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Week 10: Midsummer Cake

I hereby declare this cake the cake of the summer! It is a Midsummer cake that originates from Sweden.

Let’s be real — nothing screams summer more than lemons and strawberries. I have been baking so many dense cakes recently and wanted to change things up a bit. 

Enter the Midsummer cake. It comprises a vanilla sponge cake layered with whipped cream, tangy lemon curd, and fresh strawberries.

While it is a labor of love, you will not be disappointed by the results. My family devoured this cake in a day!





  • 6 eggs

  • 1 cup granulated sugar

  • 1 cup all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon almond extract

  • 2 tablespoons butter, melted

Lemon curd:

  • 8 egg yolks

  • 1 cup granulated sugar

  • Zest of two lemons

  • 2/3 cup lemon juice

Strawberry mixture:

  • 3 cups strawberries, halved

  • 1/2 cup granulated sugar


  • 2 cups heavy whipping cream

  • 1/3 cup powdered sugar


  1. Preheat the oven to 350 degrees F, and line two 8-inch cake pans with parchment paper.

  2. In the bowl of your stand mixer, beat the sugar and eggs for five minutes until double in volume. Then gently fold the flour, baking powder, butter, and almond extract.

  3. Divide the batter between your two cake pans and bake for 20 minutes.

  4. Once the cake has cooled, cut each layer in half.

  5. Fill a large pot with 2 inches of water. Place it on the stove and let it boil on medium-high heat. 

  6. In a mixing bowl, whisk together all the lemon curd ingredients. Add this bowl to your pot and stir the curd for 10 minutes. Take the mixture off the heat once it has thickened. Allow the curd to cool to room temperature.

  7. In a small bowl, mix all the strawberries with the sugar. Let the strawberries sit for at least 30 minutes.

  8. Now, make the frosting. In a stand mixer, beat the heavy whipping cream with powdered sugar until stiff peaks form.

  9. Finally, to assemble, pipe a small ring of whipped cream around each cake layer and fill it with some lemon curd and 1/4 of the strawberries. Stack each cake over each other and frost with whipped cream over the sides. Decorate with more strawberries and lemon curd.


The Bored Baker 👩🏽‍🍳



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