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Strawberry & elderflower gateau with strawbery coulis

Yields14 Servings

Strawberry Gateau - I’m going to be honest and say I didn’t price this up because I forgot. It was a special treat during the holidays. Also, whilst being honest I wasn’t to sure how it would turn out because I haven’t really cooked a pudding before. Well, I say cook, this actually doesn’t involve any cooking! As it turned out, it wasn’t bad! Oh, before I woke up this morning I didn’t even know what a coulis was, let alone how to make one.

strawberry gateau

Strawberry Gateau
 2 Large shop bought flan cases
 400 g Strawberries
 6 tbsp Strawberry Jam
 600 ml Double cream
 5 tbsp Elderflower cordial
 6 Rasberries
for the coulis
 200 g Strawberries
 100 g Icing Sugar
 1 Squeeze of lemon
Strawberry Gateau

Using the base of a deep cake tin that I cut a circle from each flan case. I then chopped up the remaining bits of flan and kept them for later. After putting the cake tin back together, I used a couple of bits of clingfilm to cover the tin. Making sure there was a large enough overhang to cover the gateau completely.

Putting the Strawberry Gateau together

I plonked one of the flan cases into the bottom of the tin and spread half the jam over it. Then I arranged the strawberries around the outside with the cut bit facing outwards, keeping the remaining strawberries set aside.


Using a hand-whisk, I whipped the cream with 2tbsp icing sugar and elderflower cordial until the mixture held itself together. Then I chopped the remaining strawberries and folded them into the cream mixture. Using half the cream to fill the centre of the gateau, pushing into the edges to hold the strawberries in place.


I then pushed the chopped up flan off cuts into the mix and drizzled over the rest of the cordial. I then stirred the rest of the jam into the remaining cream and spread that over the off cuts. Finally I placed the second flan case on the top. I folded the cling over it all (pressing down a little to compress it together) and chucked it into the fridge.

For the icing

In a bowl I used a spoon to crush the raspberries and then added 150g icing sugar and stirred to make the icing. I removed the cake from the tin and put it on to a plate before finally spread the icing on the top.

For the coulis

I used my hand blender and mixed 200g strawberries, 100g icing sugar and the lemon juice and then chucked it all in a jug for serving.


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Nutrition Facts

Servings 14

Amount Per Serving
Calories 240
% Daily Value *
Total Fat 16.9g26%

Saturated Fat 10.1g51%
Cholesterol 60mg20%
Sodium 20mg1%
Total Carbohydrate 21.4g8%

Dietary Fiber 1.7g7%
Sugars 7.3g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.