Introduction

There is something undeniably romantic about a classic French Gâteau aux Fraises. Unlike the dense pound cakes or heavy sponges we often see at grocery stores, this recipe focuses on a delicate, tender crumb and the ethereal lightness of fresh Chantilly cream. As a professional food writer here at ChefManiac, I’ve tasted my fair share of desserts, but this particular cake—with its macerated berries and surprise caramel drizzle—is the one I return to every spring and summer.

My name is Jason Griffith, and I believe that high-quality baking shouldn’t be intimidating. Whether you are a seasoned pastry chef or someone who usually relies on these cake mix cookies, this recipe will guide you through creating a bakery-standard masterpiece right in your own kitchen.

Why I Love This Recipe

This isn’t just a cake; it’s an experience. The “Gâteau aux Fraises” bridges the gap between a traditional American strawberry shortcake and a sophisticated European torte.

• The Texture: The sponge is light enough to soak up the strawberry juices without becoming soggy.
• The Maceration: By pre-treating the berries with a bit of sugar, we create a natural syrup that infuses the entire cake with berry flavor.
• The Versatility: It’s fancy enough for a wedding shower but simple enough for a Sunday afternoon tea.
• The Twist: The addition of a caramel drizzle provides a deep, buttery contrast to the bright acidity of the fruit.

If you love show-stopping desserts that surprise your guests, you might also enjoy learning how this unicorn poke cake became my favorite party trick.

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Ingredients List

For the Cake Layers

• 2 cups (250g) All-Purpose Flour: Provides the essential structure.
• 2 1/2 tsp Baking Powder: For that necessary lift and fluffiness.
• 1/2 tsp Salt: To balance the sweetness.
• 1/2 cup (115g) Unsalted Butter: Softened to room temperature for easy creaming.
• 1 cup (200g) Granulated Sugar: For a sweet, golden crumb.
• 2 Large Eggs: Provides richness and binding.
• 1 tsp Pure Vanilla Extract: Use high quality for the best aroma.
• 3/4 cup (180ml) Whole Milk: Adds moisture and a tender mouthfeel.

For the Chantilly Cream

• 2 cups (480ml) Heavy Whipping Cream: Must be very cold!
• 1/2 cup (60g) Powdered Sugar: For sweetness and stability.
• 1 tsp Pure Vanilla Extract: To scent the cream.

Filling & Garnishes

• 3 cups Fresh Strawberries: Sliced for the layers, plus whole ones for the top.
• 2 tbsp Granulated Sugar: For macerating the berries.
• Caramel or Strawberry Syrup: For that signature professional drizzle.
• Optional: Fresh mint leaves and edible flowers for an elegant finish.

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Swaps and Notes

• The Flour: While all-purpose works perfectly, you can use cake flour for an even finer, more delicate crumb.
• The Berries: If strawberries aren’t in season, raspberries or blackberries make a wonderful substitute.
• Dairy-Free: You can use a high-fat coconut cream for the Chantilly and almond milk for the cake, though the flavor profile will shift slightly.
• Make it No-Bake: On those sweltering July days when you can’t bear to turn on the oven, try this easy ice cream sandwich cake instead.

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List of Steps

1. Bake the Cake Layers

Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a medium bowl, whisk together your flour, baking powder, and salt. In a large bowl (or stand mixer), cream the butter and sugar until light and fluffy—this usually takes about 3-5 minutes. Add eggs one at a time, followed by the vanilla. Gradually add the dry ingredients and milk, alternating between them, until the batter is smooth. Divide the batter evenly between the pans and bake for 25–30 minutes. Let them cool completely before slicing.

2. Macerate the Strawberries

While the cakes cool, slice your berries and toss them with 2 tablespoons of sugar. Let them sit for at least 15 minutes. This process, called maceration, draws out the moisture and creates a delicious “juice” that will flavor the sponge.

3. Whip the Chantilly

In a chilled bowl, whisk the cold heavy cream, powdered sugar, and vanilla. Beat until you reach soft to medium peaks. Be careful not to over-beat, or you’ll end up with sweetened butter!

4. Assemble the Masterpiece

Carefully slice your cooled cake rounds horizontally to create 4 thin layers. Place the first layer on your serving plate. Spread a generous layer of Chantilly cream, top with a layer of sliced strawberries, and add a light drizzle of caramel. Repeat until the final layer is on top. Decorate the exterior with swirls of cream, whole strawberries, and your mint or flowers.

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Tips for Success

• Cold Tools: For the best whipped cream, put your whisk and bowl in the freezer for 10 minutes before starting.
• Level the Cake: If your cakes domed in the oven, use a serrated knife to level the tops so they stack evenly.
• Don’t Overmix: When adding the flour to the wet ingredients, mix only until just combined to avoid a tough cake. If you enjoy simple, foolproof bakes, you should also try these rainbow sprinkle cookies.

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Serving Suggestions and Pairings

This Gâteau aux Fraises is the star of the show. I recommend serving it with a chilled glass of this refreshing blueberry lemonade to keep the fruit theme going. For an evening affair, a crisp Prosecco or a light Rosé pairs beautifully with the cream and berries.

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Nutritional Information (Per Serving)

• Calories: 410 kcal
• Total Fat: 24g
• Carbohydrates: 45g
• Protein: 5g
• Sugar: 28g
• Note: Values are estimates based on a yield of 8 servings.

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Storage and Leftover Tips

Because of the fresh whipped cream and juicy strawberries, this cake is best enjoyed the day it is made. However, if you have leftovers:

• Refrigeration: Store in an airtight container in the fridge for up to 2 days.
• Freezing: I do not recommend freezing the assembled cake, as the cream will break and the strawberries will become mushy. You can, however, freeze the un-iced cake layers for up to a month.

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Final Thoughts

This strawberry cake is a testament to the beauty of simple, fresh ingredients. It’s elegant, delicious, and surprisingly easy to assemble once you have the components ready.

I’d love to hear how your cake turned out! Did you add the caramel drizzle, or did you stick to the classic berry flavor? Leave a comment below, and don’t forget to follow ChefManiac for more kitchen inspiration.