If you love Scandinavian-style cakes—juicy, fruity, and never too sweet—you’re going to absolutely adore this one. It starts with three soft sponge cake layers, each soaked with a bright lemon sugar syrup to keep them extra moist. The filling is a lemon poppy seed Greek yogurt whip that fluffs up into a cloud in just minutes. It’s juicy, fresh in taste, and honestly feels like eating your favorite breakfast yogurt—light yet satisfying, and so refreshing.
Between the layers, you’ll find juicy strawberries and sweet mandarin segments. When strawberries are in season, feel free to use fresh, ripe berries. But since I made this in the off-season, I used frozen strawberries cooked into a low-sugar jam, then gently drained the fruit to avoid excess liquid—this keeps the cake beautifully balanced and not soggy.
The whole cake is finished with more of that lemon poppy seed Greek yogurt whip to keep things light and lovely. You can totally go for something sweeter like meringue or feather icing if that’s your style, but I personally love the clean, fresh flavor—just like Scandinavian cakes do best. It’s almost like turning your favorite yogurt bowl into a dreamy dessert.
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