Strawberry-Elderflower Cake

Name: Strawberry-Elderflower Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: ½ cup unsalted butter; 1 cup granulated sugar; 1½ cups all-purpose flour; ¼ teaspoons kosher salt; 6 whole large eggs; 1 pound strawberries; ¼ cup granulated sugar; 3 tablespoons elderflower vinegar; 2 whole egg whites; ⅛ teaspoon kosher salt; 2½ cups powdered sugar; to taste elderflowers

A delicate layer cake filled with homemade strawberry compote and topped with an elderflower-infused icing. This elegant dessert combines the sweetness of fresh strawberries with subtle floral notes from elderflower.

8 servings

1 hr 32 min

Published October 4, 2025

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Ingredients

•½ cup unsalted butter
•1 cup granulated sugar
•1½ cups all-purpose flour
•¼ teaspoons kosher salt
•6 whole large eggs
•1 pound strawberries
•¼ cup granulated sugar
•3 tablespoons elderflower vinegar
•2 whole egg whites
•⅛ teaspoon kosher salt
•2½ cups powdered sugar
•to taste elderflowers

Cooking Instructions

1.
Preheat oven to 350°F. Butter a 9"-diameter cake pan and sprinkle with granulated sugar. Whisk flour and salt in a small bowl; set aside.
5 min
2.
Whisk eggs and 1 cup granulated sugar in a heatproof bowl and place over a saucepan of simmering water (bowl should not touch water). Heat, whisking constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes. Remove bowl from heat and, using an electric mixer on high speed, beat egg mixture until it is pale and tripled in volume, about 5 minutes.
9 min
3.
Gently fold reserved dry ingredients into egg mixture in 3 additions, then fold in melted butter. Scrape batter into prepared pan and smooth top. Bake cake until golden brown and a tester inserted into the center comes out clean, 25-30 minutes. Transfer pan to a wire rack and let cake cool in pan before turning out.
30 min
4.
Bring strawberries, granulated sugar, and 2 tablespoons vinegar to a simmer in a medium saucepan. Crush berries with a spoon to release more juices and simmer until berries are completely soft and mixture resembles a coarse jam, 5-8 minutes. Transfer to a medium bowl; let cool.
8 min
5.
Using a long serrated knife, slice cake in half horizontally. Spread strawberry mixture over bottom layer of cake and place top layer over strawberry mixture.
5 min
6.
Whisk egg whites, salt, and remaining 1 tablespoon vinegar in a medium bowl until frothy. Gradually whisk in powdered sugar; thin icing with water as needed (it should be pourable).
5 min
7.
Place cake on a wire rack set inside a rimmed baking sheet and pour icing over cake. Spread with an offset spatula to smooth top and cover sides. Let stand at room temperature until set, at least 30 minutes. Decorate with elderflowers, if using, just before serving.
30 min
8.
DO AHEAD: Cake can be made 1 day ahead. Store covered at room temperature.

Ingredients

•½ cup unsalted butter

•1 cup granulated sugar

•1½ cups all-purpose flour

•¼ teaspoons kosher salt

•6 whole large eggs

•1 pound strawberries

•¼ cup granulated sugar

•3 tablespoons elderflower vinegar

•2 whole egg whites

•⅛ teaspoon kosher salt

•2½ cups powdered sugar

•to taste elderflowers

Cooking Instructions

Preheat oven to 350°F. Butter a 9"-diameter cake pan and sprinkle with granulated sugar. Whisk flour and salt in a small bowl; set aside.

5 min

Whisk eggs and 1 cup granulated sugar in a heatproof bowl and place over a saucepan of simmering water (bowl should not touch water). Heat, whisking constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes. Remove bowl from heat and, using an electric mixer on high speed, beat egg mixture until it is pale and tripled in volume, about 5 minutes.

9 min

Gently fold reserved dry ingredients into egg mixture in 3 additions, then fold in melted butter. Scrape batter into prepared pan and smooth top. Bake cake until golden brown and a tester inserted into the center comes out clean, 25-30 minutes. Transfer pan to a wire rack and let cake cool in pan before turning out.

30 min

Bring strawberries, granulated sugar, and 2 tablespoons vinegar to a simmer in a medium saucepan. Crush berries with a spoon to release more juices and simmer until berries are completely soft and mixture resembles a coarse jam, 5-8 minutes. Transfer to a medium bowl; let cool.

8 min

Using a long serrated knife, slice cake in half horizontally. Spread strawberry mixture over bottom layer of cake and place top layer over strawberry mixture.

5 min

Whisk egg whites, salt, and remaining 1 tablespoon vinegar in a medium bowl until frothy. Gradually whisk in powdered sugar; thin icing with water as needed (it should be pourable).

5 min

Place cake on a wire rack set inside a rimmed baking sheet and pour icing over cake. Spread with an offset spatula to smooth top and cover sides. Let stand at room temperature until set, at least 30 minutes. Decorate with elderflowers, if using, just before serving.

30 min

DO AHEAD: Cake can be made 1 day ahead. Store covered at room temperature.