Gâteau Fraise Mascarpone : La Recette Facile et Savoureuse

The Ultimate Celebration Cake: My Strawberry & Cream Cheese Dream

Can you hear that? It’s the sound of a spring afternoon, laughter in the garden, and the quiet, happy sigh that escapes when someone takes the first bite of a perfect slice of cake. That’s the magic this Gâteau Fraise Mascarpone holds. I created this beauty for my daughter’s birthday after a season of testing, and let me tell you, it was love at first sight. It’s not just a dessert; it’s a cloud of creamy, berry-kissed joy that looks stunning and tastes even better. Forget complicated patisserie – this is honest, homemade happiness on a plate.

A Slice of Sunshine: Where This Cake Comes From

This recipe is my personal twist on a classic. Think of the beloved strawberry shortcake meeting the luxurious richness of Italian mascarpone. While the traditional French fraisier is a masterpiece of precision, I wanted something more approachable for busy home bakers like us. The spinach in the base? Don’t raise an eyebrow just yet! It’s my secret for a gorgeously moist, vibrant green sponge that will have everyone guessing. It adds nutrients and a beautiful color, but absolutely no « spinachy » taste – promise! It’s a fun way to sneak in some goodness and spark conversation.

Why You’ll Adore This Strawberry Cream Cheese Cake

You’re going to love this recipe because it delivers maximum wow-factor with manageable steps. The contrast is everything: a soft, verdant sponge, a layer of juicy strawberries, and a billowy, not-too-sweet mascarpone and whipped cream filling that melts in your mouth. It’s surprisingly light yet deeply satisfying. Best of all, you can make components ahead of time. No stressful day-of assembly! It’s the kind of dessert that makes people think you slaved for hours, while you quietly know the clever shortcuts.

When to Whip Up This Heavenly Gâteau

This cake is your new go-to for any moment that calls for a touch of sweetness and celebration. It’s perfect for:

• Spring and Summer Gatherings: Garden parties, picnics, or a simple weekend barbecue.
• Milestone Celebrations: Birthdays, Mother’s Day, or a romantic anniversary dessert.
• Potluck Triumph: Be the star of the table. It travels well and serves a crowd.
• Just Because: Sometimes, a Tuesday deserves a spectacular cake.

Gathering Your Ingredients for Gâteau Fraise Mascarpone

Let’s get everything on the counter! Precision matters in baking, so I recommend using a kitchen scale for the best results.

• For the Green Sponge:
  1. 230 g fresh spinach (trust me on this!)
  2. 150 g granulated sugar
  3. 2 medium-sized eggs (M)
  4. 100 g sunflower oil (or other neutral oil)
  5. 180 g all-purpose flour
  6. 6 g baking powder (about 1½ tsp)
• For the Dreamy Filling:
  1. 6 sheets of gelatin (or 10g powdered gelatin)
  2. 400 g cold heavy whipping cream
  3. 1 packet of cream stabilizer (like Whip It)
  4. 1 packet of vanilla sugar (or 1 tsp vanilla extract + 1 tbsp sugar)
  5. 250 g mascarpone cheese, at room temperature
  6. 300-400 g fresh strawberries, hulled and sliced

No Problem! Handy Ingredient Substitutions

Out of something? No panic. Here are easy swaps:

• Spinach: You can use 150g of thawed, well-squeezed frozen spinach. For a non-green version, substitute with 230g of Greek yogurt or applesauce.
• Gelatin Sheets: Use 10g (about 3 teaspoons) of powdered gelatin. Bloom it in 4-5 tbsp of cold water.
• Mascarpone: Full-fat cream cheese (Philadelphia style) is a good substitute. Let it soften and give it a quick whip to loosen.
• Sunflower Oil: Any neutral oil like canola, grapeseed, or a light olive oil works.
• Cream Stabilizer: It helps in heat, but you can omit it. Just ensure your cream and bowl are ice-cold.

Crafting Your Masterpiece: Step-by-Step Instructions

Step 1: The Vibrant Green Base

Start by wilting the spinach. Place it in a steamer basket over simmering water for just 2-3 minutes, until brilliantly green and limp. Immediately plunge it into ice water to stop the cooking, then squeeze out every last drop of water. This step is crucial for a vibrant color. Pop the dry spinach into a food processor with the sugar and blitz until you have a smooth, bright green paste. Add the eggs and oil, processing again until smooth and emulsified. In a separate bowl, whisk the flour and baking powder. Gently fold the dry mix into the wet ingredients until just combined. The batter will be a lovely shade of green. Pour into a lined and greased 20cm springform pan and bake at 180°C (350°F) for 25-30 minutes, until a skewer comes out clean. Let it cool completely. Pro tip: For an ultra-flat top, trim the dome off the cooled sponge before assembling.

Step 2: Preparing the Stabilized Cream

This is where the magic happens! First, soak your gelatin sheets in a bowl of very cold water for 5-10 minutes until soft and floppy. While that’s happening, pour your very cold heavy cream into a large, chilled bowl. Add the vanilla sugar and the sachet of cream stabilizer. Using an electric mixer, whip the cream to soft peaks – it should hold its shape but still be smooth. Now, gently heat 3-4 tablespoons of the whipped cream in a small saucepan until just warm. Squeeze the excess water from your gelatin sheets, add them to the warm cream, and whisk vigorously until completely dissolved. Let this mixture cool for a minute, but don’t let it set! Slowly drizzle the liquid gelatin into the remaining whipped cream while whisking continuously on low speed. This ensures no lumps and perfect stabilization.

Step 3: Incorporating the Mascarpone

Take your room-temperature mascarpone and give it a quick stir in its container to loosen it up. It should be smooth and spreadable. With your mixer on low, add spoonfuls of the mascarpone to the stabilized whipped cream. Mix only until it’s fully incorporated and you have a luscious, homogeneous cream. Overmixing can make it grainy, so stop as soon as no white streaks remain. Taste it – it should be lightly sweet and beautifully rich. Cover the bowl and pop it in the fridge while you prepare your cake ring and strawberries.

Step 4: The Grand Assembly

Slice your cooled sponge cake in half horizontally, so you have two even layers. Place one layer at the bottom of a clean springform pan or a cake ring lined with an acetate collar. Arrange a generous amount of sliced strawberries in a tight, single layer on top of this sponge. Now, retrieve your magnificent cream from the fridge. Spread or pipe about two-thirds of it over the strawberries, making sure to push it into all the gaps. Carefully place the second sponge layer on top and press down gently. Use the remaining cream to cover the top of the cake, creating a smooth or elegantly swirled finish. The final touch? Decorate with more fresh strawberry halves or slices. Chef’s tip: For a professional look, warm an offset spatula under hot water, dry it, and use it to smooth the top cream layer to a mirror finish.

Step 5: The Essential Chill

Patience is the final ingredient! Your assembled Strawberry Cream Cheese Cake must rest in the refrigerator for at least 6 hours, but overnight is truly ideal. This chilling time allows the gelatin to set the cream firmly, the flavors to meld beautifully, and the sponge to soften slightly from the fruit’s juices. When you’re ready to serve, gently run a warm knife around the edge of the springform pan, release the clamp, and lift the ring away. Slice with a hot, clean knife for perfect portions.

Timing Your Baking Success

Good planning makes baking a joy. Here’s a realistic timeline:

• Preparation Time: 45 minutes (active hands-on work)
• Baking Time: 30 minutes
• Chilling Time: 6 hours minimum (overnight best)
• Total Time: About 7 hours 15 minutes (mostly inactive)
• Servings: Beautifully serves 10-12 people.

My Chef’s Secret: The Spinach Squeeze

My absolute non-negotiable secret? You must squeeze the blanched spinach until it’s completely, utterly dry. Think of it as squeezing a sponge – you want zero green water left. Any residual moisture will seep into your cake batter, making it dense and soggy. I wrap the spinach in a clean kitchen towel and twist with all my might. A dry spinach puree means a moist but perfectly textured, vibrant green sponge that will amaze your guests.

A Fun Fact: The Magic of Mascarpone

Did you know mascarpone isn’t technically a cheese? It’s a cream culture! Originating from the Lombardy region of Italy, it’s made by curdling heavy cream with citric or tartaric acid, resulting in its uniquely rich, buttery, and slightly sweet profile. It has a higher fat content than cream cheese, which is why it gives our Gâteau Fraise Mascarpone that incomparably silky and luxurious mouthfeel without being overly tangy. It’s the star that makes this filling so special.

Your Kitchen Toolbox

You don’t need fancy gear! Here’s what will help:

• 20 cm (8-inch) springform pan
• Food processor or high-powered blender
• Electric hand mixer or stand mixer
• Mixing bowls (one chilled for the cream)
• Spatula
• Cake lifter or large flat spatula
• Acetate cake collar or parchment paper strips (for clean sides)

Keeping Your Cake Fresh: Storage Tips

Once assembled, this cake is best stored covered in the refrigerator. The creamy filling and fresh fruit mean it needs to stay cold. Place it on a flat plate and cover it gently with a large bowl or use a cake carrier with a lid. This protects it from absorbing any other fridge odors while keeping it moist.

For optimal freshness and texture, enjoy your Gâteau Fraise Mascarpone within 2-3 days. The sponge will continue to soften gradually from the cream and berry juices, which is delightful, but the strawberries may start to release more liquid after this time.

I do not recommend freezing the fully assembled cake, as the whipped cream filling can become grainy and the strawberries watery upon thawing. However, you can successfully freeze the baked, cooled spinach sponge cake layers separately for up to a month, well-wrapped in plastic and foil. Thaw at room temperature before assembling.

My Best Tips for Guaranteed Success

• Cold is Key: Ensure your whipping cream, bowl, and beaters are very cold. I sometimes pop them in the freezer for 15 minutes before starting.
• Room Temp Mascarpone: Taking the mascarpone out of the fridge 30 minutes before use prevents lumps in your filling.
• Slice Strawberries Thinly: Thin slices of strawberry lay flatter and create a more even layer for slicing later.
• Test for Doneness: Ovens vary. Start checking your sponge at 25 minutes. The top should spring back when lightly touched.

Presentation Ideas to Wow Your Guests

Make it as beautiful as it tastes!

• Decorate the top with a pattern of whole and halved strawberries, or a elegant strawberry fan.
• Dust the edges with a light snowfall of powdered sugar just before serving.
• Add fresh mint leaves or edible flowers for a pop of color.
• Serve each slice with a drizzle of reduced strawberry coulis or a dollop of extra whipped cream on the side.

Love This Cake? Try These Delicious Variations!

Once you’ve mastered this beautiful Gâteau Fraise Mascarpone, why not explore other fabulous desserts? Our site is full of inspiration! If you adore the combination of fruit and creamy cheesecake, you’ll fall for our stunning Chocolate and Strawberry Meringue Dessert with its layers of indulgence. For chocolate lovers, the decadent Caramel Chocolate Cheesecake is pure bliss. Need a quick, no-bake treat? The classic Cookie Cake is always a crowd-pleaser. And for a fun breakfast or brunch twist, our Cinnamon Roll French Toast Roll-Ups are impossible to resist.

Common Mistakes to Avoid

Mistake 1: A Soggy, Dense Sponge

This usually happens when the spinach isn’t dried thoroughly. Any extra water in the puree gets baked into the cake, weighing it down. The sponge turns gummy instead of light and airy. To avoid this, be ruthless when squeezing your blanched spinach. Use a clean tea towel and twist it tightly until no more green liquid comes out. Your spinach should feel almost dry to the touch before you puree it.

Mistake 2: Lumpy or Runny Cream Filling

Two culprits here: cold mascarpone and improperly melted gelatin. If the mascarpone is straight from the fridge, it won’t blend smoothly into the whipped cream, leaving annoying lumps. Always let it soften on the counter. For the gelatin, if you add the melted gelatin directly to the cold cream, it will solidify into tiny rubbery bits. The trick is to temper it by first mixing it with a small amount of the warm cream as directed, ensuring it blends seamlessly.

Mistake 3: Not Chilling Long Enough

Impatience is the enemy of this cake! Slicing into a Gâteau Fraise Mascarpone that hasn’t set fully is a recipe for a delicious mess. The layers will slide, and the cream won’t hold its shape. The gelatin needs a solid 6 hours to work its magic and structure the filling. Planning ahead and letting it set overnight is the single best thing you can do for perfect, clean slices and ideal texture.

Mistake 4: Overwhipping the Cream

It’s easy to get distracted and whip the cream past soft peaks into stiff, grainy peaks. Once it starts looking curdled or buttery, it’s over-whipped. This makes folding in the mascarpone difficult and can give the final filling a coarse texture. Stop whipping when the cream holds its shape on the lifted whisk but the peak still curls over softly. Remember, you’ll mix it a bit more when adding the mascarpone.

Frequently Asked Questions

Can I make this cake without gelatin for a vegetarian version?

Absolutely! You can use a vegetarian gelling agent like agar-agar. However, the substitution isn’t always 1:1. Typically, you would use about 1 tablespoon of agar-agar powder to set this volume of cream. It’s important to fully dissolve the agar-agar in a liquid (like a bit of the cream or fruit juice) and bring it to a boil for a minute to activate its setting power before incorporating it into the mixture. The texture will be slightly firmer and less creamy than with gelatin, but it will still hold beautifully.

Can I use frozen strawberries instead of fresh ones?

I don’t recommend using frozen strawberries inside the cake assembly. Frozen berries release a significant amount of water as they thaw, which will make your cream filling watery and can cause the sponge to become unpleasantly soggy. They are perfect, however, for making a cooked strawberry sauce or coulis to serve on the side! If you must, thaw frozen strawberries completely in a strainer over a bowl, pat them extremely dry with paper towels, and use them quickly.

My cream filling split or looks curdled. What did I do wrong and can I fix it?

A split filling usually occurs if the mascarpone was too cold or had a different fat content, or if the mixtures were at very different temperatures. To try and rescue it, take a small portion of the curdled mixture (about a quarter) and gently warm it in a bowl over a pan of warm water, whisking until smooth. Then, very slowly whisk this warmed portion back into the main batch. This can sometimes re-emulsify the fats. If it’s beyond repair, don’t despair—it will still taste amazing, even if the texture isn’t perfectly smooth!

How far in advance can I prepare this strawberry and cream cheese cake?

This cake is a fantastic make-ahead dessert. You can bake the spinach sponge up to a day in advance, wrap it tightly in plastic wrap, and store it at room temperature. The full assembled cake needs its 6-hour minimum chill, but it reaches peak perfection after about 12-24 hours in the fridge. This allows all the flavors to meld beautifully. It’s best consumed within 2-3 days of assembly.

Can I use a different pan if I don’t have a springform?

Yes, but you’ll need to be clever with assembly. You can bake the sponge in a regular 20cm round cake pan, then line that same pan with plastic wrap (with lots of overhang) after it’s cooled and cleaned. Assemble the cake inside this lined pan. Once fully chilled, you can use the plastic wrap overhang to help lift the entire cake out for serving. An acetate collar or even tall strips of parchment paper taped together are also great hacks for creating clean sides.

What can I do with leftover cream filling?

You have a delicious problem! Any leftover mascarpone cream is a treasure. Use it as a fruit dip with leftover strawberries or other berries. Layer it in a glass with crumbled cake and fruit for an instant trifle. Spread it on scones or pancakes instead of clotted cream. Or, simply enjoy it by the spoonful—I won’t tell!

Is there a way to make the sponge less sweet?

Certainly. You can reduce the sugar in the sponge from 150g to 120g without affecting the structure too much. The filling is already balanced to be not overly sweet, thanks to the mild mascarpone and tart strawberries. Remember, the sweetness in the sponge also balances the slight tang of the mascarpone and the fruit’s acidity, so don’t cut it back too drastically.

My cake sponge is very green on the outside but pale inside. Why?

This is a classic sign of over-mixing after adding the flour. When you mix the batter too vigorously or for too long, you develop the gluten in the flour, which can trap air unevenly and cause tunneling and color variation. Once you add the dry ingredients, fold them in gently with a spatula using a « J » motion, just until no dry streaks of flour remain. A few small lumps are better than an overworked batter.

Can I decorate the cake with other fruits?

Of course! This cream filling is a wonderful canvas. Raspberries, blueberries, or a mix of summer berries work beautifully. For a more tropical twist, try mango slices or passionfruit pulp (drained well). Just ensure any fruit you layer inside is patted dry to prevent excess moisture. Pairing your dessert with ideas for a balanced meal can make any celebration feel complete.

The gelatin didn’t set my cream. What happened?

This can be frustrating! The most common reasons are: 1) The gelatin wasn’t fully dissolved before adding it. Ensure no tiny granules remain when you mix it with the warm cream. 2) The cream mixture was too warm when the gelatin was added, deactivating its setting power. Let the gelatin-cream mix cool slightly but remain liquid. 3) The ratio was off—always use the specified amount. If it’s still loose after chilling, you can try re-whipping it with a bit more dissolved gelatin, but prevention is easier than the cure!

If you’ve fallen in love with baking this stunning centerpiece, you’ll find a whole world of sweet inspiration waiting for you in our collection of cakes and pastries. From simple bakes to showstoppers, there’s always a new recipe to try.

Ready to Bake Some Memories?

So there you have it—my heartfelt recipe for a truly special Gâteau Fraise Mascarpone. It’s more than just a list of ingredients and steps; it’s an invitation to create a moment of pure joy. Don’t be intimidated by the layers or the spinach. Embrace the process, have fun with it, and get ready for the compliments to roll in. This cake has a way of turning an ordinary day into a celebration. So preheat your oven, wash those strawberries, and get ready to make something beautiful. Happy baking!