Finnish Strawberry Cake “mansikkakakku” and Why I am Celebrating

Today I decided to open strawberry season, I am celebrating with this delicious Finnish strawberry cake called “mansikkakakku” (which literally translates as strawberry cake). The cake consists of fluffy sponge cake, whipping cream and lots of strawberries, I tell you, even though it is only the two of us, we managed to eat this cake within a few days, we loved it. This is the cake version of the strawberry sponge cake. Reason for this decadent cake is simple, I am celebrating. I am celebrating to date exactly six years ago I had a horrible bike accident including brain bleeding, but I didn’t get any permanent damage from it. If you would like to learn more, check out this blog article. To me this is like celebrating another birthday, it only took a few seconds, but my life could have been completely different.

Even though I am a huge chocoholic (of course there is a full chocolate category on the blog), I was all excited to try a strawberry recipe. Somehow I stumbled across this Finnish strawberry cake. With the help of Googletranslate, Deepl and the like it was not too difficult to follow this recipe, even though I don’t speak Finnish. I was not aware that Finland also measures by volume, not weight. However, the system is metric, they like to use deciliters, which somehow in Germany is not very common to use. But be it as it may, I simply converted everything to grams as I prefer weight since it is so much more precise. I can highly recommend this cake, it screams spring and is such a light cake, we both loved it. I hope that it will be more known soon, Finland concocted a delicous strawberry cake.

Recipe: slightly adapted from Valio (in Finnish)

Mansikkakakku - Finnish Strawberry Cake

Serves: One 18cm/6 inch ∅ cake
Prep Time: 1hr Cooking Time: 30min Total Time: 1hr 30min

Mansikkakakku - This Finnish strawberry cake consists of light sponge cake layers, lots of strawberries and whipping cream.


  • Sponge Cake
  • 4 eggs
  • 100 grams of regular sugar (divided)
  • 35 grams (one package) of vanilla pudding powder
  • 65 grams of all-purpose flour

  • Milk Soak
  • 50 grams of milk
  • 1 teaspoon of vanilla extract

  • Filling
  • 300 grams of heavy cream
  • 1 teaspoon of vanilla extract
  • 30 grams of regular sugar
  • 500 grams of fresh strawberries
  • Strawberry jam

  • Decoration
  • 200 grams of heavy cream
  • 250 grams of fresh strawberries for decoration
  • Optional: additional strawberry jam



In this reel you see how I make the cake. For the sponge layers, line the bottom of two 18cm springforms with parchment paper, preheat oven to 180 degrees Celsius. Weigh flour and vanilla pudding powder in a small bowl.


Seperate the eggs into yolks and whites in two seperate bowls, add 50 grams of sugar to each. First beat the egg whites with a pinch of salt with a mixer until soft peaks form. Without cleaning the mixer, now beat the egg yolks until paler in color, this takes a few minutes. Sieve the prepared flour mix on top, then add one third of the beaten egg whites. Mix, then add the second third and now start folding, you should try not to lose too much air. Add the third batch of egg whites and only gently fold until combined. Pour into the prepared cake pans and bake for about 25-30min. Let cool, release from form and cut each in half so that you have four cake layers total.


For the milk soak whisk together milk and vanilla extract, set aside.


For the filling whip cream, vanilla extract and sugar until stiff. Transfer some whipping cream to a piping bag. Wash, hull, and cut the strawberries. Now we will assemble. For this brush the first cake layer with vanilla milk, then spread strawberry jam on it. Pipe an outer ring with the whipping cream, fill the center with one third of the cut strawberries. Spread one third of the left whipping cream on the top so that you have one even layer. Place the second cake layer on top and repeat procedure: vanilla milk, jam, whipping cream dam, fresh strawberries and whipping cream spread. Do this another time, then place the last cake layer upside down on the top. This will make for an even cake. Use all remaining cream to frost the cake. You can either leave the cake like this and chill it for a few hours or simply continue.


For the decoration beat 200 grams of heavy cream until really stiff, then transfer some of it to a piping bag with an open star tip (fill the piping bag fully). With the remainder frost the entire cake again. With a circling motion create a cream border (see pictures). Wash, hull and cut strawberries again to decorate the cake with. If desired, you can heat about 2 tablespoons of strawberry jam and spread this on top of the strawberries, but this is optional. The cake tastes best on the second day, if chilled, it will keep for a few days.


Below I listed all the recipes I usually made for the accident anniversary, many decadent, a lot of with chocolate. This time I was craving strawberries and vanilla.

All recipes from previous years:

Giant cookie with the cookie monster (shortly after the accident when I didn’t know what to do and was baking endlessly)

cookie monster cake

Year 1

Vegan Oreo cake (I also have a regular Oreo cake on my blog)

Vegane Oreo-Torte

Year 2

No-bake chocolate cheesecake

Chocolate Cheesecake als kleiner Seelenschmeichler (ohne backen)

Year 3 (I even made two)

Piña colada cake

Fruchtige Piña-Colada-TorteLater in September of the same year:

Chocolate caramel cake


Year 4

Nutella blueberry cake

Wir feiern mit Heidelbeer-Nutella-Torte

Year 5

Original Sachertorte

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