Lemon & Strawberry Fraisier

Strawberry & Lemon Fraiser
Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

Strawberry & Lemon Fraiser
I love the strawberry and lemon combination that I chose. I wasn’t crazy about the cream filling though. My cream maybe wasn’t the best quality though. It didn’t whip very much and wasn’t enough to fill the cake.
Strawberry & Lemon Fraiser
The cream should fill everywhere between the strawberries and have a little more height.
I’m not going to post the recipe because I halved the original to make a small cake which is difficult on a chiffon cake so it’s a bit imprecise but it tasted fine in the end. My Strawberry & Basil Chiffon Cupcakes are also very similiar if you’re interested in chiffon cake.
This recipe called for a chiffon cake but you could make any kind of cake you like. The cake is usually topped with marzipan or gelatine. I decided on a dusting of powdered sugar and a few extra strawberries instead.
Before you embark on this kind of cake make sure you give yourself plenty of time. It takes 4 hours for the cream to set.
Jana’s full recipe is here.

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