Great Grandma Ellens Jordgubbstårta Swedish Strawberry Cake Recipe 45

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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.

GRANDMA W'S STRAWBERRY JAM



Grandma W's Strawberry Jam image

I love strawberry jam better than any other flavor, so Grandma W shared this recipe with me. I have to admit, the first time I made it in my first apartment, I left it to sit on the counter once I sealed it, and came home to the lids on the ceiling with strawberry dripping all over the kitchen! It was one sticky mess! That's what...

Provided by Megan Stewart

Categories     Jams & Jellies

Number Of Ingredients 2

1 qt strawberries
4 c sugar, divided

Steps:

  • 1. Boil strawberries and 2 c sugar together for 5 min. Add 2 more cups sugar and boil 3 additional minutes. Let stand 24 hours, then seal.

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.

JORDGUBBSTåRTA (SWEDISH STRAWBERRY SHORTCAKE)



Jordgubbstårta (Swedish Strawberry Shortcake) image

Jordgubbstårta is the iconic Swedish cake of Midsommar that consists of a light spongecake topped with whipped cream and strawberries.

Provided by Sarah-Eden Dadoun

Categories     Dessert

Time 1h20m

Number Of Ingredients 21

4 eggs
1½ cup sugar
1 cup flour
½ cup cornstarch
1 tablespoon vanilla extract
½ cup sugar
½ cup water
Juice of a lemon
1 egg
3 egg yolks
⅔ cup sugar
1 vanilla pod (, split and scraped)
1 tablespoon vanilla extract
2 cups milk
3 tablespoons butter (, soft)
½ cup flour
8 oz. mascarpone
16 oz. creme fraiche ((35% fat))
8 tablespoons icing sugar
2 tablespoons vanilla extract
1½ lb fresh strawberries

Steps:

  • Preheat the oven to 350F/180C.
  • Butter then flour three round 10-in (22cm) molds.
  • In the bowl of a stand mixer, add the eggs, sugar, and vanilla. Whisk 10 minutes until the mixture whitens and doubles in volume, then turn the power off.
  • Gently incorporate the flour and the cornstarch with a spatula so as not to break the foamy appearance.
  • Pour the mixture into 3 molds and bake for 20 minutes. Check the cake with the tip of a knife. It should come out clean.
  • Wait a few minutes and unmold on a cooling rack.
  • When the cake bases have completely cooled, cover tightly with plastic wrap and set aside for assembly.
  • Place all the ingredients (water, sugar and lemon juice) in a saucepan and bring the mixture to a boil for about 3 minutes.
  • Cool and then generously brush the cake bases.
  • In a saucepan, bring the milk to a boil with the split and scraped vanilla pod.
  • In a bowl, off the heat, whisk together the sugar and flour. Add the egg and egg yolks and whisk until the mixture is smooth and homogeneous.
  • Gradually add the hot milk while whisking.
  • Transfer the mixture to the saucepan and whisk constantly over medium heat, being careful to scrape the bottom and edges of the pan. Simmer for 1 to 2 minutes over low heat until the cream has thickened.
  • Off the heat, add the butter to the preparation until you obtain a homogeneous preparation.
  • Pour the pastry cream into a large bowl.Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Let cool.
  • Refrigerate until cool, about 3 to 4 hours.
  • Fill a pastry bag with the pastry cream. Set aside.
  • In a bowl (or the bowl of a stand mixer), add the mascarpone, the cold cream and the vanilla.
  • Start whipping, first at low speed, then increase the speed of the mixer to medium speed. Midway, add the icing sugar.
  • Place a layer of Genoise cake on a plate. Thoroughly brush the biscuit with syrup.
  • Apply the pastry cream evenly over the cake surface with the help of the pastry bag and smooth out with a spatula.
  • Wash, trim and quarter the strawberries. Spread the strawberries evenly over the pastry cream.
  • Cover the strawberries with 2 to 3 tablespoons of light whipped cream and smooth out with the spatula.
  • Place a layer of Genoise cake on top. Proceed the same way on the second layer.
  • For the final Genoise layer, cover the sides of the cake with whipped cream. Fill a pastry bag with an open star tip, with mascarpone whipped cream.
  • Apply the mascarpone whipped cream wth the design of your choice. Spread the remaining strawberries on top of the cake, starting from the outside and going inside.

Nutrition Facts : Calories 551 kcal, Carbohydrate 84 g, Protein 9 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 177 mg, Sodium 100 mg, Fiber 1 g, Sugar 63 g, ServingSize 1 serving

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