Swedish Midsommar Strawberry Cake

Swedish Midsommar strawberry cake – recipe with photo, swedish cuisine
Rating: 4.5 Votes: 32
Cooking Time:
1 hour 30 min.
Recipe Yield:
1 kg
Medium recipe

Swedish Midsommar strawberry cake – Swedish cuisine recipe, everything is very simple - biscuit, cream and fresh strawberries. Such a cake in Sweden is cooked for the strawberry festival. The recipe is designed for a mold with a diameter of 20 cm. The biscuit is tall and airy, a delicate jelly-like mousse and a light cream.

Recipe Ingredients

For Biscuit
Eggs 4 pcs
Sugar 1 cup
Wheat Flour 1 cup
For Cream
Cream 33% 300 ml
Milk Powder 1 tbsp
Gelatin 10 g
Strawberry 250 g

Cooking Recipe

For the Swedish Midsommar strawberry cake recipe, separate the yolks from the whites. Beat egg whites until stiff, gradually adding vanilla and sugar. When the egg whites are whipped, also gradually introduce the yolks, without ceasing to beat.

After adding the sifted flour, mix the dough with a wooden spatula until smooth.

Cover the baking dish with paper, grease the sides of the form with butter. Put the prepared dough into the form and place in the oven preheated to 180°С (355°F).

Bake the biscuit for 40 minutes. Cool the finished biscuit, remove from the mold and cut in half lengthwise.

To cook the Swedish strawberry cake cream, soak the gelatine in 50 ml of cold water and let stand for 10 minutes. Then put the gelatin on a slow fire and, stirring occasionally, heat until the gelatin is completely dissolved. Sort strawberries, wash, and then chop in a blender.

Whip the cold cream until it doubles in size. Gradually add powdered sugar and milk powder to the cream. Mix crushed strawberries with half the whipped cream and gelatin. Set aside the cream for a few minutes so that it gels slightly, stirring it periodically so that it does not completely turn into jelly.

On the bottom cake, make sides of the left white cream, squeezing it out with a syringe in a circle. Pour half of the strawberry cream into the center of the cake and spread evenly.

Top with the top cake and also make a side of white cream. Next, decorate the sides of the cake with white cream.

Pour the strawberry cream into the middle, smooth and place the Swedish strawberry cake in the cold to completely set the jelly. The sides are made so that the strawberry cream, which is not completely frozen, does not flow out.

The strawberry cream hardens for a long time, so it is better to cook the cake in the evening. If you add more gelatin, then after hardening the cream may be slightly rubbery and therefore not tasty. When the cream has completely hardened, decorate the cake with strawberries and you can serve it to the table.