Elderflower and Fresh Strawberry Cake
A light and airy sponge cake infused with floral elderflower syrup and layered with macerated fresh strawberries and velvety whipped cream. This elegant dessert is the quintessential taste of summer and perfect for garden parties.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1.5 tsp baking powder
- 0.75 cup unsalted butter softened to room temperature
- 0.75 cup granulated sugar
- 3 large eggs room temperature
- 0.25 cup elderflower cordial divided into two portions
- 1 lb fresh strawberries hulled and sliced
- 1.5 cups heavy whipping cream chilled
- 2 tbsp powdered sugar for the cream
- 1 tsp vanilla extract
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. For the best texture, assemble the cake no more than 4 hours before serving. You can substitute elderflower cordial with an elderflower-infused simple syrup if needed.