Celebrate Midsummer with a Classic Swedish Strawberry and Cream Cake

Midsummer Strawberry Cake


It wouldn’t be midsummer in Sweden without strawberries, and a favorite way to enjoy them is in a jordgubbstårta.  

You can make this cake over several days – in fact it’s better that way.  Make the sponge cake and allow it to cool on a rack overnight to make it easier to slice into two layers.  Then you can fill the cake and cover it in whipped cream the next day.  Cover it and refrigerate overnight to allow the strawberries to release their wonderful pink juice into the cake.  Just before serving, decorate the top with the prettiest berries and any edible flowers you have in your garden – violets, pansies, dame’s rocket, sweet woodruff.Midsummer breakfast

Serve with lots of extra fresh strawberries and and champagne – colored with a bit of the sweet strawberry juice.  Most of all, enjoy!

Swedish Jordgubbstårta Recipe

Sponge cake


        • 4 eggs
        • 1½ cup powdered sugar (or 1 cup granulated sugar)
        • 1 cup all-purpose flour
        • 1 tsp baking powder
        • 3 Tbsp melted butter
        • 2 Tbsp hot water
        • 1 Tbsp vanilla extract


        1. Preheat oven to 350F with the rack in the middle. Line an 8 inch round cake pan* (at least 2 inches tall) lined with foil and sprayed with nonstick spray. Alternatively, you can brush room temperature butter on the inside of the pan, then dust it with flour, knocking out the excess to make the surface non-stick. *(Use a non-stick spring form cake tin if you have one. It makes it so much easier to remove the cake from the tin without breaking it.
        2. Whip 4 eggs in a stand mixer on high speed for about 1 minute, then add 1.5 cups powdered sugar (or 1 cup of granulated sugar) in thirds while continuing to whip. Whip the eggs and sugar for about 15-20 minutes or until the batter ribbon falling off the whisk doesn’t disappear for about 2-3 seconds.
        3. While the eggs are whipping sift together the 1 cup all-purpose flour and 1 tsp baking powder.
        4. Combine the melted butter and hot water in a cup and whisk together to mix.
        5. Add 1 Tbsp of vanilla extract.
        6. Now add the flour into the whipped eggs in halves, carefully folding with a spatula. Do not overfold or the cake will be tough. Just fold enough to incorporate the flour.
        7. Add the melted butter mixture into the batter and carefully fold with a spatula until no streaks of liquid are seen.
        8. Pour the batter into an 8 inch round cake pan (at least 2 inches tall).
        9. Bake the cake for about 30 minutes on the middle rack of preheated to 350F oven. Check the cake with a toothpick/skewer by inserting it in the middle. If it comes out clean with no crumbs on it, the cake is ready to be removed from the oven. Remove it to a cooling rack and allow to sit undisturbed for 5-10 minutes. Then invert it onto a cooling rack and remove the foil. Allow to completely cool before using.
        10. Slice the cake into two layers horizontally. For best results, leave the cake on the counter for 6-8 hours before slicing. This will reduce the amount of crumbling when you split the cake.



        • 1 egg yolk
        • 1 tbsp icing sugar
        • 1/4 tsp vanilla extract
        • 3/4 cup whipping cream
        • 8 oz strawberries


        1. Make the filling by whisking the egg yolk, one tablespoon of powdered sugar and vanilla extract together until thick and creamy (about one to two minutes when whisked by hand).
        2. Whip the cream until it forms soft peaks and then gently fold it into the egg and sugar mixture.
        3. Place the bottom cake layer onto a serving dish. Spread the filling over the cake layer.
        4. Slice the strawberries and crush them lightly with a spatula or a flat side of a knife. Place them on top of the filling. Place the other cake layer on top and gently but firmly press into place.



        • 1 cup whipping cream
        • 8 oz strawberries


        1. Whip the cream for decorating until fairly stiff and spread over the top and sides of the cake.
        2. Decorate with strawberries and optional flowers.

Feeling ambitious?  Try this more complicated recipe from Visitsweden.com.