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Strawberry and Elderflower Cake

This Strawberry and Elderflower Cake will make you swoon! The juicy strawberries, creamy elderflower filling, and crunchy pistachios make for a dreamy combination. Perfect for a summer celebration, this cake will be the star of the show!

Has anyone ever put together a cake that can so perfectly encapsulate all the happenings of a summer day? Well, if you're looking for something that screams sunshine and strawberries, look no further than this delightful Strawberry and Elderflower Cake! A delightful sight as soon as you lay your eys on it, it's like a little piece of summer sitting atop your very own kitchen counter.

Made from two 200g sponge flan cases, it comes alive with the sweet aroma of elderflower cordial, strawberries, and strawberry jam. Layer on the sweet surprises in every bite with a creamy and perfectly sweetened cream, followed by delicate pieces of flan. To make it even more heavenly, don't forget to sprinkle a few pistachios around the edges—it's the perfect way to make this dessert even more delightful.

Of course, no Strawberry and Elderflower Cake would be complete without that all-important glaze. Make it extra special with a sprinkle of raspberries, or try something a little bolder and add some pink food colouring to make it look even more impressive. Of course, if you're feeling extra fancy you can always serve the cake with a dollop of strawberry coulis or cream for an extra special

Why You’ll Love This Strawberry and Elderflower Cake Recipe

These are all the reasons I'm loving this Strawberry and Elderflower Cake recipe:

It's fresh and fruity: This Strawberry and Elderflower cake is the perfect way to enjoy the freshness of summer with a delightful mix of tart strawberries and fragrant elderflower.

It's indulgent yet light: The cream and jam filling has just the right sweetness without being too heavy, while the flan cases provide a fluffy texture that melts in your mouth.

It's simple to make: This recipe is easy enough to make with only a few ingredients and steps. Plus, you can store it in the refrigerator for up to 24 hours before serving.

Strawberry and Elderflower Cake

This Strawberry and Elderflower Cake will make you swoon! The juicy strawberries, creamy elderflower filling, and crunchy pistachios make for a dreamy combination. Perfect for a summer celebration, this cake will be the star of the show!

Difficulty:
Easy
Prep Time:
30 minutes
Servings:
Serves 10

Ingredients

  • 2 x 200g sponge flan cases (25cm)
  • 6 tbsp strawberry jam or conserve
  • 400g strawberries (look for ones that are a similar size), halved
  • 600ml double cream
  • 2 tbsp icing sugar, plus 150g
  • 5 tbsp elderflower cordial
  • 5-6 raspberries or some pink food colouring gel
  • small handful pistachios (optional), slivered or roughly chopped (see tip)
  • strawberry coulis or cream, to serve

Instructions

  • Step 1: Take the bottom of a 20cm loose-bottomed cake tin (make sure it is deep) and use it as a stencil to cut circles out of each flan case. Break the leftover pieces from the flans into small pieces and place them aside. Put the tin back together and line it with two layers of cling film, enough to cover it completely once the tin is full.
  • Step 2: Place an individual flan disc in the bottom of the tin and evenly disperse half of the jam. Arrange the strawberries along the edges, keeping the cut side facing out. Reserve any overly large or small strawberries for later use.
  • Step 3: In a bowl, blend the cream, 2 tbsp of icing sugar and 3 tbsp of elderflower cordial until the mixture is glossy and stiff. Chop the reserved strawberries and carefully combine them into the cream. Spread the cream over the gateau, ensuring it goes to the edges so that the strawberries remain in place.
  • Step 4: Add the pieces of flan layered onto one another to the cream, reserving any extra bits to snack on. Drizzle the elderflower cordial over the top and blend in the rest of the jam. Layer the mixture on top of the pieces of flan, and cover with the last piece. Wrap the entire gateau in cling film and press firmly to press the layers together. Place in the refrigerator for up to 24 hours before proceeding to make the icing.
  • Step 5: Crush the raspberries with a fork and combine with 150g of icing sugar to produce a dense glaze. If you find it too stiff, add a bit of water. Alternatively, mix the icing sugar with enough water to make a firm glaze, then stir in a few drops of pink food dye.
  • Step 6: When it's time to present the cake, take it out of the tin and discard the cling film, placing it on a cake stand. Cover the top of the cake with icing, then if desired, sprinkle the pistachios in a circle around the edge. You may also add a dollop of strawberry coulis or cream for an additional touch.
Fat: 44g; Fiber: 2g; Calories: 625kcal; Saturated Fat: 25g; Protein: 4g; Sugar: 41g; Carbohydrate: 52g; Sodium: 0.3mg;

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