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Roasted strawberry and elderflower cake recipe

32 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
424 calories / serving
Freezable
Vegetarian

Ingredients

225g Anchor Squeezy Butter, plus extra for greasing
1 lemon, zested and juiced
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
1775kj
424kcal 21%
Fat
21g 30%
Saturates
8g 38%
Sugars
42g 46%
Salt
0.4g 7%

of the reference intake
Carbohydrate 53.3g Protein 3.9g Fibre 1.7g

Method

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

See more Mother's Day recipes