If you’re ready to impress your friends and family with a stunning dessert that tastes as divine as it looks, then look no further than this Fraisier Cake (French Strawberry Layer Cake) Recipe. This classic French cake is a beautiful harmony of light almond sponge, luscious mousseline cream, and vibrant fresh strawberries, all topped with a glossy strawberry jelly. Each bite is bursting with fresh fruit flavor balanced with silky layers that melt in your mouth. Whether you’re celebrating a special occasion or simply craving an elegant treat, this fraisier is an absolute showstopper that’s surprisingly approachable to make at home.
Ingredients You’ll Need
Gathering the right ingredients is key to capturing the true essence of this French favorite. Each component is carefully selected to create the perfect balance of flavors, textures, and that unmistakably beautiful look.
- Unsalted butter (75 g + 100 g): Use room temperature butter for a tender sponge and soft buttery mousseline cream.
- Powdered sugar (75 g): Sifted to ensure your sponge is light and smooth.
- Eggs (2 whole + 80 g yolks): Room temperature eggs create the fluffy sponge and rich pastry cream base.
- All-purpose flour (75 g + 25 g): Carefully sifted for both the sponge and thickening the pastry cream.
- Pinch of salt: Enhances all the sweet flavors without overpowering them.
- Fresh or frozen strawberries (approx. 200 g + 150 g puree + fresh for decoration): The star ingredient for that fresh vibrant fruit taste.
- Granulated sugar (various amounts totaling about 150 g): Sweetens the compote, jelly, and mousseline cream without any graininess.
- Lemon juice (1 tablespoon): Adds brightness to the strawberry compote.
- Gelatin sheets (4 sheets total): Essential for setting the strawberry insert and jelly topping perfectly.
- Whole milk (500 g): The base for the silky pastry cream.
- Corn starch (25 g): Helps thicken the pastry cream to a luxurious consistency.
- Vanilla bean paste (2 teaspoons): Brings fragrant depth to the pastry cream.
- Fresh strawberries for decoration: Adds a beautiful finishing touch with edible flowers for elegance.
How to Make Fraisier Cake (French Strawberry Layer Cake) Recipe
Step 1: Prepare the Pastry Cream
Start your cake journey with the luscious pastry cream, which is the luscious foundation for the mousseline. Whisk sugar and egg yolks until fluffy and mix in corn starch, flour, and vanilla until smooth. Warm milk is then gently added to temper the eggs before cooking the mixture until it thickens to a glossy cream. Remember, patience is key here—whisk through any lumps and strain if necessary. The final touch is to fold in soft butter in stages, elevating this cream to velvety perfection.
Step 2: Bake the Almond Sponge
Next, preheat your oven to 180°C (356°F). Beat room-temperature butter and powdered sugar until pale and creamy, then add eggs one at a time. Sift in flour and salt and fold gently for a light batter. Pour equal portions into two 18cm round pans using a scale for precision. Bake for about 10 minutes until a skewer comes out clean. Cool completely before trimming one sponge to 16cm to prepare for layering.
Step 3: Make the Strawberry Compote Insert
Blend strawberries into a puree, leaving some bits for texture, then heat with sugar and lemon juice until just boiling. After adding softened gelatin, pour into a 16cm mold and freeze until almost set. Place the smaller sponge on top and freeze again to create a neat, firm strawberry center that adds a refreshing burst in every slice.
Step 4: Whip up the Mousseline Cream
Once your pastry cream is cooled, whip the remaining butter until fluffy and gradually combine with the pastry cream in stages. This delicate mixture should have a stable yet airy texture without becoming runny. This mousseline is what gives the cake its rich creaminess and luxurious mouthfeel.
Step 5: Assemble the Fraisier Cake (French Strawberry Layer Cake) Recipe
Line an 18cm mousse ring with acetate for clean edges. Place the larger sponge at the base and arrange halved strawberries around the edge to create a stunning strawberry mosaic visible through the sides. Pipe mousseline cream in between the strawberry halves before adding the frozen strawberry insert (strawberry side down). Cover with the remaining cream and smooth the top. Chill for two hours to set beautifully.
Step 6: Add the Strawberry Jelly Topping
Soften gelatin sheets once again, then gently heat strawberry puree and sugar to dissolve before folding in gelatin. When slightly cooled, pour the jelly over the chilled cake and refrigerate for at least four hours. Carefully remove the mousse ring and acetate collar, then decorate the top with halved strawberries and edible flowers for a picturesque finish.
How to Serve Fraisier Cake (French Strawberry Layer Cake) Recipe
Garnishes
Fresh strawberries surrounding the edges and atop the cake add vibrant color and fresh strawberry bursts, while edible flowers create a charming, delicate appearance. A dusting of powdered sugar can also enhance the visual appeal.
Side Dishes
This fraisier pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to complement its smooth textures. Lightly brewed green tea or sparkling rosé also balance the sweetness perfectly.
Creative Ways to Present
Try slicing the cake to showcase the beautiful alternating layers of red strawberries and creamy mousse. Serve individual mini fraisier cakes using small mousse rings for an elegant bite-sized dessert perfect for gatherings or special events.
Make Ahead and Storage
Storing Leftovers
Keep leftover fraisier refrigerated, covered loosely with plastic wrap or in an airtight container to preserve moisture and freshness. It’s best enjoyed within 2-3 days for optimum flavor and texture.
Freezing
The fraisier cake can be frozen before adding the jelly topping. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to one month. Thaw gently overnight in the fridge before finishing with the jelly and decoration for best results.
Reheating
This cake is best enjoyed chilled and is not suitable for reheating. Bring it to room temperature before serving if it feels too cold to fully enjoy the flavors and creamy texture.
FAQs
What makes a Fraisier Cake different from other strawberry cakes?
Unlike many strawberry cakes, the Fraisier features a delicate almond sponge layered with rich mousseline cream and fresh strawberries, finished with a strawberry jelly. The combination results in a dessert that is both light and indulgently creamy, offering a refined French flair.
Can I use frozen strawberries for the Fraisier Cake (French Strawberry Layer Cake) Recipe?
Absolutely! Just ensure frozen strawberries are thawed and drained well to avoid excess moisture, especially in the layers and compote, so your cake maintains the perfect texture and consistency.
Is gelatin necessary in the recipe?
Yes. Gelatin is crucial for setting the strawberry insert and jelly topping firmly. Without it, these layers won’t hold their shape well, and the cake may become too soft or runny.
Can this cake be made ahead for events?
Definitely! This cake actually benefits from making ahead since it needs several hours to set, especially the jelly topping. You can prepare up to 1-2 days in advance and keep refrigerated, making it perfect for parties or special occasions.
How do I achieve smooth sides when assembling the cake?
Using an acetate cake collar inside your mousse ring helps create beautifully smooth cake sides. It also makes it easier to remove the ring without disturbing the layers, resulting in a stunning presentation.
Final Thoughts
I can’t recommend giving this Fraisier Cake (French Strawberry Layer Cake) Recipe a try enough! It’s a bit of a project but totally worth every minute with its wonderfully fresh strawberry flavor and luscious creamy layers. Baking this classic French masterpiece in your own kitchen will not only impress but will fill your home with heavenly aromas and delightful memories. So grab your ingredients, get whisking, and treat yourself and your loved ones to this unforgettable dessert experience!
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Fraisier Cake (French Strawberry Layer Cake) Recipe
- Total Time: 7 hours 10 minutes (including chilling and freezing time)
- Yield: 8 servings
Description
The Fraisier cake is a classic French dessert featuring layers of delicate almond sponge cake, fresh strawberries, and rich mousseline cream, all topped with a shiny strawberry jelly glaze. This elegant cake involves baking, stovetop pastry cream preparation, and assembling chilled layers to create a visually stunning and luscious treat perfect for special occasions.
Ingredients
Pastry Cream
- 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 (sifted)
- 2 Teaspoon Vanilla bean paste
- 100 g Unsalted butter (soft, room temperature)
- 2 Gelatin sheets (1.7 g gelatin per sheet)
Sponge Cake
- 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
Strawberry Compote Insert
- 200 g Strawberries (fresh or frozen)
- 30 g Granulated sugar
- 1 Tablespoon Lemon juice
- 2 Gelatin sheets (1.7 g gelatin per sheet)
Mousseline Cream
- Room temperature pastry cream (prepared above)
- 100 g Unsalted butter (soft, room temperature, whipped into cream)
- 150 g Strawberry purée (fresh or frozen strawberries blended)
- 20 g Granulated sugar
- 2 Gelatin sheets (1.7 g gelatin per sheet)
Assembly & Decoration
- 7–8 Fresh strawberries, halved (for sides)
- 2–3 Fresh strawberries (for top)
- Edible flowers (for top decoration)
Instructions
- Prepare the pastry cream: In a large bowl, whisk sugar and egg yolks with a hand whisk until slightly fluffy, about 1-2 minutes. Incorporate corn starch, flour, and vanilla bean paste until smooth. Heat milk to just simmering, then slowly pour it into egg mixture while whisking vigorously. Return mixture to saucepan and cook on medium heat, whisking until thick and glossy, about 1 minute after boiling. Strain if needed. Add soft butter in three stages, mixing with a rubber spatula after each addition until fully incorporated. Cover with plastic wrap and set aside to cool.
- Make the sponge cake: Preheat oven to 180°C (356°F). Using an electric mixer, beat butter and powdered sugar until pale. Add eggs one at a time, continuing to whip. Sift flour and salt, then fold into batter gently with rubber spatula. Grease two 18 cm (7 inch) round pans and divide batter evenly using a digital scale for accuracy. Smooth tops with an offset spatula. Bake for 10 minutes or until a skewer comes out clean. Cool completely on a rack. Trim one sponge to 16 cm (6 inch), leave the other at 18 cm (7 inch).
- Prepare the strawberry compote: Puree strawberries, leaving some pieces as desired. Soak gelatin sheets in cold water. Heat strawberry puree with sugar and lemon juice in saucepan until boiling; stir constantly. Remove from heat and stir in squeezed gelatin sheets. Pour into 16 cm (6 inch) silicone pan and freeze until almost set. Place the 16 cm sponge on top and freeze together for easier assembly.
- Make the mousseline cream: Ensure pastry cream and butter are at room temperature. Whip butter until fluffy (1-2 minutes), then gradually add pastry cream in four stages, whipping gently but thoroughly to a stable, fluffy texture. Avoid overwhipping to prevent runniness.
- Assemble the cake: Set an adjustable mousse cake ring to 18 cm (7 inch) size and line inside with acetate collar for smooth sides. Place larger sponge into ring. Arrange halved strawberries tightly on the sponge surface. Pipe mousseline cream over sponge, filling gaps between strawberries. Add frozen strawberry compote insert (strawberry side down, cake side up). Pipe remaining mousseline cream around and on top, smoothing surface with an offset spatula. Refrigerate for 2 hours to set the cream.
- Prepare strawberry jelly topping: Soak gelatin sheets in cold water. Heat strawberry purée and sugar until boiling. Remove from heat and stir in gelatin sheets. Let mixture cool slightly, then gently pour over chilled cake to cover smoothly. Return cake to refrigerator for 4 hours to fully set jelly and firm up entire cake.
- Decorate and serve: Carefully remove cake ring and acetate. Garnish top with fresh strawberries and edible flowers. Keep cake refrigerated until serving.
Notes
- Use fresh or frozen strawberries for the best flavor in compote and puree.
- Ensure all dairy ingredients are at room temperature for smooth pastry and mousseline creams.
- Chilling layers well before assembly helps maintain cake structure and ease of handling.
- To avoid lumps in pastry cream, whisk constantly and strain if necessary.
- The assembling ring and acetate collar help create neat, professional-looking sides.
- Handle gelatin carefully and avoid overheating to maintain jelly texture.
- Prep Time: 1 hour 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
