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Home » Finnish recipes

Finnish strawberry cake

Published: May 18, 2022 · by Cecilia Hoikka · Affiliate links are marked with an *asterisk

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This is a traditional Finnish strawberry layer cake with whipped cream and fresh strawberries. It is very simple to make!

layer cake with whipped cream and strawberry slices on the sides and whole ones on top on one side.

This cake is quite a small one made with a 6-inch sponge cake of 3 eggs. This cake serves 6-8 people.

Small cakes are great for parties since then you can make several ahead of time, and you have a fresh cake to serve if people arrive at different times.

This cake is sweet, the sponge cake is flavored with some lemon. If you like a fresh cake you can add mashed fresh strawberries in the layers also.

Remember to test also the Finnish strawberry Brita cake with meringue.

When do Finns eat this cake?

We love to make strawberry cakes when the strawberry season starts in June-July. It can be made for guests but also for different parties. At Midsummer a strawberry cake is traditional.

Nowadays we get lovely strawberries from Europe before the Finnish strawberry season starts, so this cake can be made starting from April.

Ingredients

Ingredients for the lemon-flavored sponge cake
  • Eggs
  • All-purpose wheat flour
  • Potato starch can be left out or replaced with corn starch
  • Sugar
  • Organic lemon
  • Vanilla extract or vanilla sugar
  • Heavy whipping cream
  • Strawberry jam
  • Fresh strawberries
  • Milk or juice for moistening

Instructions

white egg and sugar foam in the making.
  1. Preheat your oven to 350 F (175C) Whip the eggs and sugar to a foam. It takes 7-10 minutes with a hand mixer at low/medium speed. Eggs make the best whip if they are room temperature. Grate the lemon zest and add to the whip, add also the vanilla extract.
flour in sieve
  1. Mix the potato starch and flour together. Add it with a sieve. Mix gently to a smooth batter.
pouring cake batter in a tin
  1. Spray your cake pan with oil. You need a 6-inch pan for this 3 egg sponge cake. ( if you want to you can add breadcrumbs). Pour your batter in the pan.
small sponge cake cooling on wooden board.
  1. Cook on the lower rack in the oven for 35 minutes. Try if the cake is done with a toothpick. Let the cake cool before cutting it. Read all the tips on the 6-inch sponge cake recipe.

How to stack the cake

  1. Cut the cooled sponge cake into three layers. Use the top one as the bottom.
  2. Whip your heavy cream, you can flavor it with some vanilla or grated lemon.
  3. Moisten your base with some milk. Add half of the strawberry jam and some cream, about half an inch. Do the same for the second layer. Do not moisten the top layer. If you want a less sweet cake you can mix some mashed fresh strawberries in the jam.
  4. Spread the rest of the whipped cream on the sides and top of the cake.
  5. Cut the strawberries into slices and add slices to the sides. Decorate the top with whole strawberries or ones cut as a fan shape.

How to decorate

In the pictures below, you see a really simple way to decorate your cake. You don't even need to pipe the cream, just spread it with a knife.

You can cut a nice fan shape to your strawberries by slicing the strawberry from a point slightly below the top stem to the bottom. Make thin slits from one end of the strawberry to the other. Gently spread the strawberry apart creating a strawberry fan.

You can also add mint or lemon balm leaves. Blueberries some lemon slices or other berries are a beautiful addition.

In the picture below you see some more ideas on how to decorate your strawberry cake. A star-shaped nozzle for the piping bag is quite traditional for cream patterns.

Variations

As a variation, you can fill the layers with lemon curd. Other fruit jams can be used. Many people love to add sliced bananas in the layers, but I am not a fan of it. Banana also turns out brown, so it does not keep more than a day.

Rhubarb jam can be added to the layer instead of strawberry jam.

In Finland, we often add some rahka, Finnish quark to the whipped cream in the filling. Quark is though hard to find in other parts of the world so it can be made without it.

Milk-free

Make a milk-free cake from plant-based whipping cream. Also, use some soy or oat milk for moistening the cake.

cake from top on golden plate.

Storing

Store your cake in the fridge. It is best kept covered since the whipped cream can get some taste from other items in the fridge.

The cake stores for three days in the fridge. Keep it out for serving for a maximum of 1-2 hours since milk produce can spoil especially in the summer heat.

Other Finnish party foods

  • Raspberry-caramel cake-Kinuskikakku
  • Spoon cookies-Lusikkaleivät
  • Salmon sandwich cake-Lohi voileipäkakku
  • Vegan sandwich cake
  • Blueberry pie

Questions

Can you use frozen strawberries?

You can use frozen strawberries in the filling, but not on top, since they make a mess.

Can you use canned whipped cream?

No, it will collapse and melt.

Can you freeze strawberry cake?

You can freeze the sponge cake as cut layers, but the assembled cake does not freeze well.

strawberry layer cake on wjhite cake stand with cut up piece.

Finnish strawberry cake

Small strawberry cake with a sugar sponge base and whipped cream.
5 from 2 votes
Print Recipe Pin Recipe
Servings 6

Equipment

  • 2-3 same size glasses
  • 6 inch cake pan

Ingredients
  

  • 3 eggs (cracked in glass)
  • 1 glass sugar (same amount as eggs)
  • 0.8 glass all-purpose wheat flour
  • 0.2 glass potato starch or corn starch
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract

Filling and decorating

  • 1½ cups heavy whipping cream
  • ½ cup strawberry jam
  • ¾ cup milk (for moistening)
  • 200 g fresh strawberries
  • ½ teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350 F (175C). Butter your cake pan or spray oil on it. You need a 6-inch one.
  • Crack your eggs in a glass. Pour in another similar glass the same amount of sugar as eggs. Add the sugar in a bowl. Measure all-purpose flour 0.8 amount as the eggs are in volume. Add the rest as potato starch.
  • Whip the eggs and sugar to a foam. It takes 7-10 minutes with a hand mixer at low/medium speed. When a pattern stays on the foam for a moment it is ready.
  • Grate the lemon zest and add to the whip, add also the vanilla extract.
  • Mix the potato starch and flour together. Add it with a sieve. Mix gently to a smooth batter. Pour into the cake tin.
  • Cook on the lower rack in the oven for 35 minutes. Try if the cake is done with a toothpick. Let the cake cool before cutting it
  • Cut the cooled sponge cake into three layers. Use the top one as the base layer.
  • Whip your heavy cream. Flavor with vanilla.
  • Moisten your base with some milk. Add half of the strawberry jam and some cream, about half inch. Do the same for the second layer. Do not moisten the top layer.
  • Spread the rest of the whipped cream on the sides and top of the cake. Use a knife or palette knife. You can also pipe the cream into patterns.
  • Cut the strawberries into slices and add slices to the sides. Decorate the top with whole strawberries or ones cut as a fan shape.

Video

Notes

You can also add some fresh mashed strawberries mixed with the jam in the layers. ½ cup mashed ones is a good amount. Pipe some cream on the edges so the strawberry mix does not make a mess on the sides. 
The cake stores three days in the fridge. 
Tried this recipe?Let us know how it was!

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Comments

  1. Ingrid

    June 23, 2023 at 5:29 pm

    I see you are measuring the some of the ingredients in "glasses", which I have never seen before - could you please tell me how much a glass is in cups or grams?

    Reply
    • Cecilia Hoikka

      June 24, 2023 at 4:19 pm

      You can use any glass (or cup) you have at your home. 3 eggs equals around half cup plus two tablespoons in volume, if you want to make a small cake like in the recipe. For making a large cake use more eggs and measure the flour in the same volume as the eggs.

      Reply
5 from 2 votes (2 ratings without comment)

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Hi, I'm Cecilia. I want to share Scandinavian and Nordic recipes for you who want to connect with your Nordic heritage and learn to make delicious, simple Scandinavian food and learn about the food culture.

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