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Danish Strawberries with Elderflower Cream

If you don't have access to an elderflower bush in bloom, all is not lost: Simply beat the cream with one cup St-Germain (elderflower) liqueur, the lemon, and 1/4 cup (instead of 1/2 cup) confectioner's sugar.

  • Prep:
  • Total Time:
  • Servings: 15

Photography: Marte Kopperud

Source: Martha Stewart Living, June 2013


  • 4 cups heavy cream
  • 15 freshly picked whole elderflower "crowns"
  • Finely grated zest of 1 lemon
  • 1/2 cup confectioner's sugar, sifted
  • 5 quarts strawberries, hulls left on
  • Toasted-Almond Macarons with White Chocolate, for serving


  1. Bring cream just to a boil in a saucepan; remove from heat. Add flowers, stirring just to combine. Let cool completely. Cover and refrigerate overnight.

  2. Pour cream through a very fine sieve into a bowl. Beat with zest and sugar just until soft peaks form. Serve with strawberries and macarons.

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