There’s something magical about a traditional Swedish Midsummer cake, which is usually served during the summer solstice. This light and airy sponge cake is layered with homemade whipped cream and fresh strawberries for a simple dessert that feels perfect for summer celebrations. Unlike rich American butter cakes, Swedish sponge cakes are delicate, fluffy, and less sweet, letting the fresh berries and cream shine. Whether you’re celebrating Midsummer, hosting a summer brunch, or just looking for a stunning strawberry dessert, this Swedish Midsummer Strawberry Cake is a recipe worth trying.

Every summer, my family loves celebrating our Swedish heritage during our trips to Door County. Between the Scandinavian restaurants, Swedish flags, strawberry season, and charming summer traditions, it always feels like the perfect place to make a cake like this. Swedish Midsummer celebrations are centered around family, flowers, sunshine, and simple seasonal foods.  Cakes like this one are often served alongside coffee during gatherings and celebrations.

One thing that makes this cake unique is the sponge cake itself. If you’re used to classic American birthday cakes loaded with butter and frosting, this cake is very different. Swedish sponge cakes rely heavily on whipped eggs for structure, creating a lighter texture and a delicate crumb. The result is a cake that pairs beautifully with whipped cream and fresh berries without feeling overly rich or heavy.

This cake may look impressive, but it’s surprisingly simple to make. The homemade whipped cream and fresh strawberries do most of the decorating work for you.

Ingredients

Large eggs

Sugar

Flour

Baking powder

Vanilla extract

Heavy whipping cream

Powdered sugar

Fresh strawberries

Recipe Note: You can use self-rising flour in this recipe and skip the baking powder if you like.  

Equipment

KitchenAid stand mixer for whipping the eggs and sugar

Mixing bowls

Rubber spatula

9-inch cake pan or springform pan

5 -inch cake pan

Cooling rack

Serrated knife for slicing the cake layers

An egg beater or a hand mixer for making homemade whipped cream

Cake stand or serving platter

Instructions

1. Preheat the oven and grease your cake pans well. In the bowl of a KitchenAid mixer, beat the eggs and sugar together until pale, thick, and fluffy. This step is important because the whipped eggs create the airy sponge cake texture.
2. Gently fold in the flour and baking powder, being careful not to deflate the batter. Stir in the vanilla extract and pour the batter into the prepared pans.
3. Bake until the cake is golden and springs back lightly when touched. Let the cake cool completely before removing it from the pan. About 25 minutes for the 8-inch cake and about 15 minutes for the 5-inch cake pan
4. While the cake cools, make the homemade whipped cream using an egg beater or hand mixer. Beat the heavy cream with powdered sugar until soft peaks form.
5. Slice the cake into layers and spread whipped cream and fresh strawberries between each layer. Add more whipped cream and strawberries on top for a rustic Swedish-inspired look. Garnish with small Swedish flags or edible flowers if desired.

Storage Instructions

Store the cake, covered, in the refrigerator for up to 3 days. Because of the fresh whipped cream and strawberries, this cake is best enjoyed the day it is assembled. If needed, you can bake the sponge cake one day ahead and assemble the cake the next day.

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Swedish Midsummer Strawberry Cake

This Swedish Midsummer Strawberry Cake is a light and airy sponge cake layered with homemade whipped cream and fresh strawberries.

Ingredients

• 4 large eggs
• 1 cup sugar
• 1 tsp vanilla
• 1 cup all-purpose flour
• 1 teaspoon baking powder

Whipped Cream

• 2 cups heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

Strawberries

• 1.5 pounds fresh strawberries for decorating

Instructions

1. Preheat the oven and grease your cake pans well. In the bowl of a KitchenAid mixer, beat the eggs and sugar together until pale, thick, and fluffy. This step is important because the whipped eggs create the airy sponge cake texture.

2. Gently fold in the flour and baking powder, being careful not to deflate the batter. Stir in the vanilla extract and pour the batter into the prepared pans.

3. Bake until the cake is golden and springs back lightly when touched. Let the cake cool completely before removing it from the pan. About 25 minutes for the 8-inch cake and about 15 minutes for the 5-inch cake pan

4. While the cake cools, make the homemade whipped cream using an egg beater or hand mixer. Beat the heavy cream with powdered sugar until soft peaks form.

5. Slice the cake into layers and spread whipped cream and fresh strawberries between each layer. Add more whipped cream and strawberries on top for a rustic Swedish-inspired look. Garnish with small Swedish flags, a cake banner, or edible flowers if desired.

Other Strawberry Recipes You Should Try:

Strawberry Cheesecake Sweet Rolls 

Strawberry Angel Food Cake Cookies 

Strawberry Shortcake 

Berry Caprese Salad 

This Swedish Midsummer Strawberry Cake truly feels like summer on a cake stand. It’s fresh, light, beautiful, and just rustic enough to feel homemade in the best possible way. I love how the sponge cake soaks up the whipped cream and strawberry juices while still staying soft and airy. It’s the kind of dessert that instantly makes a summer gathering feel special.

If you make this cake, I would love to hear what you think. Leave a comment below or tag me on Pinterest and Facebook so I can see your beautiful Swedish Midsummer cakes!