French Strawberry Cake Recipes

FRENCH STRAWBERRY CAKE

French Strawberry Cake image

Reminiscent of a ladyfinger cake, this is a deliciously light cake that is not all that sweet and is best made with fresh, ripe strawberries. Decorate with additional strawberries.

Provided by SiriZ

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h

Yield 10

Number Of Ingredients 10

Ingredients

cooking spray
1 ¼ cups white sugar, divided
1 stick unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 ⅓ cups all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon salt
½ cup sour cream
1 (16 ounce) package fresh strawberries, stemmed and halved

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray.
Whip together 1 cup sugar and butter using an electric mixer in a mixing bowl until pale and fluffy, 5 to 7 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, and beating just until combined after each addition. Fold in strawberries.
Spread batter into the prepared cake pan. Sprinkle remaining 1/4 cup sugar evenly over the top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool completely on a wire rack.

Nutrition Facts : Calories 294 calories, Carbohydrate 42 g, Cholesterol 66.6 mg, Fat 12.9 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 7.7 g, Sodium 141.3 mg, Sugar 27.4 g

FRAISIER (STRAWBERRY CREAM CAKE)

Fraisier (Strawberry Cream Cake) image

The frasier cake brings together tender sponge cake, luxurious pastry cream, and ripe, juicy strawberries in a classic French dessert.

Provided by Eric Kayser

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

3 large egg yolks
½ cup plus 1 Tbsp. plus ½ tsp. (115 g) granulated sugar
¼ cup plus ¾ Tbsp. (45 g) cornstarch
1¾ cups plus 2 Tbsp. whole milk
1 stick plus 3 Tbsp. (150 g) unsalted butter, room temperature
½ cup plus 2 ½ Tbsp. (65 g) all-purpose flour
7 large egg yolks
¾ cup plus 2 Tbsp. plus 1 ¼ tsp. (180 g) granulated sugar, divided
4 large egg whites
1⅛ lb (500 g) fresh whole strawberries

Steps:

In a medium bowl, vigorously whisk together the egg yolks and sugar until lightened. Whisk in the cornstarch. In a saucepan, warm the milk, then slowly pour it into the egg mixture while whisking constantly. Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly, until very thick, about 5 minutes. Cover the surface with plastic wrap and refrigerate.
Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
Make the sponge cake. Sift the flour. In a large bowl, whisk together the egg yolks and one-third of the sugar until lightened. In a separate bowl, beat the egg whites into stiff peaks, adding the remaining sugar a little at a time halfway through the beating time. Fold the beaten egg whites into the yolk mixture, then fold in the flour. Spread the batter evenly into the prepared sheet pan. Bake for 10 minutes. Cool completely.
Carefully peel the parchment paper from the cake.
Using the cake ring, cut out two circles from the cake.
Add the butter to the bowl of a standing mixer fitted with the whisk attachment and beat until light and creamy.
Add the pastry cream and beat until well incorporated. Transfer the mixture to a bowl.
Place the cake ring on a serving plate and place one cake circle on the bottom.
If necessary, briefly rinse the strawberries and pat them dry on paper towels.
Set aside one dozen of the most attractive strawberries for the top decoration. Hull and cut similarly sized strawberries in half and place them next to each other around the perimeter of the ring with the cut side touching the ring.
Cover the strawberries with a little of the pastry cream to seal them against the ring.
Hull the remaining ones and place in the center of the cake.
Cover the layer of strawberries with some of the pastry cream.
Place the second cake disk on top.
Evenly spread a thin layer of the pastry cream on top.
Hull the remaining whole strawberries then set them on top of the cake, pointed ends up.
Scrape the remaining pastry cream into a pastry bag fitted with a 1/3-in plain pastry tube and pipe pointed mounds of cream on top of the cake between the strawberries.
Refrigerate overnight. Just before serving, carefully remove the ring.

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