Strawberry Brita Cake: A Delightful Swedish-Inspired Dessert

I first stumbled across Brita-kakku — often described as a classic Finnish summer cake made of butter cake topped with baked meringue, then finished with whipped cream and fresh berries — a few years back, and I was instantly hooked not only by the promise of those ingredients, but by the glorious chaos of it. Every image I found showed delightfully lopsided cakes: raw edges peeking through, whipped cream spilling past its borders, meringues that cracked and crumbled where they pleased, berries tumbling off in every direction. And I wanted exactly that. Practical versions exist, of course — tidy single-layer takes — but I wasn’t after neatness. I wanted berry cake mayhem.

So, in what was perhaps the least sensible approach, I made a two-layer Brita cake from a 9×13-inch base, splitting it lengthwise. My reasoning? Long rectangular cakes slide neatly into shopping bags, which matters when you’re hauling dessert to a gathering. And although the math says otherwise, I swear it’s easier to stretch the servings when you’re cutting straight across a narrow rectangle rather than a square.

To love this cake, you need two things: taste buds (which should be no obstacle when cream, meringue, butter cake, and berries are in play) and a willingness to embrace its disheveled charm. By the time you slice it, it might look more like a heap of cake parts than a picture-perfect slice — but unlike other messes in life, this one is delightful, edging into trifle territory.

A note: cakes with baked-on meringues aren’t unique to Finland; you’ll find versions in Germany, Sweden, Poland, and beyond. But this Finnish one is the cake that first stopped me in my tracks, and I can’t wait to hear about all of your favorites too.

Ingredients

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 3 large egg yolks (reserve whites for meringue)

• 1/2 cup milk

• 1 teaspoon vanilla extract

• 1 cup granulated sugar (for meringue)

• 1/4 teaspoon cream of tartar (optional, for meringue stability)

• 1 1/2 cups heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract (for cream)

• 2 cups fresh strawberries, hulled and sliced

Directions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a bowl, whisk together flour, baking powder, and salt.

3. In another bowl, cream butter and sugar until light and fluffy. Beat in egg yolks one at a time, then add vanilla.

4. Mix in dry ingredients alternately with milk until just combined.

5. Spread batter evenly onto prepared pan.

6. For the meringue: beat reserved egg whites until foamy. Gradually add sugar (and cream of tartar, if using) until stiff peaks form.

7. Spread meringue over batter. Bake for 25–30 minutes, until golden and crisp on top. Cool completely.

8. Whip cream with powdered sugar and vanilla until soft peaks form.

9. To assemble: slice cooled cake in half. Spread whipped cream and strawberries between layers. Top with more cream and berries.

10. Serve immediately, or refrigerate for up to 1 day.

Notes

You can substitute strawberries with raspberries, blueberries, or a mix of fresh seasonal berries. For a festive variation, add a drizzle of chocolate or lemon zest over the whipped cream before serving.