American pound cake is a little different from our favourite British Victoria Sponge – denser in form but easy to slice up and full of fresh summer flavours.  The Royal wedding cake features elderflower so we’ve taken inspiration from that and paired it with the best British strawberries for the perfect combination.

American Elderflower and Strawberry Pound Cake

Serves 14-16
Preparation time 20 mins
Cooking time 1hr 15 mins


375g self-raising flour

225g soft butter

550g caster sugar

3 large eggs

3 tbsp elderflower cordial

225ml whole milk

1 punnet strawberries

300ml double cream


Beat together the butter and sugar until it becomes pale and fluffy.  Add the eggs 1 at a time and add 2 tbsp elderflower cordial with the last egg.  Beating slowly, now add a third of the flour and a third of the milk, and when this is all mixed in, continue to add the remaining flour and milk in thirds until everything is well combined.

Lightly grease a 2lb loaf tin and line with baking parchment.  Pour in the cake mix and smooth the top with the back of a spoon.  Pop into a pre-heated oven at 170° for 1 hour and 15 minutes.  Check the cake is cooked through by inserting a metal skewer to see that it comes out clean.  If not, pop back in the oven for a further 5 minutes and check again.  Leave to cool completely in the tin before turning out.

To serve, whip the double cream with the final tablespoon of elderflower cordial.  Slice the strawberries.  Using a sharp knife, slice the cake in half along the middle and remove the top half.  Layer the strawberries on the bottom half and then spread the cream on the inside of the top half. Sandwich carefully together, dust with icing sugar and ta-dah… your American Pound Cake is ready to enjoy.

Nutritional Info

Serving Size: 133g

Amount Per Serving

Calories: 444kcal

Total Fat: 23g

Saturates: 14g

Sugars: 38g

Salt: 0.53g

Protein: 4.7g

Carbs: 55g

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