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Decorated Gluten-Free Strawberry Fraisier Cake
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Gluten-Free Strawberry Fraisier Cake

Gluten-Free Strawberry Fraisier Cake Recipe a classical spring or summer elegant dessert. A great display cake loaded with strawberries.
Course Dessert
Cuisine French
Keyword Classic Desert, Classic Recipe, Easter Cake, Easter Recipe, Fraisier Cake, French Strawberry Cake, Gluten Free Foodie, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Gluten-Free Diet, Gluten-Free Strawberry Cake, Midsummer Cake, Midsummer Recipe, Mother's Day, No Wheat, No Wheat No Problem, Old Fashioned, Old Fashioned Recipe, Old School Recipe, Old World Flavors, Old World Recipe, Retro Recipe, Spring recipe, Summer Recipe, Vintage Cake
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 421kcal
Author LaRena Fry

Equipment

Cake Ring Mold
Acetate Cake Collar Tape

Ingredients

Cake

  • 1 6 inch Vanilla Cake See Recipe on my blog

Filling

  • 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 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.
  • Next, in a separate bowl whip whipped cream, powdered monkfruit, and vanilla together.
  • Finally, blend in the sour cream until combined.
  • Next. combine the whipped cream and cream cheese mixture together.
  • Stir in half a cup of smashed strawberries into the mixture.

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.
  • 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.
  • 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, water, and sugar in a double boiler over low to medium heat with the lid on for 6 minutes.
  • Do not stir. Place the gelatin in a bowl with 1/4 cup ice-cold water.
  • 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

Calories: 421kcal