Elderflower

Elderflowers come from the elder tree — the same one that gifts us elderberries later in the year. Its Latin name, Sambucus, translates to “a gift from the gods,” and it’s easy to see why.

These delicate blossoms are more than just pretty petals. Elderflower is known for its incredible range of health benefits:

• Diuretic, laxative, antiseptic, antiviral, and anti-inflammatory
• Rich in antioxidants and vitamin C, perfect for boosting immunity
• Helps soothe flu symptoms, respiratory issues, runny eyes, and noses
• Contains tannins that reduce inflammation and irritation
• Known to calm anxiety, ease nerves, and even support those with low mood

Used in folk medicine for centuries across the globe, elderflower is a versatile and powerful plant ally — and it just so happens to taste amazing in cheesecake!

One of the most delicious ways to enjoy elderflower is in a creamy, tangy cheesecake topped with fresh strawberries. But before we dive into the recipe, you’ll need to make the key ingredient: elderflower syrup.

Elderflower Syrup

Ingredients:

• ~20 fresh elderflower heads (fully open, picked on a sunny day)
• 400ml water
• 1 orange or lemon, sliced
• 250g sugar

Method:

1. Forage mindfully — only pick 10–20% from each tree. If a tree looks sparse, move on.
2. Gently shake out any bugs and let the flowers rest outdoors for a while.
3. Using a fork, strip the tiny flowers from their stalks (avoid using the stalks as they can be mildly toxic).
4. In a saucepan, combine the flowers, water, and orange or lemon slices.
5. Bring to a boil, then simmer for 20 minutes.
6. Remove from heat and let the mixture infuse for at least 5 hours — overnight is best.
7. Strain through a muslin cloth or clean tea towel, saving the fragrant liquid.
8. Return to the pan, add sugar, and gently heat until you reach a syrupy consistency. Stir regularly and don’t allow it to boil over.
9. Pour into a sterilised glass bottle, label and date it — then let it cool.

You’ll need:

For the base:

• 250g digestive biscuits (crushed)
• 125g melted butter

For the filling:

• 300g cream cheese
• 284ml double cream
• ~250g icing sugar (adjust for thickness)
• 4 tbsp elderflower syrup
• 1 tsp vanilla bean paste (optional)

For the topping:

• 200g fresh strawberries (chopped)
• 100g sugar
• 2 tbsp elderflower syrup
• Extra strawberries + elderflowers for decorating

Method:

1. Prepare the base:
   Butter a 20cm springform cake tin. Mix the crushed biscuits and melted butter, press into the base, and chill while you make the filling.
2. Make the filing:
   Blend cream cheese, vanilla, and icing sugar until smooth. Adjust icing sugar until the texture is firm. Slowly add the cream and elderflower syrup until thick and creamy.
3. Assemble:
   Spoon the mixture over the base and smooth the top. Chill in the fridge for at least 3 hours until set.
4. Make the topping:
   In a pan, combine the chopped strawberries, sugar, and syrup. Heat until it thickens into a jammy consistency. Let it cool completely.
5. Finish & serve:
   Pour the cooled topping over the set cheesecake. Chill for at least 4 more hours (overnight is even better).Gently remove from the tin, then decorate with fresh strawberries and a sprinkle of elderflowers.

If you give this recipe a go, I’d love to hear how it turned out — feel free to tag me or leave a comment. Elderflower season is short, so make the most of it while it’s here!

If this recipe has inspired you, why not learn how to gather your own wild, seasonal ingredients?

Join me for a foraging course and discover how to safely identify, harvest, and use nature’s gifts — from elderflower to nettle, and beyond.

Get in touch to book your place or find out more.

Let’s reconnect with the land, one basket at a time!