Swedish Midsummer Strawberry Cake

Serves 6 · 25 min prep · 25 min cook

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 1/2 cups heavy whipping cream
• 3 tbsp powdered sugar
• 1 lb fresh strawberries, hulled and sliced
• 6 fresh mint leaves
• 1 tsp lemon zest

Instructions

1. 1Preheat the oven to 350°F and grease two 8-inch round cake pans, then line the bottoms with parchment circles for easy release.
2. 2In a large bowl whisk together the flour, granulated sugar, baking powder, and sea salt until evenly combined and aerated.
3. 3Add the softened butter, eggs, milk, and vanilla extract to the dry mixture. Beat on medium speed for about 2 minutes until the batter is smooth, pale, and slightly fluffy.
4. 4Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 22 to 26 minutes until the cakes are golden at the edges and a toothpick inserted in the center comes out clean.
5. 5Cool the layers in the pans for 10 minutes, then turn out onto a wire rack, peel off the parchment, and cool completely so the cream will not melt.
6. 6Whip the heavy cream with the powdered sugar and lemon zest until soft-to-medium peaks form that hold their shape but still look billowy and fresh.
7. 7Place one cooled cake layer on a serving plate. Spread a generous layer of whipped cream over it, then arrange half of the sliced strawberries in an even layer.
8. 8Top with the second cake layer, frost the top and lightly the sides with the remaining cream, and crown with the rest of the strawberries and a few mint leaves. Chill 20 minutes before slicing so the layers set cleanly.