Jordgubbstårta (Swedish Strawberry Cake)

Quick Summary: Jordgubbstarta is the classic Swedish strawberry cake, or klassisk Jordgubbstårta, a light sponge layered with vanilla custard cream and a fresh strawberry filling, then covered in Chantilly cream and fresh berries. It is the traditional Swedish midsummer cake and is simple enough for any celebration.

Have you ever wondered whether classic strawberry cake still exists? With endless variations from Victoria Sponge to Chantilly strawberry cake and Japanese strawberry shortcake, it is easy to get lost.

Jordgubbstårta is a Swedish specialty, a classic old man cake. It is easy to make, requires no fancy ingredients, and is just as good as a strawberry cake should be.

What is Jordgubbstarta?

Jordgubbstarta (pronounced yord-goobs-TOR-ta) is a traditional Swedish strawberry cake whose name comes from "jordgubbar," meaning strawberries, and "tarta," meaning cake or tart. It is the signature dessert of Swedish Midsummer, made with soft sponge, vanilla cream, and fresh strawberries.

This Jordgubbstårta recipe is easy and quick to make, needs no fancy ingredients, and is the classic Swedish Midsummer cake.

When do Swedes eat jordgubbstårta?

Jordgubbstårta is the classic Swedish summer cake, most closely tied to Midsummer, or Midsommar, when fresh strawberries are at their peak. It also appears at graduations, birthdays, and other warm-weather celebrations, much like a festive strawberry charlotte cake.

Because it relies on ripe seasonal berries, it is best enjoyed from late spring through summer, when strawberries are at their sweetest.

Why you'll love this recipe

• Light and fresh. An airy sponge with vanilla cream and juicy strawberries, never heavy or overly sweet.
• Simple ingredients. No fancy equipment, just pantry staples and ripe seasonal berries.
• Showstopping. The cream and fresh strawberry topping make a beautiful centerpiece for Midsummer, birthdays, and gatherings.
• Make-ahead friendly. Bake the sponge or fill the cake a day ahead and finish it before serving.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: Use large eggs at room temperature. Bring them to the kitchen counter about 45-60 minutes before you start.

• Sugar: Use white granulated and icing (powdered) sugar. For the perfect Chantilly cream, use icing sugar. To turn granulated sugar into icing sugar, process it in a coffee grinder or a food processor.

• Flour: The recipe calls for all-purpose flour. You can use cake flour if desired.

• Cornstarch is used as a thickener to make vanilla custard cream.

• Milk: Opt for whole milk for the best results.

• Butter: Use unsalted butter, and cut it into small cubes.

• Vanilla: Add vanilla extract to the sugar syrup, or use vanilla bean paste to make vanilla custard cream.

• Cream: Choose heavy cream or heavy whipping cream with at least 30% fat content in a grocery store. It must be cold, having been refrigerated for at least 3 hours.

• Fresh strawberries are the stars of this Swedish strawberry cake. Choose perfectly ripe seasonal berries for the best flavor.

• Banana is used to make the fruit filling. Opt for a ripe yellow banana.

Equipment

To make jordgubbstårta at home, gather these basic kitchen tools before you start:

• 8-inch (20 cm) round cake pan
• heatproof bowl
• stand mixer or hand mixer
• rubber spatula
• fine sieve
• saucepan
• wire rack
• potato masher
• mousse cake ring
• acetate cake collar
• cake board
• serrated knife or cake leveler
• pastry bag with a star tip

How to make Jordgubbstårta

Step 1: To make sponge cake, preheat the oven to 355°F (180°C). Butter and flour an 8-inch (20 cm) round cake mold. Beat the eggs and sugar with a hand whisk for a minute.

Pro tip: Consult the Pan di Spagna recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 2: Bring the egg mixture to a heat-proof bowl over a bain-marie or water bath. Heat the mixture to 104°F (40°C), constantly beating with the balloon whisk.

Step 3: Remove from the water bath and whisk with an electric or stand mixer for 10-15 minutes, until it becomes whitish.

Step 4: Fold in sifted all-purpose flour with a rubber spatula, carefully working from the bottom of the bowl.

Step 5: Pour the batter into the prepared mold. Bake on the middle rack for 25-30 minutes. 

Pro tip: Check with a toothpick that the cake is ready before taking it out of the oven. 

Step 6: Allow to cool in the baking pan for 10 minutes. Then remove it from the tin and let it cool on a wire rack. 

Step 7: To make vanilla cream, mix egg yolks, sugar, vanilla bean paste, and cornstarch in a mixing bowl. Heat milk over medium-high heat in a saucepan.

Pro tip: Consult the Italian pastry cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 8: Once almost boiling, pour milk over the egg yolk mixture, stirring constantly. 

Step 9: Return the preparation to the saucepan and simmer, stirring, until it thickens into a cream. 

Step 10: Remove the pan from the heat and transfer the cream to a clean bowl. Add the cubed butter to the hot cream and whisk until smooth. Cover with plastic wrap and let cool to room temperature.

Step 11: To assemble the cake, mash the banana with the strawberries using a potato masher or a fork, then set aside (photo 1).

Step 12: Bring the water with sugar to a boil in a small saucepan. Remove from the heat, add the vanilla extract, then let the sugar syrup cool.

Step 13: Adjust a mousse cake mold to 8 inches (20 cm) and line it with an acetate cake collar. Place it on a cake board or a serving plate.

Step 14: Cut the cake into three layers with a serrated knife or a cake leveler. Put the first cake layer, soak it with sugar syrup, and cover it with the strawberry filling (photo 2). 

Step 15: Place the next cake layer, soak it, and fill it with the vanilla cream, spreading it evenly (photo 3). 

Pro tip: Don't oversoak the cake layers to avoid unwanted sogginess. This is particularly important when using a strawberry filling as it releases additional fruit juices.

Step 16: Add the last cake layer. Cover the cake mold with cling film and refrigerate the cake for 2-3 hours or overnight. 

Step 17: Use a hand mixer to whip the heavy cream with icing sugar until medium-stiff peaks form.

Pro tip: Consult the Chantilly cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 18: Take the cake out of the fridge and remove the mold and acetate film. Spread a layer of sweetened whipped cream on top. Cover the sides of the cake with cream using an offset spatula (photo 4). 

Step 19: Transfer the remaining cream to a pastry bag fitted with an Ateco pastry tip 829. Pipe the cream onto the cake.

Step 20: Wash and pat dry strawberries; then hull them. Decorate the cake with strawberries, edible leaves, and flowers, such as marigold leaves, purple lavender, mint, lilac, marguerite, pansies, and forget-me-nots.

Expert Tips

1. Consider preparing a Genoise cake as an alternative to the traditional sponge cake.
2. Don't skip the chilling of the cake before covering it with sweetened whipped cream. The cake filled with strawberry filling and vanilla custard cream must be set for a few hours.
3. Garnish the cake with fresh strawberries before serving to keep the berries on top fresh.
4. Recalculate ingredient amounts for different cake pan sizes with this simple cake pan size converter.
5. Make-ahead option: Bake the sponge cake in the evening and store it covered with plastic wrap at room temperature. Finish the cake the next day. Or fill the cake with fruit and cream, then refrigerate it overnight. The next day, finish the cake with cream and red fruit.
6. Recipe variations
7. Play with fruit and cream layers. For example, switch the strawberry and pastry cream layers. Or omit the strawberry filling and sandwich the sponge with vanilla pastry cream only. As an added touch of sweetness, distribute the sliced bananas or fresh strawberries on top of the cream.
8. Replace the strawberry and banana filling with classic strawberry jam mixed with mashed fresh strawberries (1 tablespoon of jam for 1 lb. (454 g) of strawberries), mashed bananas, lemon curd, or Nutella.
9. Instead of a three-layer cake, make a two-layer cake filled with vanilla cream and mashed strawberries. 
10. Soak the sponge cake layers in simple sugar syrup or flavor them with strawberry liqueur, dark rum, etc. Consider using fruit juice or juice extracted from canned fruit for a kid-friendly variation.
11. Swap strawberries for raspberries in a raspberry cake, black currants for black currant cake, or other berries like blueberries.

Storing & freezing

Store Jordgubbstårta under a glass dome in the refrigerator for up to 2 days. Keep the leftover cake refrigerated in an airtight container. Freezing an assembled Swedish strawberry cake is not recommended, but you can bake the sponge cake ahead and freeze it for up to 1 month.

Recipe FAQ

How do you pronounce Jordgubbstarta?
It is pronounced roughly yord-goobs-TOR-ta. The word combines "jordgubbar" (strawberries) and "tarta" (cake).

What is Midsommartarta in English?
Midsommartarta means midsummer cake in English. Jordgubbstarta is the strawberry version traditionally served for Swedish Midsummer.

Why is there a banana in the strawberry filling?
Mashed banana adds natural sweetness and body to the strawberry filling, helping it hold together without extra sugar or thickener. You can leave it out or swap it for a little strawberry jam if you prefer.

What are the best strawberries to use?
Choose ripe, fragrant seasonal strawberries for the best flavor. Pat them thoroughly dry so they do not release excess juice and make the sponge soggy.

Can I make Jordgubbstarta ahead of time?
Yes. Bake the sponge a day ahead and store it wrapped at room temperature, or fill the cake and refrigerate it overnight, then finish with cream and fresh strawberries before serving.

How is it different from a French Fraisier?
Both are strawberry cakes, but French Fraisier uses a mousseline buttercream and neatly halved strawberries lining the sides. Jordgubbstarta is lighter, with vanilla custard cream, a mashed strawberry filling, and a soft whipped cream topping.

Love sponge cakes? Try these next!

• Berry Cake
• Italian Mimosa Cake
• Chaja Cake
• German Strawberry Cake (Erdbeerboden)
• Vanilla Meringue Cake
• Fresh Fruit Cake
• Or browse all the cake recipes

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.