This elderflower strawberry cake will dazzle your taste buds with the light floral notes of elderflower paired with juicy strawberries. It’s a sweet treat that reflects the essence of summer in every slice.
This recipe provides solutions for dryness, dullness, and texture issues often found in traditional cakes, creating a refreshing summer dessert experience.
I remember the first time I tried to bake a layered cake; let’s just say, it didn’t turn out as planned! I’ve learned over the years that using fresh ingredients, like strawberries, truly makes a difference. This recipe helps manage those little mishaps, delivering a lovely, moist cake even if things don’t go perfectly.
The best part? You’ll be enjoying this cake in under an hour. With a quick prep time of only 20 minutes and bake time of about 35 minutes, it’s ideal for a casual family dessert or when you have unexpected visitors. Keeping it simple yet delicious is the name of the game here!
If you enjoy strawberry desserts, you might want to check out my Strawberry Shortcake Tiramisu for another delightful treat.
Table of contents
Why You Will Love This Recipe
- Unique Flavor Profile – With the delicate notes of elderflower mingling with the sweetness of strawberries, this cake offers a flavor that’s refreshing and distinctly summer-inspired. The addition of elderflower bourbon or St. Germaine infuses the cake with an aromatic, floral taste that pleasantly surprises the palate.
- Light and Moist Texture – The combination of egg yolks and sour cream ensures this cake stays moist and tender, while cornstarch works its magic to create a lighter crumb. This makes each slice airy, allowing for a satisfying bite that doesn’t feel heavy.
- Quick to Prepare – This cake comes together with minimal effort, taking just a total of 55 minutes from start to finish. It’s straightforward enough for both novice and experienced bakers, making it a convenient option for unexpected gatherings or sweet cravings.
- Visual Appeal – Topped with creamy frosting and possibly adorned with strawberries or edible flowers, this elderflower strawberry cake looks as good as it tastes. Its vibrant colors and elegant presentation make it an attractive centerpiece for any table.
Elderflower Strawberry Cake With Creamy Frosting
- Prep Time: 20 minutes
- Cool Time:
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: dessert
- Method: Baking
- Diet: Vegetarian
Description
Delicious strawberry elderflower gateau with a light and fluffy texture, perfect for summer gatherings.
Ingredients
- 3 egg yolks
- ½ cup (120 ml) sour cream, full-fat
- ¼ cup (60 ml) whole milk
- 1 teaspoon elderflower bourbon or St. Germaine
- 1 cup (125 g) all-purpose flour
- ½ cup (65 g) cornstarch
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 ounces (115 g) unsalted butter, softened
- ¾ cup (150 g) sugar
- 1 tablespoon dried elderflowers, optional, finely chopped
- 4 ounces (115 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar, sifted
- Pinch of salt
- 2 teaspoons elderflower bourbon or St. Germaine
Instructions
- Step 1: Grease two 8-inch round cake pans thoroughly and dust them with flour. This is essential to prevent sticking and ensure your cakes release cleanly after baking.
- Step 2: In a medium bowl, whisk the 3 egg yolks until pale and thickened. Aim for a fluffy, pale yellow mixture—it will contribute to a light texture and help the cake rise properly.
- Step 3: In a separate bowl, whisk together 1 cup all-purpose flour, ½ cup cornstarch, ¼ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Make sure these are evenly combined with no lumps to distribute leavening agents evenly throughout the batter.
- Step 4: In a stand mixer or with a hand mixer, cream 4 ounces softened unsalted butter with ¾ cup sugar until the mixture turns light and fluffy. This process incorporates air, helping to create a tender crumb.
- Step 5: Gradually add the whisked egg yolk mixture, followed by ½ cup sour cream and ¼ cup whole milk, then 1 teaspoon elderflower bourbon or St. Germaine to the butter and sugar mixture. Mix slowly and thoroughly to achieve a smooth, lump-free batter. If the batter seems too thick at about 10 minutes into mixing, add 1 tablespoon more milk to reach the desired consistency.
- Step 6: Using a spatula, gently fold one-third of the dry ingredient mixture into the wet batter at a time. Be careful not to overmix to maintain a light, airy cake texture.
- Step 7: Pour the batter evenly into your prepared pans. Bake at 350°F (175°C) for about 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. If you suspect overbaking, check for doneness 5 minutes earlier to avoid dryness.
- Step 8: Let the cakes cool in their pans for about 10 minutes. Then tap the pans gently on a flat surface and invert cakes onto a wire rack to cool completely. Cooling in the pans first helps minimize breakage and sticking.
- Step 9: Beat 4 ounces softened unsalted butter with 1 cup sifted powdered sugar and a pinch of salt until fluffy and smooth. Add 2 teaspoons elderflower bourbon or St. Germaine and mix until fully incorporated. If frosting is too runny, gradually add up to ¼ cup more sifted powdered sugar until reaching the desired thickness.
- Step 10: Spread elderflower frosting evenly over the cooled cake layers. Garnish with fresh strawberries or edible flowers to enhance the cake’s appearance and highlight its summer-inspired flavor. Adding fresh mint leaves on top of each slice provides extra freshness.
Notes
- Room Temperature: Store cake in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat to maintain freshness.
- Refrigeration: Cover the cake tightly with plastic wrap or store in an airtight container. Refrigerate for up to 5 days to retain moisture and flavor.
- Freezing: Wrap individual cake slices tightly in plastic wrap, then place in a freezer-safe container. Freeze up to 3 months. Thaw slices overnight in the refrigerator before serving.
- For best elderflower flavor, use high-quality elderflower bourbon or St. Germaine; inferior brands may taste artificial.
- When using dried elderflowers, finely chop 1 tablespoon before adding to the batter to release more flavor.
- To prevent dense texture, avoid overmixing once dry ingredients are folded into the wet batter.
- Checking doneness 5 minutes before the recommended baking time helps avoid overbaking.
- If cake layers are difficult to release, tap the pan gently on a flat surface 10 minutes after cooling before inverting.
- For a smooth frosting, sift powdered sugar beforehand and beat the butter and sugar until fluffy.
Nutrition
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Elderflower cordial: Look for a high-quality elderflower cordial to infuse the cake with a delicate floral flavor. Avoid low-quality brands that could taste artificial.
- Strawberries: Fresh, ripe strawberries are key for sweetness and moisture. Choose firm, vibrant ones with no blemishes for the best flavor. Frozen works in a pinch, but fresh is ideal!
- Cake flour: A lower protein cake flour gives a lighter texture than all-purpose flour. King Arthur’s or Bob’s Red Mill are solid choices. Regular flour can work, but the cake might be denser.
- Sour cream: Use full-fat sour cream for moisture and tang that balances the sweetness. Greek yogurt can substitute, but it’ll alter the flavor slightly.
- Powdered sugar: Opt for a fine powdered sugar for smooth, velvety frosting. If you can’t find it, blending granulated sugar in a blender can give a similar texture.
- Elderflower cordial: Look for a high-quality elderflower cordial to infuse the cake with a delicate floral flavor. Avoid low-quality brands that could taste artificial.
- Strawberries: Fresh, ripe strawberries are key for sweetness and moisture. Choose firm, vibrant ones with no blemishes for the best flavor. Frozen works in a pinch, but fresh is ideal!
- Cake flour: A lower protein cake flour gives a lighter texture than all-purpose flour. King Arthur’s or Bob’s Red Mill are solid choices. Regular flour can work, but the cake might be denser.
- Sour cream: Use full-fat sour cream for moisture and tang that balances the sweetness. Greek yogurt can substitute, but it’ll alter the flavor slightly.
- Powdered sugar: Opt for a fine powdered sugar for smooth, velvety frosting. If you can’t find it, blending granulated sugar in a blender can give a similar texture.
Recipe Tips
- If your cake batter seems too thick, add 1 tablespoon of milk while mixing, 10 minutes into the combining process, to achieve the right consistency.
- For an over-baked cake, check for doneness 5 minutes earlier than suggested, inserting a toothpick to ensure it comes out clean.
- If your frosting is too runny, add ¼ cup more sifted powdered sugar gradually until reaching the desired thick consistency while mixing.
- When using dried elderflowers, finely chop 1 tablespoon to release more flavor, adding it during the mixing stage for best results.
- If your cake layers won’t release, tap the pan gently on a flat surface after cooling for 10 minutes, then invert to remove.
Serving Suggestions
Serve slices of elderflower strawberry cake with fresh strawberries or summer fruit salad for added color. Pair this cake with whipped cream or a scoop of vanilla ice cream for extra sweetness.
Use elderflower strawberry cake to make trifle or layer cake. Add to summer picnics or as a light dessert at barbecues.
Top with a drizzle of elderflower syrup or sprinkle powdered sugar for a simple finish. Add fresh mint leaves for a touch of freshness on top of each slice.
Recipe variations
- You can use fresh strawberries sliced or chopped for the filling and topping of the elderflower strawberry cake to add natural sweetness and texture.
- Add 1 teaspoon of elderflower bourbon or 1 tablespoon dried elderflowers finely chopped to the batter or frosting for a delicate floral note that highlights the cake’s flavor.
- Either sour cream or whole milk can be used to moisten the cake batter; sour cream provides more richness, while milk creates a lighter crumb.
- If making this elderflower strawberry cake for a larger group, double the ingredients and bake in two 9-inch pans, adjusting the baking time by about 5 to 7 minutes.
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How to Store?
To keep your elderflower strawberry cake fresh and delicious, follow these storage tips:
Room Temperature: Place cake in an airtight container at room temperature. Keep up to 2 days. Avoid direct sunlight and heat for freshness.
Refrigeration: Cover cake tightly with plastic wrap or store in an airtight container. Refrigerate up to 5 days, maintaining moisture and flavor.
Freezing: Wrap cake slices in plastic wrap, then place in a freezer container. Freeze up to 3 months. Thaw overnight in refrigerator before serving.
Other Recipes You’ll Love
- Strawberry Shortcake
- Strawberry Shortcake Cake Roll
- Strawberry Blondies
- Strawberry Crunch Cheesecake
If you enjoyed this elderflower strawberry cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
