Strawberry & Elderflower Cake

With strawberry and elderflower season in full swing, it's the perfect time to make the most of these delicious garden treats. Whether celebrating a birthday, life event or just for the sake of delicious cake, enjoy this fresh summer recipe from home or join us in our Café for a slice and pot of tea.

Makes twelve generous servings

For the Cake:

• 875g Double Cream
• 750g Caster Sugar
• 10 Eggs
• 875g Self Raising Flour
• 100ml Elderflower Cordial
• Juice of half a Lemon
• 2 Table Spoons of Water

26cm Square Tin

For the Buttercream:

• 500g Softened Butter
• 500g Icing Sugar
• 150g Strawberry Jam
• Beetroot Powder (half teaspoon at a time until desired colour is reached)
• One punnet of Strawberries, chopped into Quarters
• 50g White Chocolate

Allergens: Gluten, Dairy, Egg

Preheat oven to 160°C

• Whisk together cream and sugar until thick, once combined, add eggs gradually to avoid the mixture splitting. Add flour and mix until smooth
• Pour mixture into 26cm tray lined with greased baking paper
• Bake 160°C for about 35 minutes, or until cooked (test by inserting a skewer to see if dry and cooked through)
• Create your elderflower drizzle by combining the elderflower cordial, lemon juice and water
• Prick the top of your cake with a fork all over ready to drizzle the elderflower drizzle
• To build your cake, firstly cut it in half, then cur the two halves in half horizontally using a cheese wire or very sharp knife (taking great care!)
• Transfer the tops to another tray (slide them). Spread buttercream on the bottom layer of the cake, then spread strawberry jam on top of the buttercream. Once covered generously, place the remaining cake on top of each cake bottom.
• Trim the edges and cut the cake to your desired portions.
• Combine your buttercream mixture beating all together until pale, then gradually add beetroot powder until the buttercream is your desired pink colour.
• Top each portion with piped buttercream kisses, then put strawberry quarters on top of each portion, finishing with a drizzle of melted white chocolate.