Strawberry Meringue Cake (Britakakku)

Published: 7/31/2026

A beloved Finnish summer treat featuring a light cake base and a crisp, airy meringue layer baked together, then layered with fresh strawberries and cream.

Ingredients (10 servings)

• 1/2 cup (115 g) butter, softened
• 1/2 cup (100 g) granulated sugar
• 2 egg yolks
• 1 cup (125 g) all-purpose flour
• 1 1/2 tsp (6 g) baking powder
• 1/2 cup (120 ml) milk
• 4 egg whites
• 1 cup (200 g) granulated sugar
• 1/2 cup (45 g) sliced almonds
• 1 cup (240 ml) heavy cream, whipped
• 2 cups (300 g) fresh strawberries, sliced

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Make the base: Cream butter and sugar. Add egg yolks one at a time. Mix in the flour and baking powder alternately with the milk. Spread the batter thinly onto the parchment paper in a large rectangle.
3. Make the meringue: Whisk the egg whites until soft peaks form. Gradually add the sugar while whisking until the mixture is stiff and glossy.
4. Spread the meringue evenly over the raw cake batter. Sprinkle with sliced almonds.
5. Bake for 20–25 minutes until the meringue is lightly browned and crisp. Let the cake cool completely.
6. Assembly: Cut the cooled cake in half. Place one half on a serving plate, meringue side up. Spread with whipped cream and strawberries. Top with the second half.

Pro Tips

• The Ratio: Using a ratio of 4 egg whites to 1 cup of sugar is essential. This provides enough volume to fully cover the base and creates a substantial, crisp meringue that won’t dissolve during baking.

See Also

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

Categories: desserts, baking