The quintessential Finnish Midsummer cake with layers of airy sponge, fresh strawberries, and clouds of whipped cream, celebrating the peak of the Nordic summer berry season.
Allergen Warning
Contains: gluten, dairy, eggs
Equipment needed
oven, round cake pan, electric mixer, whisk
Beat eggs and sugar with an electric mixer for 8-10 minutes until extremely thick, pale, and tripled in volume.
Gently fold in sifted flour, potato starch, and baking powder with a spatula, being careful not to deflate the batter.
Pour into a buttered and floured 24cm round pan and bake at 175C for 30-35 minutes until a skewer comes out clean.
Cool completely, then slice horizontally into three even layers using a serrated knife.
Whip cream with vanilla sugar until stiff peaks form. Slice strawberries, reserving the best ones for decoration.
Place the first sponge layer on a serving plate, moisten with a splash of strawberry juice, spread with cream and sliced berries.
Repeat with the second layer, then place the top layer and cover the entire cake with whipped cream.
Decorate with whole strawberries and chill for at least one hour before serving.
Storage Instructions
Refrigerate immediately due to whipped cream. Best consumed within 2 days. Do not freeze the assembled cake. Unfilled sponge layers freeze well for 2 months.
Cultural Context
The quintessential Finnish Midsummer (Juhannus) cake, mansikkakakku appears at every June celebration when Finnish strawberries are at their brief, glorious peak. Using Finnish-grown strawberries is considered non-negotiable.
Enjoyed Mansikkakakku? Try Sunshine in a Glass — Boost your vitamin C.
View Juice