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Midsummer Strawberry & Elderflower Cake

6th June 2018 by Louise
Midsummer Cake
Midsummer Cake

 

Midsummer is of great importance to Swedes and an occasion of large gatherings and festivities − whole families congregate to celebrate this traditional high-point of the summer.

In mid-June, school is out and nature has burst into life. It seems like the sun never sets. In fact, in the north of Sweden it doesn’t, and in the south only for an hour or two. This calls for celebration! Friends and family gather for the most typically Swedish tradition of all: Midsummer.

The essentials of a midsummer dessert are easy: strawberries and whipped cream. Sometimes that’s in cake form, called a jordgubbstårta, sometimes they’re just on their own, but the key is getting freshly picked, bright red berries.

This is my version of  Midsummer Cake jordgubbstårta, a light as a feather vanilla sponge made with just eggs and flour makes for a super light cake.  I have sandwiched it together with an elderflower creme patisserie and freshly whipped cream and sliced strawberries.

The cake takes no time at all to make and bake.  The key is to whip as much air a possible into the eggs and sugar and then gently fold in the flour without knocking out the air.  Try and buy the best quality strawberries or pick your own at a local farm, it’s a great way to spend a day out doors!

 

jordgubbstårta
Print Recipe

Midsummer Strawberry & Elderflower Cake

Prep Time1 hour hr
Cook Time20 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Dessert/Fika
Cuisine: Swedish
Servings: 8 Portions
Author: Louise

Ingredients

  • 5 medium eggs
  • 180 g Caster Sugar
  • 1 tsp vanilla extract
  • 140 g Self raising flour or plain flour with 1 1/4 tsp baking powder
  • Butter for greasing
  • 450 ml Whipping or Double Cream
  • 400 g Fresh Strawberries

Elderflower Creme Patisserie (Custard)

  • 4 Medium Organic Egg Yolks
  • 45 g Caster Sugar
  • 1 tsp vanilla bean paste
  • 2 Tbls Cornflour
  • 50 ml undiluted Elderflower Cordial
  • 175 ml Whole Milk
  • 50 ml Whipping Cream

Instructions

  • Preheat the oven to 160C/fan and grease and line 3 x 20cm cake tins. Sieve the flour and (baking powder if using).
  • Crack the eggs into a free standing mixer and add the sugar and vanilla. Beat for at least 5 minutes or until really thick and glossy.  Once you have reached this stage very carefully fold in the flour until all incorporated.  Divide equally into the greased tins and place in the oven.  Bake for 20-25 minutes or until golden and, if you insert a cocktail stick in the centre of the cake, it should come out clean.  Leave to cool.
  • In the mean time make the elderflower creme patisserie.  Beat the egg yolks with the sugar until pale and fluffy.  Mix the cornflower with the elderflower cordial.  Bring the cream and milk to the boil and blend with the cordial.  Mix the warm liquid with the egg mixture.  Pour the custard back into the saucepan and simmer until the custard has thickened.  Leave to cool covered so that a skin doesn’t form. Refrigerate for at least 2 hours before using or can be made the day before. Once cooled give the custard a good stir to loosen before assembling the cake.
  • Whip the cream until soft peaks form.  Assembling the cake; Place one of the three layers and spread  some of the cooled custard on the top, followed by sliced strawberries and the some whipped cream.  Proceed with the next layer as before.  Finnish with whipped cream and arrange the remaining strawberries on the top.  I decorated my cake with elderflowers.
Midsummer Cake (Jordgubbstårta)
Midsummer Strawberry & Elderflower Cake 

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Category: Baking, Cakes, Desserts, Fika, Nordic, Spring, SummerTag: cream cake, scandiflavours, strawberry cake, swedish midsummer cake
Previous Post:Strasberry & Mint SundaeStrasberry & Mint Sundae, Prosecco Sabayon, Oat & Almond Clusters
Next Post:Elderflower & Lemon CordialElderflowers & Lemons

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When you have a list of things to do as long as yo When you have a list of things to do as long as your arm (currently making & assembling a wedding cake, see stories) but instead, just sitting and enjoying the sunset with a saffron bun! 

Finnish friend Helena reminded me of this pretty bun shape 😊 Thank you 🧡

You can find the recipe for these Saffron Buns in the link in my bio.

✨If you’re looking to buy Saffron I can highly recommend @attar_apothecary. The best quality I’ve come across [Not gifted]
Inspired by friends Abi @thesefourwallsblog and St Inspired by friends Abi @thesefourwallsblog and Steve @bruun.uk Festive Shelves.

✨Christmas crafting this weekend?✨

If you’d like to make these Christmas 🌟you can use any paper. I’ve used old magazines and wrapping paper. 

For example cut 2 squares measuring 15cm. Fold as shown. Mark 3cm on each straight side and cut. Fold & stick as shown. Stick the 2 stars together. Thread cotton through one point to hang.

Shelf & Acorn @bruun.uk 
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#thissimplescene #myeverydaymagic #feelfreefeed #thatauthenticfeeling #nothingisordinary #posttheordinary #mytinyatlas #seasonspoetry #songofseasons #poetryofsimplethings #simplethingsmadebeautiful #itt_deckthehalls  #mymonthofsundays #slowliving #mymonthofsundays #mutedandmoody #quietchaotics
#quietshadesofgrey #easydiy #nordickitchenstories
Brussel Tops with Fried Halloumi 🌿 If you haven Brussel Tops with Fried Halloumi 🌿 If you haven't tried these, you're missing out! 

I stir-fry mine with a zesty lemon-garlic dressing and a hint of raw honey, topped with crunchy pomegranate. The pickled shallots and chili add that extra zing. Pairing it with my current favourite @petersyard cracker: Pumpkin & Sunflower Seed. [Gifted]🍴
Not one but two posts from me today… In the Nor Not one but two posts from me today…

In the Nordic countries, it's customary to light a candle on the four Sundays before Christmas (Advent). For me, it's about embracing tradition over religion; I love the ritual and the warm glow of candlelight during winter. Friends and family may meet and toast the season with a glass of glögg (mulled wine) accompanied by pepparkakor and saffron buns. (More on Saffron buns next week!)

Happy 1st Sunday of Advent to those who celebrate ✨

What are your family traditions?
Morning! After a week of frosty scenes, today seem Morning! After a week of frosty scenes, today seems rather dreary and wet. Looks like it's going to be a cozy day of Christmas baking ahead!🎄✨
SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
35g butter, room temperature
1 egg, lightly beaten
6g fine sea salt

Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
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#christmasfood #christmasbaking #bakefeed @britainsbesthomecooks_ #moodylight #brioche #feedfeed #recipereels #delicious #nordickitchenstories
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