Shortcake Sockerkaka
Indulge in the delightful simplicity of Shortcake Sockerkaka, a Swedish-inspired twist on the classic shortcake! This light and spongy cake combines the richness of buttery vanilla flavors with the airy texture of a traditional sockerkaka (Swedish sugar cake). Made with basic pantry staples like all-purpose flour, eggs, and sugar, this easy-to-prepare dessert is perfect for any occasion. The cake is beautifully complemented by a dusting of powdered sugar, a medley of fresh, juicy berries, and a luscious dollop of whipped cream, making it an irresistibly elegant treat. Ready in just 45 minutes and serving up to 8, this recipe is ideal for casual gatherings or as a show-stopping dessert centerpiece. Whether you’re hosting tea time or celebrating with loved ones, this versatile and visually stunning shortcake is bound to impress.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 150 grams Granulated sugar
- 100 grams Unsalted butter
- 120 milliliters Milk
- 3 large Eggs
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Salt
- 10 grams Powdered sugar
- 150 grams Fresh berries (strawberries, raspberries, etc.)
- 200 milliliters Whipped cream
Instructions
Preheat your oven to 175°C (350°F) and grease a round 9-inch cake pan with butter or line it with parchment paper.
In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
Melt the butter in a small saucepan or microwave it in short bursts. Let it cool slightly.
In a large mixing bowl, beat the eggs and granulated sugar together using a hand or stand mixer on high speed until the mixture is pale, fluffy, and tripled in volume (approximately 5 minutes).
Gradually add the melted butter and vanilla extract to the egg mixture, mixing at low speed until combined.
Alternately add the dry ingredients and milk to the bowl with the egg mixture, beginning and ending with the dry ingredients. Mix gently until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan. Smooth the top with a spatula to ensure an even bake.
Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar.
Slice the cake into servings and top with fresh berries and a generous dollop of whipped cream. Serve immediately and enjoy!
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 2367 mg | 103% | |
| Total Carbohydrate | 330.1 g | 120% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 180.7 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 339 mg | 26% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 883 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
