Introduction to Fraisier Cake
Fraisier cake is not just a dessert; it’s a celebration on a plate. This delightful French confection features layers of light, airy cake interspersed with fresh strawberries and a silky cream filling, making it an ideal choice for special occasions or simple everyday indulgence. But what truly makes the fraisier cake stand out is its visual appeal, showcasing vibrant colors and textures that can brighten any table.
Why Is Fraisier Cake the Perfect Dessert?
The fraisier cake is perfect for those who appreciate a balance of flavors and textures. The sweet, juicy strawberries contribute a refreshing brightness, while the lightness of the cream complements the soft sponge cake. Whether you're enjoying it at a summer picnic or celebrating a milestone, this cake suits a variety of occasions.
Moreover, it can be a fun project for budding bakers looking to hone their skills. As you slice into the cake, the beautifully arranged strawberries are bound to impress your friends and family, making it a conversation starter. Thanks to its build-a-cake style, you can also personalize it with different berries or add unique touches—like a splash of orange zest or a drizzle of chocolate. Want to dive deeper? Check out this [article on mastering cake assembly techniques](https://www.serious eats.com/how-to-slice-a-layer-cake-4179638) for more tips!
With this introduction, you're now ready to learn how to make your very own fraisier cake. Let’s get baking!
Ingredients for Fraisier Cake
Creating a stunning fraisier cake involves selecting high-quality ingredients that contribute to its deliciousness. Let’s dive into what you’ll need!
Essential Ingredients for the Cake
For a perfectly light and airy cake base, you'll need:
- Eggs: 4 large eggs at room temperature for optimal texture.
- Butter and Oil: 6 tablespoons of melted unsalted butter combined with ⅓ cup of neutral oil adds moisture.
- Sugar and Salt: 1 cup of granulated sugar and ½ teaspoon of kosher salt balance flavors.
- Cake Flour and Baking Powder: 1 ⅓ cups cake flour and 1 teaspoon baking powder aid in achieving that fluffy finish.
Ingredients for the Cream
The cream is what makes a fraisier cake so irresistible. Gather the following:
- Cream Cheese: 5 ounces, at room temperature for a rich base.
- Powdered Sugar: 1 ¼ cups to sweeten and stabilize.
- Vanilla: 2 ½ teaspoons for flavor.
- Heavy Cream: 2 ½ cups of cold heavy cream for that luxurious texture.
Additional Decorations and Their Significance
Decorating your fraisier cake is about more than aesthetics; it’s about flavor too. You’ll use approximately 2 pounds of ripe strawberries during assembly, which add freshness and color. Consider garnishing with a few whole strawberries on top for a gorgeous presentation, representing the seasonal bounty and enhancing that berry-forward experience.
Looking for more inspiration? Check out The Kitchn for additional tips and techniques!
Step-by-step Preparation of Fraisier Cake
Creating a delightful Fraisier Cake may seem daunting, but with this step-by-step guide, you’ll be whisking together layers of strawberry goodness in no time. Let’s dive right in!
Preparing the cake batter
Start by preheating your oven to 325°F. While that heats up, it's essential to prepare your springform pan. Line the bottom with parchment paper so that it extends just beyond the edges to prevent any leaks. In a liquid measuring cup, combine 6 tablespoons of melted unsalted butter, ⅓ cup of neutral oil (like canola), and 2 ½ teaspoons of vanilla.
Next, in a stand mixer, beat 4 large room-temperature eggs on medium speed until foamy. Gradually add 1 cup of granulated sugar and ½ teaspoon of kosher salt. Increase to medium-high and beat until the mixture is voluminous and pale. Fold in the oil mixture before sifting in 1 ⅓ cups of cake flour and 1 teaspoon of baking powder. Mix just until combined, ensuring there are no lumps—your batter should flow like a dreamy dream!
Baking the cake
Pour your batter into the prepared springform pan and place it in the oven. Bake for about 30 to 35 minutes, or until the top is golden brown and a tester comes out clean. Once baked, let the cake cool completely in the pan, which should take about 1.5 hours.
Cooling and preparing strawberries
While your cake cools, it’s time to prep those juicy strawberries! Select about 10 to 11 of the most uniform strawberries—these will line the edges of your cake. Trim the tops and slice them in half lengthwise. Place them cut-side down on a paper towel to absorb excess juice. For the center, slice the remaining strawberries to fit perfectly.
Now, carefully remove your cooled cake from the pan using a thin knife around the edges.
Making the cream filling
In a clean mixer bowl, beat 5 ounces of room-temperature cream cheese with 1 ¼ cups of powdered sugar, 2 ½ teaspoons of vanilla extract, and ⅛ teaspoon of kosher salt on low speed. Scrape down the bowl, then gradually add in 2 ½ cups of cold heavy cream. Whip until soft peaks form—it’s a luscious cloud of cream just waiting to embrace those strawberries!
Assembling the Fraisier Cake
To assemble, slice your cooled cake in half horizontally. Place the bottom layer back in the springform pan. Line the strawberry halves around the edges, cut-side facing out. Fill the center with the trimmed strawberries and generously spread about 3 cups of the cream mixture over the top, tapping to settle. Finally, place the other cake layer on top and smooth the remaining cream over.
Finishing touches and chilling
To ensure your Fraisier Cake sets perfectly, refrigerate it for at least 5 hours or overnight if you can wait! Before serving, remove the springform ring and peel off the parchment paper. Add extra strawberries for decoration if desired, and simply enjoy the fruits of your labor!
With each bite, you'll discover why this elegant dessert is a classic in French patisserie. Utilizing fresh strawberries and creamy goodness, your Fraisier Cake will not only be a feast for the eyes but a delightful experience for the taste buds. Enjoy, and happy baking!
Variations on Fraisier Cake
Chocolate Fraisier Cake
For a delightful twist on the classic fraisier cake, try incorporating rich chocolate flavors. Simply add ½ cup of cocoa powder to the cake batter, adjusting the cake flour accordingly. You can also infuse the cream with melted dark chocolate for extra indulgence. This version is perfect for chocolate lovers, providing that same elegant structure while introducing a deeper, more decadent flavor profile.
Seasonal Fruit Variations
Don't be afraid to get creative with seasonal fruit! While strawberries are traditional, you can substitute or mix in raspberries, blueberries, or even peaches. Imagine a summer fraisier cake adorned with luscious blueberries, offering a vibrant pop of color and flavor. You can also experiment with fruits like mango in the cream for a tropical twist. Check out resources like Epicurious for more fruity ideas!
By embracing these variations, you can delight everyone at your next gathering, making your fraisier cake a showstopper that reflects your style!
Cooking Tips and Notes for Fraisier Cake
Tips for Ensuring Perfect Cake Texture
To create a light and airy fraisier cake, focus on the egg-whisking stage. The key is to beat your eggs until they are voluminous and thick—this can take 5-7 minutes depending on your mixer. Make sure to sift your cake flour and baking powder to eliminate lumps. Lastly, gently fold the dry ingredients into the wet mix, as over-mixing can lead to a dense cake.
Suggestions for Choosing the Best Strawberries
For the star of your fraisier cake, choose ripe but firm strawberries. Look for strawberries that are bright red with a shiny surface and green, fresh-looking tops—this indicates freshness. If you’re unsure, check out this guide on seasonal strawberries to pick the best ones for your cake. When halving them, select uniform sizes; this not only enhances the look but ensures even flavor throughout!
Serving Suggestions for Fraisier Cake
Ideal occasions for serving
The fraisier cake is perfect for a variety of occasions, bringing elegance to both casual and formal gatherings. Consider serving it at:
- Birthdays and anniversaries, where its vibrant strawberries delight guests.
- Bridal or baby showers, adding a touch of sophistication to your dessert table.
- Summer picnics, as it's light and refreshing, making it a great choice for warm weather.
Pairing options for beverages
To enhance your experience, pair the fraisier cake with complementary beverages. Here are some delightful options:
- Iced tea or herbal tea: Their subtle flavors won’t overshadow the cake.
- Sparkling water or lemonade: These refreshing choices balance the sweetness of the cake beautifully.
- Fruit-infused sparkling drinks: Try hints of strawberry or citrus to mimic the flavors in the cake.
These pairings can elevate your dessert experience, leaving a lasting impression on your guests.
For more ideas on serving this delectable cake, check out articles from The Spruce Eats or BBC Good Food for inspiration!
Time Breakdown for Fraisier Cake
Preparation Time
Expect to spend about 40 minutes on prep work. This includes gathering your ingredients, mixing the batter, and assembling the components. Don’t rush—enjoy the process!
Baking and Chilling Time
The baking phase will take around 35 minutes, followed by at least 5 hours of chilling time to allow the flavors meld and the cream to set, though overnight is ideal.
Total Time
In total, you’re looking at approximately 6 hours and 15 minutes, including all stages of preparation and setting. While it may seem lengthy, the delicious payoff is worth every minute! For tips on storing your cake, check out this resource.
Nutritional Facts about Fraisier Cake
Calories per slice
A typical slice of fraisier cake contains around 300 calories. This figure can vary based on portion sizes and specific ingredients used, particularly the type of cream and sweeteners.
Sugar content
Each slice typically has approximately 20-25 grams of sugar. While this gives the cake its delightful sweetness, it’s also wise to enjoy it in moderation, especially if monitoring sugar intake.
Key nutrients
The fraisier cake offers some notable nutrients, including:
- Vitamin C from fresh strawberries
- Calcium from cream cheese
- Protein from eggs and cream
These ingredients provide a touch of nourishment while satisfying your sweet tooth!
For more detailed nutritional insights, consider exploring resources like the USDA Food Composition Databases.
FAQs about Fraisier Cake
Can I make this cake ahead of time?
Absolutely! You can bake the fraisier cake up to one day in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. If you're feeling ambitious, consider assembling the cake a day before you plan to serve it. That way, the flavors meld and the cream sets beautifully.
What if I can’t find the right strawberries?
No worries! If you can’t find perfectly ripe strawberries, feel free to substitute with other berries like raspberries or blueberries. Just choose fruits that are firm to avoid a soggy cake. Alternatively, you can buy strawberries a day in advance and let them ripen at room temperature for better flavor.
How can I modify the cream filling?
Let your creativity run wild! The cream filling for a fraisier cake can be customized. Consider adding a splash of lemon juice or vanilla bean paste for added flavor. For a chocolate twist, fold in some melted dark chocolate after whipping the cream.
For more tips on ingredient substitutions, check out the Food Network or Bon Appétit.
Conclusion on Fraisier Cake
Summing up the joy of making Fraisier Cake
Making a fraisier cake is truly a delightful experience. From whipping the cream to strategically placing the strawberries, each step is a chance to unleash your creativity. The resulting cake, with its vibrant layers and rich flavors, is perfect for celebrations. Enjoy every slice!
For more inspiration, check out this guide on French desserts and elevate your baking skills!
Fraisier Cake
Equipment
- 9-inch springform pan
- Stand mixer
- liquid measuring cup
- fine mesh strainer
- Serrated knife
- Offset spatula
- Paper towels
Ingredients
For the cake
- 4 large eggs at room temperature
- 6 tablespoons unsalted butter melted
- ⅓ cup neutral oil such as canola or vegetable
- 2 ½ teaspoons vanilla extract or paste
- 1 cup granulated sugar
- ½ teaspoon kosher salt
- 1 ⅓ cups cake flour
- 1 teaspoon baking powder
For assembling and finishing
- Cooking spray
- 2 pounds ripe but firm small or medium strawberries about 1 ½ inches tall, plus more for decorating the top
For the cream
- 5 ounces cream cheese at room temperature
- 1 ¼ cups powdered sugar sifted if lumpy
- 2 ½ teaspoons vanilla extract or paste
- ⅛ teaspoon kosher salt
- 2 ½ cups cold heavy cream
Instructions
Make the cake
- Heat the oven to 325ºF. Place a sheet of parchment paper that’s larger than the bottom of a 9-inch springform pan on the bottom of the pan. Clip the sides of the pan into place; the extra paper will fill any gaps and help minimize possible leaks. Trim the paper as needed so it extends just slightly out from the pan.
- Stir 6 tablespoons melted unsalted butter, ⅓ cup neutral oil, and 2 ½ teaspoons vanilla extract together in a liquid measuring cup.
- Beat 4 room-temperature large eggs with the whisk attachment in a stand mixer on medium speed until broken up and foamy around the edges, about 1 ½ minutes. With the mixer still running, slowly stream in 1 cup granulated sugar and ½ teaspoon kosher salt, about 1 minute. Increase the speed to medium-high and beat until voluminous and lightened in color, about 2 minutes. Increase the speed to high and beat until very pale in color, thickened, doubled in volume, and the batter falls off the whisk in ribbons and sits on the surface a few seconds before leveling back out, 2 to 4 minutes.
- With the mixer still running, quickly pour in the oil mixture and beat until combined.
- Remove the bowl from the mixer. Sift 1 ⅓ cups cake flour and 1 teaspoon baking powder through a fine-mesh strainer into the bowl. Return the bowl to the stand mixer and beat on low speed until just combined, 20 to 40 seconds.
- Give the batter a few good folds with a flexible spatula to ensure everything is well-incorporated, making sure to scrape against the bottom. Scrape the batter into the springform pan.
- Bake until golden-brown and a tester inserted into the center comes out clean, 30 to 35 minutes. Let cool completely in the pan, about 1 ½ hours.
Prepare for assembling
- Pick out 10 to 11 (8 to 9 ounces) of the most uniform, similarly sized and shaped strawberries. Trim the tops off so they sit flat with the point facing up. Cut the berries in half lengthwise through the point. Place cut-side down on a paper towel-lined plate or small baking sheet.
- Trim the tops off from the remaining strawberries so they sit flat and are about the same height as the strawberry halves (these are for the center of the cake).
- Run a thin knife or small offset spatula around the cake. Unclasp the ring, remove the parchment, and transfer the cake to a cutting board. Wash, dry, and reassemble the pan. Line the sides of the pan with parchment paper strips to form a collar that rises about 1 ½ inches above the pan, using cooking spray to get the paper to stick to the pan as needed.
Make the cream
- Beat 5 ounces room-temperature cream cheese, 1 ¼ cups powdered sugar, 2 ½ teaspoons vanilla extract, and ⅛ teaspoon kosher salt together with the whisk attachment in a stand mixer on low speed until just combined, 30 to 45 seconds. Scrape down the sides of the bowl. Increase the speed to medium-low and beat until smooth, 1 to 1 ½ minutes. Scrape the bowl again.
- With the mixer still running, slowly pour in 2 ½ cups cold heavy cream. Increase the speed to medium-high and beat until it just holds a soft peak, 1 minute to 1 minute and 15 seconds. Do not over-whip, as the cream needs to be soft enough to settle between the strawberries in the center of the cake.
Assemble and finish
- Using a serrated knife, cut the cake in half crosswise to yield two layers (if there is any doming on the cake, you can trim off the top first if desired). Place the bottom layer in the prepared pan. It should be snug with no gaps.
- Line the strawberry halves around the edge of the cake with the cut sides against the ring of the pan. Arrange the trimmed, whole strawberries cut-side down over the rest of the cake.
- Spoon and spread about 3 cups of the cream over the berries until just covered. Gently tap the pan on the counter a couple times to help the cream settle in between the berries.
- Top with the remaining cake layer. Spread the remaining cream evenly over the top, swooping and swirling as desired. Refrigerate until the cream is set and the cake is well-chilled, at least 5 hours or ideally overnight.
- When ready to serve, remove the ring of the springform pan and peel the parchment paper away. If the cream isn't as smooth as you like, you can use a hot, dry small offset spatula to smooth out those areas. Decorate the top with more strawberries if desired.
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