Midsummer, or Midsommar, is one of Sweden’s most cherished holidays, marking the arrival of the remarkably long, bright days of summer in Scandinavia. It is celebrated this year on 19 June, actually on Midsummer’s Eve, close to the summer solstice and the longest day of the year. The tradition brings families and friends together for dancing around a maypole decorated with wildflowers and found foliage, singing songs, and enjoying a feast of seasonal foods. I will write another article soon about my own very authentic Midsummer experience, but this one is specifically about the food!
The Swedish Midsummer table is often set up outside, weather-permitting; Sadly Midsummer is as unpredictable as any other June day and there can easily be clouds or summer showers. But the hope is that you can sit outside. Regardless, the meal features freshly grown ingredients and historical Swedish preservation methods (very necessary due to the long winters).
At the heart of the meal is pickled herring. Known as sill, it’s served in a variety of sauces, including mustard, onion, dill, and garlic. Herring has been a staple of Swedish cuisine for centuries, valued for its wide availability and ability to be well-preserved.
During Midsummer, several types are presented, allowing guests to sample different tastes. The Midsummer feast also features new potatoes; small, freshly harvested potatoes boiled and generously sprinkled with dill (Swedes LOVE dill). They pair perfectly with herring and sour cream, creating an iconic combination. Chives can be added for extra freshness. Another popular offering is gravlax, a cured salmon seasoned with salt, sugar, and dill. Served in thin slices with mustard and dill sauce (see the theme?), gravlax adds elegance to the meal while celebrating Sweden’s strong fishing traditions
Crispbread, cheeses, and salads made with seasonal vegetables frequently accompany the fish dishes.
As the celebration continues into the bright evening, we turn to dessert. Sweden’s prized strawberry season reaches its peak around Midsummer, making fresh strawberries the undisputed star of the holiday.
A classic Midsummer dessert is strawberries served with whipped cream; simple yet irresistible, capturing the essence of Swedish summer. A step further is jordgubbstårta (strawberry cake); a combination of light sponge, fresh strawberries, vanilla custard and whipped cream. Many families have their own version, but the appearance is unmistakable: a white cream-covered cake piled high with bright red berries. Swedes look forward to this all year.
Here’s a classic recipe if you’d like to try making one yourself:
Midsummer Strawberry Cake
• A store-bought Madeira cake, pound cake, or sponge cake (common to buy a ready- made base rather than spending a lot of time making one from scratch)
● • 500 ml whipped cream
● • 250 grams vanilla custard
● • 500 grams strawberries
Simply slice the cake horizontally, fill with custard, strawberries and cream, then cover the top with more cream and berries. And, of course, a dozen little Swedish flags stuck in.
The result looks quite festive and requires no baking at all.
The appeal of Swedish Midsummer food lies in its simplicity. The meal focuses on celebrating ingredients at their seasonal best and cultural practices. Pickled and cured fish, newly harvested potatoes, fragrant herbs and vegetables and ripe strawberries come together to create a menu that feels traditional and timeless.
For many Swedes, these foods evoke memories of childhood summers spent in the countryside, gathering with family around long outdoor tables. Whether enjoyed in a rural village or a city garden, Midsummer food is a delicious expression of culture, history, and appreciation for the fleeting beauty of a Swedish summer.
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Read more about Sweden here in Dispatches’ archives.
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Jess Bretin
Jess Bretin is a communications and content specialist, and an American living in Gothenburg, Sweden. While in the states, she spent 2 years on the road living in a van and visited every state. She then married a Frenchman, so she has spent alot of time in France. Jess is also a singer/songwriter in a rock band and loves to cook and stand-up paddle board.
See her posts here:
• Walk like a Swede, talk like a Swede: How to make friends in Sweden
• Chistmas in Sweden: Tradition, light and togetherness
• The cost of living in Sweden 2025: What's actually going on.
