Make The Perfect Strawberry Fraisier Cake From Scratch With This Recipe

Have you ever seen a cake so pretty that you would not want to cut into it? That is what the Strawberry Fraisier is - an amazing French fruit cake that is too beautiful to eat! Imagine layers of fluffy sponge cake, velvety cream, and juicy strawberries all made together in sleek design making every occasion special.

For all the strawberry lovers out there, this cake is the ultimate treat. The best part? You can make it at home with the right ingredients and a little patience. Baking a fraisier might seem fancy, but it’s easier than it looks, and it’s worth the effort when you see the smiles it brings.

So, whether you are baking for a birthday, anniversary, or simply because you feel like a treat, the Strawberry Fraisier is the perfect way to make an impact. Let's get started on this French-inspired, berry-filled journey to a delicious dessert!

What is a Fraisier?

The word "fraisier" derives from the French word fraise, which translates to the strawberry. A classic fraisier is a French pastry which combines layers of delicate sponge cake (typically genoise) with rich crème mousseline and fresh strawberries. The cake has a signature look, bright red strawberries arranged pressed up against a ring of cream, a sprinkle of almond paste or a glaze at its peak. In fact, this cake receives accolades for its aesthetic presentation and fresh, light taste. This is ideal as a dessert for warm days or whenever strawberries are in season.

How to Make Strawberry Fraisier Cake

Ingredients

For the Sponge Cake:

• 1 cup all-purpose flour
• 4 large eggs
• 1 cup sugar
• ½ tsp vanilla extract
• ¼ cup unsalted butter, melted

For the Crème Mousseline:

• 1 cup milk
• 3 egg yolks
• ¼ cup sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup unsalted butter, softened

For the Filling and Assembly:

• 500g fresh strawberries, halved
• 1/2 cup simple syrup (for brushing the cake)
• Marzipan or almond paste for topping (optional)

Method

Make the Sponge Cake

Preheat oven to 180°C (350°F). Grease and flour a round cake pan, line it with parchment paper. Beat the eggs and sugar until light and fluffy; fold in the flour and vanilla, then the melted butter; pour the batter into the prepared pan, bake 20-25 minutes or until almost set; and let it cool completely before cutting it into two even layers.

Prepare the Crème Mousseline

Heat the milk in a saucepan over low heat, just to the point where it begins to simmer. In a bowl, whisk together the egg yolks, sugar, and cornstarch until perfectly smooth. Add the hot milk to the yolk mixture gradually, whisking constantly. Return this mixture to the pan and cook over very low heat, stirring constantly, until it thickens slightly. Allow it to cool and then beat in softened butter to make a smooth, creamy mousseline.

How to Assemble a Fraisier

Prepare the Cake Ring: Place one layer of sponge cake inside a cake ring or springform pan and brush it liberally with simple syrup to keep it fresh and flavorful.

Add Strawberries and Cream: Line the borders with halved strawberries cut side out, so they will create a lovely border. Then place a layer of crème mousseline topping filling in the little spaces created between the strawberries to create a smooth layer.

Top with the Second Layer: Layer the second cake layer on top and press down gently. Brush with more simple syrup and spread another layer of crème mousseline over top.

Marzipan Layer (optional): If you like, roll out a thin layer of marzipan or almond paste and place over the top of the cake to finish off beautifully, prettily, in an old-fashioned manner. This, of course, is entirely optional, but it always gives the most beautiful, old-fashioned finish.

Chill the Cake: Chill the cake for at least 2-3 hours, or overnight, if possible, to allow the flavours to come together and the cream to set.

Let it Set and Serve: Chill the cake, then carefully remove it from the ring and smooth any imperfections in the cream. For a more elegant presentation, you may want to add a few whole strawberries or lightly dust with powdered sugar.

Why This Recipe Will Work

Fraisier cake is a heavenly combination of light and rich textures. The sponge is fluffy yet moist; this is wonderfully buttery and creamy in the crème mousseline; fresh strawberries add a tartness that balances the sweet cream-and the marzipan layer just gives the whole thing that little class touch. It's this combination between the richness and the freshness of the taste and the texture that makes the cake decadent yet refreshing.

Useful Tips on Making Fraisier Ahead of Time

Prepare Sponge Well in Advance: Sponge cake can be prepared up to two days in advance. Wrap it all over with plastic wrap and then keep it in the fridge until assembling.

Prepare the Cream a Day in Advance: Crème mousseline can be prepared a day ahead and stored in the refrigerator. You only need to mix it quickly before applying in order to return to a smooth consistency.

Assemble Early: The cake is best assembled a day ahead, so that it has time to chill and set in the fridge. This allows the flavors to soak and makes it easier to slice.

Save Fresh Strawberries: Add any decorative strawberries on top just before serving to ensure they remain fresh and juicy.