2 layers of vanilla and lemon sponge, filled with sliced strawberries and a vanilla, lemon and elderflower buttercream. Topped with buttercream swirls and decorated with fresh strawberries and white chocolate buttons, this is a perfect, easy to make cake for a Summer celebration!
I absolutely love this time of year, but it isn’t the sunshine I look forward to (I do live in Scotland, let’s be real although today just so happens to be an total scorcher) – 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 came up with this cake on a pure whim. It was the morning of The Royal Wedding and all this talk of lemon and elderflower cake made me want to make my own version. If you wanted you could use raspberries instead of strawberries, but the strawberry/elderflower/lemon combination is just delicious. I’m actually dreaming of a Swiss roll combining those flavours…but that’s for another post!
This is the cake you want to sit and enjoy in the garden on a beautiful sunny day!
#CookBlogShare, hosted by Kirsty at Hijacked by Twins
Baking Crumbs, hosted by Angela of Only crumbs remain
Lemon, Strawberry And Elderflower Cake
- 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
- 2 tbsp Fresh Lemon Juice lemon juice can have a tendency to curdle buttercream, but I've found that if you add it slowly and beat really well it reduces the risk of it happening)
White Chocolate Buttons For Decoration (optional)
- You will need an 18cm round cake tin, greased and base lined with baking parchment.