My recipe for Swedish Midsummer Cake with Berries and Cream is the perfect cake to make during the soft fruit season. Light and airy, this is a layer cake that is filled with pillows of whipped Chantilly cream and ripe summer berries.
*Previously shared on Great British Chefs*
A Fabulous Summer Cake
My recipe for Swedish Midsummer Cake with Berries and Cream is the perfect cake to make during the soft fruit season. Light and airy, this is a layer cake that is filled with pillows of whipped Chantilly cream and ripe summer berries, both in the layers and on top of the cake too. Make this cake for any special summer occasion, or “just because”, and be sure to serve it with a cuppa.
Although I’ve visited Sweden a few years ago, it was in the Autumn and already very cold. I would LOVE to be there over Midsummer, between the 19th and the 23rd of June. The days are long, with almost 24 hours of daylight, and the flowers, fruit and wilds berries are out, ready for picking, which would be perfect for today’s Swedish Midsummer Cake with Berries and Cream recipe.
Midsummer Eve is celebrated in the countryside; it’s a wonderful occasion where family and friends gather in woods and open flower meadows – here they celebrate the longest day with dancing around a Maypole (or should I say Junepole), gathering flowers, picking berries and enjoying picnics, with many going on all night.
On the way home, young unmarried girls are supposed to pick seven different types of flowers – they place these under their pillows and their future husbands are supposed to appear to them in their dreams, what a wonderful old custom to do, and I wonder if it works too?
Traditional Midsummer Food
The traditional food for Midsummer are pickled herrings, new potatoes served in a sour cream and dill sauce with hard boiled eggs, Swedish meatballs, gravadlax (cured salmon), “Västerbottensost” cheese pie, assorted breads, pickles and crisp breads.
Schnapps and beer is enjoyed with these foods, and for dessert, there is only one way to end your Midsummer picnic meal, and that’s with a slice of Strawberry and Cream cake, called “Gräddtårta med Jordgubbar” in Sweden, which is what my recipe for Swedish Midsummer Cake with Berries and Cream is based on.
The Traditional Swedish Cake Recipe
The cake is traditionally made with a fat-less sponge cake, has three layers at least, all filled with an egg enriched cream and packed with sweet strawberries. Although I love confectioner’s custard, the type of filling that is used in this classic Swedish cake, I decided to lighten my recipe up a bit, and with some advice from a Swedish friend I used a simple Chantilly cream for my filling.
I also deviated a little more, and I’ve added some fresh raspberries to my cake, as I have so many in the garden right now. But, I feel that most Swedes will forgive me, as they are a nation of berry lovers! I also added some of our lovely, sweet home-grown yellow raspberries for colour, which work really well I think.
Handy Tips and Substitutions
- If you cannot source potato flour, then use rice flour or cornflour instead.
- You can use other berries such as blueberries and, blackberries in this cake , as well as redcurrants and white currants.
- Frozen or tinned fruit is not suitable for the cake, as they are too wet and they will “bleed” into the cream.
- This is a fat-free cake, so it will not keep as long as usual, preferably up to two days in the fridge or a cool place.
- For a truly summer look, you can also decorate the cake with rose petals and small edible flowers.
- The cakes can be frozen once baked and cooled, and before adding the cream and berries.
My recipe is shared below, and the fat-less sponge recipe was taken from a recipe that I discovered on the Visit Sweden website, which I adapted slightly. I think that we should all embrace Midsummer this year, and take to the countryside with our favourite picnic food, as well as a few slices of this divine cake.
Have a magical Midsummer’s Eve and I hope you all enjoy this cake as much as we all did when I made it, and PLEASE do let me know, Karen
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Step By Step Instructions
You’ll find the full and printable recipe at the end of this post.
- Pre-heat oven to 180C/350F/Gas mark 4. Line a round cake tin (30cm x 10cm) with baking paper.
- Whisk the eggs with the sugar until light and fluffy; mix the dry ingredients together and then gently fold them to the whisked eggs. Add the boiled water and then mix until all amalgamated, but do not over mix.
- Pour the cake mixture into the prepared tin and bake for 30 to 35 minutes, until it has risen and is golden brown. Turn out of the tin and allow to cool on a wire rack.
- Meanwhile, make the Chantilly cream by whisking the cream, icing sugar and vanilla extract together until the cream holds firm peaks; cover it and store in the fridge until needed.
- When the cake is cold, carefully cut it into three slices, and place one slice on a serving plate; spoon a third of the cream over the cake, then add the strawberries and raspberries; continue to layer the cake this way, ending with the top which is also decorated with cream, strawberries and raspberries.
- Serve cut into slices with extra fruit on the side.
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Swedish Midsummer Cake with Berries and Cream Recipe
Swedish Midsummer Cake with Berries and Cream
My recipe for Swedish Midsummer Cake with Berries and Cream is the perfect cake to make during the soft fruit season. Light and airy, this is a layer cake that is filled with pillows of whipped Chantilly cream and ripe summer berries, both in the layers and on top of the cake too. Make this cake for any special summer occasion, or "just because", and be sure to serve it with a cuppa.
Ingredients
- Cake:
- 6 eggs
- 250g caster sugar
- 90mls warm water
- 2 teaspoons baking powder
- 100g SR flour
- 50g potato flour
- Filling and Topping:
- 350ml double cream
- 4 tablespoons icing sugar
- 1 teaspoon vanilla extract
- 450g fresh strawberries, hulled and cut in half if very large
- 200g fresh raspberries
Instructions
Pre-heat oven to 180C/350F/Gas mark 4. Line a round cake tin (30cm x 10cm) with baking paper.
Whisk the eggs with the sugar until light and fluffy; mix the dry ingredients together and then gently fold them to the whisked eggs. Add the boiled water and then mix until all amalgamated, but do not over mix.
Pour the cake mixture into the prepared tin and bake for 30 to 35 minutes, until it has risen and is golden brown. Turn out of the tin and allow to cool on a wire rack.
Meanwhile, make the Chantilly cream by whisking the cream, icing sugar and vanilla extract together until the cream holds firm peaks; cover it and store in the fridge until needed.
When the cake is cold, carefully cut it into three slices, and place one slice on a serving plate; spoon a third of the cream over the cake, then add the strawberries and raspberries; continue to layer the cake this way, ending with the top which is also decorated with cream, strawberries and raspberries.
Serve cut into slices with extra fruit on the side.
Notes
If you cannot source potato flour, then use rice flour or cornflour instead.
You can use other berries such as blueberries and, blackberries in this cake , as well as red currants.
Frozen or tinned fruit is not suitable for the cake, as they are too wet and they will "bleed" into the cream.
This is a fat-free cake, so it will not keep as long as usual, preferably up to two days in the fridge or a cool place.
For a truly summer look, you can also decorate the cake with rose petals and small edible flowers.
The cakes can be frozen once baked and cooled, and before adding the cream and berries.
Nutrition Information
Yield 12 slices Serving Size 1Amount Per Serving Calories 293Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 126mgSodium 128mgCarbohydrates 39gFiber 2gSugar 27gProtein 6g
Nutrition information is an approximate calculation based on the ingredients listed and it can vary according to portion sizes and when different ingredients are used.
I’ve added this Swedish Midsummer Cake with Berries and Cream to
sherry says
yum! lovely with all that fresh fruit. very summery. tho in fact strawberries are in season here now in queensland, which is winter of course for us…
cheers
sherry
Karen Burns-Booth says
Thanks Sherry, I do love this time of year when all the soft fruit is out! Karen
Michelle Rolfe says
Beautiful looking cake Karen! We are planning an evening outside, weather permitting for Mid-Summer night complete with food and a bonfire! Must now make a cake too! 🙂 Thanks for linking up to #CookBlogShare. Michelle x
Karen Burns-Booth says
Thanks so much Michelle, I love any excuse for a party, and Midsummer is just one of them! Karen
Ron says
Well done Karen! We’re making preparations here for a socially distanced Midsummer’s day. The menu is just as you explained. The sil (pickled herring) is done and in the fridge. The potatoes are dug and the pie will be made tomorrow morning. Oh, and the Akvavit is chilling in the freezer. Your lovely cake would set perfect at our table tomorrow for the big celebration.
Karen Burns-Booth says
Thanks so much Ron, I am relieved to see that I got the menu right! 🙂 I hope you had a wonderful Midsummer, Karen
Kat (The Baking Explorer) says
This is the prettiest cake!
Karen Burns-Booth says
Awww thanks so much Kat!
Nic | Nic's Adventures & Bakes says
Thanks for sharing, this cake looks amazing and perfect for a midsummer party 🙂
Nic | Nic’s Adventures & Bakes
Karen Burns-Booth says
Thanks Nic, it’s a favourite here when the soft fruit season is in. Karen
Candace says
Oh Karen, this looks absolutely amazing! I love a sponge cake with summer berries and will certainly be giving this a try
Karen Burns-Booth says
Thanks Candace, I hope you enjoy ti as much as we do! 🙂 Karen
Joanna says
This is such a beautiful cake. It is just what I would like to eat at midsummer – ideally sitting in a sunny garden!
Karen Burns-Booth says
Thanks Johanna, sadly we have rain now, but we are promised sunny weather soon! Karen
Jenny Walters says
What a fabulous recipe! I have never baked anything more exotic than a genoise so am very intrigued! It looks absolutely delicious. Something very magical happens when you put cream and summer fruits together. One of those special flavour combos that just reaches another level. I love the story behind this recipe. Thank you so much for sharing with #CookBlogShare
Karen Burns-Booth says
Thank you so much Jenny, it really is a wonderful summery cake, and makes good use of all the summer soft fruits too! Karen
Eb Gargano | Easy Peasy Foodie says
What a beautiful cake! So perfect for this time of year 😀 Eb x
Karen Burns-Booth says
Thanks so much Eb – it’s very delicious to eat too!
Frank says
This is one of the prettiest cakes I’ve seen in a very long time. A true work of art. And it sounds delicious, too.
Jan McKenna says
I was going to make this for a birthday tomorrow, alas, I’ve only got a 22cm cake tin, would I be best doing 4 eggs and reduce other ingredients accordingly
Karen Burns-Booth says
Hi Jan – that would work very well – let me know how it turns out. Karen
Corina Blum says
This does look like a gorgeous cake! Just perfect for summer and for sharing with friends now that we’re allowed to meet up again.
Karen Burns-Booth says
That’s it exactly Corina, this is a REAL sharing cake, for friends and family 🙂 Karen
Choclette says
What an absolutely glorious cake and just looking at it puts me in a good mood. It’s so hard to imagine summer at the moment with so much wind and rain. But you’re cake has reminded me that midsummer really isn’t that far away.
Helen says
What a beautiful cake! Perfect for a summer celebration.
Kate says
SUCH a pretty cake – we’re trying to grow lots of berries in the garden for the first time this year so if and when they all fruit I’ll be popping back here to make one of these…. yum!
Lesley says
What a lovely cake. I don’t think you can beat cake topped with fresh summer berries at this time of year.
Jo Keohane says
What a stunning cake. And chantilly cream is my absolute favorite. This is dreamy, I will definitely have it on my summer to do list. Thanks for posting.
Amy says
This looks absolutely divine, and your photos are lovely!!!!
Kat (Kat's Veg Kitchen) says
This is such a pretty cake! It would be lovely at a summer gathering!
Karen Burns-Booth says
Thanks Kat – it is a wonderful cake for summer 🙂
Chloe says
Love the look of this – so fresh and summery!
Gill Brown says
Hi has anyone actually made this lovely looking Swedish midsummer cake with berriess and could I make it in two sponge tins
Gill
Karen Burns-Booth says
I’ve made it of course! And yes I make it with berries and it can be made in 2 tins.
Suzanne says
This looks so good! What a great combination of flavors!
Lindsay says
How much does this cake rise in the oven? I am using a 22 cm diameter tin and would like a good estimate of how full I can fill the tin. I plan to bake the excess cake batter in an additional smaller tin. Thanks.
Karen Burns-Booth says
It rises as much as you can see in the photos!
Lindsay says
I have two more questions! Your ingredients list indicates “warm” water, but the instructions mention “boiled” water. Should the water be near boiling temperature when added to the other ingredients? Also, do you recommend greasing or flouring the tin, or is the baking paper on the bottom all that’s needed to ensure no sticking? Thanks!
Karen Burns-Booth says
Boiled water as in water that has been boiled therefore making it less chlorine etc but allowed to cool.
Grease and/or line cake tins.