Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 8
Spring is a time of renewal, and what better way to celebrate the season than with a delightful Spring Cake? This Strawberry Elderflower Cake is both light and refreshing, making it perfect for any spring gathering or a simple afternoon treat. With just 40 minutes from start to finish, this cake is quick to make and packed with vibrant flavors.
What Is Spring Cake: Strawberry Elderflower Cake in 40 Minutes?
This cake combines the sweet and juicy essence of strawberries with the delicate floral notes of elderflower. The strawberries bring a natural sweetness and a moist texture, while elderflower syrup adds a sophisticated touch that elevates the cake to a whole new level. Light and fluffy, this cake is layered with a creamy frosting that beautifully complements the fruity flavors. Whether you’re preparing for a picnic or celebrating a special occasion, this cake promises to impress your guests with its stunning appearance and delightful taste.
Why You’ll Love This
There are countless reasons to love this Spring Cake. Firstly, it is simple to prepare, making it ideal for busy parents or kitchen beginners who might find long recipes daunting. Secondly, the ingredients are readily available and budget-friendly, ensuring you won’t have to search far or spend much to create this masterpiece. Finally, the finished cake looks stunning, with its vibrant colors and elegant presentation, which are sure to entice anyone fortunate enough to have a slice.
Ingredients You’ll Need
- All-purpose flour: 2 cups – Acts as the backbone of the cake, providing structure.
- Granulated sugar: 1 cup – Adds sweetness and helps in browning the cake.
- Baking powder: 2 teaspoons – Ensures the cake rises well.
- Salt: ½ teaspoon – Enhances flavor.
- Unsalted butter: ½ cup, softened – Provides richness and moisture.
- Eggs: 3 large – Binds the ingredients together and adds moisture.
- Whole milk: 1 cup – Gives the cake a tender crumb.
- Vanilla extract: 1 teaspoon – Adds depth of flavor.
- Fresh strawberries: 1 cup, diced – Provides sweetness and natural flavor.
- Elderflower syrup: ¼ cup – Infuses the cake with a floral sweetness.
- Heavy cream: 1 cup (for frosting) – Whips up beautifully for a luscious frosting.
- Powdered sugar: ½ cup (for frosting) – Sweetens and stabilizes the frosting.
- Strawberry slices: for decoration – Adds visual appeal.
How to Make
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes come out easily after baking.
- In a mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt. This dry mixture will provide the foundation for your cake.
- In a separate large bowl, beat ½ cup of softened unsalted butter until creamy. Gradually add the dry ingredients while alternating with 1 cup of whole milk, starting and ending with the flour mixture. Mix until just combined.
- Add in 3 large eggs, 1 teaspoon of vanilla extract, and ¼ cup of elderflower syrup. Beat the mixture on medium speed until the batter is smooth and fluffy, which will take about 2-3 minutes. Then gently fold in 1 cup of diced fresh strawberries.
- Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes cool, prepare the frosting by whipping 1 cup of heavy cream until soft peaks form. Gradually add ½ cup of powdered sugar while continuing to whip until stiff peaks form. This will create a light and fluffy frosting.
- Once the cakes are completely cool, you can frost and layer your cake. Place one layer on a serving plate, spread a generous layer of frosting, and then top with the second layer. Frost the top and sides, and decorate with fresh strawberry slices.
Variations & Substitutions
Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free version of this cake. This allows those with gluten sensitivities to enjoy a slice without compromising on taste or texture; it’s essential to ensure your baking powder is also gluten-free.
Vegan Alternative: For a vegan version, replace the eggs with ¼ cup of applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). Substitute the heavy cream with coconut cream and use a vegan butter alternative. This ensures you maintain a delicious and moist cake while catering to dietary preferences.
Berry Medley: Instead of just strawberries, consider mixing in other berries like raspberries or blueberries for a mixed berry delight. This not only enhances the flavor but also adds visual charm with varying colors throughout the cake.
Common Mistakes to Avoid
One common mistake is not allowing the ingredients to reach room temperature before baking. It’s crucial to have your butter and eggs at room temperature, as this will create an emulsified batter, leading to a more tender cake. If your butter is too cold, the batter can appear lumpy and not mix well.
Another mistake is overmixing your batter. Once you combine the dry and wet ingredients, mix just until incorporated. Overmixing can lead to a dense cake, rather than the light and airy texture you desire.
Finally, forgetting to grease your pans can lead to a nightmare during the cake removal process. Ensure that you properly grease and flour your baking pans, so your gorgeous cakes come out whole and intact.
Storage, Freezing & Reheating Tips
To maintain the freshness of your Strawberry Elderflower Cake, store it in an airtight container at room temperature for up to 3 days. If you live in a particularly warm climate, refrigerating the cake can help prolong its freshness.
If you need to keep the cake longer, you can freeze it. Wrap the unfrosted cake layers tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be safely frozen for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and frost it the next day.
When reheating, place individual slices in the microwave for about 15-20 seconds to enjoy it slightly warm, enhancing the flavors.
Frequently Asked Questions
Can I use frozen strawberries in this recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in the batter. Frozen strawberries can be a convenient alternative, especially when fresh ones are out of season.
Is the cake suitable for kids?
Absolutely! This cake is a hit among kids due to its sweet flavor and delightful frosting. You can even involve them in the decoration process, allowing for a fun family activity while preparing the cake.
How can I make the frosting more flavorful?
To enhance the frosting’s flavor, consider adding a bit of lemon juice or zest to mimic a citrusy brightness. You can also try incorporating additional elderflower syrup to keep the floral note prominent.
What should I do if the cake sinks in the middle?
A sunken cake often indicates that it has not been baked long enough or that the oven temperature was too high. Always ensure your oven is properly preheated and check for doneness by testing with a toothpick before the recommended baking time is up.
Can I make the cake ahead of time?
Yes, you can prepare the cake layers in advance. Simply bake, cool, wrap, and refrigerate or freeze until you are ready to frost and serve. This makes it a convenient option for busy days or gatherings.
Conclusion: This Spring Cake is a delightful way to welcome the season and impress your guests. With its lovely combination of strawberries and elderflower, you’ll create lasting memories with every slice. Plus, the ease of preparation ensures you can focus on the important things—like enjoying this delicious treat with friends and family!
