Name: Strawberry-Elderflower Cake
Yield: 8 to 10 Servings
Ingredients: ½ cup (1 stick) unsalted butter, melted, slightly cooled, plus more, room temperature, for pan; 1 cup granulated sugar, plus more for pan; 1½ cups all-purpose flour, sifted; ¼ teaspoon kosher salt; 6 large eggs; 1 pound strawberries, hulled, quartered; ¼ cup granulated sugar; 3 tablespoons elderflower, raspberry, or unseasoned rice vinegar; 2 large egg whites; A pinch of kosher salt; 2½ cups powdered sugar; Elderflowers (optional; for serving)

Image may contain Blade Weapon Knife Weaponry Food Confectionery Sweets Cream Dessert Creme Cake Icing and Plant

David Japy

It’s airy, light, and sweet, but this delicate cake gets pucker and punch from vinegar in both the icing and the filling.

Recipe notes