fresh strawberry cake

Wonderful Cake With Fresh Strawberries

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This Amazing Cake With Fresh Strawberries (Swedish Meringue Layer Cake) screams Summer! A dessert that Combines a layer of sponge cake with meringue and crunchy flaked almonds on top, fresh and juicy sliced strawberries, and vanilla-flavored whipped cream.

Cake With Fresh Strawberries Video Tutorial

WHAT YOU’LL NEED FOR THIS RECIPE

  • Fresh strawberries
  • Unsalted butter
  • Confectioner sugar (Icing Sugar)/Powered sugar)
  • Eggs
  • Plain flour /Allpurpose Flour
  • Milk
  • Baking powder
  • Granulated sugar
  • Sliced blanched almonds (Flaked almonds)
  • Well-chilled heavy cream
  • Half of a vanilla bean or 1/2 teaspoon of Vanilla bean paste or 2 teaspoons pure vanilla extract
Cake with fresh strawberries

This cake is all about the taste and it’s supposed to look messy!

4 Parts to Swedish Strawberry Meringue Layer Cake

  • Sponge Cake This sponge cake has 6 ingredients that you can probably have in your pantry. After spreading the batter in a baking tray you make the meringue and bake them together.
  • Make the Meringue The sugar is gradually beaten into the egg whites once they have reached soft peaks, and then the mixture is whipped to firm peaks. Spread on top of the raw layer cake batter and sprinkle with almond slices.
  • Chantilly Cream (French Crème Chantilly) is basically Homemade Tasty sweetened vanilla-flavored whipped cream.
  • Fresh Strawberries Sweet soft red berries that you can slice, dice as big or smaller you like.

How to make Cake With Fresh Strawberries

Sponge cake

Step 1 to 4 How to make Cake With Fresh Strawberries

1. Preheat oven to 320°F/160°C and grease and line a large baking sheet (12X16 inch) with parchment paper. Mix flour and baking powder, sift them and set aside. Beat the softened butter and sugar until light and fluffy.

2. Add egg yolks and mix.

3. Add flour/baking powder mix and milk into the egg yolks mixture and stir until the batter is smooth.

4. Spread the batter onto the greased piece of parchment paper on the prepared baking sheet.

Meringue

Steps 5 to 8 cake with fresh strawberries

5. Combine egg whites, cream of tartar, or few drops of lemon juice in a large, clean bowl and whisk until the mixture becomes foamy then add gradually the granulated sugar a little at the time and beat until stiff peaks form.

6. Spread a layer of meringue on top of the raw sponge

7. Sprinkle the sliced blanched almonds evenly over.

8. Bake in the oven for about 35/40 minutes. After the baking time look at the meringue, if it is lightly golden and dry on top then the cake is ready.
Let cool on a wire rack then cut the cake in half (vertically) and the edges for an esthetic purpose (optional).

Whipped Vanilla Cream (Chantilly Cream)

Swedish Strawberry Meringue Layer Cake

9. Whip the cream till soft peaks then, add the powdered sugar and vanilla and whisk until stiff peaks. First, add the cream evenly over 1 half of the cake with the meringue side up.

10. Second, add the sliced strawberries, and add a second cake layer again with the meringue side up.

Cake With Fresh Strawberries

With a piping bag or a spoon, garnish the top of the second layer with the remaining whipped cream and the whole strawberries and sprinkle with powdered sugar (optional).

The “Pinocchiotårta” it is an Easy Strawberry Cake Recipe with fresh strawberries.

This Swedish dessert has differents names aside Pinocchiotårta, Brittatårta, Glömmingetårta och Herrgårdstårta, etc.

Pinocchiotårta, Swedish Strawberry Meringue Layer Cake.

This dessert along with the Swedish Strawberry Cake is a very popular Summer/midsummer cake in Sweden.

The Classic Swedish dessert is made of a layer of sponge cake with meringue and flaked almonds on top and filled with chantilly cream.

Wonderful Cake With Fresh Strawberries sliced
Slice the cake just before serving

Our Tips for this recipe

This summery cake can be made with all kinds of fresh berries (blueberries, blackberries, raspberries strawberries), or with different fruits like bananas, canned mandarin oranges, kiwi or in essence, you can put any other fruit you like!

Fill this cake with vanilla pastry cream along with the whipped cream.

The cake should be eaten on the same day as it is put together.

If you want a moister cake you should make the cake base (sponge and meringue) the day before and add chantilly cream and strawberries just before serving.

Storage

The Cake with fresh strawberries is better and it should be eaten on the same day as it is put together.

The cake bottoms can be done in advance. They can be stored at room temperature overnight (covered). The meringue will become softer.

The cake bottoms can be frozen for about 3 months.

Finished leftover cake can be stored in the refrigerator for a few hours.

Here there is a “round” version of this cake made by Nigella a few years ago.


You like more the chocolate and strawberry combinations?
Try the Strawberry Chocolate mini Cheesecake

Strawberry Chocolate mini-Cheesecake

Print this Recipe

Cake With Fresh Strawberries

Cake With Fresh Strawberries

Yield: 10
Prep Time: 30 minutes
Cook Time: 35 minutes
Additional Time: 2 minutes
Total Time: 1 hour 7 minutes

This Amazing Cake With Fresh Strawberries (Swedish Meringue Layer Cake) screams Summer! A dessert that Combines a layer of sponge cake with meringue and crunchy flaked almonds on top, fresh and juicy sliced strawberries, and vanilla-flavored whipped cream.

Ingredients

(Sponge)

  • 1/3 cup (75 grams) of unsalted butter (softened)
  • 1 cup and 1/3 cup (140 grams) of confectioner sugar
  • 5 egg yolks (save the whites to whisk later)
  • 1 cup (120 grams) of plain flour
  • 4 tablespoon of milk
  • 1 1/2 teaspoon of baking powder

Meringue

  • 5 egg whites
  • A few drops of lemon Juice or cream of tartar
  • 1 cup and 3/4 cup (180 grams) of Granulated sugar
  • 1/2 cup (50 grams ) of Sliced blanched almonds (Flaked almonds)

Filling and toppings

  • 2 and 1/2 cups (500 g) of fresh strawberries, spare some whole berries for garnish and chop finely the rest.
  • 2 cups (480/500 ml) of well-chilled heavy cream
  • 1/2 cup (50 grams) of Confectioners sugar + 1 tablespoon ( optional for dusting )
  • Half of a vanilla bean or 1/2 teaspoon of Vanilla bean paste or 2 teaspoons pure vanilla extract

Instructions

  1. Preheat oven to 320°F/160°C and grease and line a large baking sheet (12X16 inch) with parchment paper. Mix flour and baking powder, sift them and set aside. Beat the softened butter and sugar until light and fluffy.
  2. Add egg yolks and mix.
  3. Add flour/baking powder mix and milk into the egg yolks mixture and stir until the batter is smooth.
  4. Spread the batter onto the greased piece of parchment paper on the prepared baking sheet.
  5. Combine egg whites, cream of tartar, or few drops of lemon juice in a large, clean bowl and whisk until the mixture becomes foamy then add gradually the granulated sugar a little at the time and beat until stiff peaks form.
  6. Spread a layer of meringue on top of the raw sponge batter.
  7. Sprinkle the sliced blanched almonds evenly over.
  8. Bake in the oven for about 35/40 minutes. After the baking time look at the meringue, if it is lightly golden and dry on top then the cake is ready. Let cool on a wire rack then cut the cake in half (vertically) and the edges for an esthetic purpose (optional). Move the first layer to the serving tray.
  9. Whip the cream till soft peaks then add the powdered sugar and vanilla and whisk until stiff peaks. First, add the cream evenly over 1 half of the cake with the meringue side up.
  10. Second, add the sliced strawberries, and add a second cake layer again with the meringue side up.
  11. Third, fill a piping bag or use a spoon and garnish the top of the second layer with the remaining whipped cream and the whole strawberries and sprinkle with powdered sugar (optional).

    We hope you will enjoy this summery Swedish cake :).

Notes

  • The cake should be eaten on the same day as it is put together.
  • The cake bottoms can be done in advance. If you make them the day before serving, they can be stored (covered ) at room temperature overnight.
  • The cake bottoms can be freeze for about 3 months.
  • Finished leftover cake can be stored in the refrigerator.

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