Emma Mykytyn Strawberry and Elderflower Cake Recipe from Fiona Cairns
Looking for the perfect summer bake? This strawberry and elderflower cake recipe, inspired by renowned British baker Fiona Cairns, combines light sponge, floral elderflower and fresh strawberries for a classic seasonal dessert. Ideal for afternoon tea, garden parties or even a Wimbledon-themed treat, this cake is as beautiful as it is delicious.
If you love baking, take a look at more recipes on Foodie Explorers for inspiration.
Why you’ll love this strawberry and elderflower cake
- Light, fluffy sponge with a delicate floral flavour
- Perfect for summer gatherings and afternoon tea
- Uses seasonal British strawberries
- A classic flavour pairing inspired by royal baker Fiona Cairns
Strawberry and Elderflower Cake Recipe
Ingredients
Serves 24 (Halve the recipe to serve 12)
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450g unsalted butter, really soft, diced, plus more for the tin
-
450g self-raising flour
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2 tsp baking powder
-
8 eggs, lightly beaten
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finely grated zest of 2 large unwaxed lemons
-
450g golden caster sugar, plus 2 tbsp for the elderflower cream
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4 tbsp elderflower cordial, plus 8 tbsp for the elderflower cream
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1.2kg ripe, even-sized strawberries, cleaned, dried and hulled
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1 tsp vanilla extract
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600ml double cream
Method
Preheat the oven to 180C/ fan 170C/ 350F/ gas mark 4. To make the three-tiered cake, take three 20cm round sandwich tins. Butter the tins and line the bases with baking parchment. If you have only 2 tins, then make the cake mixture and divide it evenly into three batches, baking the third as soon as a tin becomes free.
For this cake, I use an electric mixer and beater attachment, but you can use a food processor, or a bowl and electric whisk, if you prefer. Sift the flour and baking powder into the bowl, add the butter, eggs, lemon zest and sugar, and beat well, adding the cordial towards the end. Be careful not to over-mix, as you want a light cake.
Bake for 30-35 minutes, or until a skewer emerges clean. Remove from the oven, leave for a couple of minutes, run a knife around the rim to loosen the cakes from the tins and turn out onto a wire rack. Remove the papers and leave to cool completely. Trim the cakes flat.
FOR THE FILLING AND DECORATION
Slice 400g of the strawberries and toss in a bowl with the sugar and vanilla. Leave all the flavours to mingle together for 30 minutes.
Whip the cream until soft peaks form, adding the cordial slowly just as it begins to thicken. Place one cake stand and spread with a layer of cream and half the sliced strawberries. Top with the last cake. Spread the remaining cream all over the top and sides.
Take the best-shaped strawberries and cut 10-12 in half. Place the halved strawberries, cut side up, in a circle around the edge of the cake, and pile up the rest in the centre. Cut the remaining strawberries into slices – or in half – and press into the cream all around the sides.
Top tips for the perfect cake
- Do not overmix the batter – this keeps the sponge light and airy.
- Use ripe, in-season strawberries for maximum flavour.
- Assemble just before serving to keep the cake fresh.
Substitutions and variations
- No elderflower cordial? Swap for lemon syrup for a citrus twist.
- Try raspberries instead of strawberries for a sharper flavour.
- Use mascarpone instead of cream for a richer filling.
Serving suggestions
This strawberry and elderflower cake is perfect for:
- Afternoon tea at home
- Summer picnics and garden parties
- Wimbledon-inspired celebrations
Pair with a pot of tea or a glass of fizz for the ultimate treat.
FAQs
What does elderflower taste like in cake?
Elderflower adds a light, floral sweetness that pairs beautifully with strawberries.
Can I make strawberry and elderflower cake in advance?
You can bake the sponge ahead of time, but assemble with cream and fruit on the day of serving.
Can you freeze strawberry and elderflower cake?
The sponge layers freeze well, but avoid freezing with cream and fresh fruit.
What occasions is this cake best for?
This cake is ideal for summer events, afternoon tea, and special occasions.
Looking for more baking inspiration? Try our other recipes and food guides on Foodie Explorers.
Fiona Cairns’ Recipe For Strawberry and Elderflower Cake
Ingredients
- 450 g unsalted butter really soft, diced, plus more for the tin
- 450 g self-raising flour
- 2 tsp baking powder
- 8 eggs lightly beaten
- finely grated zest of 2 large unwaxed lemons
- 450 g golden caster sugar plus 2 tbsp for the elderflower cream
- 4 tbsp elderflower cordial plus 8 tbsp for the elderflower cream
- 1.2 kg ripe even-sized strawberries, cleaned, dried and hulled
- 1 tsp vanilla extract
- 600 ml double cream
Instructions
- Preheat the oven to 180C/ fan 170C/ 350F/ gas mark 4. To make the three-tiered cake, take three 20cm round sandwich tins. Butter the tins and line the bases with baking parchment. If you have only 2 tins, then make the cake mixture and divide it evenly into three batches, baking the third as soon as a tin becomes free.
- For this cake, I use an electric mixer and beater attachment, but you can use a food processor, or a bowl and electric whisk, if you prefer. Sift the flour and baking powder into the bowl, add the butter, eggs, lemon zest and sugar, and beat well, adding the cordial towards the end. Be careful not to over-mix, as you want a light cake.
- Bake for 30-35 minutes, or until a skewer emerges clean. Remove from the oven, leave for a couple of minutes, run a knife around the rim to loosen the cakes from the tins and turn out onto a wire rack. Remove the papers and leave to cool completely. Trim the cakes flat.
- FOR THE FILLING AND DECORATION
- Slice 400g of the strawberries and toss in a bowl with the sugar and vanilla. Leave all the flavours to mingle together for 30 minutes.
- Whip the cream until soft peaks form, adding the cordial slowly just as it begins to thicken. Place one cake stand and spread with a layer of cream and half the sliced strawberries. Top with the last cake. Spread the remaining cream all over the top and sides.
- Take the best-shaped strawberries and cut 10-12 in half. Place the halved strawberries, cut side up, in a circle around the edge of the cake, and pile up the rest in the centre. Cut the remaining strawberries into slices - or in half - and press into the cream all around the sides.
