The Ultimate Strawberry, Elderflower & Almond Layer Cake: A Springtime Celebration

This **Strawberry, Elderflower, and Almond Layer Cake** stands out as one of the most visually stunning and exquisitely flavored creations I’ve ever had the pleasure of baking. Its delicate pastel hues and elegant presentation make it an absolute showstopper, perfectly embodying the fresh vibrancy of spring. Forget any recent baking mishaps; this cake truly shines with its harmonious blend of fragrant elderflower, sweet, juicy strawberries, and a subtle hint of almond. It’s more than just a dessert; it’s a celebration of seasonal bounty and a testament to the joy of homemade treats, making it the perfect **spring layer cake recipe** for any special occasion or simple indulgence.

My appreciation for elderflower runs deep, stemming from cherished childhood memories. I recall countless spring afternoons spent with my parents, carefully gathering elderflower blossoms from the majestic elderflower tree in our garden. The air would be heavy with their intoxicating, sweet scent – a truly glorious aroma that always signaled the arrival of warmer days and homemade elderflower wine. Those moments instilled in me a profound love for this unique floral note. Sadly, living in the bustling urban landscape of inner Birmingham now, finding wild elderflower trees is a considerable challenge. Despite my best efforts and many hopeful searches during dog walks, I’ve yet to stumble upon the familiar, fragrant clusters that once filled our garden. This scarcity, however, only deepens my desire to incorporate its delightful essence into my baking, ensuring its distinct flavor can still be enjoyed. This **Elderflower Almond Cake** brings that beloved aroma right into my kitchen, proving that exceptional flavors can always find their way to our plates. It’s a nostalgic journey in every bite, beautifully complementing the fresh berry notes.

To capture that elusive yet enchanting **elderflower flavor** in this **delicate layer cake**, I rely on high-quality elderflower cordial. Its concentrated essence allows me to infuse the cake with that distinct floral note, even when fresh blossoms are out of reach. I incorporate a generous amount of cordial directly into the cake batter, ensuring every bite carries a subtle, fragrant whisper of elderflower. But the magic doesn’t stop there. Immediately after the cakes emerge from the oven, while they are still warm and receptive, I generously drizzle additional elderflower cordial over each sponge layer. This not only amplifies the **beautiful elderflower flavor** but also performs a crucial secondary function: it helps to keep the cakes incredibly moist, creating a tender crumb that melts in your mouth. This technique is key to achieving a truly decadent and satisfyingly **moist elderflower cake**, setting it apart from dryer alternatives and solidifying its place as a top-tier **homemade cake recipe**.

A word of caution regarding elderflower cordial: its strength can vary significantly between brands. For this recipe, it’s essential to select a cordial that is potent enough to impart a noticeable flavor. I highly recommend checking the label to ensure the brand you choose suggests a dilution ratio of one part cordial to at least ten parts water. If the dilution ratio is less concentrated, the flavor may be too subtle to shine through in the finished **Strawberry Elderflower Almond Layer Cake**. From personal experience, I’ve found brands like Bottle Green and Belvoir to consistently deliver excellent results, providing that robust elderflower essence we’re aiming for. However, some other brands, like Blossom Cottage, have proven to be less effective in imparting a strong enough flavor, so choose wisely for the best outcome in your **homemade elderflower cake**. Getting this balance right is crucial for the overall aromatic profile of this delightful **spring dessert**.

The inclusion of **ground almonds** in the cake batter is another secret weapon for achieving its remarkable qualities. Far from just adding a delightful, delicate almond flavor that beautifully complements the elderflower and strawberry, ground almonds contribute significantly to the cake’s structure and moisture content. They create a wonderfully tender, almost melt-in-your-mouth texture that distinguishes this **almond layer cake** from a standard sponge. This thoughtful addition ensures that each bite is not only flavorful but also incredibly moist and luxurious, elevating the entire experience. The natural oils in the almonds help retain moisture, making for a truly memorable **moist cake recipe**.

When it comes to crafting the star filling, the **Roasted Strawberry Swiss Meringue Buttercream**, a common challenge arises: fresh strawberries are inherently high in moisture, which can lead to a split or unstable buttercream. To circumvent this issue and elevate the strawberry flavor, I employ a roasting technique. Roasting the strawberries achieves several key objectives: it reduces their water content, thereby concentrating their natural sweetness and intensifying their vibrant flavor. This process transforms fresh, watery berries into a rich, deeply flavored puree. For an extra layer of complexity and to further heighten the fruit’s natural acidity and sweetness, I add a touch of balsamic vinegar during the roasting process. This unexpected ingredient works wonders, deepening the strawberry notes without overpowering them, resulting in an exquisite **roasted strawberry puree** that forms the heart of this luscious buttercream. This step is essential for creating a stable and intensely flavored **roasted strawberry buttercream**.

This concentrated strawberry puree is then meticulously folded into a **Swiss Meringue Buttercream**. Swiss meringue buttercream is celebrated for its incredibly smooth, silky, and fluffy consistency, offering a stable base that readily accepts fruit purees without the risk of splitting, unlike other types of buttercream. Its less sweet profile also allows the natural flavors of the roasted strawberries and elderflower to truly sing, ensuring a perfectly balanced taste. For those new to **Swiss meringue buttercream**, rest assured, the texture is unparalleled, providing a light, cloud-like contrast to the rich cake. I also made a roasted strawberry, white chocolate and elderflower ganache to pour over the top of the cake, I seriously could have drunk it, it was that good! The sweetness of white chocolate perfectly balances the intensified tang of the roasted strawberries, while a whisper of elderflower cordial ties all the flavors back to the cake. To enhance its visual appeal, I sometimes add a tiny amount of pink gel food colouring to the ganache, giving it a more vivid hue, though I prefer to let the buttercream showcase its natural, subtle pink tint from the roasted strawberries. This combination of **strawberry white chocolate ganache** and fluffy buttercream creates an unforgettable sensory experience, making it a truly decadent **homemade ganache**.

The final flourish of any spectacular **layer cake** is its decoration, and while sliced fresh strawberries add an undeniable appeal, they can pose a challenge. When I initially adorned the top of this **Strawberry, Elderflower, and Almond Layer Cake** with beautifully sliced strawberries, I noticed that over time, moisture would inevitably seep from the cut surfaces into the luscious ganache, causing it to become a little “gloopy.” To prevent this from compromising the pristine appearance and texture of your **homemade ganache**, I highly recommend two effective solutions. Firstly, consider decorating the cake with whole, unsliced strawberries. Their intact skin acts as a natural barrier, preventing moisture release. Alternatively, if you prefer the aesthetic of sliced strawberries, a clever trick is to dip the cut side of each strawberry slice into a small amount of melted white chocolate (or dark chocolate for a striking contrast) and allow it to set completely before arranging them on the cake. This creates an impermeable chocolate barrier, effectively sealing in the moisture and ensuring your ganache remains perfectly smooth and glossy. These **baking tips** ensure your cake looks as good as it tastes.

The ultimate testament to a cake’s success, of course, is the reaction it elicits from those who taste it. And this **Strawberry Elderflower Almond Cake** received perhaps the highest praise possible. My fiancé, a discerning critic of all my baking endeavors (and believe me, I bake *a lot* of cakes!), declared this particular creation to be “in the top three I’ve ever made.” Coming from him, this is an extraordinarily high compliment and truly validates the effort and careful crafting that went into every layer. It wasn’t just a hit at home either; when I brought it to a weekend barbeque, it vanished with impressive speed, barely lasting long enough for everyone to get a second slice. This indicates its universal appeal and deliciousness. This **spring dessert** is truly a crowd-pleaser, perfect for any gathering or special occasion, and a testament to the irresistible combination of flavors. The subtle sweetness and **fragrant elderflower cake** notes truly captivated everyone.

Layer cakes, like this **Strawberry Elderflower Almond Layer Cake**, offer an unparalleled experience. The multiple layers not only create a visually impressive height but also allow for a delightful interplay of textures and flavors in each bite. You get the soft, moist cake, the creamy, fruity buttercream, and the rich, flowing ganache, all in one harmonious mouthful. This structure also ensures that the cake remains incredibly moist, as the fillings act as additional barriers against dryness. Building a layer cake can seem daunting, but with a bit of patience and the right techniques, it’s a rewarding process that culminates in a truly spectacular dessert that’s worth every bit of effort. The visual appeal alone makes it a centerpiece for any celebration, emphasizing its status as a premium **layer cake recipe**.

The pairing of strawberry, elderflower, and almond might seem sophisticated, but their synergy is remarkably natural. Strawberries bring a burst of sweet-tart freshness, quintessential for **spring desserts**. Elderflower, with its delicate, honeyed floral notes, elevates the strawberry without overpowering it, adding an aromatic elegance. The almond, in turn, provides a grounding, slightly nutty depth, and a tender texture, bridging the fruit and floral elements beautifully. This trio creates a flavor profile that is both complex and comforting, making this **fragrant elderflower cake** a truly unique and memorable experience. It’s a combination that speaks of English country gardens and warm, sunny afternoons, making it an ideal choice for celebrations, garden parties, or simply a delightful treat on a sunny day. This thoughtful blend ensures every bite is a delightful surprise of textures and tastes, making it a standout **sweet strawberry recipe**.

Achieving a perfect **moist cake recipe** like this **Strawberry Elderflower Almond Layer Cake** relies on a few fundamental baking principles. Always ensure your butter and eggs are at room temperature. This allows them to emulsify properly, creating a smooth batter that incorporates air effectively, leading to a lighter, more tender crumb. When mixing, be mindful not to overmix the flour once it’s added; overmixing develops gluten, which can result in a tough cake. Gently fold in dry ingredients until just combined. For even baking, distribute the batter equally among your prepared cake tins, and avoid opening the oven door too frequently, especially in the first two-thirds of the baking time. A perfectly baked cake, with its golden crust and moist interior, is the foundation for this delightful dessert. These small but crucial **baking tips** can make all the difference in achieving a professional-quality **homemade cake**.

Once assembled, this **Strawberry Elderflower Almond Layer Cake** will keep beautifully in the refrigerator for up to 3-4 days. For the best flavor and texture, however, it’s always recommended to let the cake come to room temperature for about 30-60 minutes before serving. This allows the buttercream and ganache to soften slightly, enhancing their creamy consistency and releasing their full aromatic potential. If you plan to serve it at an outdoor event or a party where it will sit out for a while, consider decorating with the fresh strawberries just before serving to maintain their freshness and prevent any moisture issues with the ganache. For easy slicing, use a sharp, long knife, wiping it clean between each cut for neat portions of your **homemade spring cake**. Proper storage ensures that every slice remains as delicious as the first, making planning for events a breeze.

Strawberry, elderflower and almond layer cake

5 from 1 vote

Strawberry, Elderflower & Almond Layer Cake

Three layers of elderflower and almond cake, filled with roasted strawberry swiss meringue buttercream, topped with roasted strawberry, white chocolate and elderflower ganache. Serves 14

Author Domestic Gothess

Ingredients

Cakes

225 g (2 sticks) butter
225 g (1 cup + 2tbsp) caster (superfine) sugar
125 g (1 cup + 1tbsp) self-raising flour
175 g (1 + ½ cups) ground almonds
½ tsp baking powder
3 large eggs
1 tsp vanilla extract
¼ tsp almond extract
3 tbsp elderflower cordial
6 tbsp elderflower cordial for drizzling

Roasted Strawberries

500 g (18 oz) strawberries
1 ½ tbsp sugar
2 tsp balsamic vinegar

Roasted Strawberry Swiss Meringue Buttercream

4 large egg whites
225 g (1 cup + 2tbsp) caster sugar
300 g (1 + ¼ cups) butter, softened but not warm
120 ml (½ cup) roasted strawberry puree

Strawberry White Chocolate Elderflower Ganache

65 g (2 + ⅓ oz) sieved roasted strawberry puree
75 g (2 + ¾ oz) white chocolate, chopped
2 tsp elderflower cordial
pink gel food colouring optional
extra strawberries for decorating

Instructions

To make the cakes

Heat the oven to 170C/325F/gas mark 3. Grease three 15cm/6in round tins and line the bases with greaseproof paper.
Cream together the butter and sugar until light and fluffy, in a separate bowl mix together the flour, ground almonds and baking powder.
Whisk the eggs into the butter mixture one at a time, adding a little of the flour mixture after each one. Fold in the remaining dry ingredients then mix in the vanilla and almond extracts and the 3 tbsp of elderflower cordial.
Divide the mixture between the tins and bake for 25-30 minutes until risen and golden and a skewer inserted into the centre comes out clean.
When the cakes are baked, poke holes all over the surface with a toothpick and drizzle 2 tbsp of elderflower cordial over each one. Leave the cakes to cool in the tins.

To Make The Roasted Strawberries

Heat the oven to 190C/375F/gas mark 5. Hull the strawberries and slice them into halves (or quarters if they are large). Spread the strawberries out in a single layer in a roasting tin, sprinkle over the sugar and balsamic vinegar.
Roast for 35-40 minutes, stirring occasionally, until the strawberries have collapsed and shriveled and the juices have reduced to a thick syrup.
Tip the strawberries and syrup into a blender and blitz to a smooth paste. Set aside until cold.

To Make The Roasted Strawberry Swiss Meringue Buttercream

Place the egg whites and sugar in a spotlessly clean heatproof bowl (the bowl of your stand mixer if you have one) and place the bowl over a pan of gently simmering water, make sure that the base of the bowl doesn’t touch the water.
Gently whisk the eggs (with a hand whisk, not an electric one) until the sugar has dissolved, if you rub the mixture between your fingers it should feel smooth with no hint of graininess. It should measure 60C/140F on a thermometer.
Remove the bowl from the heat and whisk with an electric mixer/stand mixer on high until the egg whites have formed a stiff, glossy meringue and the mixture is completely cold, the base of the bowl should feel cool to the touch, this will take about 10 minutes.
Turn the mixer down to low and gradually add the butter, a tablespoon at a time, mixing to incorporate after each addition. The mixture may curdle or begin to look soupy, just keep on whisking and it will come back together.
Once all of the butter has been incorporated and the buttercream is smooth and silky, measure out 120ml (½cup) of the cooled roasted strawberry puree. Mix it into the buttercream gradually, a spoonful at a time. The mixture shouldn’t split, but if it does don’t worry! Just place a couple of heaped tablespoons of the buttercream in a small bowl and microwave it until it has melted, then drizzle it back into the rest of the buttercream slowly while whisking on a high speed, after a couple of minutes of whisking it will come back together.
Assemble
Turn the cooled cakes out of their tins and place one layer on a cake stand or serving platter. Spread just over a quarter of the buttercream over the cake and top with another layer, pressing down on it gently; spread over just over another quarter of the buttercream and top with the final cake layer. Place the cake upside down so that you get a flat top; spread most of the remaining remaining buttercream on the top of the cake, spreading it flat, then use the rest of the buttercream to fill in any gaps around the edges and to coat the whole cake in a crumb coat.
Place the cake in the fridge for about 30 minutes then use a palette knife dipped in hot water to smooth out the icing.
Return the cake to the fridge while you make the ganache.
Scrape the remaining roasted strawberry puree through a sieve to remove the pips and measure out 65g worth, place it in a small saucepan and bring it up to a simmer. Remove from the heat and add the chopped chocolate, stir until smooth then add the elderflower cordial. Mix in a little pink gel food colouring if desired. Set aside until it has cooled but is still pourable.
Pour the ganache into the centre of the cake and use a palette knife to tease it towards the edges so that it drips over; return the cake to the fridge for 30 minutes until the ganache has firmed a little (it doesn’t set hard like regular ganache).
Let the cake come up to room temperature and decorate the top of the cake with extra strawberries just before serving. If you use sliced strawberries to decorate, the moisture will seep out into the ganache and make it go a little melty – I suggest using whole ones, or if you want to decorate it as I did with strawberries standing on their ends, then I recommend dipping the sliced ends into melted chocolate and allowing it to set before decorating the cake, this will provide a barrier to stop the moisture from seeping out.

Notes

1. You will need three 15cm/6in round loose-bottomed cake tins.
2. You can bake the cakes and make the roasted strawberry puree the day before you want to decorate and serve the cake.

I am sharing this with Totally Talented Tuesdays, Create Link Inspire, Foodie Fridiy, Fiesta Friday, Foodie Friends Friday, Friday Favourites and Fabulous Foodie Fridays.