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overhead shot of strawberry brita cake with a meringue topping and macerated fresh strawberries.

Strawberry Brita Cake

This Nordic summer dessert features a light sponge cake, a meringue topping and marinated strawberries.
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Prep Time 30 minutes
Bake Time 35 minutes
Course Dessert
Cuisine Nordic
Servings 1 9x13-inch 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.
Keyword cake, marshmallow, meringue, strawberries