Lemon, elderflower and strawberry cake

Two layers of fluffy vanilla and lemon sponge, filled with sliced strawberries and a light and zesty lemon and elderflower cordial buttercream. This lemon, elderflower and strawberry cake is perfect for a Summer afternoon tea!

I absolutely love this time of year, but it isn’t so much the sunshine I look forward to (but since it’s been a disappointingly rainy, cold June so far in Britain some sunny weather would be very welcome!) it’s strawberry season I get really excited about.

I tend to eat so many strawberries that by the time August comes, I’m actually sick of the sight of them.

But they do say that absence makes the heart grow fonder, and sure enough by the time Spring has sprung I find myself craving my favourite seasonal fruit once more.

I love adding fresh strawberries to bakes – for instance these gorgeous white chocolate and strawberry cupcakes – and they work particularly well in this cake. The combination of the juicy strawberries, lemon and elderflower is just perfection.

 I’m actually dreaming of a Swiss roll combining those flavours…but that’s for another post!

The cake layers are soft, fluffy and flavoured with vanilla bean paste and fresh grated lemon zest. 

The cakes are filled with a gorgeously light and fluffy lemon and elderflower cordial buttercream and sliced fresh strawberries. 

Then I simply decorated the top of the cake with buttercream swirls, fresh strawberries, Lindor strawberries and cream truffles (white chocolate buttons also work well) and candied lemon peel. 

How do you make candied lemon peel?

Using a vegetable peeler, peel long strips of zest from an unwaxed lemon. Cut the peel into thin slices.

Pour 50g of white sugar and 50ml water in a saucepan and add the lemon peel.

Place the pan on a low to medium heat and allow the sugar to dissolve without stirring.

When the sugar has dissolved, turn the heat up and simmer for a few minutes until syrupy. Remove the pan from the heat and using tongs, remove the candied lemon zest. 

Yes the weather is miserable, but a slice of this beautiful cake would cheer up the gloomiest of days, don’t you agree? 

So let’s get baking! 

Looking for more cake inspiration? Check these out…

Easy banana bread 

Easy carrot cake 

chocolate fudge cake

chocolate caramel Mars Bar cake

Victoria sponge cake

Chocolate cherry drip cake

Gingerbread latte cake

Simnel Cake

Easy Lemon Drizzle Cake

Double apple caramel bundt cake

Vanilla apple cake

Lemon and lime madeira cake 

More Strawberry desserts

Fresh Strawberry Cake

jam jar strawberry cheesecakes (no bake recipe)

Easy Strawberry Tarts

Eton Mess Cupcakes

Strawberries and Cream Cupcakes 

White Chocolate and Strawberry Cupcakes

Strawberry and White Chocolate Muffins

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Lemon, Elderflower and Strawberry Cake

Yield: 10 slices

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

A gorgeous Summery cake combining the classic flavours of lemon and elderflower with fresh strawberries.  

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Ingredients

• 170 g Soft Butter
• 170 g Caster Sugar
• Finely grated zest of one Lemon
• 3 Large Eggs, beaten
• 1 tsp Vanilla Bean Paste or Extract
• 170 g Self Raising Flour
• 250 g Fresh Strawberries

Lemon and Elderflower Buttercream

• 500 g Icing Sugar (Confectioner's Sugar)
• 250 g Soft Unsalted Butter
• 3 tbsp Elderflower Cordial, I used Belvoir Farm
• 1/2 tsp Vanilla Bean Paste or Extract
• 1 tsp Finely Grated Lemon Zest
• 1/2 tsp lemon extract

Instructions

1. You will need an 18cm round cake tin, greased and base lined with baking parchment.

Preheat the oven to 180C/160Fan/350F.

Place the butter, sugar and lemon zest in a large bowl. Cream the mixture until very light and fluffy. Gradually add the beaten eggs a little at a time, beating well after each addition. Add the vanilla bean paste.

Sift the flour over the mixture and fold in gently with a large metal spoon, taking care not to knock the air out. Pour into the tin and bake for 40-45 minutes or until risen, golden and a skewer inserted into the middle of the cake comes out clean. Leave in the tin for 5-10 minutes before turning out on a wire rack to cool completely.

Using a stand mixer or hand held mixer, beat the butter and icing sugar together for at least 7 minutes on high speed until very light and fluffy.

Add the elderflower cordial and lemon extract, scrape down the bowl and beat for another 3 minutes or so.

When the cakes are completely cold, place a good dollop of buttercream on one half of the sponge and smooth out with a spatula. Place some sliced strawberries on top of the buttercream, then place the other cake half on top. Spread the cake with an even layer of buttercream then using the remaining buttercream, pipe swirls on the top and decorate with strawberries, white chocolate truffles or white chocolate buttons.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 655Total Fat: 36gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 146mgSodium: 338mgCarbohydrates: 82gFiber: 1gSugar: 68gProtein: 4g

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