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Strawberry Elderflower Cake

This strawberry elderflower cake is a light, moist sponge layered with fresh strawberries and infused with delicate elderflower syrup. The final dessert has a tender crumb, a glossy berry topping, and a subtle floral aroma, dusted with powdered sugar for an elegant touch.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 8
Course: Main Course
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter melted and cooled
  • 3 large eggs at room temperature
  • 1 cup milk preferably whole, warm
  • 2 tablespoons elderflower syrup for soaking the cake and flavoring
  • 1 teaspoon vanilla extract
  • 1 pint fresh strawberries hulled and sliced
  • powdered sugar for dusting

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • 8-inch round cake pan
  • Parchment paper
  • Cooling rack
  • Whisk

Method
 

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.
  2. In a large mixing bowl, sift together the flour and baking powder if using. Set aside.
  3. In another bowl, beat the eggs and sugar together with a hand or stand mixer until the mixture becomes light, pale, and slightly fluffy, about 3-4 minutes.
  4. Pour in the melted butter, vanilla extract, and warm milk, then continue mixing until well combined and smooth.
  5. Gradually add the sifted dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix; the batter should be smooth and slightly thick.
  6. Pour the batter into the prepared cake pan, smoothing the top with a spatula and tapping gently to remove air bubbles.
  7. Bake in the preheated oven for about 35-40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. The cake should spring back lightly when pressed.
  8. Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer it to a cooling rack and let it cool completely.
  9. Once cooled, carefully slice the cake horizontally to create two layers. Brush each layer generously with elderflower syrup to infuse floral sweetness and moisture.
  10. Spread a layer of sliced strawberries over the bottom layer, then place the second layer on top. Decorate the top with more strawberries, arranging them attractively.
  11. Dust the finished cake lightly with powdered sugar for an elegant finish, and serve immediately or refrigerate for a couple of hours to allow flavors to meld.

Notes

For an extra floral note, add a splash of elderflower liqueur to the strawberry topping before serving.