strawberries before arranging them on the cake.
• To make the cake more festive, decorate the top with additional fresh fruits like sliced bananas or kiwi.
• If you're short on time, you can use store-bought whipped cream instead of making your own.
• Leftover cake can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Liberian Strawberry Cake chilled for the best taste and texture. It pairs well with a dollop of whipped cream and a sprinkle of toasted coconut flakes on top. Enjoy it as a refreshing dessert on a warm day or as a delightful treat for special occasions.

Presentation advice

To present the Liberian Strawberry Cake, place it on a cake stand or serving platter. Garnish the top with fresh strawberry slices and a sprinkle of toasted coconut flakes. For an elegant touch, you can dust the edges of the cake with powdered sugar.