Best 3 Great Grandma Ellens Jordgubbstårta Swedish Strawberry Cake Recipes

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In the realm of culinary delights, "Great Grandma Ellen's Jordgubbstårta Swedish Strawberry Cake" stands as a testament to the enduring allure of traditional Swedish baking. This exquisite cake, a symphony of flavors and textures, has been passed down through generations, carrying with it a legacy of love, family, and the sweet taste of nostalgia. From its origins in the heart of Sweden to its global recognition as a beloved dessert, the Jordgubbstårta has captured the hearts of sweet enthusiasts worldwide. Embark on a culinary journey as we delve into the secrets behind this delectable masterpiece, unraveling the techniques, ingredients, and stories that make it a true masterpiece of Swedish pastry.

Check out the recipes below so you can choose the best recipe for yourself!

GREAT-GRANDMA ELLEN'S JORDGUBBSTåRTA (SWEDISH STRAWBERRY CAKE) RECIPE - (4/5)



Great-grandma Ellen's Jordgubbstårta (Swedish strawberry cake) Recipe - (4/5) image

Provided by á-39535

Number Of Ingredients 13

Sugar Cake - Base cake
4 tbsp butter
1/2 cup milk
2 eggs
1/2 cup and 5 tbsp sugar
1 cup and 3 tbsp all-purpose flour
1 1/2 tsp baking powder
2 tsp vanilla sugar or 1 tsp vanilla extract
Filling and topping
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
1 pt fresh or thawed frozen strawberries

Steps:

  • Turn the oven to 350F. Butter and flour a 9" spring foam pan. In a bowl melt butter, then add milk and let it sit. Then in another bowl add eggs and butter and mix those together. Then add the butter milk mixture and then the vanilla. Lastly add the flour and baking powder. Pour the batter into the pan. Bake for 35-40 minutes. Let it cool before you cut into it. Cut the sugar cake in half so you have a top and bottom. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Place half the whipped topping and 3/4ths of the strawberries over the bottom layer of the cut cake. Then add the top of the cake and cover with the remaining whipped cream and strawberries.

JORDGUBBSTåRTA (SWEDISH STRAWBERRY CAKE)



Jordgubbstårta (Swedish Strawberry Cake) image

Make and share this Jordgubbstårta (Swedish Strawberry Cake) recipe from Food.com.

Provided by Scarlett516

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 6

1 (18 ounce) box white cake mix
1/2 cup strawberry jam or 1/2 cup preserves
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1/4 cup sugar
2 1/2-3 cups fresh strawberries

Steps:

  • Prepare cake as directed on box, except divide batter 2/3 into one pan and 1/3 into another.
  • Bake cakes, cool, remove from pan, and slice larger cake into 2 equal layers.
  • Whip the cream, sugar, and vanilla extract together until you get stiff peaks.
  • Roughly chop 2 cups of the strawberries, and neatly slice the rest for garnish.
  • Spread 1/2 strawberry jam on bottom layer of cake, followed by 1/4 whipped cream, and sprinkle a layer of chopped strawberries. Cover with middle layer and repeat.
  • Place top layer on cake, cover cake with remaining whipped cream, and garnish with sliced strawberries.
  • Refrigerate until serving.

Nutrition Facts : Calories 362.9, Fat 15.8, SaturatedFat 7.6, Cholesterol 40.8, Sodium 302.1, Carbohydrate 53.4, Fiber 1.2, Sugar 37.9, Protein 2.8

BEST EVER STRAWBERRY RHUBARB PIE RECIPE - (4.6/5)



Best Ever Strawberry Rhubarb Pie Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 14

PASTRY:
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup shortening
1/4 cup cold butter, cut into 1/2-inch cubes
6 tablespoons ice water
FILLING:
2 1/2 tablespoons quick-cooking tapioca
1 tablespoon grated fresh ginger
1/4 teaspoon salt
1 pound fresh rhubarb, cut into 1-inch pieces (3 cups) or one (16-ounce) package frozen cut rhubarb
3 cups sliced fresh strawberries
1 1/4 cups sugar

Steps:

  • For pie crust, in a medium bowl stir together flour, sugar, and salt. Using a pastry blender, cut in shortening and butter cubes until pieces are pea-size. Sprinkle 1 tablespoon. of the water over part of the flour mixture and mix lightly. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon. of the water at a time, until all the flour mixture is moistened. Gather flour mixture into a ball, using hands to combine until it holds together. Divide pastry into two portions, one portion with 1/3 of the dough and one portion with 2/3 of the dough. Wrap pastry with plastic wrap and freeze for 1 to 2 hours or until firm. Meanwhile, for strawberry rhubarb filling, in a large bowl stir together sugar, tapioca, ginger and salt. Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let mixture stand 45 minutes.) Meanwhile, remove pastry from freezer and let stand 10-15 minutes or until easy to slice. Preheat oven to 375°F. Roll the larger piece of dough out to fit the bottom of a deep dish pie plat. Flute edges as desired. Stir fruit mixture and transfer to the pastry-lined pie plate. Roll the smaller dough out and place on top of the filling. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 60 minutes (75 minutes if using frozen fruit). Remove foil; bake 15 to 20 minutes more or until filling is bubbly and crust is golden. Cool on a wire rack. Makes 8 servings.

Tips:

  • Prepare the Ingredients Accurately: Make sure to measure the ingredients correctly and use the freshest and best quality ingredients available. This will greatly impact the final taste and texture of the cake.
  • Use Room Temperature Ingredients: For the best results, use room temperature ingredients, especially butter, eggs, and milk. This helps them blend together more smoothly and evenly, resulting in a smooth and rich batter.
  • Do Not Overmix the Batter: Overmixing the batter can result in a tough and dense cake. Mix just until the ingredients are combined, and avoid over-beating the egg whites.
  • Bake the Cake at the Correct Temperature: Baking the cake at the right temperature is crucial. Follow the recipe's instructions carefully to ensure the cake bakes evenly and doesn't overcook or undercook.
  • Cool the Cake Completely Before Frosting: Allow the cake to cool completely before adding the frosting. This will prevent the frosting from melting and help it adhere better to the cake.

Conclusion:

Great-Grandma Ellen's Jordgubbstrta is a delightful and classic Swedish strawberry cake that is perfect for any occasion. With its moist and fluffy sponge cake, tangy strawberry filling, and creamy vanilla frosting, it's a crowd-pleaser that combines the flavors of summer berries with the comfort of a homemade cake. By following the tips and instructions provided, you can create this delicious treat that is sure to impress your family and friends. Whether you're a seasoned baker or just starting out, this recipe is a great way to experience the joy of baking and enjoy a taste of Swedish culinary tradition.

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