Mary berry strawberry fraisier cake

Mary berry strawberry fraisier cake is a classic French dessert made with layers of vanilla sponge cake, fresh strawberries, and whipped cream. The cake is typically assembled in a ring mold or springform pan, with the sides lined with sliced strawberries and filled with crème mousseline (pastry cream lightened with whipped cream). It’s then topped off with more fresh strawberries and finished off by brushing on an apricot glaze for a glossy finish. This elegant dessert is perfect for any special occasion or summer gathering.

Why people also love This recipe?

People also love Mary Berry’s strawberry fraisier cake because it’s a light and refreshing dessert that showcases the sweetness of fresh strawberries. The layers of sponge cake, whipped cream, and crème mousseline create a perfect balance of textures and flavors. It’s an elegant dessert that looks impressive but is surprisingly easy to make with Mary Berry’s recipe. Additionally, the apricot glaze adds a beautiful shine to the finished product. Overall, this dessert is loved for its delicious taste, beautiful presentation, and ease of preparation.

Ingredients:

For the Sponge:

• 4 large eggs
• 100g caster sugar
• 100g self-raising flour
• 25g cornflour

For the Crème Mousseline:

• 300ml whole milk
• 1 vanilla pod, split lengthways with seeds scraped out
• 3 egg yolks
• 75g caster sugar
• 40g plain flour
• 2 gelatine leaves (or a vegetarian alternative)
• 150ml double cream

For Assembling:

• 400g strawberries, hulled and sliced in half or quarters if large
• 100g red fruit jam (strawberry or raspberry recommended) for glazing

Instructions:

1. Preheat the Oven: Preheat your oven to gas mark 4 / 180°C / fan 160°C. After this,Grease and line two 20cm sandwich tins with baking paper.
2. Make the Sponge:
   • In a large mixing bowl, whisk together the eggs and caster sugar until light and fluffy.
   • Sift in the self-raising flour and cornflour, then gently fold everything together using a metal spoon or spatula.
   • Divide the mixture evenly between the two prepared cake tins and smooth out the surface with a palette knife. Bake for around 25 minutes, or until the cakes are golden brown and springy to the touch.
   • Once baked, remove from the oven and let cool completely on wire racks.
3. Prepare the Crème Mousseline:
   • Soak gelatine leaves in cold water as per packet instructions, then squeeze out the excess water.
   • In a saucepan, heat the milk with the vanilla pod and seeds over medium heat until just below boiling point.
   • In a separate bowl, whisk together the egg yolks and caster sugar until pale and creamy. Add the flour, then pour in half of the hot milk while whisking constantly.
   • Return this mixture to the saucepan with the remaining milk and cook over low heat for about 5 minutes, stirring continuously until thickened.
   • Remove from heat and stir in the softened gelatine leaves until completely melted.
   • Transfer the crème mousseline to a large mixing bowl, cover with cling film directly on the surface to prevent a skin from forming, and let it cool to room temperature. Refrigerate for at least approximately 1 hour or until chilled.
4. Whip the Cream: In another mixing bowl, whip the double cream until stiff peaks form. Once the crème mousseline is chilled, beat it well with an electric mixer until smooth and creamy. Gently fold in the whipped cream until fully combined.
5. Assemble the Cake:
   • Put one sponge layer on a serving plate or cake stand. Spread red fruit jam evenly over it.
   • Arrange the sliced strawberries on top, cut-side facing outward for an appealing presentation. Spoon half of the crème mousseline over the strawberries and smooth it out with a palette knife.
   • Place the second sponge layer on top and repeat the process, brushing with jam, arranging strawberries, and adding crème mousseline.
6. Decorate and Chill: Use remaining strawberry slices to decorate the edges of the top layer. Cover the assembled cake and chill for at least 4 hours, or overnight for the best flavor and stability.
7. Serve: Once chilled, slice and serve your beautiful fraisier cake, enjoying the delightful layers of sponge, strawberries, and creamy filling.

Quick Facts

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours (including chilling time)
• Difficulty: Intermediate
• Cuisine: French
• Category: Dessert
• Yield: One cake that serves about eight people.

Equipment Needed:

• Two 20cm sandwich tins
• Baking paper
• Mixing bowls
• Whisk or electric mixer
• Saucepan

Serving Suggestions:
This cake is best served chilled and can be enjoyed on its own or with a dollop of whipped cream on top. It makes a great dessert for special occasions such as birthdays, anniversaries, or dinner parties.

Expert Tips & Tricks:

1. Make sure to chill the crème mousseline filling before adding it to the cake layers; this will help it set properly and prevent the cake from becoming too soft.
2. Use a serrated knife to slice the sponge cakes in half horizontally; this will ensure that you have even layers for your filling.
3. To make sure your strawberries are evenly sliced, use a sharp knife or an egg slicer.
4. If you don’t have apricot jam, any other fruit jam can be used as a substitute.

Nutrition Information:
Each serving of Strawberry Fraisier Cake contains approximately 350 calories, 40g carbohydrates, 6g protein, and 20g fat.

Variations and substitutions:

1. Filling Options:
   • Use whipped cream.
   • Combine whipped cream with mascarpone cheese.
2. Fruit Alternatives:
   • Substitute strawberries with:
     • Raspberries
     • Blueberries
     • Blackberries
3. Sponge Cake Choices:
   • Use store-bought sponge cakes if preferred.
4. Gluten-Free Adjustments:
   • Replace regular flour with:
     • Almond flour
     • Coconut flour
   • Add xanthan gum for binding (note: texture may vary).
5. Vegan Modifications:
   • Substitute eggs with flax eggs by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg.
   • Use vegan butter instead of regular butter.
   • Choose plant-based milk (almond, soy, etc.).
6. Chocolate Variation:
   • Add cocoa powder to the sponge batter.
   • Use chocolate ganache instead of apricot jam for the topping.
7. Boozy Option:
   • Soak strawberries in liqueur (e.g., Grand Marnier or Chambord).
8. Nutty Enhancement:
   • Sprinkle chopped nuts (almonds, hazelnuts, pistachios) on top of the whipped cream layer.

Recommendations and notices:

1. Sponge Cake Preparation:
   • Beat the eggs and sugar together until the mixture is light in color and fluffy. This step is essential for making a light and fluffy cake.
2. Folding Technique:
   • When incorporating the flour, fold it in gently to preserve the airiness of the batter. Avoid over-mixing to maintain the desired texture.
3. Crème Mousseline Consistency:
   • Ensure that all your ingredients are at room temperature before combining them to prevent the filling from curdling.
4. Chill Before Glazing:
   • Refrigerate your assembled cake for a minimum of 30 minutes prior to glazing with apricot jam. This will help set the filling and prevent it from spilling out when sliced.
5. Decorating Without a Piping Bag:
   • If you lack a piping bag or nozzle for decorating, don’t worry! You can create a charming rustic design using a spoon or spatula to spread the whipped cream.
6. Strawberry Slicing:
   • Slice the strawberries thinly and evenly for easier arrangement on the cake.
7. Using Frozen Strawberries:
   • If fresh strawberries aren’t available, you can substitute them with frozen ones—just be sure to thaw them first.
8. Adjusting Sweetness:
   • To keep the cake from being overly sweet, consider using unsweetened whipped cream or adjusting the sugar level in the crème mousseline filling to suit your taste.
9. Baking Skill Level:
   • Keep in mind that this recipe requires some advanced baking techniques. If you’re a beginner, practice may be needed to achieve the best results.
10. Enjoy the Process:
    • Have fun making this delightful Strawberry Fraisier Cake and sharing it with family and friends. Enjoy every moment of the baking experience!

See more healthy recipes

Additional resources:

• Mary Berry – Official Recipes
• BBC Good Food – Mary Berry
• Mary Berry Official YouTube Channel
• Mary Berry’s Baking Bible on Amazon
• The Great British Bake Off
• The Baking Explorer – Strawberry Fraisier Cake.