Strawberry and Elderflower Curd Cake

Strawberry and Elderflower Curd Layer Cake

Course Dessert
Cuisine British
Servings 8 slices
Author Eat Love Eat


For the strawberry and elderflower curd

  • 250 g strawberries (2 cups) hulled
  • 200 g caster sugar (scant 1 cup)
  • zest and juice of 1 lemon (1 teaspoon zest, 3 tablespoons juice)
  • 100 g unsalted butter (scant 1/2 cup)
  • 3-4 elderflower heads
  • 4 large eggs

For the cake

  • 225 g unsalted butter (1 cup)
  • 225 g golden caster sugar (1 cup)
  • 4 large eggs
  • 225 g plain flour (1 1/2 cups)
  • 4 teaspoons baking powder
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

To assemble

  • 60 ml elderflower cordial (1/4 cup)
  • 250 ml double cream (1 cup)
  • 1 tablespoon icing sugar
  • 6 tablespoons strawberry and elderflower curd
  • strawberries to decorate


For the strawberry and elderflower curd

  1. Begin by making the curd. Place the strawberries into the bowl of a food processor and blitz until smooth. Strain into a heatproof bowl.
  2. Add the sugar, lemon zest, juice and butter. Set over a pan of simmering water and stir occasionally until the butter has melted. Remove from the heat.
  3. Shake any unwanted friends from the elderflowers and dunk the heads into the mixture. Leave to infuse for 5 minutes or so. Whilst this is infusing, lightly beat the eggs and strain to remove any lumps.
  4. Remove the elderflowers from the strawberry mixture - you'll have to give them a good squeeze. Strain again to remove any stray flower heads. Whisk in the eggs and return the bowl to the pan of simmering water. Cook over a low heat, whisking frequently, until thickened. This took me about 20 minutes.

For the cake

  1. Preheat oven to 160°C fan/180°C/350°F. Grease and line 2 6" cake tins (4 if you have them). Place the butter into the bowl of a stand mixer (or use a regular bowl and an electric whisk). Add the caster sugar and beat until light and fluffy. Beat in the eggs one by one, adding a spoonful of flour between each one.

  2. Mix in the flour and baking powder until just combined - be careful not to overmix! Finish by mixing in the vanilla extract and milk.
  3. Divide half of the mixture between the two tins and bake for 20 minutes or until a cake tester comes out clean. Leave to cool for 5 minutes before removing the cakes from the tins and transferring to a cooling rack. Get the tins ready to bake the next two cakes. Pour in the remaining mixture and bake as above.

To assemble

  1. As the cakes cool, prepare the cream filling. Place the double cream and the sugar into the bowl of your stand mixer (or a regular bowl). Whisk until the cream holds its shape in peaks but is still soft and yielding.
  2. Once the cakes are cooled, gently prick the tops with a cake tester and drizzle with the elderflower cordial and allow it to soak in.
  3. Place one of the cakes onto a cake stand. Spread with a couple of tablespoons of the strawberry curd but make sure you don't spread it right to the edges - it will spread more when you add the cream. Dollop on some cream and spread it out - go easy, you want the cakes to stand up straight! Repeat until you reach the top layer. Top with cream and decorate with halved strawberries and some elderflower blossoms if you're feeling fancy.

Recipe Notes

The recipe for the cake layers is barely adapted from Primrose Bakery.