Strawberry Layer Cake with Elderflower Drizzle & Mascarpone Whip
Equipment
- 2 cake pans
- parchment paper for lining your pans
- standing or handheld mixer
Ingredients
For the Vanilla Cake Layers
2 tsp. baking powder 1 cup (226 g) unsalted butter, at room temperature, plus a bit extra to butter the pans
- 4 cups (450 grams) all-purpose flour, plus more for dusting your pams
- 2 tsp baking powder
- 1 cup (225 g) unsalted butter, at room temperature, plus more for greasing your pans
- 1 1/14 cup (250 g) brown sugar, packed
- 1 ¼ cup 150g granulated sugar
- 8 cup large egg whites, at room temperature
- 1 tsp pure vanilla extract
- Zest of 1 lemon optional
- 1 cup 120g cake flour or sifted all-purpose flour
- 1 tsp salt
For the Elderflower Drizzle
- 1 cup St-Germain Liqueur
- 3 tablespoons caster sugar
Optional Classic Sugar Syrup (non-alcoholic substitute for the elderflower drizzle)
- ¼ cup 60ml water
- ¼ cup 50g granulated sugar
- ½ tsp vanilla extract or lemon zest optional
For the Mascarpone Whip
- 1 ¼ cups 300ml cold heavy cream
- 1 cup 225g mascarpone cheese, cold
- 6 tbsp icing sugar, sifted
- 1 tsp vanilla bean paste or pure vanilla extract
For the Strawberries and Garnish
- 2 to 3 cups ripe strawberries sliced
- A few whole or halved strawberries for the top
- Edible flowers like violas, pansies, or chamomile
Instructions
Make the cake layers
- Preheat the oven to 175°C (350°F). Grease and line the bottoms of two 8-inch cake pans with parchment.
- In a large bowl, whisk the flour, baking powder, salt and lemon zest, and then set aside.
- Beat the butter and sugars with a handheld or standing electric mixer until light and fluffy, about 2 minutes.
- Add the egg whites and vanilla extract and continue to beat for an additional 2 minutes until incorporated. Scrape the bowl down. Add 1⁄3 of the flour mixture, followed by half the milk, mixing until just combined. Repeat with the remaining flour and milk, ending with the flour mixture. Do not over mix.
- Divide the batter between the pans. Bake for 30 to 40 minutes or until a toothpick inserted inside comes out clean.
Make the Elderflower Drizzle
- In a saucepan, combine the liqueur and sugar. Heat over medium heat. Let simmer gently for five minutes or until slightly reduced and the sugar has dissolved. Let cool and set aside.
Optional: Classic Sugar Syrup (non-alcoholic drizzle substitute)
- Combine water and sugar in a small saucepan. Bring to a simmer, stirring until the sugar dissolves. Remove from heat and stir in vanilla or lemon zest. Let cool before using.
Make the Mascarpone Whip
- In a stand mixer with the whisk attachment, start beating the mascarpone, cream, and icing sugar on medium speed. Add the vanilla and increase the speed to high. Continue to whip for 1-2 minutes. Do not overwhip.
Assemble the Cake:
- Once the cakes are completely cool, use a serrated knife to slice each horizontally, creating four even layers.
- Place one layer on a serving plate or cake stand. Brush generously with the elderflower drizzle (or classic sugar syrup if preferred). Spread a layer of mascarpone whip and scatter sliced strawberries over the top.
- Repeat with the remaining layers, finishing with mascarpone on top. Garnish with halved strawberries and edible flowers. Cut into wedges and enjoy!
Notes
The cake can be stored covered in the refrigerator for up to three days. You can also make the cake layers and sugar syrup in advance. The cake layers can be frozen - well wrapped in double clingfilm - for up to a month and defrosted in the refrigerator until ready to assemble. The sugar syrup can be covered and stored at room temperature for up to four days. The mascarpone can be stored in the refrigerator for up to two days, beat it with a whisk to reconstitute if it has deflated slightly.
Tried this recipe?Let us know how it was!