I'm getting ready for another Scandinavian journey to Sweden in August. Celebrate the season with this Strawberry Cream cake. It is light, airy and extremely satisfying. For me, it is the perfect summer dessert.
Strawberry Cream Cake (makes 10 to 12 servings)
¾ cup cake flour
¾ cup + 1 tablespoon sugar
4 large eggs, room temperature
¼ tsp. salt
¼ tsp. cream of tartar
1 Tbsp. water
1 tsp. vanilla
3 cups chopped strawberries, ½-inch pieces
1 Tbsp. sugar
1 5.3 ounce container of Icelandic Skyr
1½ confectioners’ sugar, sifted
1 tsp. vanilla
1½ heavy whipping cream
Heat the oven to 350◦ F. Line the bottom of two 9” round cake pans with parchment paper or waxed paper. Spray the paper lightly with nonstick cooking spray. Sift the cake flour with 1 tablespoon sugar.
Place the eggs, ¾ cup sugar, salt, cream of tartar, water and vanilla in a large mixer bowl. Beat on high with a whisk attachment until thick and lemon colored, about 5 minutes. When the whisk is lifted, the eggs will form a thick ribbon that dissolves.
Fold in the cake flour and mix until blended. When folding, place the lighter mixture on top and use a rubber spatula. Draw the spatula vertically down through the middle and under the mixture, across the bottom of the bowl and pull up on the side. Turn the bowl a quarter turn and repeat until the two mixtures are combined. Pour into the prepared pans and spread evenly. Bake 13 to 16 minutes or until the center springs back when touched lightly with a finger.
Cool pans 10 minutes on a wire cooling rack. Run a thin metal spatula around the edges of the pans loosening the cake. Carefully remove the cakes from pans and peel off the parchment paper. Cool completely on the wire cooling rack.
Make the topping. Mix the strawberries with the sugar in a medium bowl and let stand 5 minutes. Beat the skyr, confectioners’ sugar and vanilla in a large mixer bowl on high with a whisk attachment until creamy. Scrape down the sides of the bowl. Gradually add the whipping cream while beating on low. Increase speed to high and continue beating until soft peaks form. Beat in strawberries and beat about 30 seconds.
Place one layer of the cake on a serving dish. Spread with 2 cups strawberry whipped cream, spreading to the edges. Add the second layer and cover with the remaining strawberry whipped cream. Chill at least 2 hours before serving. Garnish with additional strawberries, and blueberries, if desired. Cake must be refrigerated.