- For the raspberry sauce place raspberries in a small pot with the sugar and lemon juice. Cook until the raspberries have broken down and melted with the sugar. Place in a blender and process until smooth. Strain through a fine chinois and place in a squeeze bottle and refrigerate.
- Whip heavy cream until stiff peaks are achieved set aside for plating.
- Slice the strawberry very thin and zest the lemon and set aside for plating.
- To plate place the lemon leche cake in the middle of a plate and top with the heavy cream. Place the strawberry slices and alternate with the edible flowers on top of the cake. Drizzle with the raspberry sauce on the plate and sprinkle the lemon zest around for added flavor and color.
Ingredient availability varies by location*