While Stonehenge draws crowds to watch the solstice sunrise, Sweden celebrates the season with Midsummer, one of the country's most cherished holidays, falling on the Friday nearest the solstice (June 19 this year). Swedes gather to raise a flower-crowned maypole, dance and feast late into the bright northern evening, and no Midsummer table is complete without jordgubbstårta (yoord-goobs-TOR-ta), literally "strawberry cake," from jordgubbe (strawberry) and tårta (cake).

This classic showstopper layers airy sponge, billowing whipped cream and fresh strawberries at the very peak of their season. It's a celebration of summer's abundance, light and warmth, and a delicious reminder that the solstice is as much about feasting and tradition as it is about the sun.

Strawberry cake (Jordgubbstårta)

A traditional Swedish cream and sponge cake topped with fresh summer strawberries.

Prep time: 45 minutes
Bake time: 35 minutes
Chill time: 1 hour
Serves: 10–12

Ingredients

For the sponge:

• 4 large eggs
• 1 cup sugar
• 1 cup all-purpose flour
• ¾ cup potato starch (or cornstarch)
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract

For the filling and topping:

• 2 ½ cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 ½ lbs fresh strawberries (about 4 cups)
• ½ cup vanilla custard or pastry cream (optional, for a richer filling)
• 2 tablespoons strawberry jam, slightly warmed (optional, for brushing layers)

Instructions

1. Make the sponge. Preheat your oven to 350°F and grease a 9-inch round cake pan. Beat the eggs and sugar together until pale, thick and tripled in volume, about 5 minutes. In a separate bowl, whisk together the flour, potato starch and baking powder. Gently fold the dry ingredients into the egg mixture, along with the vanilla, keeping as much air as possible.
2. Bake. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until golden and a toothpick comes out clean. Let cool completely, then slice the sponge horizontally into three even layers.
3. Whip the cream. Beat the heavy cream, powdered sugar and vanilla until soft, billowy peaks form. Be careful not to overwhip.
4. Prep the strawberries. Slice most of the strawberries, setting aside the prettiest whole ones for the top.
5. Assemble. Place the bottom sponge layer on a serving plate. If using, brush with a little warmed jam, then spread with custard or whipped cream and a layer of sliced strawberries. Repeat with the second layer. Top with the final sponge.
6. Frost and decorate. Cover the entire cake with the remaining whipped cream, smoothing the top and sides. Crown it with whole and halved strawberries, arranged generously like a midsummer feast.
7. Chill. Refrigerate for at least 1 hour before serving so the layers settle and slice cleanly.