Vanilla Layer Cake with Strawberry Filling — Swedish Midsummer Cake

Elegant and full of real strawberry flavor, this Vanilla Cake with Strawberry Filling is a beautiful, crowd-pleasing dessert for any summer occasion.

Layers of tender vanilla cake are filled with rich pastry cream and a jam-like roasted strawberry filling, then finished with billowy whipped cream and fresh strawberries. The combination of roasted strawberries and creamy custard gives a classic strawberries-and-cream profile that’s both familiar and elevated—perfect for summer gatherings, celebrations, or a special weekend dinner.

Below you’ll find an easy-to-follow version of this homemade Vanilla Cake with Strawberry Filling, organized for clarity and success.

Why this recipe works

• The cake layers are tender, moist and light, making a delicate contrast to the fillings.
• Roasting the strawberries concentrates their flavor into a jam-like filling that tastes deeply of fresh berries.
• A creamy vanilla pastry cream adds richness and a luxurious strawberries-and-cream texture between the layers.
• The finished cake looks stunning but is straightforward to assemble.

The ingredients

This cake has four main components: the cake layers, the roasted strawberry filling, the pastry cream, and the whipped cream plus fresh strawberries to finish.

Notes on key ingredients:

• Cake flour produces a delicate crumb because it has less protein than all-purpose flour. For best results spoon and level or weigh the flour (2 cups ≈ 240 g).
• Butter plus a neutral oil gives both flavor and moisture—use canola or another mild vegetable oil.
• Half and half (equal parts whole milk and cream) is used for pastry cream to achieve balanced richness; you can substitute straight milk or cream, or make your own half and half by combining equal parts milk and cream.

Equipment needed

• 2 9-inch round cake pans
• Parchment paper
• Stand mixer or hand mixer
• Pastry bag with a large tip or a gallon-sized plastic bag

How to make this recipe

• Roast the strawberries: Preheat the oven to 350°F (175°C). Toss 1 pound quartered strawberries with 1/4 cup granulated sugar and a pinch of salt in an 8-inch square or similar baking dish. Roast for 20 minutes, stir briefly, then roast another 20 minutes. Mash with a fork or potato masher until jam-like. Cool completely before assembling.

• Make the cake layers: Preheat oven to 325°F (160°C). Butter two 9-inch cake pans, line with parchment circles, butter the parchment, and dust the pans with flour. Whisk cake flour, baking powder and salt in a bowl and set aside. In a mixer fitted with the whisk, beat eggs, sugar and vanilla on medium-high until pale and light, about 2–3 minutes. Reduce speed to low and add the dry ingredients until just combined.
• Heat the milk in a saucepan until it just begins to simmer, remove from heat and stir in the butter and oil until melted. With the mixer on low, slowly pour the hot milk mixture into the batter and mix until smooth. Divide batter between the prepared pans and bake about 30 minutes or until golden and a skewer comes out clean. Cool before assembling.

• Make the pastry cream while the cake bakes: Whisk egg yolks, cornstarch, half and half, sugar and a pinch of salt in a saucepan. Add butter. Cook over medium-low, whisking constantly until thick, about 3–5 minutes. Strain through a fine-mesh sieve into a clean bowl, stir in vanilla, then press parchment directly onto the surface and chill (this prevents a skin). Refrigerate until cool.

• Finish and assemble: Whip the heavy cream with powdered sugar and vanilla until it holds medium-stiff peaks. Fold 1/2 cup of whipped cream into the chilled pastry cream to lighten it, and transfer the remaining whipped cream to a pastry bag.
• Place one cake layer on a serving plate and pipe alternating dollops of whipped cream and halved strawberries around the edge. Spread a layer of pastry cream in the center and top with roasted strawberries, leaving most of the juices behind. Add the second cake layer, pipe whipped cream on top, and arrange fresh strawberries for garnish. Serve immediately or chill briefly (a few hours) before serving.

Expert tips

• Weigh the cake flour for accuracy: 2 cups cake flour ≈ 240 grams.
• Mix the cake batter gently and only until combined to keep the cake tender.
• Strain the pastry cream to remove any cooked egg bits and ensure a silky texture.
• Stop whipping the cream when it holds medium-stiff peaks—don’t overwhip.
• Use a serrated knife to slice the cake for clean, neat pieces.

FAQs

Elegant and bursting with strawberry-and-cream flavor, this cake is an impressive yet approachable project that highlights summer berries. If you try it, enjoy sharing the results with friends and family.

Recipe

If you try this cake, please enjoy sharing it with friends and family—summer berries deserve to be celebrated.