Strawberry Number Cake: easy, step-by-step recipe (+ template)
Do you want a beautiful, fresh, and quick-to-make birthday cake? The strawberry number cake ticks all the boxes. Two layers of shortbread biscuit, a vanilla mascarpone whipped cream, fresh strawberries for decoration. The result: a dessert that's sure to impress, without needing professional skills. In this article, you'll find everything: ingredients, detailed steps, a printable template for cutting the numbers, and tips for organizing yourself in advance.
What you need before starting
Allow 1h30 for preparation + 15 min baking + 12 hours rest in the refrigerator. Start the day before: that's the secret to a well-structured number cake.
No time to make everything from scratch? Parisian patisserie Love and Cakes offers a collection of original fruity number cakes and letter cakes, available for pickup in Paris or delivery in Île-de-France.
Essential equipment
- 1 rolling pin
- 1 piping bag + round plain nozzle n°10 or n°12
- 1 baking tray + food-grade parchment paper
- 1 number template printed on A4 paper
- 1 thin knife or kitchen cutter
Ingredients for 1 number (6 to 8 servings)
Sweet almond shortcrust pastry
- 200 g flour
- 100 g soft butter
- 80 g icing sugar
- 30 g almond powder
- 1 egg yolk
- 1 pinch of salt
Mascarpone whipped cream
- 250 g very cold mascarpone
- 30 cl cold full-fat liquid cream (30% fat minimum)
- 60 g icing sugar
- 1 teaspoon vanilla extract
Decoration
- 300 g fresh strawberries
- A few mint leaves
- Macarons, sprinkles or edible flowers (optional)
💡 For 2 numbers (e.g. "18"), multiply all quantities by 2.
Step 1 — Prepare the shortcrust pastry (the day before)
Shortcrust pastry holds its shape better after a night in the refrigerator. Preparing it the day before saves you precious time on the actual day.
In a bowl, mix the soft butter with the icing sugar. Add the egg yolk and mix by hand. Incorporate the flour, almond powder, and salt. Work until a homogeneous ball forms. Divide it into 2 equal parts. Roll out each part between 2 sheets of parchment paper to a thickness of 3 to 4 mm.
Let rest in the refrigerator for at least 1 hour — or overnight for an even crispier biscuit.
Step 2 — Print and use the template to cut out the numbers
This is the step that seems daunting. In reality, it takes 5 minutes.
Print your number template on an A4 sheet. The easiest way: open Word or Canva, choose a thick font, adjust the size to fill the page, and print. Place the paper template on the cold dough. Cut along the outline with a thin knife, making sure the width is at least 3 to 4 cm. Remove excess dough. Repeat to get 2 copies of the same number — these will form the 2 layers of the cake.
Place the cut numbers on a baking tray lined with baking paper. Refrigerate for another 20 minutes before baking. Cold dough holds its shape better during baking.
Step 3 — Bake the biscuits
Preheat the oven to 170 °C (fan-assisted).
Bake each biscuit for 12 to 15 min. The shortcrust pastry should be lightly golden on the edges. Monitor baking from 10 min onwards. Let cool completely on a wire rack before assembly.
⚠️ Warning: a biscuit that is still hot will melt the cream. Be patient — this detail changes everything about the final result.
Step 4 — Prepare the mascarpone whipped cream
Place your mixer bowl in the freezer 10 minutes before starting. Cold liquid cream whips better and faster.
Pour the mascarpone, cold full-fat liquid cream, icing sugar, and vanilla into the bowl. Whisk at medium speed, then gradually increase. Continue whisking until the cream forms firm peaks. Be careful: over-whipped cream becomes grainy — stop as soon as it holds well.
Transfer to a piping bag. Refrigerate until assembly.
Step 5 — Assemble the strawberry number cake
Place the first biscuit on your serving platter. Stabilize it with a dab of cream underneath to prevent it from sliding.
Pipe dots of cream in a staggered pattern over the entire surface. Add pieces of fresh fruit — strawberries and raspberries go very well at this stage. Gently place the second biscuit on top. Repeat the piping on this second layer. Then add whole strawberries, flowers, macarons, or candies depending on the occasion.
Refrigerate for at least 1 hour before serving.
Organization: the D-2 / D-1 / D-Day schedule
Here's how to organize yourself to avoid stress when the time comes.
| When | What to do |
|---|---|
| D-2 | Prepare and refrigerate the shortcrust pastry |
| D-1 | Bake the biscuits, prepare the cream, start assembly |
| D-Day | Decorate with fresh fruit, take out of the refrigerator 15 min before |
💡 Baked biscuits can be stored for 2 days in an airtight container. The cream keeps for 24 hours in the refrigerator. Delay adding fresh strawberries: if added too early, they will release juice and soften the biscuit.
Which base to choose: shortcrust pastry or sponge cake?
Shortcrust pastry is the classic base for a number cake. It gives a crisp biscuit, easy to cut cleanly, which supports piping well. For a first recipe, it's the best choice — it forgives small approximations.
Sponge cake offers a softer texture. It is suitable if you want a melting cake in the style of a fraisier (strawberry cake). Choose a plain, well-aerated sponge cake. Cut it after complete cooling to prevent it from crumbling. Lightly soak it in vanilla sugar syrup for an even softer result.
For a lighter version, replace part of the butter with milk in the shortcrust pastry. The biscuit remains crisp, but less rich.
Gourmet variations to try
The strawberry number cake comes in many recipes. Here are 4 concrete variations to try depending on tastes and occasions.
White chocolate strawberry number cake: replace vanilla with 80 g melted white chocolate in the cream. The strawberry-white chocolate combination is always a hit. Sprinkle white chocolate shavings on top for a beautiful finish.
Strawberry raspberry number cake: mix strawberries and raspberries in the decoration and between the 2 layers. This type of number cake is particularly popular in summer, when both fruits are in season. Add a raspberry coulis between the biscuits to intensify the flavour.
Fraisier-style number cake: replace the mascarpone whipped cream with a diplomat cream (pastry cream + whipped cream). This is the favourite recipe of classic pastry lovers. More technical, but the result is stunning.
Gluten-free number cake: replace the flour with a mix of rice flour + almond powder. The texture remains pleasant and the recipe is suitable for people with gluten intolerance. Note: the dough is slightly more fragile when cutting — handle it cold.
Decoration: 5 ideas for a stunning result
The decoration of a strawberry number cake is where it all comes together visually. Here are 5 simple ideas to adapt according to the occasion.
- Strawberries + pink macarons → elegant look, perfect for an adult birthday
- Strawberries + crushed pistachios → contrast of colours and textures
- Strawberries + edible flowers → spring style, ideal for a baptism or family celebration
- Strawberries + white chocolate shavings → sweet version, loved by children
- Strawberries + raspberries + candies → colourful, festive, guaranteed to make little ones smile
Share your creations on Instagram, Facebook or Pinterest with the hashtag #strawberrynumbercake. It's a great way to find inspiration on these sites, share your homemade recipes, and join cake design communities.
Storage and transport
Consume the strawberry number cake within 24 hours. Store it in the refrigerator until serving. Take it out 15 minutes before tasting — the cream will regain its light and smooth texture.
To transport the cake without damage, place it on a rigid pastry board. Stabilize the platter in a flat box with sides. Avoid sudden braking — cream and numbers do not appreciate shocks.
Conclusion
The strawberry number cake is a dessert accessible to everyone. No need for pastry training or expensive cake design equipment. A well-chilled shortcrust pastry, a firm cream, fresh fruit: that's all it takes to impress your guests.
Organization remains key. Prepare the biscuits the day before. Assemble the cake in the morning. Decorate at the last minute. This simple schedule allows you to enjoy the moment without stress.
Go for it. The first time, you'll be surprised by how easy it is. The second time, you'll do it with your eyes closed.
Prefer to order rather than bake? Love and Cakes creates custom number cakes and letter cakes in Paris, with in-store pickup or delivery in Île-de-France. A good option when time is short.
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