Finnish Strawberry Whipped Cream Cake

The Recipe: A real celebration cake, layers of moistened sponge cake with strawberries and cream between and spilling out the sides in joyful berry abandon.

The Conversation: How would you like to be remembered some day a long, long while down the road, what your culinary gravestone might read?

Finnish Strawberry Whipped Cream Cake ♥ KitchenParade.com, a real celebration cake, especially traditional for birthdays and Midsummer.

Do you ever wonder what your culinary gravestone will say? Killer Fish Tacos? Chocolate Chip Cookie Queen? Best Biscuits in Texas? So maybe it would take too many letters and maybe too, ahem, sweet. But I’d like to remembered as The Cake Lady.

In the last year, it’s been such fun to make one big celebration cake after another, usually birthday cakes.

One birthday, wires got crossed (oops) and so at the last minute, I tossed together a fruit salad topped with a little homemade caramel sauce – it was an unexpected welcome treat!

But usually, birthday cake it is. Layers! Fillings! Frostings! And the Birthday Boy or Birthday Girl gets to choose the flavors.

When the twins turned five, one requested “vanilla cake with cherries and chocolate frosting”. No kidding, a five-year old with discerning taste!

So far, I’ve finalized “my” recipes for a chocolate layer cake, a banana layer cake and now, this recipe I remember so fondly from the year I lived in Finland as an exchange student, the summer favorite, the Strawberry Whipped Cream Cake.

By all rights, this cake deserves the very best good strawberries, really ripe, really juicy. But when I made it for my birthday last August when local berries are long past, supermarket berries still produced one magnificent cake.

PARLOR TRICKS Skip the measuring cups and spoons! Instead, get out three large drinking glasses. Crack the eggs into one glass, then fill the others with sugar and flour to the exact height of the eggs. It’s kind of amazing! For the rest of the ingredients, just wing it!
ALANNA’S TIPS We won’t go so far as to call this “diet cake” but do take note that there’s no butter in the cake itself. It’s what we call a “sponge” cake. You’ll definitely want to use an electric mixer to make the cake. With a stand mixer, you can let the mixer go to town on the eggs and sugar while prepping the baking pans and measuring the remaining cake ingredients. I like to bake the cake a day ahead and refrigerate; the cake stays fresh but firms up somehow. My cake pans are 9-1/2” in diameter and 1-1/2” tall. The batter fills the pans but rises just a little bit while baking. You can even “frost” the cake a day ahead of time. Just omit the fruit juice and save whipped cream for the top layer until just before serving so that it looks and tastes extra fresh. In Finland, strawberries are traditional but no need to obey tradition when other berries are so good – raspberries, sour cherries, maybe even a rainbow mix of sweet cherries, kiwi, blueberries and mango. Even with strawberries, I always feel tempted to insert a layer of bananas! You can leave out the fruit juice but it does really add, especially if eating the cake within an hour or two of combining the cake layers with the fruit and whipped cream. You’ll want to use a clear or light-color juice. A nearby international market carries banana juice from somewhere in Eastern Europe, I think it would be fabulous!

FINNISH STRAWBERRY WHIPPED CREAM CAKE

The traditional birthday cake and celebration cake
Hands-on time: 20 minutes for cake, 30 minutes for frosting
Time to table: about 4 hours, can make ahead
Serves 10
    CAKE
  • 6 large eggs, room temperature
  • 1-1/3 cups (265g) sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1-1/3 cups (165g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
    WHIPPED CREAM
  • 2 cups heavy cream
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 4 tablespoons sugar
    TO ASSEMBLE
  • 3 – 6 tablespoons fruit juice or milk
  • 2 pounds (900g) strawberries

CAKE Heat oven to 350F/175C. Line bottoms of two nine- or ten-inch cake pans with parchment. Spray sides and bottom with baking spray.

In a large bowl, use an electric mixer to blend the eggs until just fluffy. A tablespoon at a time, add the sugar, letting the mixer run the entire time. Add the vanilla and almond extract, then increase the mixer speed to high and mix until eggs have doubled or tripled in volume, about 10 minutes.

Reduce mixer speed to low. Stir together the flour, baking powder and salt in a small bowl, then pour into mixing bowl, mix just until flour disappears.

Divide cake batter between pans. Bake for 20 – 25 minutes until cakes pull away from edges and the center springs from the touch.

Let cool. Can be made a day before, just wrap and refrigerate.

WHIPPED CREAM Whip cream, sour cream, vanilla and almond extract until just beginning to thicken. Slowly add sugar, then finish whipping until thick.

TO ASSEMBLE With a serrated knife, cut each cake into two layers.

Place one layer cut-side up on a cake platter. Drizzle a tablespoon or two of juice or milk. Chop 1 – 2 cups strawberries, stir in 1 – 2 cups whipped cream. Spread on the first layer, letting cream spill loosely over the sides. (Oh yeah.)

Repeat with second and third layers.

Place last layer on top, this time cut-side down. Mound whipped cream on top, then top with whole berries.

Refrigerate until ready to serve.

To serve, cut the cake in half to form a half moon, then cut four rectangular pieces from the middle of the half moon, leaving two odd-shaped pieces on the outer edges.

NUTRITION INFORMATION Per Slice: 405 Calories; 5g Tot Fat; 2g Sat Fat; 131mg Cholesterol; 218mg Sodium; 58g Carb; 2g Fiber; 42g Sugar; 6g Protein. WEIGHT WATCHERS POINTS WW Old Points 8, WW PointsPlus 8
Adapted from a recipe brought home from Finland way back in 1976-1977!

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

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Wow...what more can I say? I made a mini version(1/2 recipe) and now wish I had gone big!!! Wonderful flavour and texture, not too sweet but...oh my! I used ginger simple syrup in place of the juice. Definitely my new favorite.Thanks!
 

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna