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Roasted strawberry and elderflower cake recipe

Roasted strawberry and elderflower cake recipe

8 ratings

Roasting the strawberries in this cake brings the fruity flavours to the next level. Using elderflower cordial helps give a light, floral taste that makes for a winner of a Mother's Day bake. See method

  • Serves 16
  • Takes 1 hr 25 mins plus cooling
  • 436 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 225g unsalted butter, softened, plus extra for greasing
  • 225g caster sugar
  • 3 large eggs
  • 250g self-raising flour
  • ½ tsp baking powder
  • 50ml milk
  • 50ml elderflower cordial

To decorate

  • 400g strawberries
  • 2 tbsp caster sugar
  • 125g unsalted butter
  • 350g icing sugar
  • 125g full-fat soft cheese
  • Fresh thyme sprigs, to serve
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1825kj
    436kcal
    22%
  • Fat

    22g 32%
  • Saturates

    13g 65%
  • Sugars

    44g 49%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 58.1g Protein 3.8g Fibre 1.6g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 20cm round sandwich tins with nonstick baking paper.

  2. In a large mixing bowl, beat the butter and caster sugar until pale and fluffy. Add the eggs, one at a time, adding 1 tbsp flour with each one, mixing between each addition, to combine. Gently fold in the remaining flour, the baking powder, the lemon zest and a pinch of salt until no white streaks remain; stir in the milk and elderflower cordial.

  3. Divide the mixture evenly between the 2 tins and level the tops. Bake for 25-30 mins until risen and golden, and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 15 mins, then turn out onto a wire rack to cool completely before decorating.

  4. Meanwhile, hull 400g strawberries, halving large ones. Toss with 2 tbsp caster sugar, the zest and juice of 1 lemon and 2 tbsp water on a baking tray. Roast at gas 7, 220°C, fan 200°C for 20 mins, stirring halfway and leave to cool completely.

  5. Beat the unsalted butter until pale. Gradually whisk in the icing sugar until thick and fluffy. Add full-fat soft cheese and whisk until smooth. Swirl in 2 tbsp of the roasted strawberry juices. Spread 1 sponge with half the icing and top with half the strawberries; sandwich with the second sponge. Top with the rest of the icing and strawberries, drizzling over the juices. Scatter with fresh thyme sprigs to serve, if you like.

Freezing and defrosting guidelines
Freeze un-iced sponges. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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