Dining In 1 minute 22 June 2021

Recipe: Fredrik Berselius's Strawberry Cake

Celebrate Swedish midsommar—the longest day of the year—with this delightful strawberry cake from Fredrik Berselius, chef-owner of Two Star Aska in Brooklyn

This year, Swedish midsommar—the summer solstice, longest day of the year—is Friday, June 25th into Saturday, June 26th. Swedish chef-owner Fredrik Berselius of Two Star Aska in Williamsburg, Brooklyn says, "Swedish midsommar is always such a joyful celebration, and nothing says Scandinavian summer more than fresh strawberries and cream. [This is] a classic Swedish strawberry cake, the perfect treat to share with friend on the longest day of the year—or for any other summertime celebration." Here's how to make Berselius's strawberry cake.

Cake Ingredients

Set the oven to 350°F (177°C)

  • 1.27 cups (287.7 grams) stone ground all-purpose flour
  • 1.5 tsp baking powder
  • 3 eggs
  • 1.27 cups (287.7 grams) sugar
  • .4 cups (94.6ml) heavy cream, hot but not boiled


  • Mix the flour and the baking powder.
  • With an electric whisk, cream the sugar and yolks until white and fluffy.
  • Sift flour/baking powder and with a rubber spatula fold into the egg and sugar mixture, alternating with hot cream.
  • Bake in the bottom of the oven for 40 min. Test, but avoid opening the oven unnecessarily.
  • Remove from oven and rest the cake upside down on a wire rack. Cool completely.

Vanilla Custard Ingredients

  • 2 yolks
  • 1 cup (200g) full fat milk
  • 2tbsp sugar
  • 1 vanilla pod
  • 1.5tsp potato flour


  • Place yolks, sugar and potato starch in a bowl.
  • Split the vanilla bean in half and scrape out seeds.
  • In a pot, add pod, seeds, and milk. Bring mixture to a point of steaming but not boiling. Remove pods and pour milk over the yolks, sugar and potato starch. Immediately place the bowl over a bain-marie and whisk while gently heating, until mixture thickens, around 70°C (158°F). Remove the bowl from heat, place in an ice bath and continue to gently whisk until cool. 

To Finish

  • 500g (1¾ cups and 3tbsp) heavy cream whipped to hard peak and transferred into pastry bag with star fitting
  • 1 pint fresh strawberries diced small and sprinkled with sugar
  • 1 pint fresh strawberries sliced in half and sprinkled with sugar
  • Corn flowers
  • Sorrel flowers


  • Divide the cake in three layers. Remove side crust.
  • Garnish with halved strawberries and flowers. Repeat on the second layer.
  • Place the second layer on top of the bottom layer.
  • Add the third, top layer and pipe cream starting at the bottom, working around the cake and up to the top.
  • On the bottom layer, spread a layer of vanilla custard. Add macerated, diced strawberries.
  • Cake can be refrigerated overnight.

Aska chef-owner Fredrik Berselius.
Photo by Ryan R. Browne & Heidi Browne

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