Swedish Midsommartårta Recipe

Swedish Midsommartårta Recipe

Enter the realm of Swedish culinary excellence with the enchanting Swedish Midsommartårta, a cherished dessert that embodies the essence of summer celebrations. This delightful cake, also known as the Midsummer Cake, is a symbol of abundance and joy, adorned with layers of light sponge cake, billowy whipped cream, and a colorful array of fresh berries.

Imagine a sunny afternoon, surrounded by the beauty of nature and the laughter of loved ones, as you indulge in a slice of Swedish Midsommartårta. Each bite is a harmonious blend of flavors and textures, with the delicate sweetness of the sponge cake complementing the rich creaminess of the whipped cream and the vibrant burst of freshness from the berries.

In this iconic Swedish dessert, simplicity meets elegance, creating a masterpiece that captivates the senses and delights the palate. Whether enjoyed at a festive Midsummer gathering or as a treat for a leisurely afternoon, Swedish Midsommartårta is sure to evoke feelings of warmth, happiness, and togetherness.

Join us on a culinary journey to Sweden as we explore the art of making Swedish Midsommartårta, from baking the perfect sponge layers to assembling the cake with precision and decorating it with a flourish of summer’s bounty. Embrace the spirit of celebration and savor the joy of this beloved Swedish tradition with every delectable bite of Midsommartårta.


  • 4 eggs
  • 150g granulated sugar
  • 150g all-purpose flour
  • 1 teaspoon baking powder
  • 300ml whipping cream
  • 200g fresh strawberries
  • 200g fresh blueberries
  • 200g fresh raspberries
  • 200g fresh blackberries
  • Powdered sugar, for dusting


  1. Preheat the oven to 180°C (350°F). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large mixing bowl, beat the eggs and granulated sugar together until pale and fluffy.
  3. Sift the flour and baking powder into the egg mixture and gently fold until just combined.
  4. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  5. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  6. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  7. Once the cakes are cooled, whip the cream until stiff peaks form.
  8. Place one cake layer on a serving plate and spread a layer of whipped cream over the top.
  9. Arrange half of the strawberries, blueberries, raspberries, and blackberries on top of the whipped cream.
  10. Place the second cake layer on top and spread the remaining whipped cream over the top.
  11. Decorate with the remaining berries and dust with powdered sugar.
  12. Serve immediately or refrigerate until ready to serve.


  • Be gentle when folding the flour into the egg mixture to avoid deflating the batter and creating a dense cake.
  • Ensure the cakes are completely cooled before assembling the Midsommartårta to prevent the whipped cream from melting.
  • Feel free to customize the cake with additional layers or decorations to suit your preferences.


Keywords: Swedish Midsommartårta Recipe