The classic Nordic dessert gets its own twist in this Strawberry Brita Cake, where a soft sponge cake base is baked with a crisp meringue, then topped with macerated strawberries. A gorgeous, effortless summer treat!
Every summer must yield at least one strawberry cake. I don’t make the rules! But it’s just not summer without a fluffy cake coming out of the oven, then slathered with a hefty amount of softly whipped cream and topped with slices of fresh strawberries.
It’s July in dessert form. This summer, I came across the Nordic classic Brita Cake, where a sponge cake is baked with a crispy, marshmallowy meringue topping, then sandwiched together with juicy, macerated strawberries and whipped cream.
The contrast between the crunchiness of the meringue, the syrupy berries, and the soft cake makes it the quintessential summer dessert.
It’s a little bit cake, a little bit pavlova. And you never have to choose! You get to have your cake and eat it too.
The classic Brita cake is baked in a thin layer in a sheet pan, then cut in half before it’s layered with whipped cream and fresh berries. This version is baked in a baking pan, yielding a thicker layer. There’s no cutting the cake in half; everything happens in the baking pan.
The whipped cream is whipped to soft peaks, then served dolloped on the side. But feel free to follow the classic path and layer it on top of your meringue!
Notes from the Kitchen
Don’t worry about overbaking your cake out of fear that the meringue isn’t fully done. Rest assured, your meringue will be perfectly cooked by the time the cake batter underneath is done and a toothpick inserted in the center comes out clean!
Keep in mind that testing the center can be tricky. Because a toothpick through a meringue will likely come sticky, but that’s just the gooey marshmallow! Not raw cake batter. If the overthinking wins and you do slightly overbake it, don’t worry.
Your meringue might crack a little, but there’s no problem, because it’ll be barely visible under all those macerated strawberries.
While a traditional Brita cake is baked as a thin layer in a sheet pan, halved, and stacked, this version stays in one single, thicker layer inside a baking dish. The same rules still apply. The meringue layer acts like a heat shield for the cake, while the batter beneath gives the meringue plenty of time to cook through without drying out.
When it comes to serving, I like to plate this with the whipped cream dolloped on the side, but of course, you can always layer it right on top of your meringue like the classic version.
Tips & Variations
Meringue Stability: This is optional, but for extra stability, you can add a tiny pinch of cream of tartar (or a few drops of lemon juice) to the egg whites before whipping. The acid stabilizes the egg white proteins, preventing the thick meringue layer from weeping or collapsing in the baking dish.
Sugar Timing: Whip the egg whites to soft peaks before gradually adding the sugar one tablespoon at a time. Adding sugar too early stops the whites from reaching full volume; adding it too late causes a gritty texture because the sugar crystals cannot dissolve in the moisture of the whites.
Make sure your bowl is completely clean: Even a microscopic trace of oil or grease bonds with the egg proteins, preventing the whites from whipping. I like to pour a little bit of white vinegar directly into the bowl, then wipe it out with a paper tower, to make sure any microscopic traces of grease is stripped away.
The Winter Twist: Traditional Scandinavian variations swap strawberries for a tart rhubarb compote in the spring, or bright lemon curd in the winter!
The Classic Almond: To follow the traditional Nordic path, scatter a generous handful of sliced or flaked almonds on top of the meringue layer right before it goes into the oven. They will toast beautifully as the cake bakes, adding a rich flavor and crunch.
Mascarpone: For a more flavorful, stabilized cream, whip it with a little bit of mascarpone cheese or creme fraiche.
Strawberry Peach Cobbler: Juicy strawberries and ripe peaches bake together into a bubbly, jammy filling beneath a rich, buttery biscuit topping. A comforting summer classic that practically begs for a generous scoop of vanilla ice cream.
Strawberry Peach Basil Crisp with Brown Butter & Sesame: Strawberries and peaches get an elegant, herby upgrade from fresh basil, while the crisp oat topping is infused with nutty browned butter and toasted sesame seeds. The result is a simple, but sophisticated dessert that balances fruity and herbal notes.
Strawberry Orange Layer Cake: Bright orange zest and fresh strawberries come together for a vibrant flavor profile in this stunning centerpiece. Cake layers are filled with whipped cream and fresh berries, making it a perfect choice for spring and summer celebrations.
Plum Strawberry Cobbler: Tart plums and sweet strawberries merge beautifully under a nutty, buttery crust. A sophisticated twist on the traditional summer cobbler.
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Strawberry Brita Cake
Ingredients
Equipment:
Cake:
- 200g (1 ⅔ cups) all-purpose flour
- 1 tsp baking powder
- ¼ tsp sea salt
- 4 eggs, separated
- 200g (1 cup) granulated sugar, divided (80g + 120g) / (⅓ cup + ½ cup)
- 1 tsp vanilla
- 1 lemon, zest
- 110g (½ cup) olive oil
- 150g (⅔ cup) heavy cream
Meringue:
- 4 egg whites
- 200g (1 cup) granulated sugar
- 1 tsp vanilla
Macerated Strawberries:
- 1 lb strawberries, hulled and halved
- 3 tbsp granulated sugar
- 1 tsp vanilla
- ½ lemon
- Pinch of salt
Whipped Cream:
- 1 cup heavy cream
- 1 tsp vanilla
Instructions
- Make the cake: Preheat the oven to 325°F/ (165°C). Butter a 9x13-inch baking dish or pan and line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a stand mixer or using a large bowl and a hand mixer, beat the egg yolks, 80g sugar, vanilla, and lemon zest on medium-high speed, until the mixture is thick and pale, and doubled in volume, about 3-4 minutes. Set aside.
- In a separate bowl (make sure it's thoroughly dry), beat the egg whites on medium until frothy. Increase to medium-high and gradually add the remaining sugar, beating until stiff peaks form.
- Gently fold the egg whites into the yolk mixture. Then gently fold in the dry ingredients, followed by the the olive oil and cream. Pour the batter into prepared pan and set aside.
- Make the meringue: In a large bowl (again, make sure it's thoroughly dry), beat the egg whites on medium until frothy. Increase to medium-high and gradually add the remaining sugar until stiff peaks form.
- Spoon the meringue on top of the cake batter, carefully spreading around the edges.
- Bake for 30-35 minutes, or until the meringue is golden and a toothpick inserted in the center of the cake comes out clean. Allow to cool.
- Macerate the strawberries: In a large bowl, toss the strawberries with sugar, vanilla, lemon, and salt. Let them sit until they releases their juices, at least 30 minutes.
- Whip the heavy cream and vanilla to soft peaks.
- Top the cake with macerated strawberries and serve with whipped cream.
