Elderflower & Strawberry Cake – With Blondie Base, Mousses & White Chocolate Glaze
A refreshing elderflower and strawberry mousse cake with biscuit and blondie layers, fruit jelly, and white chocolate glaze. Perfect for spring and summer.This Elderflower & Strawberry Cake is the essence of summer in a dessert—elegant, floral, fruity, and visually stunning. It features a base of strawberry biscuit and blondie, layered with strawberry-elderflower jelly, elderflower mousse, and strawberry mousse domes glazed in white chocolate.Finished with a white chocolate band, fresh flowers, macarons, and glazed quenelle-shaped mousses, this cake is as delightful to look at as it is to eat. It’s perfect for birthdays, garden parties, or any occasion that calls for a light and impressive dessert.
Ingredients
Blondie Base with Fresh Strawberries
- 30 g butter
- 60 g good white chocolate
- 1 egg medium
- 60 g sugar
- 15 g flour
- 2 fresh strawberries diced
Strawberry Biscuit Base
- 60 g oat biscuits crushed
- 30 g melted butter
- 1 –2 tbsp strawberry powder optional
Elderflower-Strawberry Jelly
- 2 gelatin leaves
- 120 g frozen strawberries
- 50 g elderflower cordial concentrated
- 30 g sugar
Elderflower Mousse
- 1.5 gelatin leaves
- 220 g white chocolate
- Juice of 1 lemon
- 5 tbsp elderflower cordial
- 200 ml whipping cream
Strawberry Mousse
- ½ gelatin leaf
- 100 g white chocolate
- 160 g frozen strawberries
- 1 tbsp lemon juice
- 1 tsp vanilla paste or seeds
- 100 ml whipping cream
Neutral White Glaze
- 4 gelatin leaves
- 70 ml whipping cream
- 25 ml water
- 100 g sugar
- 100 g glucose syrup
- 100 g white chocolate
- White food coloring optional
White Chocolate Band
- 200 g good-quality white chocolate
- Acetate sheet cut to cake circumference + 0.5 cm height
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Instructions
🧁 Blondie Base
- Preheat oven to 175°C.
- Melt butter and chocolate together. Remove from heat.
- Whisk in the egg, then sugar, then sifted flour.
- Pour into a 16 cm springform pan with parchment.
- Add strawberry pieces and bake for 25–30 min. Cool.
🍪 Strawberry Biscuit Base
- Crush biscuits, mix with melted butter and strawberry powder.
- Press into a 16 cm pan with parchment. Freeze 1 hour.
- Place over cooled blondie layer (biscuit side down). Freeze.
🍓 Elderflower-Strawberry Jelly
- Soak gelatin.
- Heat strawberries, sugar, elderflower cordial. Simmer.
- Sieve and stir in gelatin.
- Pour into 16 cm silicone mold. Freeze 3 hours minimum.
🌼 Elderflower Mousse
- Soak gelatin.
- Melt chocolate.
- Heat lemon juice + elderflower cordial, stir in gelatin.
- Mix into chocolate.
- Whip cream lightly and fold in gently in 3 batches.
- Fill 18 cm silicone mold 2/3 full, add frozen jelly insert, fill remainder, top with frozen blondie+biscuit base. Freeze overnight.
🍓 Strawberry Mousse
- Soak gelatin.
- Melt chocolate.
- Simmer strawberries, lemon juice, and vanilla. Sieve.
- Add gelatin to warm puree, then mix into chocolate.
- Fold in whipped cream. Pipe into quenelle mold. Freeze overnight.
✨ Neutral White Glaze
- Soak gelatin.
- Heat cream, water, sugar, and glucose.
- Stir in gelatin and pour over chocolate.
- Add coloring if desired. Blend gently.
- Cover with plastic wrap and chill to 35–36°C before use.
🎂 Assembly & Decoration
- Unmold frozen cake and place on serving plate.
- Glaze frozen mousse quenelles and place on top.
- Create white chocolate band on acetate and wrap around cake.
- Garnish with macarons, fresh flowers, and grated white chocolate.
Tried this recipe?Let us know how it was!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.