Unlike many classics whose origins are lost in the mists of time, this cake is a relatively recent invention, strawberries having arrived late on our plates. Indeed, even though strawberries have been known since ancient times, they were rarely consumed in the past. It was not until the arrival of cultivars from the New American continent (in particular in the suitcases of the explorer Jacques Cartier) that we realised their flavour potential. During the 18th century, experiments and cross-breeding were carried out in England and Brittany (in Plougastel), giving rise to modern strawberries. These were enjoyed with cream and sugar for a long time before being introduced into the world of pastry.
The emergence of the strawberry cream cake as we know it today is related to the development of modern French patisserie in the 20th century.
But it was during the 1960s that the strawberry cream cake truly took its final form, thanks in particular to the influence of Gaston Lenôtre. In the 1970s and 1980s, this dessert became a must-have in French pastry shops, especially for important occasions such as family celebrations, birthdays, and communions. Its decoration, often finished with a thin layer of almond paste, is a distinctive feature of its identity.
And while the strawberry cream cake is part of a wider tradition of desserts based on sponge cake and cream, inherited from classic French entremets, this cake puts the fruit in the spotlight. The pastry chef, depending on the region (and personal taste!), will choose from the local strawberry varieties: Mara, Charlotte, Cléry, Gariguette, and Ciflorette are popular. It is all about choosing strawberries that are ripe enough for their flavour to be at its best.
And what goes best with this fruit?
The renowned mousseline cream, a key ingredient in the strawberry cream cake. Enriched with butter, this pastry cream is both firm and creamy, holding its shape when cut while melting in the mouth. Some pastry chefs flavour their mousseline cream with vanilla from Madagascar, others with rose or kirsch: there are almost endless possibilities, but the focus is always on the strawberry!
As for the biscuit layer, although sponge cake has been considered the standard for a long time, modern pastry chefs now create variations like dacquoise or joconde biscuit, which are equally delicious and serve to enhance this classic of our gourmet heritage.
Of course, the Relais Desserts members honour the strawberry cream cake with talent.
Some offer very refined versions, with a focus on the fruit. Others add unexpected touches: fresh herbs, citrus zest, floral infusions. The strawberry cream cake is no longer just a classic – it is becoming a source of inspiration.
In Fontainebleau, Frédéric Cassel fills it with pistachio, the star nut of the moment, combined with a delicate almond biscuit.
In Lyon, Sébastien Bouillet creates a rich cream made with vanilla from Madagascar, and places it on a soft Genoa sponge.
In Angers at Artisan Passionné, Aurélien Trottier prepares a strawberry cream cake with an innovative and elegant gluten-free design, garnished with a smooth mascarpone-based cream.
These are just a few examples: all you need to do is take a look at the display cases of the Relais Desserts artisans in May to realize that strawberry cream cake remains a delightful area of expression, with endless possibilities for contemporary patisserie.
