Introduction to Fraisier Cake
The fraisier cake is a delightful celebration of strawberries, creamy filling, and light sponge that’s perfect for any occasion. Originating from France, this charming dessert brings a taste of patisserie right to your kitchen. Whether you're hosting a brunch or celebrating a special milestone, the fraiseir cake impresses with its stunning presentation and refreshing flavors.
Why is the Fraisier Cake a Must-Try?
You might wonder, what makes the fraisier cake so irresistible? For one, it highlights fresh, juicy strawberries, making it a feast for the eyes and the palate. The combination of the light cake, luscious cream, and vibrant fruit creates a harmonious balance that's both indulgent and refreshing. Plus, it's surprisingly simple to make!
As you dive into this recipe, you'll discover how each layer complements the others, from the airy sponge to the rich cream cheese filling. Not to mention, it’s an excellent opportunity to showcase your baking skills and impress friends or family with a beautifully crafted dessert. If you're curious about the fraisier cake and ready for a culinary adventure, gather your ingredients, and let's get started!
Ingredients for Fraisier Cake
Creating a delightful fraisier cake revolves around selecting the right ingredients. Here’s what you’ll need:
Essential Ingredients for the Cake
To build the luscious cake layer, gather the following:
- 4 large eggs: Ensure they're at room temperature for better mixing.
- 6 tablespoons unsalted butter: Melt it for that rich flavor.
- ⅓ cup neutral oil: Canola or vegetable oil works perfectly here.
- 2 ½ teaspoons vanilla extract: This is where the magic happens in taste.
- 1 cup granulated sugar: Sweetness is essential!
- 1 ⅓ cups cake flour: Light and airy texture is key for cakes.
- 1 teaspoon baking powder and ½ teaspoon kosher salt: Essential for leavening and flavor.
Cream Ingredients
The cream layer adds a luscious touch to the fraisier cake. You’ll need:
- 5 ounces cream cheese: For richness and stability.
- 1 ¼ cups powdered sugar: Sweetness with a smoother finish.
- 2 ½ cups cold heavy cream: This adds a fluffiness that complements the strawberries.
Strawberry Selection
Choosing the right strawberries is crucial to the cake’s success. Aim for:
- 2 pounds of ripe, yet firm strawberries: About 1 ½ inches tall. Look for uniformity in size for an appealing presentation. Fresh, locally sourced strawberries can enhance flavor. Try visiting a local farmer's market for the best selection!
Now that you have your ingredients lined up, you’re all set to create this delicious dessert!
Preparing Fraisier Cake
Making a Fraisier Cake is a delightful journey that blends the art of baking with the joy of fresh strawberries. This elegant dessert is perfect for any occasion, and the process of preparing it is as rewarding as the final result. Let’s break down the steps to create this beautiful cake together!
Step 1: Prepare the Cake Batter
Start by preheating your oven to 325ºF (160ºC). You’ll want to line the bottom of a 9-inch springform pan with parchment paper, ensuring it's large enough to catch any batter leaks. In a liquid measuring cup, whisk together 6 tablespoons of melted unsalted butter, ⅓ cup of neutral oil, and 2 ½ teaspoons of vanilla extract.
In a stand mixer, beat 4 large room-temperature eggs until they are frothy—about 1 ½ minutes. Gradually add in 1 cup of granulated sugar and ½ teaspoon of kosher salt. After mixing for about 2 minutes, increase the speed to high and continue beating until the batter is light and airy. Fold in the sifted 1 ⅓ cups of cake flour and 1 teaspoon of baking powder gently. That’s your cake batter ready!
Step 2: Bake the Cake
Pour the cake batter into the prepared springform pan and bake for 30 to 35 minutes until it’s golden brown and a tester comes out clean. Let it cool completely in the pan for about 1 ½ hours. While you're waiting, grab a good book or enjoy a coffee break!
Step 3: Prepare Strawberries for Assembly
Select 10 to 11 of the prettiest strawberries. Trim off the tops and cut them in half lengthwise, so they sit cut-side down. This will create a stunning effect when you assemble the Fraisier Cake. You should also prepare some additional whole strawberries for the center—you'll be arranging them beautifully in the next step.
Step 4: Make the Cream Filling
In a stand mixer, combine 5 ounces of room-temperature cream cheese, 1 ¼ cups of powdered sugar, 2 ½ teaspoons of vanilla extract, and ⅛ teaspoon of kosher salt. Mix until smooth, then gradually add in 2 ½ cups of cold heavy cream, beating until it reaches a soft peak. Be careful not to over-whip, as you want the cream to remain pliable and fluffy.
Step 5: Assemble the Fraisier Cake
Now, for the fun part! Cut the cooled cake in half horizontally. Place the bottom layer in your prepared springform pan. Arrange the strawberry halves around the edge, cut sides facing inward. Fill the middle with your cream mixture, ensuring it’s even. Cover with the second cake layer and smooth the remaining cream atop. Refrigerate the assembled cake for at least 5 hours or overnight for perfection.
And there you have it—a delectable Fraisier Cake that looks as gorgeous as it tastes! For more tips on garnishing, check out this great guide on cake decorating. Enjoy every slice!
Variations on Fraisier Cake
Chocolate-Dipped Fraisier Cake
If you’re a chocolate lover, consider adding a rich twist to your classic fraisier cake by dipping the strawberries in melted dark chocolate before placing them on the cake. This additional layer of flavor not only enhances the visual appeal but also adds a delightful contrast to the creamy filling. Alternatively, you can make a chocolate ganache and drizzle it over the cake for an elegant presentation. For tips on melting chocolate perfectly, check out Serious Eats for guidance.
Seasonal Fruit Fraisier Cake
Take advantage of your favorite seasonal fruits by swapping out the strawberries in your fraisier cake. In spring, try fresh raspberries or blueberries, while summer calls for peaches or apricots. Each fruit offers a unique flavor profile, allowing you to create a vibrant and refreshing cake year-round. Don’t forget to incorporate complementary flavors like lemon zest or mint to elevate your dessert. For more fruit inspiration, visit Food52 and explore their fruit cake recipes.
Baking Notes for Fraisier Cake
Common Mistakes to Avoid
When making a fraisier cake, small missteps can lead to big issues. One common mistake is underestimating the importance of room-temperature ingredients. Ensure your eggs and cream cheese are at room temp to achieve that light, airy texture. Another pitfall is over-whipping the cream; you want soft peaks, not stiff peaks, to let the cream settle beautifully between the strawberries. Lastly, don’t rush the chilling time! Allowing the cake to set properly in the fridge is crucial for a clean slice.
Equipment Recommendations
Having the right tools can elevate your fraisier cake experience. A sturdy 9-inch springform pan is essential for easy assembly and release. If you want a professional look, consider using food-grade clear acetate for the collar instead of parchment paper. A stand mixer with a whisk attachment will make whipping your cream a breeze. Lastly, a serrated knife is ideal for cutting the cake evenly. Investing in quality kitchen equipment can really pay off in presentation and taste.
For more tips on baking essentials, check out this fantastic guide on kitchen equipment!
Serving Suggestions for Fraisier Cake
Ideas for Accompaniments
When it comes to serving your fraisier cake, consider elevating the experience with some delightful accompaniments. A dollop of lightly sweetened whipped cream pairs beautifully with the rich cream layers. Additionally, a scoops of vanilla ice cream can enhance the fresh strawberry flavors. If you want a bit of crunch, try serving alongside some toasted almond slices or a sprinkle of crushed pistachios for a pop of color and flavor.
Presentation Tips
Presentation is key to making your fraisier cake truly shine. Consider serving it on a decorative cake stand that highlights its beautiful layers. For a burst of color, garnish the top with fresh mint leaves or additional slices of strawberries. You can even drizzle a bit of strawberry coulis around the plate for an artistic touch. Remember, we eat with our eyes first, so don’t hesitate to make it visually appealing!
For more entertaining tips, check out resources from The Spruce Eats or Food52.
Tips for Making the Perfect Fraisier Cake
Secret Techniques from Experienced Bakers
Achieving the perfect fraisier cake requires finesse. A little secret from seasoned bakers is to make sure all ingredients are at room temperature; this ensures better incorporation of air into the batter, yielding a light texture. Another tip? Use a flexible spatula to fold in the flour gently, which helps maintain that airy quality. You might also try chilling your mixing bowl for the cream to help achieve that dreamy texture!
Timing Your Layers
Timing is key when assembling your fraisier cake. After baking, allow the cake to cool completely—don’t rush this step, as it can affect your layers’ structure. When spreading the cream, take your time! By gently tapping the pan on the counter, you help the cream settle between the strawberries, enhancing both presentation and flavor.
For more baking insights, check out Serious Eats or King Arthur Baking.
Time Details for Fraisier Cake
Preparation Time
Preparing your fraisier cake is a delightful experience! You'll want to set aside about 30 minutes for gathering ingredients and whipping up the batter, plus additional time for handling strawberries and making the cream.
Baking Time
The baking process is quite straightforward, taking around 30 to 35 minutes to achieve that perfect golden-brown hue.
Setting Time
To ensure your cake achieves that luscious creaminess and firm texture, refrigerate it for at least 5 hours—or even better, overnight. Patience is key for this exquisite dessert!
For more tips and detailed steps, don't forget to check the full recipe above. Happy baking!
Nutritional Information for Fraisier Cake
Calories
A slice of fraisier cake typically contains around 300 calories. This delightful dessert, filled with fresh strawberries and rich cream, offers a satisfying treat without completely derailing your healthy eating goals.
Sugar Content
With approximately 25 grams of sugar per serving, it's essential to savor each bite! The natural sweetness from the strawberries complements the creamy filling, making it a perfect balance of flavors that isn't overwhelmingly sugary.
Fat Content
This indulgent cake provides about 18 grams of fat per slice, largely from the heavy cream and butter used in the recipe. While that may seem significant, a little of this velvety goodness can go a long way in satisfying your dessert cravings responsibly.
If you're looking to learn more about portion sizes or healthier alternatives, consider checking out resources like Nutrition.gov for additional insights. Enjoy your fraisier cake with mindfulness and moderation!
FAQs about Fraisier Cake
What is the origin of Fraisier Cake?
The delightful fraisier cake hails from France, particularly linked to the country’s pastry art scene. It's named after the French word for strawberries, fraise, showcasing the fruit in a beautiful and elegant presentation. Traditionally made with layers of genoise, cream, and luscious strawberries, this cake embodies the essence of French baking — a perfect treat for celebrations.
Can I freeze Fraisier Cake?
Yes, you can freeze fraisier cake! However, for best results, it's advisable to freeze it before adding any decorations or toppings. Wrap the cake tightly in plastic wrap and place it in an airtight container. When you’re ready to enjoy it, allow it to thaw in the refrigerator overnight for a deliciously fresh taste.
How can I make my cream filling fluffier?
To achieve a fluffier cream filling for your fraisier cake, ensure your heavy cream is cold and use a chilled bowl for mixing. Additionally, incorporating whipped cream into your filling gently can add airiness and volume, making every slice feel light and ethereal. Want tips? Check out this guide on making whipped cream.
Conclusion on Fraisier Cake
The Joy of Homemade Treats
Creating a fraisier cake is not just about baking; it's an opportunity to enjoy a delightful culinary experience. The vibrant strawberries and creamy layers come together to make a stunning dessert that sparks joy. So roll up your sleeves, gather your ingredients, and celebrate the joys of homemade treats with this beautiful cake!
Fraisier Cake
Equipment
- 9-inch springform pan
- Stand Mixer
- Liquid measuring cup
- fine mesh strainer
- Spatula
- Serrated knife
Ingredients
For the cake
- 4 large eggs, at room temperature
- 6 tablespoons unsalted butter, melted
- ⅓ cup neutral oil, such as canola or vegetable
- 2.5 teaspoons vanilla extract or paste
- 1 cup granulated sugar
- 0.5 teaspoon kosher salt
- 1.33 cups cake flour
- 1 teaspoon baking powder
For assembling and finishing
- 1 can 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
- 1.25 cups powdered sugar, sifted if lumpy
- 2.5 teaspoons vanilla extract or paste
- 0.125 teaspoon kosher salt
- 2.5 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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