This cake captures the first sweetness of summer. Bright strawberries and delicate elderflower come together in a soft, tender cake with a creamy elderflower frosting—an easy dessert that tastes like a sunny afternoon picnic.
Imagine a light, fluffy crumb, fresh strawberry slices, and buttercream with a hint of elderflower. The result is fragrant, elegant, and delightfully summery.
Recipe highlights
- Simple and approachable. The cake and frosting are pared down so you can make them quickly without fuss.
- Soft and tender texture. Using egg yolks, sour cream, and a bit of cornstarch reduces gluten and gives this cake an ultra-tender crumb.
- Perfect summer flavor. Fresh berries and floral elderflower create bright, seasonal flavors with minimal time in the kitchen.
Tips for making the cake
This Strawberry Elderflower Cake is a summer variation on my Lemon Lilac Butter Cake, simplified so elderflower takes center stage.
The cake stays tender thanks to a few specific choices: using egg yolks for extra richness and moisture, sour cream for softness, and replacing part of the flour with cornstarch to reduce gluten and create a finer crumb.
Most pantry staples cover the ingredients, but elderflower flavoring is the special touch. You can use a homemade elderflower extract or an elderflower liqueur such as St. Germain. Dried elderflowers are optional in the batter and add extra floral notes if you can find them at an herb shop or online.
Elderflower frosting tip
Add the elderflower flavoring gradually when making the frosting. Alcoholic extracts or liqueurs can cause buttercream to loosen if added too quickly. Use the amount suggested or slightly less to avoid breaking the frosting.
Decorating with fresh berries
Fresh sliced berries are beautiful but won’t keep for long and can bleed color into frosting. For the best presentation and flavor, add berries just before serving.
Variations & substitutions
You can bake this cake in an 8×8 square pan (as shown) or in an 8-inch round pan. Baking time in the recipe is for an 8×8 pan and may change slightly with a round pan.
Other variations
Layer cake: Double the cake and frosting to make a layered cake using two 8-inch rounds. Add frosting and berries between the layers for a show-stopping dessert.
13×9 pan: Double the recipe and bake in a 13×9-inch pan to serve a larger group. The cake will be thinner and may require an adjusted bake time.
Less-sweet frosting: This recipe uses an American-style buttercream. If you prefer a less-sweet option, consider an Italian meringue-style elderflower buttercream made in a half batch to top this cake.
Ingredient substitutions
Elderflower bourbon or liqueur: Use a homemade elderflower extract if you have it, or substitute St. Germain elderflower liqueur.
Cornstarch: Cornstarch helps keep the crumb tender. You can substitute brown or white rice flour or tapioca starch if needed.
Berries: Elderflower pairs beautifully with raspberries and blackberries as well. Swap in your favorite berry, or omit fruit to let the elderflower flavor stand alone.
Wishing you a joyful start to summer—happy baking!
Did you make this Strawberry Elderflower Cake? Please leave a star rating and a comment below — thank you!
Strawberry Elderflower Cake
Equipment
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8×8 pan or 8-inch round cake pan
Ingredients
Elderflower Cake
- 3 egg yolks
- ½ cup sour cream
- ¼ cup whole milk
- 1 teaspoon elderflower bourbon, or St. Germaine
- 1 cup all purpose flour
- ½ cup cornstarch
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 ounces unsalted butter, soft
- ¾ cup sugar
- 1 tablespoon dried elderflowers, optional, see note
Elderflower Frosting
- 4 ounces unsalted butter, soft
- 1 cup powdered sugar, sifted
- pinch of salt
- 2 teaspoons elderflower bourbon, or St. Germaine
Toppings
- 1 pint fresh strawberries
- 1 umbel fresh elderflowers, optional
Instructions
For cake:
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Preheat the oven to 350°F. Butter an 8×8 pan or 8-inch round and line the bottom with parchment if desired for easier removal.
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Whisk together the egg yolks, sour cream, milk, and elderflower bourbon in a bowl and set aside.
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In another bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt.
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Using a stand mixer with the paddle or electric beaters, cream the butter until broken down. Add sugar and dried elderflowers (if using), and beat until light and fluffy, about 2 minutes.
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Add about one-third of the dry ingredients to the butter mixture and mix until nearly incorporated. Add one-third of the wet ingredients and fold in. Alternate dry and wet additions until everything is just blended.
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Pour the batter into the prepared pan and bake until the top is lightly golden and the center springs back when touched, about 30–35 minutes.
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Cool the cake completely on a wire rack before frosting.
For frosting:
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Beat the butter, powdered sugar, and a pinch of salt until smooth and fluffy, 2–3 minutes.
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Add the elderflower bourbon or liqueur a little at a time, mixing until incorporated and the frosting reaches the desired flavor and consistency.
To assemble cake:
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Optional: Invert the cake and remove from the pan, peeling off the parchment. Place it on a serving plate. (You can also frost the cake in the pan.)
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Spread the elderflower frosting over the cake using an offset spatula or spoon to create an even layer.
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Decorate with sliced strawberries and fresh elderflowers if desired. Slice and serve immediately for best freshness.
Notes
Decorating tip: Add fresh strawberries just before serving to prevent them from losing freshness or bleeding into the frosting.
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