Jordgubbstårta Swedish Strawberry Meringue Cake

5 from 4 votes

Bake the best gluten free Midsommar Jordgubbstårta. Homemade Swedish Midsommar strawberry meringue cake features cardamom & whipped cream.

Prep Time30

Cook Time2 30

Total Time3 30

Course: Dessert

Cuisine: swedish

Keyword: Gluten Free Cake, Jordgubbstårta, Meringue Cake, Swedish Strawberry Cake

Servings:

Calories: 452kcal

Preheat oven to 350 F. Line three baking sheets with parchment paper; trace 5 8-inch circles on the sheets of paper and grease the sheets with butter and flour.
In a large mixing bowl with electric egg beaters whip egg whites until they form gentle peaks. Add the sugar gradually, ¼ cup at a time, and the salt, and beat at high speed until the egg whites form stiff and glossy peaks. Gently fold in the cornstarch, almond flour and cardamom.
Divide the pillowy meringue evenly among the five circles, and spread them to fit inside the circles, making sure that the layers are even.
Place baking sheets in the oven, immediately reducing the heat to 250 F. Bake for 25 minutes, then reduce the heat further to 200 degrees and bake for an additional 2 hours.
Turn off oven. Leave baking sheets in the oven until they reach room temperature. This prevents the meringue from cracking.

Stem and slice the strawberries. Sprinkle 1 tbsp sugar over the sliced strawberries.
In a large, chilled bowl, combine the whipping cream, remaining sugar, vanilla extract and cardamom. Beat until holding soft peaks. Add softened cream cheese and beat into the whipping cream.
Place 1 layer of meringue cake on a plate. Top with whipped cream, ¼ of the strawberries, more whipped cream, and another layer of cake. Repeat. Frost the top layer with the last of the whipped cream and the reserved whole strawberries.
Serve immediately if you want crisp layers. For a softer texture serve a couple of hours after assembly.