Strawberry Cake with Lime and Homemade Elderflower-Syrup


It time to celebrate and even though I am a firm supporter of the phrase “you don’t need a reason for cake”, I still love to celebrate happy events with a piece of cake!


And wait for it: This cake post will celebrate 3 things at once: It was my Dad’s birthday cake (in June – sorry for posting so late!!). In addition, this blog post is also meant to celebrate this blog’s 2nd “blogiversary” aaaaand: I got my Bachelor of Arts in History, Film Studies and English the other week!!


So many good things at once – and, accordingly, this cake also combines many good things in one Dessert: strawberries, lime and elderflower. The combination is fan-tas-tic. Believe me.


The recipe I used has been given to me by lovely Sarah from “mrshepburn89”. You can find her wonderful Instagram account here. She was so very kind to send me the recipe directly, as she does not have her own blog yet (it will follow soon, though, as I take it). I adapted it ever so slightly and have it right here for you. If you want to make the elderflower-syrup yourself – as I did – check out my recipe here. (However, as my post is a bit belated, the elderflower season is already over, sorry!)

Sooo…I wish you all a very happy summer and I hope that there are also many things to celebrate in your life for which you could use this recipe. And if not – well, you know. There is not really a reason needed to bake. 😉

All the best,




Strawberry Cake with Lime and Homemade Elderflower-Syrup

preparation time: about 1h 30 min
total time: about 4 h
yield: a cake with 20 cm diameter


Bottom Layer:

  • ­       140g cantuccini
  • ­       55g white chocolate
  • ­       60g butter
  • ­       3-4 tbsp. homemade elderflower-syrup (recipe: see earlier blogpost)


Strawberry Mousse:

  • ­       250g fresh strawberries (blended)
  • ­       300g low-fat quark
  • ­       220g Greek Yoghurt
  • ­       7 sheets of gelatine
  • ­       2.5 dl cream
  • ­       180g powdered sugar
  • ­       5-6 tbsp. elderflower-syrup
  • ­       1 lime (juice and zest)
  • ­       1 vanilla bean
Wild Strawberry Gelee:

  • ­       150g-200g wild strawberries (blended)
  • ­       3 tbsp. sugar
  • ­       little lime juice
  • ­       2-3 sheets of Gelatine

Lime Elderflower Mousse:

  • ­       1.5 dl cream
  • ­       ½ packet Express Gelatine (or stabilizer for whipping cream)
  • ­       1 lime (zest, little juice)
  • ­       3-5 tbsp. elderflower-syrup

for decoration:

  • ­       fresh strawberries
  • ­       little roses (not sprayed)
  • ­       mint and lemon balm (fresh)


  1. For the bottom layer: Grease the 20cm-cake ring with a bit of butter and lay with baking parchment.
  2. Make small crumbs out of the cantuccini (e.g. put into a freezer bag and crumble with a rolling pin).
  3. Melt chocolate and butter over a bain-marie and stir. Once everything is molten, mix it with the cantuccini crumbs.
  4. Cover the bottom of the cake ring with the mixture and let it rest in the fridge for 20-30 min. Then, brush with elderflower-syrup and let it rest for 10 more minutes in the fridge. Remove the baking parchment and put the bottom layer and ring on a cake plate.
  5. For the strawberry mousse: Wash, cut and blend strawberries.
  6. Mix the blended strawberries, low-fat quark, yoghurt, elderflower-syrup, lime juice and vanilla pulp.
  7. Whip the cream until still. Prepare the gelatin sheets according to their instructions and warm them slightly. Mix them with 3 tablespoons of the quark mixture, then add this gelatin mixture to the rest of the quark mixture. Stir. Carefully add the whipped cream – don’t whisk!
  8. Put the strawberry mousse onto the bottom cake layer – make sure it is smooth. Let it firm up in the fridge for about an hour.
  9.  For the wild strawberry gelee: Blend the wild strawberries and heated them slightly in a pot. Add sugar and lime juice. Prepare the gelatin sheets according to their instructions and add them to the warm strawberry-mixture. Let it cool down a bit.
  10. Take the cake out of the fridge and put the gelee on top of the strawberry mousse. Let the cake rest in the fridge for about 3h or overnight.
  11. For the lime elderflower mousse: (prepare on the day of serving) Whisk the cream with the gelatin express until stiff. Add lime juice, lime zest and elderflower-syrup. Put into the fridge for about 5-10 minutes.
  12. Pipe the cake with the lime elderflower mousse and decorate with fresh strawberries, roses, mint and lemon balm. Enjoy!



To get a printed version: Download the pdf. (Both English and German versions available!)

Strawberry Cake with Lime and Homemade Elderflower-Syrup

Erdbeer-Törtchen mit Limette und selbstgemachtem Holunderblütensirup


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s