Name: Swedish Midsummer Cake with Berries and Cream Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Swedish
Ingredients: 6 eggs; 250g caster sugar; 90mls warm water; 2 teaspoons baking powder; 100g SR flour; 50g potato flour; 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

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If you’re looking for a show-stopper of a dessert that brings all the sunshine and sweetness of a Scandinavian summer straight to your table, the Swedish Midsummer Cake with Berries and Cream is your answer. This beloved cake is a centerpiece at countless Swedish celebrations, layered high with luscious vanilla sponge, clouds of vanilla-flecked whipped cream, and a riot of juicy berries. It looks impressive but is delightfully simple to make, and every bite delivers that irresistible combination of light sponge, seasonal fruit, and billowing cream. Whether you’re planning a festive gathering or just want to treat yourself to something beautiful, this is a dessert that everyone will remember.

Swedish Midsummer Cake with Berries and Cream Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how the most classic, accessible ingredients come together in this recipe to create a truly magical treat. Each component is essential, amplifying the flavors, texture, and vibrant appearance of the Swedish Midsummer Cake with Berries and Cream.

Eggs: Room temperature eggs give the cake its lift and signature lightness—don’t skip the whisking for an ultra-airy texture.
Caster sugar: Fine sugar dissolves easily during mixing and adds a subtle sweetness, keeping the sponge delicately flavored.
Warm water: Boiling or very hot water is key for making the batter silky and ensuring a tender crumb.
Baking powder: A touch of baking powder helps the cake rise beautifully in the oven and keeps it soft.
Self-raising flour: SR flour streamlines things and provides just the right structure for the sponge layers.
Potato flour: This secret ingredient makes the cake exceptionally light and slightly springy, which is perfect for absorbing the cream and juices from the berries.
Double cream: For a chantilly cream that’s rich and holds its loft—make sure it’s cold before whipping.
Icing sugar: A few tablespoons sweeten your whipped cream, giving it that classic, pillowy finish.
Vanilla extract: Real vanilla makes both the cream and cake taste unmistakably homemade and inviting.
Fresh strawberries: Hulled and halved if large, strawberries are the star of the show and bring color and juiciness.
Fresh raspberries: Sweet-tart raspberries add depth and a vibrant pop of flavor to each layer.

How to Make Swedish Midsummer Cake with Berries and Cream

Step 1: Prepare the Cake Pan

Start by preheating your oven to 180°C (350°F, Gas mark 4). Line a large round cake tin, about 30cm x 10cm, with baking paper. This step ensures your delicate sponge slips out easily once baked—nobody wants a gorgeous cake stuck to the pan!

Step 2: Whisk Eggs and Sugar

In a large mixing bowl, whisk the eggs and caster sugar together on high speed until the mixture is very pale, thick, and fluffy. This can take 5 to 8 minutes with an electric mixer. Proper whisking here is essential for achieving that cloud-like texture the Swedish Midsummer Cake with Berries and Cream is known for.

Step 3: Fold in Dry Ingredients and Water

In a separate bowl, combine the self-raising flour, potato flour, and baking powder. Gently fold these dry ingredients into your creamy egg mixture, being careful not to deflate the air. Add the warm (almost boiling) water and fold it in just until the batter is smooth and fully combined—go gently, as over mixing can toughen the sponge.

Step 4: Bake the Cake

Pour the batter into your lined tin, smoothing the top. Bake for 30 to 35 minutes, until the top is golden and the center springs back when lightly touched. Let the cake cool in the pan for a few minutes, then turn it out onto a wire rack and remove the baking paper. Patience pays off: Let it cool completely before moving on.

Step 5: Whip the Chantilly Cream

While the cake cools, whip up the chantilly cream. In a chilled bowl, whisk the double cream, icing sugar, and vanilla extract until the cream just holds stiff peaks. Keep an eye on it—you want thick, luxurious cream, not butter! Cover and refrigerate until you’re ready to assemble.

Step 6: Assemble the Layers

Once the cake is fully cool, use a sharp serrated knife to gently cut it horizontally into three even layers. Place the first layer on your serving plate, spread a third of your whipped vanilla cream across it, then scatter generously with strawberries and raspberries. Repeat with the second layer, adding more cream and berries, then top with the final slice. Finish with a lavish blanket of the remaining cream and an artfully messy pile of fresh berries on top.

Step 7: Serve and Enjoy!

Slice your Swedish Midsummer Cake with Berries and Cream generously and serve with even more berries on the side. The combination of soft sponge, silken cream, and juicy, fresh fruit is pure summer joy on a plate.

How to Serve Swedish Midsummer Cake with Berries and Cream

Garnishes

For an eye-catching finish, consider garnishing your cake with a little grated white chocolate, a scattering of edible flower petals, or even a light dusting of extra icing sugar. These delicate touches make your Swedish Midsummer Cake with Berries and Cream look utterly celebration-worthy.

Side Dishes

While this cake truly shines on its own, you can set out a bowl of extra mixed berries, a little pot of crème fraîche, or delicately whipped additional cream on the side. A refreshing berry compote or even a scoop of vanilla ice cream pairs beautifully and adds a chill to balance the creaminess.

Creative Ways to Present

Get playful with presentation: try making individual cake stacks in mason jars for picnics, or slice the cake into finger portions for a dessert buffet. If you want to embrace tradition, serve the Swedish Midsummer Cake with Berries and Cream on your prettiest cake stand and decorate the table with wildflowers for a truly Scandinavian vibe.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Swedish Midsummer Cake with Berries and Cream, cover the cake tightly with plastic wrap and refrigerate. The flavors meld nicely overnight, but the sponge will absorb moisture from the cream and berries, so enjoy within 2 days for best texture.

Freezing

For best results, freeze the unfilled sponge layers individually, tightly wrapped in plastic and foil. When you’re ready for dessert, simply defrost at room temperature and assemble with fresh cream and berries. Avoid freezing the assembled cake, as cream and fresh berries don’t thaw well and can become watery.

Reheating

This cake isn’t meant to be reheated—it’s best enjoyed cold or at room temperature. If you chill it, allow slices to sit out for 20 minutes before serving. This brings back the flavors and softens the cream, making each bite just as dreamy as when freshly made.

FAQs

Can I use frozen berries instead of fresh?

While you can use frozen berries in a pinch, fresh berries give the Swedish Midsummer Cake with Berries and Cream its signature burst of flavor and visual appeal. Frozen berries tend to release more juice and may make the layers a bit soggy.

What can I substitute for potato flour?

If you can’t find potato flour, cornflour (cornstarch) is a decent substitute. It won’t provide exactly the same pillowy lightness, but your cake will still be delicious!

Can I make the cake the day before serving?

Absolutely! Make the sponge in advance, wrap it well, and store at room temperature. Assemble the Swedish Midsummer Cake with Berries and Cream a few hours before serving for maximum freshness.

How do I keep the whipped cream stable?

Be sure to use very cold double cream and don’t overwhip it. If you need extra stability, add a tablespoon of mascarpone cheese while whipping to help the cream hold up longer.

Can I make this gluten free?

Yes, simply swap the self-raising flour for a gluten free self-raising flour blend. Double check that your baking powder and potato flour are gluten free as well, and you’ll have a beautiful, allergen-friendly Swedish Midsummer Cake with Berries and Cream.

Final Thoughts

This cake captures the essence of Swedish summer in every fluffy, fruit-packed slice. Whether you’re gathering friends for a festive meal or simply want to bring a little sunshine into your day, give Swedish Midsummer Cake with Berries and Cream a try—you’ll fall for its charm and delightful flavors, guaranteed!

Swedish Midsummer Cake with Berries and Cream Recipe

★★★★★

5.1 from 22 reviews

Author: lina
Total Time: 55 minutes
Yield: 1 cake (serves 8-10) 1x
Diet: Vegetarian

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Description

Celebrate the flavors of summer with this delightful Swedish Midsummer Cake topped with fresh berries and luscious cream. A light and airy sponge cake layered with Chantilly cream, strawberries, and raspberries, this dessert is a perfect treat for any occasion.

Instructions

Pre-heat oven and prepare tin: Pre-heat oven to 180C/350F/Gas mark 4. Line a round cake tin (30cm x 10cm) with baking paper.
Prepare cake batter: 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.
Bake the cake: 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.
Make Chantilly cream: Whisk the cream, icing sugar, and vanilla extract together until the cream holds firm peaks; cover it and store in the fridge until needed.
Assemble the cake: Cut the cake into three slices. Place one slice on a serving plate, spoon a third of the cream over the cake, add the strawberries and raspberries, and continue layering the cake this way. End with the top layer decorated with cream, strawberries, and raspberries.
Serve: Cut the cake into slices and serve with extra fruit on the side.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Swedish