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Vanilla Cake with Strawberry Filling (Swedish Midsummer Cake) Recipe

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4.4 from 14 reviews

A classic Swedish Midsummer Vanilla Cake with a luscious roasted strawberry filling, smooth pastry cream, and fluffy whipped cream. This elegant layered cake combines moist vanilla cake layers with a sweet and tangy strawberry filling, creamy custard, and fresh berries, perfect for festive celebrations or any special occasion.

Ingredients

Roasted Strawberry Filling

  • 1 pound strawberries (quartered)
  • ¼ cup granulated sugar
  • Pinch of fine salt

Cake Layers

  • 2 cups cake flour (spooned and leveled, 240 grams)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 1 cup whole milk
  • ¼ cup unsalted butter (cut into tablespoons)
  • ⅓ cup canola or vegetable oil
  • Butter and flour for preparing pans

Pastry Cream Filling

  • 2 egg yolks
  • 1 tablespoon cornstarch
  • 1 cup half and half
  • 2 tablespoons sugar
  • 1½ tablespoons unsalted butter
  • Pinch of fine salt
  • 1 teaspoon vanilla extract

Whipped Cream

  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Assembly

  • 2–3 cups strawberries (halved)

Instructions

  1. Make the Roasted Strawberry Filling: Preheat the oven to 350°F (175°C). Combine quartered strawberries, sugar, and salt in an 8-inch square baking dish. Roast the strawberries for 20 minutes, then stir briefly. Return to the oven and roast for an additional 20 minutes. Remove and allow to cool slightly, then mash with the back of a fork until jam-like. Cover and refrigerate until fully cooled before assembling the cake. The filling can be made up to a week in advance.
  2. Prepare Cake Layers: Preheat oven to 325°F (163°C). Butter two 9-inch cake pans, line the bottoms with parchment paper, butter the parchment, and flour the pans. Set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.
  4. Combine Sugar, Eggs, and Extracts: In the bowl of a stand mixer fitted with the whisk attachment, beat sugar, eggs, vanilla extract, and almond extract (if using) on medium-high speed for about 3 minutes until light and fluffy. Reduce mixer speed to low and gradually add the dry ingredients, mixing until just combined, scraping the bowl as needed.
  5. Heat Milk Mixture: Warm milk in a saucepan over medium-low heat until just simmering. Remove from heat and stir in butter and oil until butter is fully melted.
  6. Incorporate Milk Mixture: With the mixer on low, slowly pour the hot milk mixture into the batter. Mix until smooth, scraping down the sides if necessary.
  7. Bake Cake Layers: Divide batter evenly between prepared pans. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow cakes to cool completely.
  8. Make Pastry Cream Filling: In a medium saucepan, whisk together egg yolks, cornstarch, half and half, sugar, salt, and butter. Cook over medium-low heat, whisking constantly until the mixture thickens and is smooth, about 3-5 minutes. Strain into a bowl, stir in vanilla extract. Cover with parchment touching the surface and plastic wrap to prevent skin formation. Chill completely before use. This can be prepared up to two days in advance.
  9. Prepare Whipped Cream: In a stand mixer bowl with the whisk attachment, beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff medium peaks form. Reserve half a cup for mixing with pastry cream and fill a piping bag with the remainder for assembly.
  10. Combine Pastry Cream and Whipped Cream: Mix half a cup of whipped cream into the chilled pastry cream until well combined.
  11. Assemble the Cake: Place one cake layer on a serving plate. Pipe or spoon dollops of whipped cream alternating with halved strawberries around the edge to form a border. Spread a layer of the pastry cream mixture inside the border. Top with roasted strawberries using a slotted spoon, leaving most juices behind. Place second cake layer on top.
  12. Decorate the Cake: Pipe dollops of whipped cream over the top of the cake and arrange fresh halved strawberries evenly on top. Garnish with a whole strawberry in the center. Serve immediately or cover with plastic wrap and refrigerate for a few hours before serving.

Notes

  • The roasted strawberry filling can be made up to one week ahead and stored refrigerated.
  • The pastry cream filling can be prepared up to two days in advance; keep refrigerated and covered to prevent skin formation.
  • Allow cake layers to cool completely before assembling to avoid melting the whipped cream and pastry cream.
  • For best results, use fresh, ripe strawberries for both the filling and decoration.
  • If almond extract is unavailable or undesired, it can be omitted without impacting the flavor significantly.
  • This cake is best served within 1-2 days of assembly for optimal freshness.

Find it online: https://bitezly.com/vanilla-cake-with-strawberry-filling-swedish-midsummer-cake-recipe/