Gluten-Free Strawberry Fraisier Cake is a classically elegant and showy French spring or summer cake. Not only is this cake delectable beyond reason. But it is a beautiful and stunning cake. In any event, are beautiful and stunning cakes with sliced strawberries and a thick layer of cream filling in between the sandwiched layers. To summarize, the cream layer is lined with sliced strawberry halves. Moreover, this cake is what foodie dreams are made of. At any rate, this would make a great dessert for Easter. Believe it or not, it can also be used to decorate the table.
Gluten-Free Strawberry Fraisier Cake:
In all honesty, while this cake may look difficult it is way easier than it looks. Believe it or not, the word Fraisier is French for strawberry. Needless to say, this is one of my favorite cakes. In all honesty, it really is an elegant-looking cake. Incidentally, it is traditionally made with Bavarian cream or Diplomate Cream Filling. Often times it is also top with a thin layer of marzipan. Hence, I broke with tradition and filled this cake with even more strawberries and a different filling.
See other cake recipes on my blog; Chocolate Fudge Cake, Swedish Spice Cake, and Triple Chocolate Mousse Cake.
Equipment Needed to make this Cake
In conclusion, here is a shortlist of items adjustable cake rings, acetate tape, electric mixer or stand mixer, mixing cups and spoons, spatula, off-set spatula, and round piping tip and bags.
Gluten-Free Strawberry Fraisier Cake:
Ingredients:
Gluten-Free Strawberry Fraisier Cake
- 1 (6- inch) cooked and cooled Gluten-Free Vanilla Cake see recipe on my blog
Filling:
- 1 1/2 cups whipped Cream
- 1 (6 0z) block of room temperature cream cheese
- 1/2 of sour cream
- 1/2 cup of mashed strawberries
- 3/4 cup powdered monk fruit
Strawberry Layer:
- 5 thinly sliced strawberries
Strawberry Jelly Topping:
- 4 large Strawberries
- 3/4 cup of water
- 2 tbsp swoon
- 1 envelop plain gelatin
DIRECTIONS:
Making the filling:
First, cream the room temperature cream cheese with an electric or stand mixer. Second, in a separate bowl whip the whipped cream, powdered monkfruit, and vanilla together. Finally, blend in the sour cream. Next, combine the whipped cream and cream cheese mixture together. Lastly, gently stir in a half cup of smashed strawberries into the mixture.
Once combined set aside or in the fridge.
Assembly of the Gluten-Free Strawberry Fraisier Cake:
First, cut level the cake. Second, cut the cake in half. Next, place half of the cake on a 6-inch cardboard round. Next, wrap the 6-inch cake with acetate tape. 
Finally, place a 6-inch cake ring mold around the acetate tape and cake mold. Press on the cake making sure there are no gaps around the edges of the cake. You don’t want your cake to leak. Cut the green tops off of the strawberries making sure they are flat. Next, measure them to make sure they are the same height. Using a ruler cut all the strawberries at the top to the same height. Slice about 8 strawberries in half lengthwise. Place the cut side of the strawberries up against the side of the tape in the pan. Make sure all the strawberries are touching so that there is a ring of cut strawberries facing outward.
Gelatine Topping Directions:
Meanwhile, make the strawberry Jelly Topping. Place the strawberries, water (reserving 1/4 cup of water, and sugar in a double boiler over medium heat with the lid on for six minutes. Most importantly, do not stir. Place the gelatine in a bowl with 1/4 cup ice-cold water. Let stand for 1 minute. Over a bowl place a fine sieve and pour the strawberry liquid making sure not to press on the fruit. Next, stir in the gelatine mixture and the strawberry liquid so that the gelatin melts. Once the mixture has set place it aside but not in the fridge.
Finishing Assembly of the Cake:
Finally, place the filling into a piping bag and pipe some in between the strawberries to fill in all the gaps. 
Next, in a circular motion continue to fill the center of the pan and just covers the tops of the strawberries. Moreover, make sure to reserve 1/6 of the filling for the top. Smooth out the filling as best as possible making sure it goes right up to the edge of the acetate tape.
Next, lay down a layer of thinly sliced strawberries.
Finally, carefully add the second layer of cake. Next, spread the remaining filling making sure it reaches the edges to ensure that the jelly layer will not leak out. Lastly, carefully pour on the strawberry jelly over the filling. 
Place the cake into the fridge for 4 hours or until the jelly sets. In conclusion, remove from the fridge remove the ring mold and carefully remove the acetate tape before cutting and serving.
Gluten-Free Strawberry Fraisier Cake Decoration Ideas:
Additional ideas to decorate with fresh fruits, mint, or lingonberry jam, and dollops of whipped cream or whipped coconut cream.
Gluten-Free Strawberry Fraisier Cake
Equipment
Ingredients
Cake
- 1 6 inch Vanilla Cake See Recipe on my blog
Filling
- 2 cups sliced strawberries
- 1 1/2 cups whipped cream
- 6 oz. room temperature cream cheese
- 1/2 cup sour cream
- 1/2 cup mashed strawberries
- 3/4 cup powdered Vanilla monkfruit
Gelatin Topping
- 4 large strawberries
- 1 cup water
- 2 tbsp liquid monkfruit or Swoon
- 1 whole envelop gelatine
Instructions
Making the Filling
- First, cream the cream cheese with an electric mixer or stand mixer.6 oz. room temperature cream cheese
- Next, in a separate bowl whip whipped cream and powdered vanilla monkfruit together.1 1/2 cups whipped cream, 3/4 cup powdered Vanilla monkfruit
- Finally, blend in the sour cream until combined.1/2 cup sour cream
- Next. combine the whipped cream and cream cheese mixture together.
- Stir in half a cup of smashed strawberries into the mixture.1/2 cup mashed strawberries
Assembly of the Cake
- Once combined set aside.
- First, cut the cake in half.
- Place half of the cake in the 6-inch cake cardboard.1 6 inch Vanilla Cake
- Next, place the cake and board and wrap it with acetate tape.
- Can also place a cake ring mold around the acetate tape.
- Make sure there are no gaps around the edge of the cake.
- As we don't want any leaks.
- Slice about 8 strawberries in half lengthwise.2 cups sliced strawberries
- Cut the green top off of the strawberries making sure they are flat.
- Next, measure them to make sure they are the same height
- Using a ruler cut them to the same height.
- Make sure all the strawberries are touching so that there is a ring of cut berries facing outward.
- Place the cut side of the strawberries up against the side of the tape in the pan.
Gelatine Topping Directions
- Meanwhile, make the Strawberry Jelly Topping.
- Place the strawberries, 1/2 the water, and powdered monkfruit sweetener in a double boiler over low to medium heat with the lid on for 6 minutes.4 large strawberries, 1 cup water, 2 tbsp liquid monkfruit or Swoon
- Do not stir. Place the gelatin in a bowl with 1/4 cup ice-cold water.1 whole envelop gelatine
- Place the gelatin in a bowl with 1/4 cup ice-cold water.
- Let stand for 1 minute.
- Over a bowl place a fine sieve and pour the strawberry liquid making sure not to press on the fruit.
- Stir in the gelatin mixture into the strawberry liquid so that the gelatin melts.
- Once the mixture is set place aside but not in the fridge.
- Place the filling into a piping bag and pipe some in between the strawberries to fill all the gaps.
- Next in a circular motion pipe continuing to fill the center of the pan and just covers the tops of the strawberries.
- Making sure to reserve 1/6 of the filling.
- Smooth out the filling as best as possible making sure it goes right up to the edge of the acetate tape.
- Finally, carefully add the second layer of cake.
- Next, spread over the remaining filling making sure it reaches all the edges to ensure that the jelly layer will not leak out.
- Lastly, carefully pour on the strawberry jelly topping over the filling.
- Very carefully, place in the fridge for 4 hours or until the jelly sets.
- Carefully remove the acetate tape before cutting and serving.
Decoration Ideas:
- Decorate with fresh fruits, mint, and dollops of whipped cream or whipped coconut cream.
Notes
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| Calories 421 | |
| % Daily Value * | |
| Total Fat 38 g | 58 % |
| Saturated Fat 6 g | 32 % |
| Monounsaturated Fat 10 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 28 mg | 9 % |
| Sodium 224 mg | 9 % |
| Potassium 12 mg | 0 % |
| Total Carbohydrate 34 g | 11 % |
| Dietary Fiber 6 g | 22 % |
| Sugars 4 g | |
| Protein 4 g | 8 % |
| Vitamin A | 8 % |
| Vitamin C | 12 % |
| Calcium | 61 % |
| Iron | 3 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
