Strawberry Cake with White Chocolate Cream

Strawberries are essential to a Swedish summer celebration, symbolizing the season’s sweetness and abundance. Their bright color and seasonal freshness capture the joyful spirit of the season, making them a cherished part of Sweden’s beloved summer traditions. 

  • Ideal for spring and summer gatherings, this Strawberry Cake is as beautiful as it is delicious.

  • This light and airy lemon cake we sampled from Swedish kitchen appliances manufacturer Ankarsrum is layered with a silky white chocolate cream and topped with fresh, juicy strawberries for a bright, elegant finish. The combination of citrus, sweet cream, and ripe berries creates a perfectly balanced dessert that’s both refreshing and indulgent. Ideal for spring and summer gatherings, this cake is as beautiful as it is delicious.

  • Ingredients:
    Cake Batter
    4 large eggs
    1 cup (210 g) sugar
    1 large lemon, zest and juice (about 2–3 tbsp juice)
    1 tbsp hot water
    1-1/2 cups (180 g) flour
    2 tsp baking powder
    1 tsp vanilla powder (or vanilla extract)

  • White Chocolate Cream
    1-3/4 cups (400 g) heavy cream
    7 oz (200 g) white chocolate

  • Topping
    2 liters strawberries (about 8 cups)

  • Instructions:
    White Chocolate Cream
    - Chop the chocolate
    - Heat the cream in a saucepan, careful not to boil. When hot, remove saucepan from the heat. Add the chocolate and stir until melted
    - Place in the fridge for at least 3 hours or overnight

  • Cake Batter
    - Preheat oven to 350°F (175°C)
    - Zest the lemon and set aside
    - Add eggs and sugar in a stand mixer (and why not a Swedish Ankarsrum stand mixer), using the whisk bowl and ballon whisk. Whip until the batter is very airy and light
    - Keep the stand mixer running and add the hot water mixed with lemon juice
    - Combine flour, baking powder, vanilla powder and lemon zest in a separate bowl. Add to the batter, slowly and carefully mixing with a spatula until smooth
    - Grease a springform pan, and line with fine breadcrumbs or a dusting of flour. Add the batter
    - Bake for 30 minutes or until a toothpick comes out clean
    - Let cool completely then cut horizontally into three equal cake base layers

  • Topping
    - Whisk the white chocolate cream for 4-5 minutes or until light and fluffy

    - Wash and cut the strawberries in slices
    - Place the first case base on a plate. Top with sliced strawberries, save some for the topping
    - Add next cake base and top with white chocolate cream
    - Top with the remaining cake base. Frost the entire cake with the remaining white chocolate cream
    - Top with more fresh strawberries (and maybe a Swedish flag)🇸🇪

  • Recipe and images courtesy Ankarsrum, https://www.ankarsrum.com/us