Strawberry & Ice Cream Midsommar Cake Recipe

Swedish Midsommar is one of our favourite times of year. After a long, dark winter, it’s the perfect time to celebrate sunshine, laughter and everything that’s great about the summer months. In Sweden this gorgeous tradition is marked by dancing around the Midsommar pole, creating pretty flower crowns and eating strawberries for dessert. Wherever you live, why not bring a slice of Midsommar to your week by baking this tasty strawberry ice-cream cake?


  • 1L strawberry ice-cream
  • 1L vanilla ice-cream
  • Strawberry jam
  • 225g self-raising flour
  • 225g butter, at room temperature
  • 225g caster sugar
  • 4 eggs
  • 1 teaspoon baking powder

Swedish Midsommar Cake


  1. Grease and line the base and sides of a spring-form tin with baking paper.
  2. Leave the vanilla ice-cream out of the freezer for about 15 minutes to soften.
  3. Once softened, spread a layer of the vanilla ice-cream in the bottom of the tin and smooth out to make sure the sides are filled.
  4. Freeze for 2 hours.
  5. Take the tin out of the freezer and working quickly, spread a thin layer of the jam on the vanilla ice-cream. Microwave the jam if it is too thick to spread.
  6. Freeze for 2 another hours.
  7. Leave the strawberry ice-cream out of the freezer for about 15 minutes to soften.
  8. Once softened, spread a layer of the strawberry ice-cream on top of the jam layer and smooth out to the edges.
  9. Freeze for 2 hours again.Meanwhile, make the sponge cake:
  10. Preheat the oven to 180 degrees Celsius.
  11. Grease and line another tin (the same size as the one the ice-cream cake is being set in). We used a 20cm tin.
  12. Using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing in between each addition.
  13. Sift in the flour and baking powder and mix in by hand until just combined.
  14. Pour the mixture into the prepared tin.
  15. Place in the oven and bake until golden brown, about 15-25 minutes.
  16. Cool in the tin for 15 minutes before inverting onto a cooling rack.
  17. When the sponge cake is cooled, add it to the other tin with the ice-cream and press down firmly to make sure the cake sticks to the ice-cream.
  18. Return to the freezer for another 2 hours or overnight.
  19. Finally, turn out your cake with the sponge cake on the bottom, and cover the ice-cream top with a variety of strawberries, raspberries and blueberries. Serve immediately and enjoy this beautiful, fresh summer treat.

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