Strawberry cake with elderflower cream

Jordgubbstårta med fläderkräm

Strawberry cake with elderflower cream

This a glorious summer cake full of the flavour of summer. Essentially it is a light and airy fatless sponge filled with a lovely elderflower custard and sliced strawberries and then topped with whipped cream and decorated with wild strawberries. John Duxbury



A small bottle of elderflower essence

• Elderflower essence is sold in some delicatessen shops or online.
• If you can't obtain elderflower essence use a tablespoon or two of undiluted elderflower cordial instead.

Strawberry cake garnished with elderflowers and wild strawberries

• I like to garnish the cake with elderflowers as the scent of the blooms is wonderful.
• I also like to garnish the cake with wild strawberries, but if you can’t find any, decorate the top with ordinary strawberries.
• If you have the space, it is worth growing some alpine strawberries just for garnishing cakes as they are easy to grow!
• If preferred, cut the cake into three layers and top one with the sliced strawberries and the other with the elderflower cream.
• If you like elderflower, make a double quantity of elderflower cream and spread half on top of the cake instead of the whipped cream.



    margarine and breadcrumbs for the cake tin
4   eggs
200 g (0.9 cups)* caster sugar
50 g (0.4 cups) plain white flour
80 g (0.4 cups) potato flour (starch)**
2 tsp   baking powder

*I recommend using British units for this cake as quantities are not very convenient in American units
**In the UK you can usually buy potato flour (starch) in health food stores


1   egg yolk
1 tbsp   icing sugar (confectioners' sugar)
1 tsp   elderflower essence
150 ml (¾ cup) whipping cream
250 g (8 oz) strawberries, hulled and thinly sliced


150 ml (½-¾ cup) whipping cream
    wild strawberries to garnish


1. Pre-heat the oven to 175°C (350°F, Gas 4, Fan 160°C).

Greased and breadcrumbed baking tin

2. Generously grease a 23 cm (9") round cake tin and coat with breadcrumbs.

Beating eggs and sugar together in a stand mixed

3. Beat the eggs and sugar until light and airy (about 4 minutes with a kMix or KitchenAid on full speed).

4. Mix the plain flour (all-purpose flour), potato flour (starch) and baking powder, then fold into the mixture.

The mixture in a cake tin before baking

5. Pour the mixture into the cake tin and bake on the lowest rung for approximately 35-40 minutes, until an inserted skewer comes out clean and the cake is just beginning to come away from the sides of the tin.

Baked cake cooling on a wire rack

6. After 2 or 3 minutes turn the cake out on to a wire rack. Let the cake cool completely.  (Note that the sides and base are not as smooth as they should be because I didn't grease the cake tin enough!)

Cake cut in half horizontally

7. When cold cut the cake in half horizontally. (Swedes often have a special device for doing this called a tårtdelare.)

Whisking the egg and icing sugar together for the custard

8. Make the filling by whisking the egg yolk, 1 tablespoon of icing sugar and ½ teaspoon of elderflower essence together until thick and creamy (about 1-2 minutes when whisked by hand).

9. Whip the cream until it forms soft peaks and then gently fold it into the egg and sugar mixture.  Spread it over the bottom cake layer.

Strawberries being prepared for cake filling

10. Crush the sliced strawberries lightly with a spatula or the flat side of a knife and place them on top of the vanilla whip.  Place the other half of the cake on top.

Finished strawberry and elderflower cake

11. Whip the cream for decorating until fairly stiff and spread over the top.  Decorate with with wild strawberries.

A slice of fresh strawberry and elderflower cake

12. Serve with lots of extra fresh strawberries!


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