Classic Nordic Strawberry Cream Cake (Mansikkakakku)

Published: 7/27/2026

The “Mansikkakakku” is a celebratory centerpiece. Technically, this is a sponge cake (sokerikakkupohja) that relies on mechanical aeration rather than chemical leavening.

Ingredients (10 servings)

• 4 large eggs
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (95 g) all-purpose flour
• 1/2 tsp (2 g) baking powder
• 2 cups (480 ml) heavy whipping cream (cold)
• 2 tbsp (25 g) granulated sugar (for the cream)
• 2 cups (300 g) fresh strawberries, sliced
• 1/4 cup (60 ml) milk (for moistening)

Instructions

1. Preheat oven to 350°F (175°C). Grease a round 9-inch cake pan.
2. Beat the eggs and sugar for 5–8 minutes using a stand mixer until the mixture is tripled in volume and reaches the “ribbon stage.”
3. Sift the flour and baking powder over the egg mixture. Gently fold in by hand using a spatula, taking care not to deflate the air bubbles.
4. Bake for 25–30 minutes. Let the sponge cool completely before slicing horizontally into two or three even layers.
5. Place the base layer on a stand. Lightly brush with milk to moisten.
6. Whip the heavy cream and sugar to stiff peaks.
7. Spread a layer of crushed strawberries followed by a layer of whipped cream. Repeat with subsequent layers.
8. Coat the exterior with the remaining whipped cream and decorate with whole or sliced strawberries.

Pro Tips

• The Equal Volume Rule: Professional Nordic bakers often use three identical glasses to measure ingredients: one for the eggs, one for the sugar, and one for the flour (equal in volume to the eggs). This ensures the perfect ratio regardless of egg size.
• Cake Stabilization: For a professional finish, add 1 tablespoon of mascarpone to the cream before whipping. This stabilizes the fat structure, allowing the cake to hold its shape for several hours at room temperature.

See Also

• Authentic Swedish Cardamom Buns (Nordic Baking Made Easy)
• Classic Baked Lemon Cheesecake
• Classic Finnish Mocha Brownies (Mokkapalat)

Categories: desserts, baking