Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan; set aside.
In a large mixing bowl, combine the sifted flour and sugar. Add the softened butter and mix on low speed until the mixture resembles coarse crumbs, with no large lumps.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. The mixture should become smooth and slightly thickened.
Pour in the milk, vanilla extract, and elderflower syrup, mixing gently until the batter is uniform and slightly fluffy.
Pour the batter into your prepared cake pan, spreading evenly with an offset spatula. Bake for about 35-40 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and transfer to a cooling rack. Let it cool completely before removing from the pan.
Spread the sliced strawberries evenly over the cooled cake, creating a colorful and inviting topping.
In a small bowl, whisk elderflower syrup with lemon juice and dissolve the cornstarch if using, for a shiny floral glaze. Pour this over the strawberries, allowing it to drip and seep into the fruit.
Let the glaze set for about 10 minutes until it’s glossy and slightly thickened, enhancing the cake’s delicate appearance.
Slice and serve the cake, enjoying the beautifully layered texture and fragrant floral accents with each bite.
