Swedish Sandbakkels with Strawberry Cream
Delight in the charm of a Scandinavian classic with Swedish Sandbakkels filled with luscious strawberry cream! These delicate, buttery almond-flavored tart shells are baked to golden perfection and serve as the perfect base for a creamy, fruit-filled topping. The strawberry cream, made with fresh whipped cream, a touch of vanilla, and finely chopped strawberries, adds a refreshing burst of sweetness that complements the rich cookie base. With a short prep time and an impressive presentation, these easy-to-make treats are ideal for holidays, tea parties, or summer desserts. Serve chilled for the ultimate indulgence that captures the essence of Swedish tradition with a modern twist.
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 150 grams granulated sugar
- 1 large egg
- 300 grams all-purpose flour
- 1 teaspoon almond extract
- 240 milliliters heavy whipping cream
- 50 grams powdered sugar
- 100 grams strawberries, finely chopped
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 175°C (350°F). Lightly grease Sandbakkel tins or tart molds and set them aside.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Beat in the egg and almond extract until well combined.
Gradually add the flour into the mixture, mixing on low speed until a soft, pliable dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for 20 minutes.
Once chilled, divide the dough into small portions. Press each portion evenly into the Sandbakkel tins, forming a thin crust.
Place the tins on a baking sheet and bake for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool completely in the tins before gently removing them. Set the cookie shells aside.
To make the strawberry cream: In a medium bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
Gently fold in the finely chopped strawberries until evenly distributed.
Spoon or pipe the strawberry cream into the cooled Sandbakkel shells, filling each shell generously.
Refrigerate for 20-30 minutes to let the strawberry cream set slightly.
Serve chilled and enjoy these elegant Swedish treats!
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 112 mg | 5% | |
| Total Carbohydrate | 208.6 g | 76% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 204.4 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 234 mg | 5% | |
*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.
