Traditional Finnish Strawberry Layer Cake (Mansikkakakku)
A classic summer celebration cake from Finland, made with a light sponge base, whipped cream, and plenty of fresh strawberries.
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.