Name: Fraisier Cake (French Strawberry Cake) Recipe
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 7 h 10 min
Cuisine: French
Ingredients: 75 g Unsalted butter (82% fat content, room temperature); 75 g Powdered sugar (sifted); 2 Eggs (room temperature); 75 g All-purpose flour (sifted); Pinch of salt; 200 g Strawberries (fresh or frozen); 30 g Granulated sugar; 1 Tablespoon Lemon juice; 2 Gelatin sheets (1.7g gelatin/sheet); 500 g Whole milk; 100 g Granulated sugar; 80 g Egg yolk (approx. yolk of 5 eggs); 25 g Corn starch; 25 g All-purpose flour; 2 Teaspoons Vanilla bean paste; 100 g Unsalted butter (soft, room temperature – to be mixed into pastry cream); 100 g Unsalted butter (soft, room temperature – to be whipped into pastry cream); 150 g Strawberry puree (fresh or frozen); 20 g Granulated sugar; 2 Gelatin sheets (1.7g gelatin/sheet); 7-8 Fresh strawberries (cut into halves for sides); 2-3 Fresh strawberries (for top); Edible flowers (for top decoration)

Jump to Recipe· 3.8 from 78 reviews

If you have a soft spot for elegant, fresh, and fruity desserts, then this Fraisier Cake (French Strawberry Cake) Recipe is destined to become your new favorite. It combines tender sponge cake layers, luscious mousseline cream, and the jewel-like freshness of ripe strawberries in a way that’s both decadent and refreshingly light. Every bite is a celebration of strawberries, enriched by the silky texture of the pastry cream and the delicate set of strawberry jelly, capturing the very essence of French patisserie artistry right in your own kitchen.

Ingredients You’ll Need

A rectangular layered cake with three clear layers sits on a white marbled surface. The bottom layer is a light brown, crunchy textured base. The middle layer is thick, creamy, and pale yellow, embedded with whole red strawberries standing vertically and visible around the sides. The top layer is smooth and bright pink, decorated with three strawberry halves arranged fan-like in the center, flanked by three small pink flower-shaped decorations. A round tan emblem with a wreath design and text sits slightly behind the strawberries on top. Two whole strawberries and a strawberry half rest beside the cake on the surface. Photo taken with an iphone --ar 4:5 --v 7

Though this Fraisier Cake might look like an ambitious creation, the ingredients list reads like a simple yet thoughtfully selected group of pantry staples and fresh produce — each bringing vital flavors, textures, and colors that make the cake a showstopper.

Unsalted butter (182 g total): Using butter at room temperature allows for a smooth sponge and luxurious mousseline cream.
Powdered sugar (75 g): For a fine sweetness that dissolves perfectly into the sponge.
Granulated sugar (150 g total): To sweeten mousse and compote layers with just the right amount of balance.
Eggs (2 whole + 80 g yolk): Essential for that airy sponge and rich custard foundation.
All-purpose flour (100 g total): The backbone for the sponge and thickening agent for the pastry cream.
Corn starch (25 g): For adding extra silkiness and stability to the pastry cream.
Gelatin sheets (4 sheets): The secret to that perfect set in both the strawberry insert and the shiny jelly topping.
Whole milk (500 g): For a creamy base in the custard that’s both smooth and comforting.
Vanilla bean paste (2 tsp): Infuses the custard with warm, aromatic depth.
Strawberries (approximately 400 g fresh or frozen): Featured as fresh halves, a puree, and jewel-toned garnish for a real strawberry celebration.
Lemon juice (1 tbsp): Adds brightness to the strawberry compote and balances the sweetness beautifully.
Edible flowers: For that final touch of elegance and color that makes this cake as pretty as it tastes.

How to Make Fraisier Cake (French Strawberry Cake) Recipe

Step 1: Craft the Perfect Pastry Cream

This step forms the luscious heart of your Fraisier Cake. Start by whisking granulated sugar and egg yolks until just fluffy—it sets the stage for a creamy, velvety texture. Then fold in the corn starch, flour, and vanilla paste for that custard charm. Heating whole milk just until simmering before gradually combining it into the egg mixture results in a silky and smooth custard. Cooking it gently back on the heat thickens it up beautifully, and don’t fret if lumps form—just keep whisking and strain if needed for an ultra-smooth finish. Incorporating softened butter in stages keeps the cream rich and glossy, the perfect base for your mousseline.

Step 2: Bake the Delicate Sponge Layers

Preheat the oven and prepare your pans because here’s where the airy, buttery sponge comes in. Cream butter and powdered sugar until pale and fluffy, then add eggs one at a time, keeping the batter light. Gently folding in sifted flour and a pinch of salt will give you a tender crumb. Baking two sponges allows for layering; remember to weigh your batter to keep them even and trim one carefully later so it fits perfectly with the strawberry compote insert.

Step 3: Prepare the Strawberry Compote Insert

Nothing says Fraisier Cake like a vibrant strawberry layer nestled inside. Puree fresh or frozen strawberries, keeping some texture, then cook with sugar and lemon juice to brighten things up. Dissolving gelatin into this mix helps it set firmly once cooled. Pour into a smaller cake pan and freeze until almost solid, then top with the trimmed sponge layer so the cake assembly is neat and stable. This frozen step is key for clean slicing once the cake is complete.

Step 4: Whip Up the Mousseline Cream

Mousseline Cream is pastry cream’s glamorous cousin, whipped with butter into a rich, fluffy texture that melts in your mouth. Ensure both the pastry cream and butter are at room temperature to avoid curdling. Start by whipping the butter, then gently incorporate the pastry cream in stages until the mixture reaches that perfect balance of stability and lightness. This cream will beautifully envelop the strawberries and sponge in your cake.

Step 5: Assemble Your Fraisier Cake (French Strawberry Cake) Recipe

Time to bring it all together in a mousse cake ring lined with acetate for a professional finish. Place the larger sponge on the bottom, arrange strawberry halves tightly around its edge for that iconic Fraisier look, and pipe mousseline cream between them to hold everything in place. Add the frozen strawberry compote and trimmed sponge insert carefully, then cover with the rest of the mousseline cream. Chill until set—it’s worth the wait!

Step 6: Add the Shiny Strawberry Jelly Topping

Finish with a glistening strawberry jelly. Warm strawberry puree and sugar, dissolve gelatin in it, and gently pour over the chilled cake. Let it set for several hours, then remove the ring and acetate for that perfect, smooth finish. Decorate with fresh strawberry halves and edible flowers for that extra flourish that makes this cake a true work of art.

How to Serve Fraisier Cake (French Strawberry Cake) Recipe

The image shows a round layered strawberry cake on a shiny gold board placed on a white marbled surface. The cake has four visible layers: the bottom layer is a light yellow sponge cake, topped with a layer of fresh strawberry halves lined upright around the edge embedded in a thick cream layer that is pale off-white in color. Above the cream layer is a thin layer of strawberry jam with chunks visible, then another thin layer of light sponge cake, all topped by a smooth, glossy, bright red strawberry glaze. On top, the glaze is decorated with halved fresh strawberries and small white edible flowers positioned neatly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshness is the star here—decorate with vibrant strawberry halves arranged symmetrically around the top and sides to echo the interior layers. Edible flowers add a pop of color and elegance that will wow your guests and make for stunning photos.

Side Dishes

Serve the Fraisier Cake with light accompaniments—perhaps a dollop of softly whipped cream or a scoop of vanilla bean ice cream. A drizzle of strawberry coulis or a sprig of fresh mint can complement the cake’s fruity brightness without overpowering its delicate flavors.

Creative Ways to Present

Consider layering mini Fraisier cakes in individual glasses for an elegant twist, or slice into neat portions and serve alongside a small salad of fresh berries and mint. For special occasions, dust the top lightly with powdered sugar or a hint of edible gold dust for sparkle.

Make Ahead and Storage

Storing Leftovers

Once assembled, this cake should be kept in the refrigerator and enjoyed within 2-3 days for optimal freshness. The mousseline cream and fresh strawberry layers are delicate, so storing in a covered cake dome or airtight box prevents it from absorbing other fridge odors.

Freezing

Fraisiers can be frozen if needed but only before adding the jelly topping and fresh decorations. Wrap tightly with plastic wrap and store in an airtight container; thaw overnight in the refrigerator before finishing with jelly and garnish to maintain the best texture.

Reheating

This cake is best enjoyed chilled. Avoid reheating as the cream and strawberry components will lose their texture. Instead, let the cake sit at room temperature for 10-15 minutes before serving to bring out the flavors and soften the mousse slightly.

FAQs

What is the best type of strawberry to use in the Fraisier Cake (French Strawberry Cake) Recipe?

Choose fresh, ripe strawberries that are firm and fragrant. Early season berries tend to be sweeter and juicier, perfect for the compote and decoration. If fresh strawberries aren’t available, frozen berries work well for the puree and compote but try to use fresh for the decorative halves.

Can I make the Fraisier Cake in advance?

Yes! The cake’s components can be made a day ahead—pastry cream, sponges, and compote—then assembled and chilled on the day it’s served to give the layers time to meld perfectly.

Is it possible to substitute gelatin with a vegetarian alternative?

You can use agar-agar as a vegetarian substitute; however, the setting properties differ slightly, so it requires careful timing and sometimes a smaller quantity to avoid a too-firm texture in the jelly and insert layers.

How do I avoid lumps in the pastry cream?

The key is to temper the egg yolk mixture by slowly adding warm milk while whisking quickly. Straining after cooking ensures a smooth, lump-free cream, and constant whisking during heating helps prevent curdling or lumps.

What’s the best way to slice the Fraisier Cake?

Use a sharp knife dipped in warm water and wiped dry before slicing. This method gives clean cuts through the mousse and jelly layers without dragging or tearing the cake.

Final Thoughts

Trying the Fraisier Cake (French Strawberry Cake) Recipe is like bringing a piece of Parisian pastry tradition into your kitchen. The rewarding blend of textures and fresh strawberry flavor is perfect for celebrations or any time you want an unforgettable dessert experience. Trust me, once you dive into this cake, you’ll be eager to make it again and again, sharing that special feeling with family and friends.