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Strawberry & Elderflower Cake


  • 150g granulated sugar
  • Lemon zest of 1 lemon
  • 170g unsalted butter
  • 4 eggs
  • ¼ tsp salt
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 250ml plain yoghurt
  • 120g plain white flour
  • 150g plain wholemeal flour


  • 60g softened butter
  • 3 tbsp elderflower cordial
  • 100g strawberries, chopped
  • 160g icing sugar

Step 1

Preheat the oven to 180°C, and grease and line your Original Cane 29cm dish.

Step 2

Combine both flours, baking powder, bicarbonate of soda and salt. Set dry ingredients aside.

Step 3

Beat the sugar, butter and lemon zest until combined. Beat in the eggs, one at a time, then stir in the yoghurt. Then, combine with the dry ingredients.

Step 4

Bake the mix for 40 minutes until golden brown. To check, use a skewer or cake tester and check to see if it comes out clean. Once it does, mix your elderflower cordial with two tablespoons of water and drizzle over the warm cake. Leave to cool.

Step 5

To make the buttercream, simply blend strawberries and lemon juice, then heat at medium-low, stirring until fully reduced. Let it cool. This is your ‘jam’.

Step 6

Finally, beat the softened butter with your cooled jam and mix in icing sugar to a smooth consistency. Then, spread over your cooled cake and top with strawberries and elderflowers!