Strawberries are such a staple summer fruit in this country aren’t they? They symbolise all that is good about this country I think. Our happy summer days (even if they are not as sunny and warm as we would like), Wimbledon which always brings our country together, picnics , and, of course desserts!!!!
I love this time of year because not only is it almost my birthday (which I do look forward to, until I remember how old I am going to be!), the weather is warming up and the nights are longer, but British strawberries are back and in season!!! I do find it amazing that we can now buy them all year round, via importing them from warmer climates, but you cannot beat a juicy, sweet British grown strawberry (in my opinion!).
Following on from my Blackberry Eton Mess Cake I made a few weeks ago, which went down very well here with my family (and me!), I decided to adapt my Strawberry and Elderflower Cream Cake recipe to add some meringues and came up with, funnily enough, a Strawberry & Elderflower Eton Mess Cake. Not only does it look good, it tastes sooooooo good and with Wimbledon fever now hitting the UK, what an ideal cake to make to sit and eat while cheering on Andy Murray !
Here is how I made it.
- 200g unsalted butter
- 200g caster sugar
- 200g self raising flour
- 4 eggs
- elderflower cordial
- strawberry jam
- 450ml double cream
- 1 punnet of strawberries
- 2 meringue nests
- 8 mini meringues
- Pre heat the oven to 180oC / 160oC (fan)
- Grease and line 2 sponge tins (I used 8 inch ones)
- Cream together the butter and sugar until pale and soft
- Add the eggs, 1 tbsp of flour and 2 tsp of elderflower cordial and beat for a couple of minutes
- Fold in the remaining flour
- Divide the batter between the 2 cake tins and place in the oven for about 25 minutes until cooked all the way through
- Leave to cool completely
- When you are ready to assemble your cake:
- Pour the double cream and 1 tbsp of elderflower cordial into a bowl and whisk until thick but not too thick as you still want some movement and for it not to be rigid
- Divide the cream into 2 bowls
- Break up the 2 meringue nests and stir through one portion of the thickened cream
- Take one of the sponges and place on a serving plate.
- Cover the base with a thin layer of the strawberry jam and then top with the crushed meringue cream
- Cover with the other sponge and top this sponge with the plain elderflower cream
- Decorate with the mini meringues and the sliced strawberries
- Your scrummy cake is ready to serve
This cake is so light if a little naughty *ahem*!! The elderflower cream goes so well with the strawberries and meringues. It is just perfcet for a hot summers day treat, and goes down very well whenever I serve it. Of course you do not have to add the meringues, but I find they add a nice bit of texture to the soft sponge, fruit and cream. Make it while British strawberries are now in season and so sweet and juicy.
linking up to Supergolden Bakes
and linking up to Ren Behan’s Simple and in Season linky