Swedish Pancake Cake with Cream and Berries

Swedish pancake cake, or pannkakstårta, is a layered dessert made by stacking thin Swedish pancakes with whipped cream and berries. The tender, crepe-like layers soften as the cake chills, making it easy to slice and serve for a celebration or an everyday treat.

Ingredients

2 cups (480 ml) whole milk
3 large eggs (about 150 g without shells)
1 cup (125 g) all-purpose flour
2 tablespoons (25 g) granulated sugar
¼ teaspoon fine salt
3 tablespoons (42 g) unsalted butter, melted, plus a little extra for the pan
1 teaspoon (5 ml) vanilla extract
1½ cups (360 ml) cold heavy cream
2 tablespoons (15 g) confectioners’ sugar
1½ cups (225 g) mixed fresh berries, such as strawberries, raspberries, or blueberries, divided
2 tablespoons (30 ml) berry jam, optional

Instructions

Mix the batter: In a large bowl, whisk the milk and eggs until combined. Add the flour, granulated sugar, and salt, then whisk just until smooth. Whisk in the melted butter and vanilla. If a few small lumps remain, strain the batter through a fine-mesh sieve. Let it rest for 15 minutes; this gives the flour time to hydrate and helps the pancakes cook evenly.
Cook the pancakes: Warm an 8-inch (20 cm) nonstick skillet over medium heat and lightly coat it with butter. Pour in about ¼ cup (60 ml) batter, immediately swirling the pan so the batter forms a thin, even layer. Cook for 60 to 90 seconds, until the top looks set and the underside is lightly golden. Flip carefully and cook the second side for about 20 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, lightly buttering the pan as needed; you should have about 12 to 14 pancakes. Cool them completely before assembling. The pancakes are fully cooked when set with no wet batter remaining; because this is an egg dish, follow USDA FSIS guidance and ensure egg dishes reach 160°F (71°C), checking a thick pancake with a food thermometer if needed.
Whip the cream: Put the cold heavy cream and confectioners’ sugar in a chilled bowl. Whisk by hand or with a mixer until the cream holds medium-firm peaks. Stop once it holds its shape; overwhipping can make it grainy or turn it toward butter.
Prepare the berries: Rinse the berries and dry them well. Slice larger strawberries into thin pieces, reserving a few attractive whole berries for the top. If using jam, stir it until spreadable; a thin layer adds fruit flavor between some pancakes, but too much can make the cake slippery.
Stack the cake: Place one cooled pancake on a flat serving plate. Spread a thin layer of whipped cream over it and scatter a few berries on top. Add another pancake and repeat, keeping the cream layer even and not pressing down hard. Continue until all pancakes are stacked. Finish with a little cream and the reserved berries. If the layers slide, chill the cake for 10 minutes, then continue or adjust the stack.
Chill and serve: Cover the cake loosely and refrigerate for at least 1 hour and up to 4 hours before serving. The rest helps the layers settle and makes cleaner slices. Use a sharp knife, wiping it between cuts if the cream sticks.

Tips

Keep the pancakes thin: Swirl the batter immediately after pouring. If a pancake is too thick, use slightly less batter next time; thick layers make the stack heavy and harder to cut.
Adjust batter consistency: The batter should pour easily, roughly like light cream. If it thickens while standing, whisk in milk a tablespoon (15 ml) at a time. Resting is useful, but it is not necessary to leave it for hours.
Cool before adding cream: Warm pancakes melt whipped cream and can make the cake slide. Lay the pancakes separately on a rack or plate until cool rather than stacking them while hot.
Use a substitute thoughtfully: Frozen berries can work if thawed and drained very well; they release more liquid than fresh berries. For a less sweet cake, omit the jam and reduce the confectioners’ sugar to 1 tablespoon (8 g).

Serving Suggestions

Serve chilled, cut into wedges, with extra fresh berries on the side. A small spoonful of berry jam or a dusting of confectioners’ sugar makes a simple garnish. The cake is rich enough to serve in modest slices, alongside coffee or tea. For a brunch table, offer it after savory dishes rather than leaving it out for guests to serve themselves for an extended period.

Variations

For a classic Swedish-inspired fruit layer, use sliced strawberries with a little raspberry jam. Blueberries, raspberries, or thinly sliced peaches also work; pat juicy fruit dry first. For a citrus note, add 1 teaspoon finely grated lemon zest to the whipped cream. You can replace the vanilla with a pinch of ground cardamom for a gently spiced flavor. To make the cake less sweet, leave out the jam and use unsweetened whipped cream. These are flexible variations, not rules: family versions of pancake cake use different fruits and fillings.

Storage and Reheating

Because the filling contains whipped cream and fresh fruit, refrigerate the cake within 2 hours of assembling or serving. Keep it covered in the refrigerator and eat within 2 days for the best texture; it is generally safe for 3 to 4 days when continuously refrigerated, though the fruit may soften and release liquid. Do not leave it at room temperature for more than 2 hours, or 1 hour if the room is above 90°F (32°C). Freezing is not recommended: whipped cream and berries can become watery when thawed. Serve cold; reheating would melt the filling and is unnecessary.

Frequently Asked Questions

Can I make the pancakes ahead?
Yes. Cook and cool the pancakes, then stack them with pieces of parchment between each one. Cover and refrigerate for up to 2 days. Assemble with freshly whipped cream and berries shortly before chilling the finished cake.

Can I assemble the cake the day before?
It is better assembled several hours ahead, not the night before. A 1- to 4-hour chill helps the layers settle, while an overnight rest can make the pancakes and berries too soft. If you need to prepare early, refrigerate the pancakes and cream separately and assemble on the day of serving.

Why are my pancakes tearing when I flip them?
The pan may be too hot, the pancake may be too thin to handle before its surface sets, or the batter may not have rested. Cook until the top looks set, loosen the edge with a thin spatula, and flip gently. A good nonstick pan also helps; lightly butter it between batches if sticking starts.

How many pancakes should I make?
This recipe usually yields 12 to 14 pancakes in an 8-inch (20 cm) pan. A few more thin layers make a taller cake; fewer layers make a shorter one. The exact count depends on how much batter you use and the pan’s size.

Can I use store-bought crepes?
Yes, provided they are plain, thin, and fully cooled. Their size may differ, so trim or overlap them as needed to make a stable stack. Check that they are not heavily sweetened, since the cream and berries already give the cake a dessert-like flavor.

How can I tell whether the whipped cream is ready?
Lift the whisk: medium-firm peaks should hold their shape while the tips curl slightly. For a layered cake, firm peaks are helpful, but stop before the cream looks clumpy or grainy. If it is slightly overwhipped, gently fold in a tablespoon or two of unwhipped cream to smooth it.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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