Strawberry Butter Cookie Cake
Summer in Sweden is really just one long fika.
I was craving something buttery and fruity, so I made a cake inspired by the hallongrotta—a Swedish thumbprint cookie traditionally filled with raspberry jam. This version turns it into a proper cake, with ripe strawberries in place of jam because, well, summer. I could also see peaches or any other summer berries being delicious.
The result is a soft almond flour cake filled with fresh berries and finished with whipped cream or ice cream. Eat it in the evening light, with a candle going ofc.
Browning the butter gives it a warm, toasted flavor, while keeping the sugar light lets the strawberries shine. Enjoy!
💛 Eva
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