Swedish Midsummer Cake Recipe (Midsommartårta)

Classic Swedish Midsummer Cake decorated with more fresh strawberries.

5 from 1 vote

Swedish Midsummer Cake Recipe (Midsommartårta)

Wherever you are in the world, 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!

Prep Time35

Cook Time50

Resting Time1

Total Time2 25

Course: Dessert

Cuisine: Swedish

Servings:

Calories: 492kcal

Author: Neriz

Equipment

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.

Nutrition