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It is midsummer weekend in our Scandinavian household as we celebrate summer solstice and the longest day of the year on the 20th and the Swedish holiday of Midsummer Day on the 24th. It's a time of food and family, berries and dancing. Hope you enjoy this Strawberry Midsummer Cake our Swedish friends make each June and who have shared the recipe with us.

For the cake: 1 c. butter, softened 1 c. granulated sugar 1/4 c.



brown sugar 4 large eggs 1 Tbsp vanilla 3 c. all-purpose flour 1 Tbsp baking powder 1/2 teaspoon salt 1 c. buttermilk 3 medium lemons, juice and zests For the cream cheese frosting: 8 oz cream cheese, softened 1/2 c.

butter, softened 3 c. powdered sugar 1 – 2 Tbsp heavy cream 1 tsp vanilla 1 pinch salt For the filling: 1/2 c. lemon curd 2 c.

fresh strawberries ADVERTISEMENT Preheat the oven to 350°F. Grease and lightly flour two 9-inch round cake pans with nonstick spray. Set aside.

For the cake batter: Using a mixer, beat the butter on high until creamy. Add both sugars and beat on medium-high speed until creamy. Add eggs, vanilla, and beat on medium speed until everything is combined.

Scrape down the sides and bottom of the bowl as needed. Set aside. In a large bowl, mix together the flour, baking powder, and salt.

Slowly add the dry ingredients to the wet ingredients, stirring well. Add the milk, lemon zest, and lemon juice, and stir with a rubber spatula until everything is just combined. Do not overmix.

Spoon batter evenly into the two prepared cake pan.

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