Finnish Strawberry Cake

Ingredients

• For the sponge cake: For the sponge cake:
• 4 eggs 4 eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the strawberry cream filling: For the strawberry cream filling:
• 2 cups (500ml) heavy cream 2 cups (500ml) heavy cream
• 1/2 cup (100g) powdered sugar 1/2 cup (100g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (250g) fresh strawberries, diced 1 cup (250g) fresh strawberries, diced
• For the strawberry jam layer: For the strawberry jam layer:
• 1/2 cup (150g) strawberry jam 1/2 cup (150g) strawberry jam
• For the topping: For the topping:
• 2 cups (500g) fresh strawberries, halved 2 cups (500g) fresh strawberries, halved

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 5g
• 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 large mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, mixing until just combined.
4. 4.
   Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
5. 5.
   Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. 6.
   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.
7. 7.
   In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. 8.
   Gently fold in the diced strawberries to the whipped cream.
9. 9.
   Place one cake layer on a serving plate. Spread a layer of strawberry jam on top.
10. 10.
    Spread half of the strawberry cream filling over the jam layer.
11. 11.
    Place the second cake layer on top and repeat the process, spreading strawberry jam and the remaining strawberry cream filling.
12. 12.
    Arrange the halved fresh strawberries on top of the cake as a decorative topping.
13. 13.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Strawberries — Choose ripe and juicy strawberries for the best flavor. Wash them gently and pat them dry before using.

Tips & Tricks

• To make the cake extra moist, brush each cake layer with a simple syrup made by dissolving equal parts of sugar and water.
• For a more intense strawberry flavor, macerate the diced strawberries in sugar for 30 minutes before folding them into the whipped cream.
• Garnish the cake with fresh mint leaves for an added touch of freshness.

Serving advice

Serve the Finnish Strawberry Cake chilled for the best taste and texture. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

Present the Finnish Strawberry Cake on a beautiful cake stand or platter. Decorate the top with additional fresh strawberries and a dusting of powdered sugar.