Strawberry and Cream Layer Cake

Updated June 6, 2024

Strawberry and Cream Layer Cake
Johnny Miller for The New York Times
Total Time
2 hours
Rating
4(2,392)
Comments
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This delicate cake is inspired by fraisier, a French cake made from layers of sponge, strawberries and cream. Fraisier cakes are elaborately constructed and typically combine several components to make the cream filling, but this strawberry cake is lighter, looser and much more casual. To avoid squishing the cake when slicing, use a serrated knife in long, even strokes to cut clean slices. (Watch Claire make this cake and two others on YouTube.)

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Ingredients

Yield:8 to 10 servings
  • pounds fresh strawberries, hulled
  • ½cup/100 grams granulated sugar
  • 1cup/240 grams heavy cream, chilled
  • 1cup/240 grams crème fraîche, mascarpone or sour cream, chilled
  • Pinch of kosher salt
  • 1Sponge Cake recipe, baked in a 9-inch springform pan and cooled
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

208 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 2 grams protein; 41 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.

  2. Step 2

    Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they’ve released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have ½ to ¾ cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won’t use them in the cake, they’re still tasty. Reserve the berries for spooning over pancakes or yogurt.

  3. Step 3

    In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.

  4. Step 4

    Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.

  5. Step 5

    Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)

  6. Step 6

    Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it’s made, but will keep, covered and chilled, for up to 3 days.

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Ratings

4 out of 5
2,392 user ratings
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Comments

Absolutely delicious. I halved the entire recipe (incl. that of the sponge cake) and only made one tier since we aren’t big on desserts. I reduced the sugar in both the cake and the syrup since most American desserts are far too sweet. The cake deflated a bit, but it was moist, light, and delicate. The syrup took a little bit longer to produce given the reduced sugar—but it was beautifully intense in flavor! Beautiful result, only wish the icing was lighter. Clearly inspired by Asian bakeries.

After an unsuccessful attempt at splitting my sponge, just wanted to say this makes a very lovely trifle.

It turned out wonderful! I had sponge fails before but this one turned out great. Used Mascarpone (love) and added a tbsp sugar to the cream-mix. Cake is not overly sweet, so I wouldn't cut sugar. To the syrup i added 2 tsp balsamic vinegar and 2 grinds of pepper. I have no ambitions for the clarity of the syrup, so i just boiled the sugar and strawberries for a couple of minutes and didn't strain it. I make a variation of this cake every strawberry season, and am saving this recipe for the next

Can you use a cheesecloth instead of a metal strainer?

I’m a notoriously horrible baker so my cake deflated a bit but it was still extremely delicious! hoping to get better soon but if I can make it work so can you

Made a mango version of this cake by simply swapping out the same weight of strawberries for defrosted mangoes which still worked really well! Would love to make it again but maybe try some other fruit to see what else works!

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