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Elderflower and Strawberry Spring Cake

This spring-inspired cake features a moist, tender crumb made from a simple batter enriched with elderflower syrup. Fresh strawberries are folded into the mixture, creating a bright, juicy filling, while a sugar crust and floral honey glaze add texture and visual appeal. The finished cake has a light, airy appearance with vibrant fruit and delicate floral notes.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: Spring
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs at room temperature
  • ½ cup milk
  • ¼ cup elderflower syrup for the batter and glazing
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh strawberries, hulled and sliced
  • 2 tablespoons coarse sugar for sprinkling on top

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 9-inch cake pan
  • Cooling rack
  • Sieve

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan. Sift together the flour and a pinch of salt into a bowl to ensure an even mixture.
  2. In a large mixing bowl, cream the softened butter and granulated sugar until the mixture becomes light and fluffy, with a gentle yellow hue and a soft sound as you mix.
  3. Whisk in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The batter will thicken slightly and become smoother.
  4. Mix in vanilla extract and elderflower syrup, infusing the batter with floral aroma as it blends thoroughly.
  5. Gradually fold in the sifted flour mixture and milk, alternating in small amounts. Use a spatula to gently mix until just combined, avoiding overmixing to keep the cake tender.
  6. Gently fold in the sliced strawberries, evenly distributing them throughout the batter without overworking it.
  7. Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
  8. Sprinkle coarse sugar on top of the batter for a crunchy, caramelized crust as it bakes.
  9. Bake in the preheated oven for about 40 minutes, until the top turns golden brown and a toothpick inserted into the center comes out clean.
  10. Remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer it to a cooling rack to cool completely, which helps it set and develop its tender crumb.
  11. Once cooled, brush the top lightly with elderflower syrup for a fragrant glaze. Slice and serve, enjoying the soft crumb, juicy strawberries, and floral notes.

Notes

You can add more elderflower syrup to enhance the floral flavor or decorate with additional strawberries on top for presentation.