A buttery almond cake with browned butter, ripe strawberries, and softly whipped cream. Part Swedish jam cookie, part summer cake.
There are some recipes that begin with a plan, and others that come from wanting a very specific feeling.
This one began with the hallongrotta: the Swedish butter cookie filled with raspberry jam. Its name translates roughly to “raspberry cave,” after the little hollow pressed into its center.
I wanted to turn that cookie into a cake—but make it feel like summer.
The result is what I'm calling Strawberry Butter Cookie Cake: soft and buttery, with almond flour, browned butter, and strawberries baked directly into the top. It has the richness of a cookie and the tenderness of a simple afternoon cake.
I kept the sugar relatively light to let the strawberries shine and stay slightly tart. Browning the butter adds a warm toasted flavor without making the recipe any more complicated.
Serve it with a generous spoonful of whipped cream or vanilla ice cream if you feel like.
Eat it warm, at room temperature, or straight from the refrigerator the next morning. It may be even better on the second day. Enjoy!
💛 Eva
Strawberry Butter Cookie Cake
Serves: 8–10
Pan: 9-inch cake pan
Oven: 350°F
Bake time: 40–50 minutes
Ingredients
- 170 g salted butter
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour (GF ok)
- ¾ cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2–2½ cups strawberries, about 300–350 g, hulled and halved or quartered
- Coarse sugar, for sprinkling
- Softly whipped cream, for serving
Instructions
1. Prepare the pan
Heat the oven to 350°F.
Grease a 9-inch cake pan and line the bottom with parchment paper.
2. Brown the butter
Place the butter in a saucepan over medium heat.
Let it melt, then continue cooking as it bubbles and foams. Swirl the pan occasionally. Once the milk solids at the bottom turn golden brown and the butter smells toasted and nutty, remove it from the heat.
Let the browned butter cool for about 10 minutes.
3. Mix the batter
In a large bowl, whisk the sugar and eggs until smooth. Add the slightly cooled browned butter and vanilla, then whisk again to combine.
In a separate bowl, stir together the all-purpose flour, almond flour, baking powder and salt.
Add the dry ingredients to the wet ingredients and fold gently until no dry streaks remain. The batter will be quite thick.
4. Add the strawberries
Spread the batter evenly inside the prepared pan.
Arrange the strawberries over the surface, pressing them gently into the batter. It's fine for the berries to sit very close together.
Sprinkle a little sugar over the top.
5. Bake
Bake for 40–50 minutes, until the cake is golden around the edges and the center is set but still a little gooey.
The knife test should come out with a few moist crumbs.
6. Serve
Serve slightly warm or at room temperature with whipped cream or ice cream, and a few more fresh strawberries.
Light a candle. Put the coffee on. There is no need to wait for an occasion.
