If you’ve ever watched Mary Berry on television, you’ll know she has a way of making desserts feel both elegant and approachable. mary berry fraisier cake is one of those recipes that captures the heart of summer with layers of light sponge, cream, and fresh strawberries. In this article, I’ll share my personal connection to this cake, break down what makes it special, walk you through the step-by-step recipe, and answer the most common questions bakers ask. Whether you’re making it for Wimbledon or a weekend treat, this Mary Berry fraisier cake recipe promises something spectacular.
Mary Berry Fraisier Cake
Equipment
Ingredients
- 4 eggs
- 100 g sugar
- 100 g flour
- 50 g melted butter
- 250 g butter (for cream)
- 250 g sugar (for cream)
- 2 eggs (for cream)
- 1 tsp vanilla extract
- 500 g fresh strawberries
- 1 marzipan for topping
Instructions
- Bake sponge in two layers and let cool.
- Line cake ring with halved strawberries.
- Place sponge layer at bottom and brush with syrup.
- Pipe mousseline cream between strawberries.
- Add more cream and second sponge layer.
- Top with cream and marzipan.
- Chill for 4 hours before serving.
Notes
Nutrition
Table of Contents
The Story & Intro
Why Mary Berry’s Fraisier Cake is iconic
The Mary Berry fraisier cake isn’t just a dessert—it’s a centerpiece. Imagine two layers of light Genoese sponge sandwiching a silky crème mousseline and rows of ruby-red strawberries. It’s a cake that instantly looks festive and feels luxurious without being fussy. Mary Berry’s take on this French classic became especially popular during Wimbledon season, where strawberries and cream rule the table. Unlike a standard strawberry dessert cake, the fraisier elevates the fruit, making it the star while keeping the texture balanced. Every slice reveals that dramatic row of berries framed by soft sponge and luscious cream.
My first attempt at a fraisier cake
I remember the first time I tried baking a fraisier cake. I had already baked my way through simpler classics like this opera cake recipe and a light strawberry pound cake, but the fraisier felt like a challenge. My strawberries toppled, the cream slid to one side, and the sponge sagged under the weight. Still, when I cut into it, those bright berries peeked through and my family gasped. That’s when I understood why Mary Berry championed this recipe. It’s not about perfection—it’s about celebrating strawberries in their finest form. Over time, I found little tricks, like chilling the cream and using a cake ring for stability, that transformed my bakes. Today, it’s the dessert I pull out when I want a showstopper without going over the top.
Understanding Fraisier Cake
What makes it different from other strawberry cakes
At first glance, the Mary Berry fraisier cake may look like just another strawberry dessert, but it’s so much more. A classic traditional fraisier cake recipe begins with a light sponge, but instead of layering fruit haphazardly, the strawberries are arranged upright along the cake’s edge. This creates that signature pattern when sliced. The filling, usually a rich crème mousseline or diplomat cream, adds structure and flavor, unlike the whipped cream found in simpler cakes like the strawberry earthquake cake. Mary Berry’s approach keeps the flavors balanced—sweet strawberries, soft sponge, and buttery cream, each bite telling a story of summer. That’s why many fans call it her ultimate strawberry dessert cake.
Mary Berry’s version vs. Paul Hollywood’s recipe
Of course, any talk of British baking brings up comparisons. The fraisier cake recipe Paul Hollywood has shared often leans more technical, focusing on precision and firmness. Paul’s method demands perfectly measured gelatin for the cream and sharp edges for the finish. Mary Berry, however, favors a more approachable touch, making the mary berry fraisier cake feel achievable even for home bakers. Where Paul Hollywood’s style might intimidate, Mary Berry’s version invites you in. Her love of strawberry recipes goes beyond this cake—she’s baked everything from pavlovas to her famous Mary Berry Wimbledon cake, always spotlighting strawberries in their freshest form. For me, her fraisier cake strikes that perfect middle ground: impressive enough for celebrations, yet forgiving enough for a Saturday afternoon bake. If you’ve ever admired her mary berry strawberry recipes, this one shows why she’s become the go-to guide for summer desserts.
Step-by-Step Mary Berry Fraisier Cake Recipe
Ingredients breakdown & substitutions
To make the perfect Mary Berry fraisier cake, you need light sponge, silky cream, and the freshest strawberries. Mary’s style favors a traditional fraisier cake recipe with Genoese sponge, butter-rich crème mousseline, and whole strawberries cut to stand around the edge. It’s different from her simpler mary berry strawberry dessert cake, which often uses whipped cream. For the sponge, you’ll need eggs, sugar, flour, and melted butter. For the cream, butter, sugar, eggs, and a little vanilla give structure. Fresh strawberries are the heart of this dessert. If you want a lighter twist, you can swap crème mousseline with diplomat cream, though Mary Berry insists the traditional filling holds its shape best. Compared to a fraisier cake recipe Paul Hollywood, Mary’s version allows for minor substitutions without losing flavor, making it approachable for beginners.
Step instructions for perfect results
Start by baking two thin layers of sponge. Once cooled, slice them evenly and brush with syrup for moisture. Line a cake ring with halved strawberries, cut side out. Place one sponge layer at the base, then pipe in the mousseline cream, pressing it gently between the berries. Add a second row of cream and strawberries, then finish with the second sponge layer. Smooth the top with more cream and, if following Mary’s version, add a thin layer of marzipan. Chill for several hours to set before slicing. When cut, the mary berry fraisier cake reveals its iconic strawberry wall. The design makes it a showstopper, much like the mary berry Wimbledon cake, which also celebrates the berry. Out of all mary berry strawberry recipes, this one remains the most elegant. It transforms everyday fruit into a centerpiece, marrying beauty with flavor. For me, this recipe proves why Mary Berry reigns supreme in the world of strawberry desserts.
Serving, Tips & Variations
How to serve Mary Berry’s fraisier cake for Wimbledon or celebrations
A Mary Berry fraisier cake isn’t just a recipe; it’s a centerpiece for gatherings. Picture it on the table at Wimbledon, right next to bowls of strawberries and cream. That’s why many fans call it the unofficial Mary Berry Wimbledon cake. When you slice into the fraisier, the red berries framed by mousseline cream make guests gasp. Serve it chilled, with a dusting of powdered sugar or a thin marzipan top for elegance. Unlike a casual mary berry strawberry dessert cake, this one commands attention. It’s ideal for summer birthdays, anniversaries, or tea parties. I once served it alongside a lighter matcha cake, and guests loved comparing the flavors—green tea’s earthiness against the sweet strawberries. That’s the charm of this traditional fraisier cake recipe: it turns a seasonal fruit into a show-stopping celebration.
Strawberry dessert variations inspired by Mary Berry
If the classic Mary Berry fraisier cake feels too formal, you can adapt it into simpler versions. Try layering the same sponge and cream in jars for a portable picnic dessert. Or create a roulade using Mary’s sponge technique from her other mary berry strawberry recipes. Another idea is to borrow flavors from her mary berry strawberry dessert cake but decorate it fraisier-style with upright berries. For those who admire precision, you might lean toward the stricter fraisier cake recipe Paul Hollywood, which demands gelatin for stability. Personally, I prefer Mary’s softer approach—it feels welcoming, even if your cream wobbles a bit. If you enjoy layered cakes, pairing the fraisier with something rich like a chocolate strawberry cake makes for a stunning dessert table. Whether you keep it classic or playful, the mary berry fraisier cake will always be the star. It’s proof that strawberries, cream, and sponge can be transformed into something unforgettable.
FAQs
What is the difference between fraisier cake and Victoria sponge?
The biggest difference is presentation and filling. A Victoria sponge is simple—jam and cream between two cakes. A Mary Berry fraisier cake, however, uses vertical strawberries pressed against the edge, filled with mousseline cream. This makes it more elegant than a casual mary berry strawberry dessert cake. Where the Victoria sponge is rustic, the traditional fraisier cake recipe looks refined, almost like a patisserie showpiece.
How long does fraisier cake last in the fridge?
A mary berry fraisier cake keeps well for up to two days when refrigerated. The cream filling stays firm, but the strawberries begin to soften after that. If you want to prepare in advance for an event like Wimbledon, bake the sponge a day ahead and assemble the cake closer to serving. Mary Berry’s advice for strawberry recipes is always the same: use fresh fruit, never frozen, for the best texture.
Can I make a fraisier cake without gelatin?
Yes. The mary berry fraisier cake is often made without gelatin, unlike the stricter fraisier cake recipe Paul Hollywood, which usually requires it. Mary’s approach relies on mousseline cream for stability. If you whip the butter long enough and chill the cake, the structure holds beautifully. This is why Mary Berry’s fans love her—it’s less intimidating than Paul’s style.
What strawberries work best for Mary Berry’s fraisier cake?
The best choice is small, ripe summer strawberries. Mary Berry often highlights seasonal fruit in her strawberry recipes, and the mary berry Wimbledon cake shows this perfectly. Large berries can be sliced, but smaller ones fit neatly along the cake ring, creating that signature fraisier look. Always pick fresh, bright red strawberries to get the full flavor and visual effect.
Conclusion
The Mary Berry fraisier cake is more than just a dessert—it’s a celebration of strawberries at their peak. With its delicate sponge, silky cream, and perfect strawberry arrangement, it stands apart from simpler bakes like the mary berry strawberry dessert cake. Compared to the fraisier cake recipe Paul Hollywood, Mary’s version is forgiving, approachable, and designed for home bakers who still want a professional-looking result. Whether you serve it as a traditional fraisier cake recipe or adapt it into jars, roulades, or even a festive mary berry Wimbledon cake, it remains the crown jewel of mary berry strawberry recipes. If you’ve ever wanted a cake that captures the joy of summer, this is the one to bake. Every slice of a mary berry fraisier cake tells a story—sweet, fresh, and unforgettable.
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