Midsommartårta (Swedish Midsummer Strawberry Cake)

Slightly adapted from: Swedish Spoon

Yield:  10 servings (one 9" cake) 



  • 4 large eggs
  • 4/5 cup (167g) granulated sugar
  • 2/5 cup (51g) all-purpose flour
  • 2/5 cup (47g) cornstarch
  • 1 ½ tsp baking powder

Strawberry Filling:

  • 2 cups (334g) fresh strawberries, roughly chopped
  • 3 Tbsp granulated sugar
  • 1 Tbsp lemon zest (zest of 1 lemon)
  • 1 ½ Tbsp lemon juice (juice of ½ lemon)

Vanilla Custard:

  • 2 large egg yolks
  • 2 ½ Tbsp granulated sugar
  • 2 Tbsp cornstarch
  • 2/5 cup (96g) whole milk
  • 2/5 cup (96g) heavy cream
  • 2 tsp vanilla paste or extract

Topping & Decoration:

  • 1 ¾ cups (384g) heavy cream
  • 3 to 4 cups (501g to 668g) fresh strawberries, sliced
  • optional: mint leaves, edible flowers, chocolate shavings, chopped nuts



  1. Heat oven to 390°F.
  2. Wrap a 9" springform pan tightly with a couple layers of aluminum foil. Grease inside of pan, then lightly coat with breadcrumbs, tapping out excess. Set aside.
  3. In the bowl of a stand mixer fitted with whisk attachment, whisk together eggs and sugar on medium speed until light and fluffy, roughly 8–10 minutes.
  4. In a small bowl, mix together flour, cornstarch, and baking soda.
  5. Sift flour mixture into egg mixture. Gently fold dry ingredients into the egg mixture.
  6. Pour batter into prepared pan. Bake for 25–27 minutes or until lightly browned.
  7. Transfer to wire rack and allow cake to cool completely in the pan.

Strawberry Filling:

  1. While the cake is baking, make the strawberry filling. First, hull the strawberries and roughly chop them.
  2. Place chopped strawberries in a bowl, then add sugar, lemon zest, and juice. Mix and mash with a fork until you have a thick, jammy mixture.
  3. Cover and place in fridge to macerate while you make the custard.

Vanilla Custard:

  1. In a small saucepan over low heat, whisk together egg yolks, sugar, cornstarch, milk, cream, and vanilla paste. Keeping whisking until mixture thickens, 4–5 minutes.
    NOTE: Be sure to keep the temperature on low, as you don’t want the custard to boil.
  2. After custard has thickened, pour into another bowl to cool. Immediately press cling film directly onto surface. Let cool to room temperature.

Assembly & Decoration:

  1. When you’re just about ready to assemble your cake, place metal mixing bowl and whisk attachment in freezer for 15 minutes.
  2. While those items are chilling, cut cake into three layers. Hull and slice strawberries.
  3. In the chilly bowl of a stand mixer fitted with cold whisk attachment, whip cream until soft peaks form.
  4. Place bottom layer of cake on cake stand, then spread custard on top.
  5. Add middle layer and spread strawberry filling—including all of the juice—on top.
  6. Then add top layer to cake. Plop most of the whipped cream in the middle, spreading over top of cake with an offset spatula. Spread a crumb coat of whipped cream over sides, then use remaining whipped cream to cover the rest of the sides.
  7. Decorate cake with strawberry slices and any other little accoutrements you wish. (We’re partial to mint leaves and edible flowers!)
  8. Store cake in refrigerator until ready to serve. Enjoy within two days.

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