A Swedish Midsummer celebration without strawberries is unimaginable. In June, they are served in Sweden at all occasions: pure, with milk (yes, the Swedes and their milk – it’s a great love affair), in cakes, and as shakes. I’ve heard Swedes claim that their local strawberries are the best in the world. I’m really looking forward to my first Swedish strawberry season, though I must admit that Swedish blueberries have already exceeded my expectations, so I’m prepared for truly the best strawberries in the world.
Whether Swedish, German, or from elsewhere in the world, today I have a recipe for a strawberry cake for midsommar day that will sweep you off your feet. A bit of elderflower, a touch of vanilla, and freshly whipped cream: perfect for your summer festivities, or birthday celebration, or Sunday coffee. I’m sure you’ll find an occasion for this summer cake!
Strawberry cake with elderflower and whipped cream for Midsummer
Preparation time: 45 minutes
Baking time: approx. 1 hour
Difficulty level: medium
For a two-tiered cake with an 18cm diameter.
Ingredients for the cake:
- 240 g all-purpose flour
- 2 tsp baking powder
- 1 pinch of salt
- 1 organic lemon
- 140 g sour cream
- 60 g elderflower syrup
- Pulp from ½ vanilla bean
- 140 g butter, room temperature (plus extra for greasing the pan)
- 175 g sugar
- 3 eggs
For the filling:
- 1 tbsp elderflower syrup
- 400 g strawberries
- 80 g butter, room temperature
- 70 g powdered sugar (plus extra for dusting the cake)
- 300 g whipped cream
Instructions:
- For the cake: Preheat the oven to 160°C (fan). Line a tall 18cm springform pan with parchment paper and grease it.
Sift the flour into a bowl and mix with baking powder and salt. - Rinse the lemon with warm water, finely grate the zest, and squeeze the juice from half of the lemon.
In a second bowl, mix the lemon juice, sour cream, elderflower syrup, and vanilla seeds. - Using a stand mixer or hand mixer, beat the butter until creamy. Add the lemon zest and sugar, and mix on high until the mixture is fluffy (about 3 minutes).
- Reduce the speed slightly and gradually beat in the eggs. Alternately add the dry ingredients (flour) and the sour cream mixture to the butter mixture, mixing until you have a creamy batter.
- Pour the batter into the prepared pan and bake for 55-60 minutes in the hot oven. Test for doneness with a skewer.
- Let the cake cool completely, then slice it in half horizontally. If necessary, level the top of the cake to help the filling adhere better.
- For the filling: Poke both cake halves several times with a skewer. Carefully spread elderflower syrup over the cake to soak it.
- Wash the strawberries, remove the green tops, and slice half of the strawberries. Depending on their size, halve or quarter the remaining strawberries.
- Beat the butter with a stand mixer or hand mixer until creamy, sift in the powdered sugar, and beat together on high until you have a smooth buttercream.
- Spread the buttercream on both cake halves and arrange the strawberry slices in circles on the buttercream.
- Whip the cream until stiff. Spread a portion of the whipped cream on the bottom cake half, place the second half on top, and mound the remaining whipped cream on top of the cake. Arrange the remaining strawberries randomly on the whipped cream.
- Dust the cake with powdered sugar if desired, and chill until ready to serve.
