Fraisier Cake French Strawberry Cake Recipe
I absolutely adore this recipe because it transforms simple everyday ingredients into a luxurious strawberry-infused delight that feels like a celebration with every bite. The combination of airy sponge cake, silky mousseline cream, and fresh strawberries is a nostalgic reminder of summer days, making it the perfect treat for indulging in a bit of culinary magic.
The elegant French Fraisier Cake is an absolute delight, a beautiful mélange of classic flavors and textures. I love to make this cake, for with its layers of light sponge—that’s made with separated eggs and a lick of melted butter—paired with a rich vanilla cream (whole milk, egg yolks, and a very hospitable hint of strawberry liqueur), it’s a perfect example of a true pastry masterpiece.
And even the layer of fresh strawberries, which are such a natural pairing with this cake, are only a half step away from another layer of a beautiful cake when you consider the marzipan that caps this vision.
Ingredients
Eggs: Give the cake its structure and supply protein.
Sugar in granular form: Adds a sweetening element and a means of stabilization for the batter.
A flour that serves all purposes supplies carbohydrates and forms the basic structure for many baked goods.
Whole milk supplies calcium and imparts a creamy texture.
Vanilla Bean: Contributes an aromatic, sweet flavor profile.
Cornstarch is the thickening agent for the pastry cream and is used in the form of a slurry, a mixture of the cornstarch and sugar with cold liquid that is then brought to a boil and cooked until clear and thick.
When using cornstarch, it is best not to use too much of it, lest you end up with a gummy pastry cream instead of a smooth and silky one.
Newly Picked Strawberries: Satisfyingly sweet and mouthwatering, strawberries are a most delectable way to get vitamin C.
Marzipan, based on almonds, is sweet and rich in healthy fats.
Ingredient Quantities
- 6 large eggs, separated
- 150g granulated sugar
- 150g all-purpose flour, sifted
- 1 tbsp unsalted butter, melted
- 500ml whole milk
- 1 vanilla bean, split and scraped
- 100g granulated sugar
- 5 large egg yolks
- 40g cornstarch
- 40g unsalted butter
- 300ml heavy cream, chilled
- 500g fresh strawberries, hulled
- 100g marzipan
- 2 tbsp powdered sugar
- 1 tbsp kirsch or strawberry liqueur (optional)
Instructions
1. Prepare the Sponge Cake:
Heat your oven to 180°C (350°F). Prepare a 9-inch round cake pan by greasing it and lining it with parchment paper. In a large bowl, combine the egg yolks and most of the sugar (150g) and whisk together until that’s pale and thick. Now, in another bowl, beat the egg whites until they form stiff peaks, and then gently fold the egg whites into the yolk mixture. Sift the flour (150g) over the top and carefully fold that in as well, followed by 1 tablespoon of melted butter, which you also fold in gently.
That’s your cake batter. Pour it into your prepared pan and bake it for about 25 minutes, or until a skewer poked into the middle comes out clean. When it’s cool enough, free it from the pan (no need for ninja moves here; just turn the pan upside down) and slice it into two layers.
2. Make the Pastry Cream:
In a saucepan, heat the whole milk, 500ml, and the vanilla bean with them. until they almost boil. In a bowl, whisk together 100g of granulated sugar and 5 egg yolks until they are pale. Mix in 40g cornstarch. Pour the hot milk over the egg mixture and mix while whisking. Return to heat, set to low, and cook it until thickened. Remove from heat, discard the vanilla bean, and mix in 40g unsalted butter. Cover with plastic wrap and chill.
3. Whip the Cream:
In a bowl kept in the chill, whip the 300ml heavy cream such that medium peaks come into formation. This whipped cream then gently becomes one with the chilled pastry cream, resulting in a mousseline cream, a delightful mixture that is indeed a part of the heavenly realm.
4. Prepare the Strawberries:
Clean and slice the 500g strawberries in half. Set aside a few for decoration.
5. Assemble the Base Layer:
Layer a sponge on the bottom of a cake pan. Halve and arrange strawberries around the edge. Brush base and berries with kirsch or strawberry liqueur (if using).
6. Add Cream Filling:
Mousseline cream layer over the cake layer:
Pipe or spoon a generous layer of mousseline cream over the cake layer, ensuring it fills the gaps between the strawberries. Smooth the surface.
7. Top with Sponge Layer:
Position the second layer of cake on top, applying slight downward pressure.
8. Finish with Cream and Chill
Apply a delicate layer of mousseline cream to the top sponge layer. Cover with a protective layer of plastic and place in the refrigerator. Leave undisturbed for a minimum of 4 hours to allow the cream to set.
9. Prepare Marzipan:
Roll out the 100g marzipan between sheets of parchment paper that have been dusted with 2 tbsp of powdered sugar. Roll until thin. Cut to size and cover the top of the cake.
10. Decorate and Serve:
Place the marzipan so it covers the cake. Use the leftover strawberries to decorate the cake, and when it’s time to serve, dust the whole thing with powdered sugar.
Equipment Needed
1. Oven
2. 9-inch round cake pan
3. Parchment paper
4. Large bowl
5. Whisk
6. Second bowl
7. Sifter
8. Spatula
9. Skewer
10. Saucepan
11. Plastic wrap
12. Electric mixer or whisk (for whipping cream)
13. Knife or strawberry slicer
14. Pastry brush
15. Piping bag or spoon
16. Rolling pin
17. Measuring cup and spoons
18. Cutting board
19. Serving plate or cake stand
FAQ
- Q: Can I use frozen strawberries instead of fresh ones?A: The highest flavor and presentation are achieved with fresh strawberries, but if they’re not available, use frozen strawberries after thawing and draining excess liquid.
- Q: What can I substitute for kirsch or strawberry liqueur?You can leave out the liqueur if you want, or swap it for a flavored mix of strawberry juice and a little lemon juice.
- Q: Can this cake be made in advance?A: Yes, the cake may be made a day in advance and kept in the refrigerator. It is best to garnish with strawberries and marzipan shortly before serving for peak freshness.
- Q: Is there a substitute for marzipan if I’m allergic to almonds?A: If you have an allergy to almonds, substitute marzipan with rolled fondant or leave it out altogether and simply forgo that decoration.
- Q: How long does it take to make the Fraisier Cake?The approximate time needed for the cooling and assembly of all the recipes is about 2 to 2.5 hours.
- Q: What should the texture of the sponge cake be?A: The light and airy nature of the sponge cake can be attributed to two factors: beating the egg whites very well and folding in the other ingredients very carefully. You want to beat the eggs to the point just before they are overdone, and you want to fold in the other ingredients to the point just before they are overmixed.
Substitutions and Variations
For a finer texture, you can use 150g caster sugar in place of 150g granulated sugar.
Use almond milk instead of whole milk for a dairy-free option.
If unavailable, use vanilla extract (1 teaspoon) in place of a vanilla bean.
Use potato starch to replace cornstarch in a 1:1 ratio.
Substitute kirsch or strawberry liqueur with orange juice for a non-alcoholic version.
Pro Tips
1. Enhance Egg Whipping: For optimal volume in both the egg yolk mixture and egg whites, make sure your bowls and whisks are completely clean and dry. Any grease or moisture can prevent eggs from whipping to their max potential. Also, bring your eggs to room temperature before use, as this will help them whip better.
2. Flavor Infusion: When heating the milk with the vanilla bean for the pastry cream, allow it to steep for a few minutes after reaching the right temperature. This maximizes the vanilla flavor infusion. If you don’t have a vanilla bean, you can substitute with a good quality vanilla extract, adding it after taking the milk off the heat.
3. Strong Structure: When folding the flour into the egg mixture for the sponge cake, use a gentle motion to maintain as much air as possible in the batter. Consider sifting the flour in increments, folding gently but thoroughly after each addition to ensure proper incorporation without deflating the eggs.
4. Chill Tools for Whipping Cream: Achieve the best results for your whipped cream by chilling your mixing bowl and whisk or beaters before you whip the cream. Cold temperatures help the cream whip faster and hold its shape longer.
5. Even Marzipan Rolling: To prevent sticking and maintain even thickness, roll the marzipan between two sheets of parchment paper dusted lightly with powdered sugar. This not only makes it easier to handle but also gives an even and smooth finish on the cake.
Fraisier Cake French Strawberry Cake Recipe
My favorite Fraisier Cake French Strawberry Cake Recipe
Equipment Needed:
1. Oven
2. 9-inch round cake pan
3. Parchment paper
4. Large bowl
5. Whisk
6. Second bowl
7. Sifter
8. Spatula
9. Skewer
10. Saucepan
11. Plastic wrap
12. Electric mixer or whisk (for whipping cream)
13. Knife or strawberry slicer
14. Pastry brush
15. Piping bag or spoon
16. Rolling pin
17. Measuring cup and spoons
18. Cutting board
19. Serving plate or cake stand
Ingredients:
- 6 large eggs, separated
- 150g granulated sugar
- 150g all-purpose flour, sifted
- 1 tbsp unsalted butter, melted
- 500ml whole milk
- 1 vanilla bean, split and scraped
- 100g granulated sugar
- 5 large egg yolks
- 40g cornstarch
- 40g unsalted butter
- 300ml heavy cream, chilled
- 500g fresh strawberries, hulled
- 100g marzipan
- 2 tbsp powdered sugar
- 1 tbsp kirsch or strawberry liqueur (optional)
Instructions:
1. Prepare the Sponge Cake:
Heat your oven to 180°C (350°F). Prepare a 9-inch round cake pan by greasing it and lining it with parchment paper. In a large bowl, combine the egg yolks and most of the sugar (150g) and whisk together until that’s pale and thick. Now, in another bowl, beat the egg whites until they form stiff peaks, and then gently fold the egg whites into the yolk mixture. Sift the flour (150g) over the top and carefully fold that in as well, followed by 1 tablespoon of melted butter, which you also fold in gently.
That’s your cake batter. Pour it into your prepared pan and bake it for about 25 minutes, or until a skewer poked into the middle comes out clean. When it’s cool enough, free it from the pan (no need for ninja moves here; just turn the pan upside down) and slice it into two layers.
2. Make the Pastry Cream:
In a saucepan, heat the whole milk, 500ml, and the vanilla bean with them. until they almost boil. In a bowl, whisk together 100g of granulated sugar and 5 egg yolks until they are pale. Mix in 40g cornstarch. Pour the hot milk over the egg mixture and mix while whisking. Return to heat, set to low, and cook it until thickened. Remove from heat, discard the vanilla bean, and mix in 40g unsalted butter. Cover with plastic wrap and chill.
3. Whip the Cream:
In a bowl kept in the chill, whip the 300ml heavy cream such that medium peaks come into formation. This whipped cream then gently becomes one with the chilled pastry cream, resulting in a mousseline cream, a delightful mixture that is indeed a part of the heavenly realm.
4. Prepare the Strawberries:
Clean and slice the 500g strawberries in half. Set aside a few for decoration.
5. Assemble the Base Layer:
Layer a sponge on the bottom of a cake pan. Halve and arrange strawberries around the edge. Brush base and berries with kirsch or strawberry liqueur (if using).
6. Add Cream Filling:
Mousseline cream layer over the cake layer:
Pipe or spoon a generous layer of mousseline cream over the cake layer, ensuring it fills the gaps between the strawberries. Smooth the surface.
7. Top with Sponge Layer:
Position the second layer of cake on top, applying slight downward pressure.
8. Finish with Cream and Chill
Apply a delicate layer of mousseline cream to the top sponge layer. Cover with a protective layer of plastic and place in the refrigerator. Leave undisturbed for a minimum of 4 hours to allow the cream to set.
9. Prepare Marzipan:
Roll out the 100g marzipan between sheets of parchment paper that have been dusted with 2 tbsp of powdered sugar. Roll until thin. Cut to size and cover the top of the cake.
10. Decorate and Serve:
Place the marzipan so it covers the cake. Use the leftover strawberries to decorate the cake, and when it’s time to serve, dust the whole thing with powdered sugar.