Elderflowers are in bloom for a very short period of time and this year they came about two weeks early due to the warm weather we’ve been having. I haven’t had the time to make cordial this year which makes me a little sad. There are so many elder trees where I live that it just seems like such a waste not to use them. Hopefully somebody else will. I really recommend using homemade elderflower cordial for this cake, I used store bought which tasted very bland. I forgot I had some cordial from last year in the freezer..
On another note, I can finally say I’ve finished my new book! Hooray! It’s taken a crazy amount of time and effort to finish it but it’s been so worth it. I can’t wait to show you! It’s a very special feeling to have seen all the photos for the book for months and months without showing them to anyone. I’m more excited than ever!
Midsummer’s eve is just around the corner now (tomorrow actually.. where does time go?) and this is a perfect cake for the occasion. Strawberries are a must, and when paired with elderflower and lemon – even better!
Strawberry elderflower cake
6-8 servings
Notes on this recipe:
-If you don’t have homemade elderflower cordial you can always buy ready made, although homemade definitely gives more flavor.
-The cake can also be filled with fresh raspberries, strawberry jam, lemon curd, etc. as long as you make sure the filling is quite thick.
-If you want more layers of frosting inside the cake you can split the cake layers in half and you’ll have four cake layers instead!
-If the cake feels unstable, insert a skewer (just slightly longer than your cake is tall) in the middle of the cake and put it in the fridge for a while. You can always leave the skewer inside the cake when cutting it too but make sure to tell your guests..
-If you don’t have homemade elderflower cordial you can always buy ready made, although homemade definitely gives more flavor.
-The cake can also be filled with fresh raspberries, strawberry jam, lemon curd, etc. as long as you make sure the filling is quite thick.
-If you want more layers of frosting inside the cake you can split the cake layers in half and you’ll have four cake layers instead!
-If the cake feels unstable, insert a skewer (just slightly longer than your cake is tall) in the middle of the cake and put it in the fridge for a while. You can always leave the skewer inside the cake when cutting it too but make sure to tell your guests..
Ingredients
Cake
200 g softened butter
1/2 cup + 2 tbsp (about 130 g) granulated sugar
3 medium eggs
3 tbsp elderflower cordial (milk works too)
1 1/2 cup + 1 1/2 tbsp (225 g) all purpose flour
2 tsp baking powder
pinch of salt
zest from 1/2 lemon
Mascarpone frosting
250 g mascarpone cheese
3 – 5 tbsp (30-45 g) powdered sugar (depending on how sweet you want it)
1/2 cup + 2 tbsp heavy whipping cream
zest from 1/2 lemon
1 tsp elderflower cordial
Fresh strawberries, for filling and garnish
Directions, cake:
1. Heat oven to 175°C (350F).
2. Butter and flour two 15 cm (6 inch) cake pans.
3. In a large bowl, beat butter and sugar until pale and creamy, about five minutes.
4. Add the eggs, one at a time, beating well after each addition. Add elderflower cordial and beat until smooth.
5. In another bowl, stir together flour, baking powder and salt. Add the dry ingredients to the wet mixture. Add lemon zest and stir until combined.
6. Divide batter between the prepared cake pans, smoothing the tops with a spoon or an offset spatula. Bake for 30-35 minutes or until a cake tester comes out clean.
7. Leave the cakes to cool in the pans for about 10 minutes before inverting them onto a cooling rack to cool completely.
Directions, mascarpone frosting:
1. Beat mascarpone cheese and powdered sugar (to taste) until smooth.
2. Add whipping cream and lemon zest and beat until mixtures thickens and reaches a spreadable consistency.
3. Add elderflower cordial if desired and stir until combined.
Assembly:
1. Put the first cake layer on a cake stand or plate. Spread a layer of frosting on top of it and top with hulled and thinly sliced strawberries.
2. Put the next cake layer on top of the other and spread with remaining frosting. Top with more strawberries and elderflowers if desired.
Absolutely gorgeous 🙂 Loved the first picture!
Look so pretty, love it!
looks so delicious & beautiful!!
x
laura&nora
The pictures are just stunning!
You always have the most beautiful midsommar posts, Linda! And HUGE congrats on finishing your book! Can't wait to get a copy; I'm sure it's as lovely and gorgeous as your other ones.
Jag önskar dig en trevlig och solig midsommar! xoxo
GORGEOUS! And congrats on finishing your book!!
This is just the most beautiful! Your photographs are just such a treat! Lovely
Ljuvligt!
Supergrattis till nya boken och en riktigt fin midsommar önskar jag dig!
Oh my gosh that looks perfect! I love elderflower desserts, this cake sounds flawless. Pinned! 🙂
this is the most wonderful combo of flavours!
and such beautiful beautiful photos as always 🙂
you never fail to make me drool!
thanks for the recipe
Bec {Daisy and the Fox}
http://www.daisyandthefox.wordpress.com
It's too pretty to eat!
What a beautiful home. Those peacocks and the hydrangea lined lane are stunning. I think it's always best to follow your heart and not trends! Take care.
house-design
I love elderflowers! This is the first cake recipe I've found that uses it, I must try it soon. And, your pictures are beautiful!
I just want to curl up into your photographs and take a dreamy long cakey nap! That's so exciting, Linda! Eeks I cannot believe you're on your third book!!! I can only imagine how special and gorgeous this next one will be!! Congratulations! You work so hard and are so talented! xoxo
This cake is so stunning!! And the photos! Totally swooning over here.
Wow…this cake is soooo beautiful!
Eva-Maria
I wouldn't want to eat it because it's so pretty…
stunning! I can't wait to buy your book when it's out!
This cake looks so fresh and beautiful. Absolutely perfect for summer…
This looks amazing Linda – so so beautiful! (I genuinely think this could be a wedding cake!) You're styling and photography is also ON POINT!
http://youtube.com/addalittlefood
Oh, what a lovely comment! Thank you!! x Linda
Do you accept shipments from Romania? Just made like 4 l of elderflower syrup.
I never let the elderflower season pass without making huge amounts of sun-tee and syrup made with these flowers we love so much.
Great idea, never had the cordial in a cake, just as a drink.
Love your site, the pics, the ideas…
Thank you Andrea! I love, love elderflower! I usually use it to drink too, but I thought it would be fun to use it in a cake. x Linda
Yum!
:-*
Varför är din sida på engelska numera? sälja böcker utomlands? jättetråkigt 🙁
Hejsan!
Jag har ju egentligen skrivit på engelska i flera år, framförallt för att människor över hela världen ska förstå! Nu har det blivit så att jag bara skriver på engelska för att det helt enkelt tar så extremt lång tid att skriva på både svenska och engelska.. vi får se hur det blir framöver. Men jag förstår och det är säkert många som tycker att det är tråkigt :-/
The cake looks delicious and your picts are fantastic!
XOX Heidrun
Thank you so much! xo
yum yum ! it looks so delicious !! Wow and the pictures are fabulous !
http://www.the-astro.weebly.com
Thanks! 🙂
Love making that cake! Ultimate summer flavours! Cooked one last year… must get around to doing it again! 🙂
I agree, the best summer flavors! x
awesome pictures 🙂 very very good
Greetings from Emma
emmabrwn.blogspot.de
Thanks so much Emma 🙂 x
Its fantastic to read something on strawberry cake. It’s really awesome. You content is so nice and interesting to read.Thanks for sharing.
chocolate strawberry cake
Omg, looks delicious! Yummy! Great post <3
http://www.kinikunormal.blogspot.com/
I wish I had elderflower growing in our garden… maybe next year 🙂 Your photos are always so stunning. Congrats on finishing your book!
This cake looks like the embodiment of summer! I love anything elderflower! Do you think you could use St. Germain in lieu of the elderflower cordial? Would the alcohol in the Sr. Germain change the consistency of the cake in any way?
I do not have word to say something about that. Some speechless blog post you have posted. I think you have mentioned very vital informative points. Thanks for sharing that fascinating stuff.
Logo Design
lovely pictures!
http://csconfetti.blogspot.com
Hi Linda! I tried making this cake, and everything turned out excellent except for the frosting! As soon as I added the lemon zest, the mixture curdled. I then tried making the frosting without the lemon zest, and still couldn't get the frosting to a spreadable consistency (it had lumps in it.) Perhaps the mixer speed was too fast- do you have any suggestions? This is one of my favorite recipes and I really want to get it right 🙂
Hi Ria! I'm so sorry this happened to you! I've made this recipe many times at home and had never had a problem with it, until I came to Finland and had to use other brands of mascarpone that we don't have in Sweden.. So my suggestion is, if possible, try a different brand of mascarpone. Make sure to really whip the mascarpone and powdered sugar until very smooth before adding the cream. And definitely stop whipping in time (it should be more soft peaks.. but still firm.. does that make sense?) or it will curdle. Let me know how it goes!!
I have just done this gorgous cake for a friend’s birthday (with the 1st straxberries of the season!!). IT was absolutely delicious! Thank you for sharing this recipe and I love your blog – recipes and pictures are GREAT!