Alas, strawberries are not only meant to be dipped in chocolate for Valentine’s Day. If you ever feel like you need to pick your cake and eat it too, why not bake it! Here’s a lovely recipe for Swedish strawberry cake, do let us know if you try this recipe.

Ingredients for Swedish Strawberry Cake:

Sponge Cake
Eggs – 6 large, room temperature
All-purpose flour (Maida) – 1 Cup
Sugar – 1 Cup
Baking Powder – ½ Tsp
Butter – for greasing cake pan

Strawberry filling
Strawberry – 18-20/2 cups finely chopped
Sugar – ½ Tbsp
Strawberry preserve – ½ Tbsp

Whipped cream
Heavy cream – 4 cups/1000ml
Sugar – 3 Tbsp
Vanilla extract – 1 Tsp

1. Preheat oven to 350°F/175°C. Grease two 8″ round cake pans, line with parchment paper & set aside.
2. In a small bowl, sift together the flour and baking powder & set aside.
3. Using a stand mixer with a whisk attachment beat eggs for about a minute. Then gradually add sugar & whisk until pale yellow & fluffy for about 8-10 minutes.
4. Add the flour mixture & fold gently.
5. Divide the batter evenly between the two cake pans. Bake on the middle oven rack for 20-25 minutes, until tops are golden brown and a toothpick inserted in the center comes out clean. Cool the cakes in the pans on a wire rack until completely cool.
6. Remove the cakes from the pans by running a knife & cut them into 2 layers. 2 cakes will give you 4 layers.
7. For making the strawberry filling, mix chopped strawberries with sugar & strawberry preserves. Keep aside.
8. For making whipped cream, whisk heavy cream, sugar & vanilla extract in a stand mixer until soft peaks are formed. Keep aside.
9. To assemble the cake, place one layer of the cake on a platter. Top with strawberry filling & about a cup of whipped cream. Top with another layer & repeat with strawberry filling & whipped cream. After layering all 4 cake layers, chill in the refrigerator for 20 minutes.
10. Cover with more whipped cream & decorate. Add some whole strawberries on the top.
11. Chill for at least two hours before serving.

Happy Cooking! ☺