I love everything about this four-layer strawberry cake with elderflower drizzle and mascarpone whip. Delicately layered and subtly floral, it’s the kind of dessert that feels effortless yet celebratory. It’s perfect for spring birthdays, al fresco garden dinners, or any moment that calls for something beautiful at the table.

Though it looks impressive, it’s wonderfully simple to prepare. A tender vanilla cake is generously brushed with fragrant elderflower syrup, layered with soft mascarpone cream and fresh strawberries, before being crowned with a whisper of edible blooms. For a non-alcoholic version, you can easily swap the drizzle with a classic sugar syrup. I’ve included both options in the recipe card for you to choose what works best for you.

This is one of those cakes I keep coming back to time and time again… a little nostalgic, a little romantic, and always a pleasure to share. I hope you fall in love with it too.

If you want to go the extra mile with the elderflower liqueur, feel free to use my St-Germain Elderflower Cake as the base cake layers. It’s a little lighter and not quite as dense as the cake I’ve provided in this recipe. This variation will basically enhance the floral notes in the overall taste. Feel free to try this with different fruit or berry combinations. The sky is definitely the limit here so here’s to letting your creativity take over and shine!

Remember to tag your creations on lidijaskitchen on instagram! We truly love hearing from you and can’t wait to see your interpretations of this strawberry layer cake!

Strawberry Layer Cake with Elderflower Drizzle & Mascarpone Whip

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Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Dessert

Equipment

• 2 cake pans
• parchment paper for lining your pans
• standing or handheld mixer

Ingredients

  

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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.

Keyword cake, dessert, layer cake

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