Fraisier Cake

There’s something magical about a slice of Fraisier cake. With its vibrant red strawberries pressed against delicate sponge, wrapped in luscious mousseline cream, and crowned with a smooth marzipan top, this dessert feels like a celebration in every bite. Light yet indulgent, fruity but rich, and with that beautiful contrast of textures, it’s a showstopper that tastes just as good as it looks.

Behind the Recipe

The first time I tasted a Fraisier cake, I was sitting in a tiny Parisian café with a cup of tea in hand. The server placed a slice before me, and I remember staring at those neat rows of strawberries tucked in the cream, the glossy marzipan top catching the light. One bite and I was hooked. Since then, I’ve made this cake countless times, refining the balance of sweetness and creaminess, making sure the strawberries shine just right. It’s now my go-to for spring and summer gatherings, where it never fails to steal the show.

Recipe Origin or Trivia

The Fraisier cake gets its name from the French word “fraise,” which means strawberry. It originated in France and quickly became a pâtisserie staple. Traditionally made to celebrate the start of strawberry season, it’s a favorite for birthdays, weddings, and other festive occasions. While its components are simple — sponge cake, strawberries, cream — the technique and presentation make it a true classic of French baking.

Why You’ll Love Fraisier Cake

You’re going to adore this cake for more reasons than one.

Versatile: It’s perfect for birthdays, showers, brunches, or just because you feel like a treat.

Budget-Friendly: Strawberries and pantry staples come together for something luxurious without breaking the bank.

Quick and Easy: While it looks fancy, the steps are straightforward and can be tackled in stages.

Customizable: Swap the fruit, tweak the cream, or play with decorations — this cake adapts beautifully.

Crowd-Pleasing: The striking appearance and balanced flavors win over adults and kids alike.

Make-Ahead Friendly: Make it a day ahead to let the flavors settle and meld together.

Great for Leftovers: It keeps well for a few days, making every leftover slice just as delightful.

Chef’s Pro Tips for Perfect Results

This cake might look intimidating, but here are a few insider tips to make it a breeze:

• Use ripe, but firm strawberries for the cleanest look and best texture.
• Chill the mousseline cream until it’s spreadable but not stiff.
• Level your sponge layers to keep everything neat and stackable.
• Assemble the cake in a springform pan for perfect edges.
• Let the cake rest in the fridge overnight to allow everything to set beautifully.

Kitchen Tools You’ll Need

Before we dive in, let’s round up the tools that will help make this cake a success.

Mixing Bowls: For beating eggs, mixing batter, and whipping cream.

Electric Mixer: To get that sponge batter and mousseline cream just right.

Springform Pan: Helps build clean, tall layers without fuss.

Offset Spatula: Makes spreading cream smooth and precise.

Pastry Brush: To gently apply the soaking syrup to the sponge.

Sharp Knife: For slicing strawberries and getting that perfect cake cut.

Ingredients in Fraisier Cake

Let’s talk about what makes this cake tick. Every element plays a role, and together they create a dessert that’s balanced and beautiful.

1. Eggs: 4 large. They’re the backbone of the sponge, giving it structure and airiness.
2. Sugar: 150g. Used in both the sponge and syrup, it adds sweetness and helps create tender texture.
3. All-purpose flour: 120g. Gives the sponge cake its soft yet stable crumb.
4. Cornstarch: 30g. Lightens the sponge texture even further.
5. Butter: 60g, melted. Adds richness and a slight tenderness to the sponge.
6. Milk: 500ml. Used in the mousseline cream to create the custard base.
7. Vanilla extract: 2 teaspoons. Brings warm aroma to both sponge and cream.
8. Cornstarch (for pastry cream): 40g. Helps thicken the custard smoothly.
9. Egg yolks: 4. Enriches the cream and gives it that luscious texture.
10. Unsalted butter: 300g, softened. Whipped into the pastry cream to create the mousseline.
11. Fresh strawberries: 500g, hulled and halved. Juicy and sweet, they are the visual and flavor star.
12. Marzipan: 200g. Rolled thin and placed on top for a polished finish.
13. Simple syrup: 100ml (50ml water + 50g sugar). Brushed on the sponge to keep it moist and tender.

Ingredient Substitutions

Sometimes, you need a swap. Here are a few ideas:

Strawberries: Raspberries or sliced peaches.

Marzipan: Rolled fondant or sweetened whipped cream.

All-purpose flour: Cake flour for an even lighter sponge.

Vanilla extract: Almond extract for a subtle twist.

Ingredient Spotlight

Strawberries: The heart of the Fraisier, their natural sweetness and bright color create contrast against the cream. Choose ripe, firm berries for the best presentation.

Mousseline Cream: A luxurious blend of pastry cream and butter, it’s smoother than buttercream and richer than whipped cream. It holds up beautifully in layers.

Instructions for Making Fraisier Cake

Let’s make magic happen. Here’s how the layers come together into a stunning Fraisier.

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Line and grease a 9-inch round cake pan with parchment paper.
2. Combine Ingredients:
   Beat the eggs and sugar together until light and fluffy. Sift in the flour and cornstarch, folding gently. Pour in melted butter and a touch of vanilla, mixing just until combined.
3. Prepare Your Cooking Vessel:
   Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes until golden and springy to the touch. Let it cool completely, then slice horizontally into two layers.
4. Assemble the Dish:
   Line a springform pan with one sponge layer. Brush with syrup. Arrange halved strawberries cut-side out along the edge. Pipe or spread mousseline cream inside, gently pressing between berries. Add a second layer of cream and then the top sponge. Brush again with syrup.
5. Cook to Perfection:
   There’s no baking at this stage, but let it chill for at least 6 hours or overnight so the cream sets and flavors develop.
6. Finishing Touches:
   Roll out marzipan and place it gently over the top sponge. Trim the edges for a clean finish. Add a few strawberry slices or mint leaves if desired.
7. Serve and Enjoy:
   Release the springform, slice with a hot knife, and serve chilled. Each slice should show those beautiful strawberry rows and silky cream.

Texture & Flavor Secrets

What makes this cake unforgettable is the play of textures. The sponge is light and airy, soaking up the vanilla syrup. The mousseline is creamy and buttery, wrapping around the sweet, juicy strawberries. The marzipan adds a soft, nutty cap that ties everything together. Each bite gives you something a little different — soft, juicy, creamy, and sweet.

Cooking Tips & Tricks

Here are some helpful reminders while you bake:

• Always chill the cake before slicing for neat layers.
• Use a serrated knife for the sponge to prevent tearing.
• Pipe the cream for better control and evenness.
• Let your butter soften fully before adding it to the pastry cream.

What to Avoid

Here’s how to steer clear of common pitfalls:

• Don’t overbake the sponge or it’ll be dry and crumbly.
• Avoid using overripe strawberries, as they can turn mushy.
• Don’t rush the chilling time — it’s key for clean slices.

Nutrition Facts

Servings: 10
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes + chilling time

Make-Ahead and Storage Tips

This cake was made to be prepped ahead. You can bake the sponge and make the cream a day in advance. Once assembled, it stores beautifully in the fridge for up to 3 days. Keep it covered to maintain freshness. Avoid freezing, as the texture of the cream and fruit doesn’t hold up well.

How to Serve Fraisier Cake

Serve this cake chilled on a warm day with a fresh pot of tea or a light sparkling lemonade. Garnish with extra strawberries or edible flowers for that bakery-perfect look. It’s ideal as a centerpiece for brunches or special dinners.

Creative Leftover Transformations

If you somehow have leftovers, here are fun ways to repurpose:

• Mini Trifles: Layer broken slices into small glasses with whipped cream.
• Ice Cream Topping: Dice and serve over vanilla bean ice cream.
• Cake Pops: Mash, roll, and dip in chocolate for fun bites.

Additional Tips

• Use a cake ring or acetate for ultra-clean edges.
• Chill your mixer bowl before whipping cream.
• A little lemon zest in the syrup can brighten the whole flavor profile.

Make It a Showstopper

Presentation is everything. Press the strawberries perfectly around the edge. Use a stencil and powdered sugar over the marzipan. Or add a glossy glaze on top for a patisserie-style shine.

Variations to Try

• Berry Mix Fraisier: Use a mix of raspberries, blueberries, and strawberries.
• Chocolate Twist: Add a layer of chocolate ganache under the marzipan.
• Lemon Cream Fraisier: Use lemon-infused mousseline for a citrusy zing.
• Matcha Fraisier: Infuse the sponge with matcha for a green tea flair.
• Almond Sponge Base: Swap part of the flour with almond flour for nutty notes.

FAQ’s

Q1: Can I make this cake without marzipan?

Yes, you can leave it off or replace it with whipped cream or fondant.

Q2: Can I use frozen strawberries?

Fresh is best for this recipe, but if using frozen, thaw and drain them thoroughly.

Q3: Can I make this gluten-free?

Yes, use a gluten-free flour blend made for cakes.

Q4: How long does it last in the fridge?

Up to 3 days when properly stored.

Q5: Can I freeze the sponge?

Absolutely. Wrap tightly and freeze for up to a month before assembling.

Q6: Is mousseline cream the same as pastry cream?

Not quite — mousseline is pastry cream whipped with butter for a silkier texture.

Q7: What size pan should I use?

A 9-inch springform works best for assembly and clean removal.

Q8: Do I have to use a springform pan?

It helps a lot, but a cake ring or adjustable mold works too.

Q9: Can I use a different fruit?

Yes, just make sure it’s firm and not too watery.

Q10: How do I slice it cleanly?

Use a hot, sharp knife and wipe between each slice for perfect cuts.

Conclusion

Fraisier cake is one of those desserts that feels like a gift, both to make and to serve. From its elegant appearance to its layered flavors and textures, it delivers every single time. Whether you’re bringing it to a celebration or making it for a quiet afternoon tea, trust me, it’s worth every bite.

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