Finnish strawberry layer cake, Mansikkakakku in Finnish, is a dessert I have made for as long as I can remember. When I was in pre-school, I used to help my mom whip the eggs and gently fold the batter. This cake was a staple at every Midsummer celebration and birthday, made with whatever fresh fruit was available in the season. The very traditional sponge cake recipe is simple. Just one glass of eggs, one glass of sugar, one glass of flour, and a teaspoon of baking powder. It is an easy, no-fuss cake that brings joy to many family gatherings.
A Simple Strawberry Cake Recipe with a Fresh Twist
The original recipe was straightforward and easy to remember. Over the years, I started adding a little lemon zest to the batter. This small addition brightened the flavor and gave the cake a fresh, light aroma that perfectly balances the sweetness of the strawberries. The sponge cake itself is soft and airy, soaking up the strawberries beautifully. The whipped cream filling adds smoothness and a creamy texture that melts in your mouth, making this cake a true classic.
Traditional Finnish Strawberry Cake
This cake isn’t just about the ingredients. It’s about Finnish tradition and celebration. Fresh, ripe strawberries bring a burst of summer flavor to every slice. The cake is perfect for any special occasion, whether it’s a birthday party or a Finnish Midsummer feast. It’s simple enough for beginner bakers but elegant enough to impress guests. Most importantly, baking this cake is a way to create happy memories with loved ones, just like I did as a child helping my mom in the kitchen.
If you want a taste of Finnish summer, this strawberry layer cake is a must-try. It captures the essence of seasonal freshness and homemade goodness in every bite.
If you love strawberries as much as I do, be sure to check out some of my other favorite recipes featuring fresh fruit and berries. Try The Fresh Strawberry Tart, a crisp and creamy dessert that highlights the natural sweetness of strawberries. For something no-bake and indulgent, The Delicious No-Bake Cheesecake Dessert is a crowd-pleaser that’s easy to make and perfect for warm days. This sweet and festive Strawberry Layer Cake is one of the delightful treats in our collection of traditional Finnish recipes. Try also my Blueberry Mini Layered Cakes.
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Traditional Finnish Strawberry Layer Cake (Mansikkakakku)
Ingredients
Sponge Cake
- 4 eggs room temperature
- 1½ – 1¾ (150–175 ml) sugar There must be as much sugar as there are eggs
- 1½ dl (150 ml) all-purpose flour
- 0.5 dl (50 ml) potato starch
- 1 tsp baking powder
- 1 tsp grated lemon zest
- For the cake tin:
- 2 tbsp butter for greasing
- 3 tbsp fine breadcrumbs
Strawberry Filling
- 500 g fresh strawberries
- 2 tbsp powdered sugar
- 1 tsp lemon juice
Whipped Cream Filling
- 2 dl 300 ml whipping cream or heavy cream
- 1 tsp sugar
- 1 tsp vanilla sugar
For the Top
- 500 g fresh strawberries halved or sliced
For Piping
- 3 dl 300 ml whipping cream or heavy cream
- 2 tsp vanilla sugar
Instructions
Bake the Sponge Cake
- Preheat your oven to 175°C (347°F).
- Grease a 24 cm (9½ inch) springform pan with butter and coat it with breadcrumbs.
- Whisk the eggs and sugar together until the mixture is thick and pale.
- In a separate bowl, mix the flour, potato starch, and baking powder. Sift into the egg mixture.
- Gently fold the flour mixture into the eggs. Add lemon zest.
- Pour the batter into the prepared cake tin.
- Bake for about 40 minutes. Check doneness with a toothpick.
- Let the cake cool slightly, then remove from the tin. Once fully cooled, slice the cake into three even layers.
Prepare the Fillings
Strawberry Filling:
- Mash the strawberries roughly with a fork (leave some texture). Mix in powdered sugar and lemon juice.
Whipped Cream Filling:
- Whip the cream until fluffy. Add sugar and vanilla sugar.
Assemble the Cake
- Place the first cake layer on a serving plate.
- Moisten it with ⅓ of the strawberry mash.
- Spread half of the whipped cream filling on top.
- Add the second cake layer, moisten it, and spread the rest of the cream.
- Add the final cake layer and moisten with the remaining strawberry mash.
Decorate
- Slice the remaining fresh strawberries and arrange on top.
- Chill the cake in the refrigerator for at least 30 minutes.
- Whip cream with vanilla sugar for piping.
- Pipe decorative swirls or borders along the edges of the cake.
Serve
- Refrigerate until serving or serve immediately for the freshest taste.
