Classic French Fraisier Cake

This classic Fraisier cake showcases fresh strawberries and delicate cream for a stunning French dessert that impresses at any gathering. The beautiful layers reveal themselves when sliced, making this elegant cake as visually appealing as it is delicious.

I first made this cake for my daughter's birthday after she fell in love with it at a Parisian patisserie. The look on her face when she saw my homemade version made all the effort worthwhile, and now it's our traditional summer celebration cake.

Ingredients

• Unsalted butter: provides richness and moisture to the sponge and creates silky texture in the mousseline cream
• Powdered sugar: creates a tender, fine crumb in the sponge layers
• Eggs: act as the binding agent and add structure to the sponge
• All purpose flour: gives the perfect light yet sturdy texture for layering
• Fresh strawberries: select bright red, fragrant berries for the best flavor
• Vanilla bean paste: real vanilla beans create authentic French flavor
• Gelatin sheets: stabilize both the strawberry compote and jelly top
• Whole milk: the base for your rich mousseline cream
• Corn starch: thickens the pastry cream without making it heavy

Step-by-Step Instructions

Prepare the pastry cream:

Whisk sugar and egg yolks until light and fluffy in a large bowl for 1 to 2 minutes. The mixture should become noticeably paler and slightly thickened. This aerates the mixture and helps create a smoother cream.

Create the base mixture:

Add cornstarch, flour, and vanilla to the egg yolk mixture, whisking until completely smooth with no lumps. The mixture will be quite thick at this stage, almost paste like, which is exactly what you want.

Heat the milk:

Warm milk in a saucepan over medium heat until it reaches a gentle simmer with small bubbles forming around the edges. Remove immediately once simmering begins to prevent scorching. The milk needs to be hot but not violently boiling.

Temper the egg mixture:

Pour the hot milk slowly into the egg mixture in a thin stream while whisking vigorously. This gradual addition prevents the eggs from curdling. Keep whisking constantly throughout this process to ensure a smooth result.

Cook the pastry cream:

Return the entire mixture to the saucepan and cook over medium heat, whisking constantly until thickened. Look for the cream to bubble gently and hold its shape when the whisk leaves a trail, approximately one minute after it begins to boil.

Incorporate first butter addition:

Add the first portion of soft room temperature butter to the hot pastry cream in three stages, mixing thoroughly with a rubber spatula after each addition. The butter should melt completely and incorporate seamlessly into the cream.

Rest and cool the cream:

Transfer the pastry cream to a shallow bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Allow to cool completely to room temperature before proceeding to the next steps.

Prepare the sponge layers:

Beat room temperature butter and powdered sugar until pale and fluffy, then add eggs one at a time, beating well after each addition. The mixture should become very light and airy, almost doubling in volume.

Add dry ingredients:

Sift flour and salt over the butter mixture and fold gently with a rubber spatula just until combined. Overmixing will develop gluten and make the sponge tough, so fold with a light hand until no streaks of flour remain.

Bake the sponges:

Divide the batter equally between two prepared 18cm cake pans, weighing for accuracy, and smooth the tops. Bake for exactly 10 minutes until lightly golden and springy to the touch. The sponges should be thin but not dry.

Prepare strawberry compote:

Blend strawberries into a puree with some texture remaining, then combine with sugar and lemon juice in a saucepan. Bring to a boil, stirring constantly to prevent burning, and cook for 1 to 2 minutes until slightly thickened.

Set the compote:

Add bloomed gelatin to the hot strawberry mixture and stir until completely dissolved. Pour into a 16cm silicone mold and place in the freezer until almost set, then place the trimmed sponge on top and freeze completely.

Create mousseline cream:

Whip the remaining room temperature butter until light and fluffy, then gradually incorporate the room temperature pastry cream in four additions. Beat just until the mixture becomes smooth and holds its shape, being careful not to overwhip.

Assemble the cake base:

Place the larger sponge into an 18cm cake ring lined with acetate. Arrange halved fresh strawberries cut side outward around the perimeter, pressing them gently against the acetate for a perfect exterior presentation.

Add initial cream layer:

Pipe mousseline cream carefully between and around the strawberry halves, ensuring there are no air pockets. Fill to about halfway up the strawberries, using the piping bag to maneuver into tight spaces for a smooth finish.

Add the strawberry insert:

Place the frozen strawberry compote and sponge insert on top of the cream layer, with the compote facing downward. Press gently to ensure it adheres to the cream below without disturbing the strawberry border.

Complete with cream:

Pipe the remaining mousseline cream around and on top of the insert, filling all gaps and creating a level surface. Smooth the top carefully with an offset spatula, ensuring the cream reaches all the way to the edges.

Create strawberry jelly:

After chilling the assembled cake, prepare the strawberry jelly by combining strawberry puree and sugar, bringing to a boil, then adding bloomed gelatin. Allow to cool slightly before pouring over the chilled cake.

Final setting and decoration:

Refrigerate the completed cake for at least 4 hours or overnight until fully set. Remove the cake ring and acetate carefully, then decorate the top with fresh strawberries and edible flowers just before serving.

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This cake holds a special place in my heart because strawberries were my grandmother's favorite fruit. She taught me to appreciate French pastry techniques, and whenever I make this Fraisier, I think of summer afternoons in her kitchen when she would let me hull the strawberries, promising the sweetest ones as my reward.

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Storage Tips

The completed Fraisier cake will keep in the refrigerator for up to 3 days. Store it in an airtight cake container to prevent it from absorbing other flavors. For the freshest presentation, add the edible flowers just before serving as they will wilt in the refrigerator. The cake does not freeze well once assembled due to the delicate texture of the mousseline cream and fresh strawberries.

Working With Gelatin

Proper gelatin handling makes a significant difference in this recipe. Always bloom the gelatin sheets in cold water until soft, about 5 minutes. Squeeze out excess water gently before adding to warm mixtures. Never add gelatin to boiling liquids as high heat destroys its setting properties. If using powdered gelatin instead of sheets, use 1 teaspoon of powdered gelatin for each sheet called for in the recipe.

Make Ahead Options

This elegant dessert can be broken down into manageable components. The pastry cream can be made up to 2 days ahead and stored in the refrigerator with plastic wrap pressed directly on the surface. The sponge layers can be baked a day ahead and wrapped tightly in plastic wrap. The strawberry compote insert should ideally be made at least 8 hours before assembly to ensure it's completely frozen. Final assembly should happen at least 6 hours before serving to allow proper setting.

Frequently Asked Questions

→ What makes a Fraisier cake different from other strawberry cakes?

A Fraisier cake is distinguished by its traditional French technique and presentation. Unlike other strawberry cakes, it features a ring of halved strawberries visible around the sides, a rich mousseline cream (pastry cream enriched with butter), a strawberry compote insert, and typically a clear strawberry jelly topping. The construction showcases the strawberries as both decoration and integral flavor component.

→ Can I make components of the Fraisier cake ahead of time?

Yes, several components can be prepared in advance. The strawberry compote insert should be made ahead and frozen with one sponge layer. The pastry cream base for the mousseline can be made 1-2 days ahead and stored covered in the refrigerator. The sponge layers can be baked a day ahead and wrapped well. Final assembly with the mousseline cream should be done 24-48 hours before serving for best results.

→ Why does the strawberry insert need to be frozen?

Freezing the strawberry compote insert serves two purposes. First, it makes handling much easier during assembly, allowing you to place it precisely without it breaking or deforming. Second, as the frozen insert gradually thaws within the cake, it maintains its shape and prevents the compote from bleeding into the surrounding mousseline cream, keeping the layers distinct and visually appealing.

→ What can I use if I don't have acetate cake collars?

If you don't have acetate cake collars, you can use parchment paper as an alternative. Cut a strip of parchment paper tall enough to line the inside of your cake ring. The parchment won't give quite as smooth a finish as acetate, but will still help create clean sides. In a pinch, you could also use a springform pan, though the strawberry halves won't be as visible until unmolding.

→ Why did my mousseline cream curdle or become runny?

Mousseline cream can curdle if the temperatures of the pastry cream and butter aren't well matched. Both should be at cool room temperature. If too warm, the mixture becomes runny; if the pastry cream is too cold while the butter is warm, it can curdle. If curdling occurs, gently warm the mixture over a bain-marie while whisking constantly. Conversely, if too runny, chill briefly then re-whip. Avoid overwhipping as this can also break the emulsion.

→ How long will a Fraisier cake stay fresh?

A completed Fraisier cake will stay fresh in the refrigerator for 2-3 days. The cake is actually best consumed 24 hours after assembly, as this gives the flavors time to meld while the textures remain optimal. After 3 days, the fresh strawberries may begin to weep moisture and the sponge can become overly saturated. For best presentation and taste, consume within this timeframe.