Midsummer Strawberry Cake
When the sun never sets, you are allowed to go back for seconds.
In recent years, I have started getting excited for midsummer the same way I do for Christmas. It is a little more than a month away, but right now I am looking out at a vibrant green yard with sunny skies and a warm breeze. Summer is on the horizon, and I can’t wait. I’m not going to lie, much of the anticipation has to do with this cake.
The crowning glory of any all-day and into the night midsummer celebration is a strawberry cake for dessert. It is a lofty show-stopper, filled with layer after layer of fresh berries and fluffy whipped cream. If you are celebrating in Finland, midsummer will mean a trip to a cottage, a long, relaxing sauna, and certainly a dip in a lake. This cake might be served after enjoying time outside and a meal of sausages cooked over an open fire.
I appreciate that much of the cake can be prepared in advance and kept in the refrigerator until you are ready to decorate and serve. That way, the longest day of the year can be relaxing, fun, and topped off with a sweet treat without breaking a sweat. Except for the sauna, of course.
Yes, this recipe might look a bit involved at first glance, but it is really just a layer cake with a few special twists that make it outstanding. Follow along, and I will show you.
The process begins by baking the cake layers. This batter is unique because, in addition to flour, it also uses potato starch. The result is a soft and light cake with a delicate crumb. Since starch has a thickening effect, this also adds structure to the cake, which you will appreciate when you see how tall it becomes as the layers are assembled!
Once the cakes have cooled completely, using a serrated knife, carefully slice each in half, resulting in four layers. If you are nervous about making them equal thickness or cutting straight, you can insert toothpicks around the perimeter of the cake and use them as a guide as you slice. Just take your time and squat down to eye level for the best results.
Before proceeding to the next steps, I like to get my strawberries sliced and ready to go, as well as the whipped cream for the filling. That way, I can seamlessly assemble the layers.
One trick I like to use when making this strawberry cake for a midsummer celebration is to prepare it with a stabilized whipped cream using a small amount of unflavored gelatin. This keeps the cake from wilting in the midnight sun and means you can go back for a second slice after a sauna or a swim. All you have to do is combine a small amount of gelatin with cold water and allow it to become firm. Then, very quickly, warm it in the microwave to make it a liquid. (Under 10 seconds will do the trick.) Finally, as you are whipping the cream, pour the liquified gelatin into the mixer in a slow and steady stream. You won’t detect a change in flavor or texture, but you will notice that the whipped cream won’t become watery and the cake won’t fall throughout your celebration.
Now, it’s time to assemble. Start with what I call the “moisture layer.” All you have to do is combine milk and vanilla extract in a small bowl and brush about two tablespoons of the mixture over the layer. This is another subtle little trick that results in an outstanding dessert.
After brushing with the milk mixture, spread 1/4 cup of the strawberry jam in a thin layer. I usually pick up a 12-ounce jar of seedless strawberry jam because it is the perfect amount to use a quarter cup on each layer and have just enough left for the decorative topping. (Hint: Smucker’s makes one that is readily available.)
Next, it’s time to add those sliced fresh strawberries. Try to cut them to the same thickness for an even layer. You might need to play a little bit of strawberry Tetris with different pieces to cover the whole surface of the cake.
Of course, each layer will need some of that stabilized whipped cream you prepared a few minutes ago. About 1 cup on each layer is perfect.
Now, all you have to do is repeat that process two more times with the remaining cake layers, milk, jam, fresh strawberries, and whipped cream.
At the end, there will still be a couple of tablespoons of the milk mixture left over. That goes right on top of the cake.
At this point, you can wrap the whole cake tightly with plastic wrap and place it in the refrigerator. This is great for a few reasons. It means that you can do the majority of the prep work for the dessert in advance of your midsummer celebration. It also allows the cake to firm up a bit, hold its shape, and gives it time to become that mouth-watering, flavorful cake I look forward to all year long.
When you are ready to get the party started, it’s time for the final flourishes. Remember those few remaining tablespoons from your jar of seedless strawberry jam? Here is where it comes in handy.
The top of the cake is decorated with fresh strawberries. Choose the most beautiful ones you can find, hopefully all around the same size and shape. Trim off the stems and place them on a wire rack. Gently warm the strawberry jam in the microwave or on the stovetop, and then brush the entire surface of the berries with the jam. Once again, a small trick yields big dividends. The berries will glisten like gemstones, and your cake will look like it came from a fancy European bakery.
It’s time to make another batch of stabilized whipped cream, using that same technique as you did when assembling the layers. You are an expert now! Have at it.
The whipped cream can be spread or piped using a star tip. Feel free to play around and show off your creativity. When the entire surface of the cake has been covered, place those stunning strawberries on top.
Swoon.
This cake is midsummer on a plate. Even though it is overflowing with whipped cream, it doesn’t feel too heavy or rich, and it isn’t cloyingly sweet. It’s fresh, fun, and ready to party.