Gluten-Free Swedish-Strawberry Cake is a tasty dream of summer whisked away in a cloud of whipped cream and fresh strawberries with a lemon curd filling. Perfect for any midsummer festival, summer party, or anytime.
Perhaps you are wondering what is a traditional Swedish Midsummer Strawberry Cake? Traditionally Midsummer is a huge festival in all parts of Scandinavia. Of course, it wouldn’t be Midsummer without a Swedish Midsummer Strawberry Cake. Every Midsummer table will also include this cake. Believe it or not, the cake is a nice soft, white cake often with lemon curd and fresh strawberries in between the layers. Most of the time it is a two-layer cake but can also be a three-layer cake. Above all, it is topped with fresh whipped cream and fresh cut strawberries to decorate.
Gluten-Free Swedish Midsummer Strawberry Cake
Therefore, I have turned it into a Gluten-Free Swedish Midsummer Strawberry Cake recipe by using cassava flour and the traditional potato flour. However, I strongly suggest using Swan’s Potato Starch Flour for the best results. Indeed the modification doesn’t stop there since I have also made this recipe refined sugar-free by using monk fruit sweetener. Did I mention that this cake is so moist? No one in your family will be able to tell that it is gluten-free. Of course, if you have never used Cassava Flour or Monk Fruit Sweetener please check out my blogs about them.
For other gluten-free cakes see Vegan Orange Marmalade Cake, Gluten-Free Chocolate Cake, Flourless Chocolate Cake, Swedish Cinnamon Cake or Pepperkaka.
Gluten-Free Swedish Midsummer Strawberry Cake
Ingredients:
- 1/4 cup of coconut oil
- 3/4 cup monk fruit sweetener
- 4 eggs
- 1 cup cassava flour
- 1/2 cup potato flour
- 3 tsp baking powder
- 2 tbsp vanilla monk fruit sweetener
- 1/2 cup of water
Filling:
- 1/4 – 1/2 cup Refined Sugar-Free Lemon Curd
Decoration:
Whipped Cream and Strawberries
Directions:
First, preheat oven to 350. Secondly, oil and flour two 6-inch cake pans. Thirdly, melt coconut oil or butter in the microwave for 30 seconds to 1 minute. Next, combine beaten eggs to monk fruit sweetener until thoroughly combined. In a separate bowl combine cassava flour, potato flour, baking powder, and vanilla monk fruit sweetener. Next, combine egg mixture with water and melted coconut oil or butter beat until combined. Finally, add 1/2 of the flour mixture in with the egg mixture until thoroughly incorporated. Lastly, add in the remaining flour and thoroughly combine. Pour 1/2 the batter into each oiled and floured cake pans. Bake 25 – 40 minutes or until a toothpick comes out clean.
Directions for decorating the cake:
Remove the cakes from pans about 10 – 15 minutes after removing them from the oven and allow to cool. Once cakes are cooled place one cake on a cake stand with pieces of wax paper just under the edge of the cake. Top this bottom cake with a layer of lemon curd.
Next, place freshly sliced strawberries on top of the lemon curd.
Finally, place the second cake on top of the sliced strawberries.
Frost the cake with whipped cream using an ISI whipped. Lastly, add any additional strawberry slices to the whipped cream to decorate.
Before serving drizzle with leftover Lemon Curd.
Printable Recipe for Gluten-Free Swedish Midsummer Strawberry Cake
Gluten-Free Swedish Midsummer Strawberry Cake
Ingredients
- 1/4 cup coconut oil or butter
- 3/4 cup monk fruit sweetener.
- 4 large eggs
- 1 cup cassava flour
- 1/2 cup potato flour
- 3 tsp baking powder
- 2 tbsp vanilla monk fruit sweetener see blog for the recipe
- 1/2 cup water
Decorating Cake
- 1/2 cup lemon curd see my blog for the recipe on lemon curd
- 1 1/2 cups freshly cut strawberries
- 2 cup fresh stabilized whipped cream see my blog for a recipe on stabilized whipped cream
Instructions
- First, preheat oven to 350.
- Secondly, oil and flour two 6-inch cake pans.
- Thirdly, melt coconut oil or butter in the microwave for 30 seconds to 1 minute.
- Next, combine beaten eggs to monk fruit sweetener until thoroughly combined.
- In a separate bowl combine cassava flour, potato flour, baking powder, and vanilla monk fruit sweetener.
- Next, combine egg mixture with water and melted coconut oil or butter beat until combined.
- Finally, add 1/2 of the flour mixture in with the egg mixture until thoroughly incorporated.
- Lastly, add in the remaining flour and thoroughly combine.
- Pour 1/2 the batter into each oiled and floured cake pans.
- Bake 25 - 40 minutes or until a toothpick comes out clean.
Decorating Cake
- Remove cake from cake pans about 10 to 15 minutes after removing from the oven and allow to cool.
- Once cakes are cooled place one cake on a cake stand with pieces of wax paper just under the edge of the cake.
- Top the first cake with a layer of lemon curd.
- Next, top the lemon curd with freshly sliced strawberries.
- Top with the second cake.
Notes
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| Calories 296 | |
| % Daily Value * | |
| Total Fat 17 g | 25 % |
| Saturated Fat 9 g | 46 % |
| Monounsaturated Fat 4 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 152 mg | 51 % |
| Sodium 255 mg | 11 % |
| Potassium 206 mg | 6 % |
| Total Carbohydrate 33 g | 11 % |
| Dietary Fiber 2 g | 7 % |
| Sugars 5 g | |
| Protein 5 g | 10 % |
| Vitamin A | 58 % |
| Vitamin C | 41 % |
| Calcium | 107 % |
| Iron | 4 % |
| * The Percent Daily Values are based on a 2,000 Calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Leave a Reply