Discover the Magic: French Strawberry Cake

Picture this: a dessert that feels like a warm summer hug. That’s exactly what the French Strawberry Cake is all about. It’s like a beautiful strawberry garden on a plate, with layers of soft vanilla cake, fresh strawberries, and creamy goodness. This sweet treat, called “Fraisier” in French, is a fantastic way to celebrate the best of summer.

 

 

A Peek into Its Story

So, where did this dreamy dessert come from? Well, it’s been around since the 1600s, thanks to some clever French bakers. They wanted to make something special with those juicy strawberries. And that’s how the Fraisier got its name, from the French word for strawberries, “fraise.” It’s been a hit ever since, and people just can’t get enough of it.

 

 

Why We Adore It

Why do folks love the French Strawberry Cake so much? It’s not just about how it looks; it’s about how it tastes. Every bite is like a sweet and tangy dance in your mouth. You’ll taste the soft cake, the creamy filling, and the burst of juicy strawberries. Plus, it’s a dessert that makes even ordinary days feel extraordinary. So, whether it’s a special day or just a craving, this cake is a perfect choice.

 

 

Let’s Make Some Magic at Home

Now, here’s the best part: you can make this enchanting dessert right in your own kitchen. It’s easier than you might think, and all the ingredients are easy to find. So, why not try your hand at making a French Strawberry Cake? It’s like bringing a piece of France into your home and celebrating the joy of summer. Get ready for a sweet adventure!

 

 

Ingredients for French Strawberry Cake

For the Génoise Sponge:

1. 3 large eggs
2. ½ cup (90g) caster sugar
3. ½ cup (60g) all-purpose flour, sifted
4. ¼ cup (30g) cornstarch

For the Syrup:

5. 3 tablespoons (40g) caster sugar
6. ⅓ cup (80 ml) water

For the Mousseline Cream:

7. 1 ¾ cups + 2 tablespoons (450 ml) full-fat milk
8. 4 egg yolks
9. ½ cup (100g) caster sugar
10. ½ cup (60g) cornstarch
11. 1 vanilla pod, sliced lengthwise
12. ¾ cup (180g) unsalted butter, softened

Other Ingredients:

13. 1.1 lbs (500g) fresh strawberries, or more as needed
14. Fresh mint leaves

 

Explanation of Ingredients:

1. Eggs: The eggs are used in the Génoise sponge to provide structure and help the cake rise.

2. Caster Sugar (for Génoise Sponge and Syrup): Caster sugar is used in both the sponge and the syrup to add sweetness and moisture to the cake layers.

3. All-Purpose Flour (for Génoise Sponge): The sifted all-purpose flour is a key component of the sponge, providing the structure and texture needed for the cake.

4. Cornstarch (for Génoise Sponge and Mousseline Cream): Cornstarch is used in both the sponge and the cream as a thickening agent, ensuring the cake has the right consistency and the cream is smooth.

5. Water (for Syrup): Water is combined with sugar to create a simple syrup, which is used to moisten and flavor the cake layers.

6. Full-Fat Milk (for Mousseline Cream): Full-fat milk is the base for the creamy filling, giving it a rich and creamy texture.

7. Egg Yolks (for Mousseline Cream): Egg yolks are added to the cream to provide a rich and custard flavor.

8. Vanilla Pod (for Mousseline Cream): The vanilla pod is used to infuse the cream with a fragrant vanilla flavor.

9. Unsalted Butter (for Mousseline Cream): Softened unsalted butter is incorporated into the cream to make it velvety and luscious.

10. Fresh Strawberries: Fresh strawberries are the star of the show, providing a burst of fruity sweetness and vibrant color to the cake.

11. Fresh Mint Leaves: Fresh mint leaves are often used as a garnish to add a touch of freshness and a pleasant aroma to the finished dessert.

 

 

Steps to make French Strawberry Cake

 

 

 

 

 

 

 

 

 

Step 1: Prepare the Genoise Sponge and Syrup

– Begin by preheating your oven to 350°F (180°C). Line a flat baking tray with parchment paper and grease the sides of a 7-inch (18 cm) pastry ring. If you don’t have a pastry ring, you can use a springform pan with detachable edges after greasing the sides and bottom.

– In a large mixing bowl, use an electric hand mixer to beat the eggs and sugar together for about 10 minutes. Keep going until the mixture becomes fluffy and triples in volume. Now, add the sifted flour and cornstarch, and gently stir until everything is mixed together.

– Pour this batter into your prepared pan and smooth it out with an offset spatula. Slide it into the oven and let it bake for around 20 minutes. After baking, allow it to cool for a few minutes, and then carefully invert it onto a cooling rack.

– While the sponge is cooling, prepare the syrup. In a small saucepan, combine the sugar and water. Bring it to a gentle boil, then lower the heat and let it simmer until it thickens to a syrupy consistency. Allow the syrup to cool completely.

 

 

Step 2: Make the Mousseline Cream

– Pour the milk into a large saucepan and scrape out the seeds from the vanilla pod, adding both the seeds and the pod to the milk. Heat the milk until it’s just about to simmer, then remove it from the heat and take out the vanilla pod.

– In a large mixing bowl, whisk the egg yolks and sugar together until they become fluffy. Then, add the cornstarch and whisk until well combined. Slowly pour the warm milk into this mixture, whisking constantly.

– Transfer this mixture back to the saucepan and heat it over medium heat while whisking continuously. It will thicken as it cooks. Once it reaches a thick consistency, remove it from the heat and transfer it to a clean bowl. Cover the surface with plastic wrap and let it cool in the fridge until it reaches a temperature between 85-95°F (30-35°C).

– While the cream cools, place the softened butter in a stand mixer fitted with a whisk attachment. Beat the butter until it becomes fluffy. Then, add the pastry cream in three portions, whisking until the mixture turns light and airy, resembling a mousse-like texture. Transfer this mixture to a large piping bag fitted with a round piping tip.

 

 

Step 3: Assemble the Cake

– Slice in half the strawberries that you will need to place around the genoise sponge. Keep the remaining strawberries whole but remove their stems.

– Cut the genoise sponge in half lengthwise using a serrated knife. Brush the top of each half with the syrup, using a small pastry brush.

– Take an 8-inch (20 cm) pastry ring and place it on a serving plate or cake stand. Line the inside of the ring with an acetate strip, also known as a ‘cake collar’.

– Position the first genoise sponge in the center of the ring, and then arrange the sliced strawberries around the edges, with the sliced sides facing out. Try to place them as close together as possible.

– Pipe about half of the mousseline cream onto the genoise, filling in the spaces between each strawberry. Add the remaining whole strawberries in the center, placing them face down. Cover the top with more cream as needed.

 

 

Step 4: Continue Assembling and Refrigerate

– Place the second genoise sponge on top and gently press it down to eliminate any large air pockets underneath. Pipe the remaining mousseline cream over the top and smooth it out using an offset spatula.

– Now, pop the assembled cake into the refrigerator for 4 to 6 hours. During this time, the flavors will meld, and the cake will set nicely.

– After refrigeration, carefully remove the pastry ring and the acetate strip from around the cake. You can now decorate the top with some additional strawberries and fresh mint leaves.

– Before serving, let the cake sit at room temperature for about 20 minutes to allow the flavors to fully develop. This delightful dessert pairs wonderfully with a glass of dessert wine or sparkling wine. Enjoy your homemade French Strawberry Cake!

 

 

 

Nutrition Facts

– Calories: 350 Kcal
– Carbohydrates: 42g
– Protein: 4g
– Fat: 18g
– Saturated Fat: 11g
– Cholesterol: 115mg
– Sodium: 45mg
– Potassium: 240mg
– Fiber: 2g
– Sugar: 28g
– Vitamin A: 550IU
– Vitamin C: 40mg
– Calcium: 120mg
– Iron: 1.5mg

 

 

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Steps to avoid while preparing French Strawberry Cake

1. Overbeating the Eggs and Sugar: Be cautious not to overbeat the eggs and sugar when making the sponge. Overbeating can lead to a dense cake instead of a light and fluffy one.

2. Skipping Sifting: Skipping the step of sifting the flour can result in lumps in the cake batter, affecting the texture of the sponge. Sifting helps to aerate the flour and ensure a smoother batter.

3. Neglecting the Cooling Time: When making the mousseline cream, make sure to allow it to cool down to the recommended temperature (between 85-95°F or 30-35°C) before incorporating it with the butter. Rushing this step can cause the cream to separate or become too runny.

4. Not Using a Thermometer: It’s important to use a thermometer to monitor the temperature of the pastry cream when heating it. Heating it too quickly or to too high a temperature can lead to curdling or a lumpy texture.

5. Uneven Strawberry Placement: When assembling the cake, take care to place the sliced strawberries evenly around the edges of the genoise sponge. Uneven placement can affect the appearance of the finished cake.

6. Neglecting to Chill: Skipping the refrigeration step after assembling the cake can result in a less stable dessert. Chilling allows the flavors to meld and the cake to set properly.

7. Not Allowing the Cake to Come to Room Temperature: Before serving, give the cake about 20 minutes at room temperature. Skipping this step may result in a too-chilled, less flavorful cake.

 

FAQ

1. What is a French Strawberry Cake?
– A French Strawberry Cake, also known as “Fraisier,” is a delectable dessert featuring layers of sponge cake, fresh strawberries, and a creamy filling.

2. How do you make a French Strawberry Cake at home?
– To make a French Strawberry Cake at home, you’ll need ingredients like eggs, sugar, flour, cornstarch, milk, and fresh strawberries. Follow a reliable recipe for step-by-step instructions.

3. What’s the history behind the French Strawberry Cake?
– The French Strawberry Cake has a history dating back to the 17th century when French pastry chefs wanted to showcase the beauty of strawberries. It’s been a beloved dessert ever since.

4. What’s the difference between a Genoise sponge and regular sponge cake?
– Genoise sponge is a type of sponge cake that uses whole eggs, making it lighter and airier compared to a regular sponge cake, which often uses only egg whites.

5. What is mousseline cream, and how is it made?
– Mousseline cream is a creamy filling used in the French Strawberry Cake. It’s made by combining milk, egg yolks, sugar, cornstarch, and butter and then whipping it to a light, mousse-like texture.

6. What’s the purpose of the syrup in a French Strawberry Cake?
– The syrup is used to moisten the cake layers and add a touch of sweetness. It enhances the overall flavor and texture of the dessert.

7. Can I use frozen strawberries in a French Strawberry Cake?
– While fresh strawberries are preferred for their flavor and texture, you can use frozen strawberries if fresh ones are not available. Just thaw and drain them before use.

8. How should I store a French Strawberry Cake?
– Store your French Strawberry Cake in the refrigerator to keep it fresh. Cover it with plastic wrap or place it in an airtight container to prevent it from drying out.

9. What are some creative ways to decorate a French Strawberry Cake?
– You can decorate a French Strawberry Cake with additional sliced strawberries, fresh mint leaves, or even a dusting of powdered sugar for an elegant touch.

10. What beverages pair well with French Strawberry Cake?
– French Strawberry Cake pairs wonderfully with a glass of dessert wine or sparkling wine. You can also enjoy it with a cup of tea or coffee for a delightful dessert experience.