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–+ servings
Fraisier Cake

Fraisier Cake

A delightful Fraisier Cake made with strawberries and cream, perfect for any celebration.
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Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Cooling Time 1 hour 30 minutes
Total Time 3 hours 35 minutes
Course Dessert
Cuisine French
Servings 11 slices
Calories 350 kcal

Equipment

  • 9-inch springform pan
  • Stand Mixer
  • Measuring cups
  • whisk
  • Spatula
  • Parchment paper

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
  • ½ teaspoon kosher salt
  • 1.33 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
  • 1.25 cups powdered sugar, sifted if lumpy
  • 2.5 teaspoons vanilla extract or paste
  • ⅛ teaspoon kosher salt
  • 2.5 cups cold heavy cream

Instructions
 

Make the cake

  • Heat the oven to 325ºF. Place a sheet of parchment paper in a 9-inch springform pan.
  • Stir melted butter, oil, and vanilla extract together.
  • Beat eggs with whisk attachment in stand mixer, gradually adding sugar and salt until voluminous and thick.
  • Pour in oil mixture and beat until combined.
  • Sift cake flour and baking powder into the mixture and beat until just combined.
  • Fold batter gently and scrape into the springform pan.
  • Bake until golden-brown, about 30 to 35 minutes. Let cool completely.

Prepare for assembling

  • Pick uniform strawberries, trim tops, and slice them in half vertically.
  • Trim remaining strawberries for the cake's center.
  • Remove the cake from the springform pan carefully.

Make the cream

  • Beat cream cheese, powdered sugar, vanilla extract, and salt until smooth.
  • Slowly add heavy cream, beating until it holds a soft peak.

Assemble and finish

  • Cut the cake in half crosswise and place the bottom layer in the pan.
  • Line strawberry halves around the edge of the cake and arrange whole strawberries on top.
  • Spread the cream over the berries, gently tapping the pan to settle.
  • Place the top layer of the cake and cover with remaining cream. Refrigerate until set.
  • Remove the ring and parchment before serving, optionally decorate with more strawberries.

Notes

Best served chilled and can be garnished with additional strawberries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg
Keyword celebration cake, cream cake, Fraisier Cake, fruit dessert, strawberry cake
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