Glad Midsommar! And even if you are not in Sweden, you can prepare this classic Swedish Midsummer Cake (Midsommartårta) to celebrate. Sometimes referred to as strawberries and cream cake, it’s delicious, so easy to make, and absolutely perfect for the season!
Kanelbullar (cinnamon buns) and Swedish almond cake? Yes, we love having them for fika all year round.
But when it’s midsummer, there are no two ways about it — this Swedish strawberry and cream cake is what you should have on your table. 🙂
Locally known as midsommartårta, it is a layered sponge cake with strawberry filling and cream — perfectly balanced in every bite.
Don’t forget to serve it with some cheese pie, another midsummer staple!
IF YOU WANT MORE AUTHENTIC SWEDISH RECIPES, YOU WILL LIKE THESE POSTS!
Ingredients
- Strawberries – you need at least two and a half cups of chopped strawberries for the filling, plus a handful of whole ones to place on top of your Swedish midsummer cake.
- Eggs – medium-sized egg (63 to 73 grams per piece), and at room temperature.
- Butter – I generally use unsalted butter when preparing this strawberries and cream cake.
- Flour – all-purpose flour is all you need for making this midsommartårta recipe.
- Milk – full cream milk, if possible.
- Sugar – granulated white sugar is great for this Swedish strawberry cake.
- Baking powder – just use your favorite brand.
- Cream – double cream (or heavy cream) is excellent for making this cake with strawberry filling recipe.
Preparation
Start making your Swedish midsummer cake by preheating your oven to 180°C (350°F).
Grease a 7-inch cake pan, lightly dust with flour and set aside.
Sift the flour and baking powder into a medium-sized bowl (photo 1).
Using a small saucepan, combine milk and butter (photo 2).
Heat until the butter has melted, then set aside to cool.
Combine eggs and sugar in a large bowl (photo 3).
Mix until you get a creamy consistency.
Pour the cooled, melted butter and milk (photo 4).
Continue mixing to combine.
Add the flour and baking powder (photo 5).
Mix to combine everything.
Pour the midsummer cake batter into the greased cake pan (photo 6).
Place pan in the lower part of the oven for forty to forty-five minutes, or until a toothpick comes out clean when inserted.
Set the cake aside to cool.
To prepare the strawberry filling, combine the slices of strawberries with the remaining sugar (photo 7).
Mix to evenly combine, cover with plastic, then set aside in the refrigerator for at least 15 minutes to macerate.
Once the cake is cooled, cut it into two layers.
Spoon the macerated strawberries on top of one layer (photo 8).
Try to arrange them evenly.
Spoon the remaining strawberry juices on top of the slices (photo 9).
Beat one cup of the heavy cream into stiff peaks (photo 10).
Transfer into a piping bag and pipe on top of the macerated strawberries (photo 11).
Place the other layer of the cake on top of the cream.
Whip the remaining heavy cream into stiff peaks.
Cover the cake with whipped cream (photo 12).
Place more fresh strawberries on top of the cake.
Your Swedish Midsummer Cake is now ready for serving — enjoy!
Helpful tips
- You can use two 7-inch pans instead of slicing one cake into two halves.
- Make sure that your Swedish strawberry cake is completely cool before cutting it.
- If you don’t have a cake slicer, a serrated knife is also excellent for cutting the cake into two or trimming the top (i.e., flattening it for easier assembly).
- Feel free to use less sugar if you have sweet, juicy strawberries on hand when preparing the strawberry filling.
Recipe variation
- Strawberry jam. If you don’t have great strawberries available, strawberry jam can also be used as a filling.
I’ve even seen some add vanilla or lemon curd with the strawberry filling for this cake.
- Other berries. While not traditional, it’s becoming more common nowadays to see other types of berries added as filling or decoration on top of midsommartårta.
See how easy it is to make a traditional Swedish midsummer cake? Give it a try this weekend and let me know!
📖 Recipe
Swedish Midsummer Cake Recipe (Midsommartårta)
Equipment
- Piping bag
Ingredients
- 1 stick + 1 tbsp butter (125 grams), unsalted
- 5 tbsp milk
- 2 medium eggs, room temperature
- 3/4 cup sugar (plus 2 tablespoons for the strawberry filling)
- 1 cup flour (160 grams), heaping
- 1 tsp baking powder
- 2 + 1/2 cups strawberry, chopped (plus at least a handful of whole ones for decorating)
- 2 cups heavy cream (double cream or whipping cream), chilled
Instructions
Preparing your strawberries and cream cake:
- Start by preheating your oven to 180°C (350°F).
- Grease a 7-inch cake pan, lightly dust with flour and set aside.
- Sift and combine the flour and baking powder in a medium-sized bowl.
- Using a small saucepan, combine milk and butter.
- Heat until the butter has melted, then set aside to cool.
- Combine eggs and sugar in a large bowl.
- Mix until you get a creamy consistency.
- Pour the cooled, melted butter and milk.
- Continue mixing to combine.
- Add the flour and baking powder.
- Mix to combine everything.
- Pour your Swedish strawberry cake batter into the greased cake pan.
- Place pan in the lower part of the oven for 40 to 45 minutes, or until a toothpick comes out clean when inserted.
- Set the cake aside to cool.
Preparing strawberry filling for the cake:
- To macerate the strawberries, combine the slices of it with the remaining sugar.
- Mix to evenly combine, cover with plastic, then set aside in the refrigerator for at least 15 minutes.
Assembling your Swedish Midsummer Cake:
- Once the cake is cooled, cut it into two layers.
- Spoon the macerated strawberries on top of one layer.
- Try to arrange them evenly.
- Spoon the remaining strawberry juices on top of the slices.
- Beat one cup of the heavy cream into stiff peaks.
- Transfer into a piping bag and pipe on top of the macerated strawberries.
- Place the other layer of the cake on top of the cream.
- Whip the remaining heavy cream into stiff peaks.
- Using a spatula, cover the cake with whipped cream.
- Place more fresh strawberries on top of the cake.
- Your Swedish Midsummer Cake is now ready for serving — enjoy!
Notes
- Cook’s Tip #1: If you have two 7-inch pans, split the cake batter between them instead of slicing one cake into two.
- Cook’s Tip #2: Ensure the cake is completely cool before cutting it.
- Cook’s Tip #3: A serrated knife is an excellent alternative if you don’t have a cake slicer tool.
- Cook’s Tip #4: You can use less sugar if you have sweet, juicy strawberries on hand when preparing the strawberry filling.
Ioana
Just curious if milk is correct amount. When making your video it seem like there was more than 5 table spoons .
Neriz
Hej Ioana, Yep, that is 5 tablespoons in there. 🙂