Strawberries and Cream Cake

Nothing says June like strawberries, and my favorite way to eat them—besides plopping them directly into my mouth—is in a Strawberries and Cream Cake. I make this every single year for the Swedish holiday of Midsommar, and I just love it. The sweet fruitiness of the strawberries, the soft whipped cream, and the delicious sockerkaka (the Swedish answer to yellow cake)—everything about it I love. Plus, it’s so easy to whip together, and everyone always loves it!

I made a version of this cake last year, but just a single layer. I like to do this when not so many people are coming over, like around eight. Everyone gets plenty of cake, but it’s not too much. This cake is more for a crowd. You could easily feed 10-12 people and still have some leftovers. The pieces are BIG!

In this version, I also just stacked the two cakes on top of each other. This was very easy and very tasty, but I also think it would be nice to cut each layer in half. This would add even more strawberries and cream to the cake. More of a good thing is a great thing!

I love decorating this cake with seasonal flowers. Last year I used elderflower; this year I used sweet cicely. Use whatever is in your garden (or if you’re like me, your local park).

Print Recipe

Strawberries and Cream Cake

Ingredients

Cake

• 4 eggs
• 330 g sugar
• 260 g butter
• 80 g milk
• 340 g all-purpose flour
• 2 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp salt
• 50 g vegetable oil

Vanilla Whipped Cream

• 500 g cream
• 2 Tbsp powdered sugar optional
• 1 tsp vanilla extract or sugar

Assembly

• 2 baskets of strawberries
• Edible flowers optional

Instructions

Cake

• Preheat the oven to 185°C/370°F.
• Grease two 23cm cake molds with butter or oil.
• In a bowl, sift together the all-purpose flour, baking powder, and salt.
• Place the butter and sugar in the bowl of your stand mixer. Use the paddle attachment and mix on high for 5 minutes.
• Add the eggs to the mixture. Mix on high for another 5 minutes, then scrape the sides of the bowl.
• Add half of the sifted flour mixture to the batter. Gently mix just until combined.
• Add the milk, vegetable oil, and vanilla. Mix together gently until fully combined.
• Add the remaining half of the flour mixture and mix gently until fully incorporated, ensuring there are no streaks of milk or bits of flour left.
• Pour the batter into the oiled cake molds and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
• Once baked, remove the cakes from the oven and let them cool completely.

Vanilla Whipped Cream

• Pour the cream, vanilla, and powdered sugar into a bowl.
• Whip the cream until it forms soft peaks.

Assembly

• Take half the strawberries and cut them into quarters.
• Once the cakes have cooled completely, spread half the whipped cream over the first cake.
• Add most of the chopped strawberries.
• Place the second cake layer on top and spread the rest of the whipped cream over it.
• Arrange the whole and cut strawberries on top.
• Decorate with edible flowers.
• Serve immediately and enjoy!