Skip to main content

Elderflower & Roasted Strawberry Layer Cake #TheCakeSliceBakers

Here we are with the July edition of the Cake Slice Bakers. For 2020, we are baking from The New Way to Cake: Simple Recipes with Exceptional Flavor by Benjamina Ebuehi.*

In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our FacebookInstagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book. Here is the line-up of the July #TheCakeSliceBakers cakes...

Elderflower & Roasted Strawberry Layer Cake
Pineapple & Saffron Syrup Cakes
Fig, Blackberry & Tahini Cake

Elderflower & 
Roasted Strawberry Layer Cake

I was fortunate to get a call from a friend in early June, asking if I wanted to come over to her property and pick some elderflowers. Ummm...yes! I never turn down the chance to pick edibles. Ever. And it was doubly serendipitous that one of the cakes for this month required elderflower. Perfect!

Note: I didn't follow the frosting recipe. I used my own, fail-safe buttercream. Why change a family favorite, right?

Ingredients makes one 8" round layer cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup (2 sticks) butter
  • 1 cup organic granulated sugar
  • zest from one organic lemon
  • 4 eggs
  • 3 Tablespoons milk (I used whole milk)
  • 2 Tablespoons elderflower cordial (I used my elderflower liqueur from last summer!)
  • Also needed: two 8" pans, parchment paper

Strawberry Puree
  • 1 pound fresh organic strawberries, hulled and halved
  • 1/4 cup organic granulated sugar
  • 2 teaspoons elderflower cordial (I used my elderflower liqueur from last summer!)
    Also needed: baking sheet, parchment paper, blender or food processor

  • 5 large egg yolks
  • 1/3 cup water
  • 1 cup organic granulated sugar
  • 1 Tablespoon organic corn syrup
  • 2 cups butter, softened
  • 1 Tablespoon elderflower cordial (I used my elderflower liqueur from last summer!)

  • 5 to 6 Tablespoons elderflower cordial (I used my elderflower liqueur from last summer!)
  • fresh organic strawberries, hulled and sliced
  • fresh elderflowers for garnish


Preheat oven to 350 degrees Fahrenheit. Grease the pans and line the bottom with parchment paper. Set aside.

Whisk the flour and baking powder together in a medium mixing bowl. In a large mixing bowl, cream the butter, sugar, and lemon zest together until lightened and fluffy, approximately 5 to 6 minutes. Beat in the eggs, one at a time. Then pour in the milk and elderflower cordial. Beat until combined.

Fold in the flour mixture and divide evenly until moistened. Divide the batter between the prepared pans and place in the oven.

Bake for 36 to 38 minutes until a toothpick inserted into the center comes out clean. Let cake cool in their pans for 10 minutes before inverting onto a wire rack to cool completely.

Strawberry Puree
While the cake cools, preheat the oven to 375 degrees Fahrenheit. Place strawberries in a mixing bowl and toss with sugar and elderflower cordial. Place the strawberries in the oven and roast until softened and fragrant, approximately 35 to 37 minutes. Let the berries cool for at least 20 minutes before processing to a puree. Refrigerate until read to use.

Place egg yolks in a mixing bowl and beat on high until they are thick, pale, and ribbon off the whisks.

Combine water, sugar, and corn syrup in a small saucepan. You can attach a candy thermometer to the side; I just kept testing until it reached soft-ball stage. If you're using a thermometer, heat until it reaches 238 degrees F. For testing otherwise, dip a spoon into the syrup, then into ice cold water. The syrup should immediately set up into a soft ball. Mine took about 8 minutes to reach the correct consistency.

Once the syrup is ready, remove it from the heat. While one hand hold the mixer, use the other hand to pour the syrup into the yolks. When all of the syrup is added, turn the mixer up to high and beat until the yolks have doubled in size and have reached medium peak stage. The bowl should be cooled and just lukewarm to the touch. Mine took about 9 minutes.

Begin adding butter, one tablespoon at a time, mixing well after each addition. The more butter you add, the more firm the buttercream will be. Once your buttercream resembles what you think of as buttercream, add in the elderflower cordial and 2 Tablespoons of strawberry puree. Beat until well-combined.

Once the cake layers have cooled completely, use a serrated knife to cut the layers flat. Swab each layer with elderflower cordial and wait until the liquid soaks into the cake. Place one layer on a serving platter. Spread a layer of buttercream and spread it to the edges. Add 1 Tablespoon of puree and top it with another layer of buttercream. Place the second layer on top, then add buttercream to the top and the sides.

Smooth the buttercream over the top and along the sides. Arrange strawberries and elderflowers on the cake in whatever design you want. I also added some elderflower leaves as garnish. Refrigerate to let the buttercream harden.

That's a wrap for our July Cake Slice Bakers event. Join us next month, again, on the 20th for more baking inspiration!

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.


  1. How fun! In Sac along the American River bike trail elderberry trees/bushes are prolific. I'd harvest the flowers then berries. You'd have a heyday there!

  2. Lucky you getting elderflowers!

  3. Homemade elderflower liqueur? I'm sure that made it extra special! Looks delicious!

  4. That frosting! It looks sooooo good.

  5. The elderflowers are a very nice added touch to a yummy looking cake.

  6. So cool to have had the chance to make and use your own elderflower liquer! I used our own frosting too - your cake looks delicious!


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur