Eggless Strawberry Fraisier Dessert Box … You can never have enough strawberry desserts and here’s another favourite. Inspired by Fraisier, the classic French dessert, this dessert box is as simple as it is refreshing. Orange, strawberries and cream can only be delicious together, and this was no exception!
The eggless sponge flavoured with the zest of orange pairs with luscious, red strawberries to create a certain kind of magic. The flavours come together really beautifully and each spoon of the dessert is refreshing good! This dessert box will work beautifully with raspberries as well!
The cake itself is a simple sponge, one that you can whisk simply in a bowl OR if you make multiple portions like I do, whisk it in a stand mixer like my SMEG. You can find great deals for appliances like these and several more fabulous offers on CouponzGuru.
This eggless Strawberry Frasier Dessert Box is literally light as a cloud and bursting with fresh flavour, quite a refreshing start to the new year! I absolutely loved how bright and fun it turned out to be, each bite addictive good and light.
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
Eggless Strawberry Fraisier Dessert Box
Equipment
- 2 bowls
- 1 balloon whisk
- 1 Electric hand beater
- 1 Piping bag
- 1 2A nozzle
- 4" Dessert box
Ingredients
Eggless orange sponge
- 105 g buttermilk cultured
- 25 g oil
- 50 g castor sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp apple cider vinegar
- Pinch of salt
- Zest of 1 small orange
- 85 g all purpose flour maida
Whipped cream
- 150 g cream 25% fat , chilled
- 2 tbsp icing sugar
- 100 g cream cheese chilled
Strawberries for filling
- 50 g strawberries similar size sliced for sides
- 30 g strawberries chopped for filling
- 15 ml Cointreau to moisten the sponge
Garnish
- Strawberries, tangerines/kumquats, edible flowers, mint
Instructions
Eggless orange sponge
- Preheat the oven to 180C. Lightly grease and line a 6″ tin with parchment.
- In a large bowl, add all the ingredients and give them a good whisk.
- Pour the batter into the tin. Bake for approximately 25-30 minutes, until the tester comes out clean. Cool completely, then trim the top.
- Stamp out a 4″ square using the dessert box as a guide.
Whipped cream
- In a large bowl whip the cream with icing sugar until light and slightly moussey.
- In another bowl whip the cream cheese until smooth. Add the cream cheese to the whipped cream and beat at high speed until smooth and thick, 3-4 minutes. Transfer to a piping bag fitted with a 2A/round nozzle.
Assemble
- Line the base of the dessert box with a layer of cake and drizzle with Cointreau. {You can alternatively use a sugar syrup}
- Line the sides of the box with the strawberries slices.
- Top with about 40g diced strawberries.
- Pipe over with the cream filling.
- Garnish with fresh strawberries etc.
- Serve immediately or refrigerate until required.
