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Since I’m featuring French-style recipes this month, I thought it would be a great time to share this recipe for Strawberry Fraisier Cake–an amazing show stopper dessert to make for a special brunch, birthday party, or afternoon tea. With a Genoise Sponge Cake as its base, it’s filled with Cremè Mousseline and strawberries, then topped with a lovely strawberry compote.
Fraisier Cake, similar to a Victoria Sponge Cake, is a decadent sponge cake that originated in France in the early 1900’s. The French word, Fraise, simply means strawberries. There are many versions of this cake, ranging from recipes that use a Genoise Sponge Cake, Diplomat Cream, Marzipan, or those topped with powdered sugar.
Upon learning about the different aspects of this recipe, I found that there are four main types of sponge cakes: Biscuit, Genoise, Angel Food, and Chiffon. Traditionally, a Genoise Sponge Cake is made with the entire eggs (no separation) and heated over a double broiler to achieve optimum height in rising. Learn more about the Differences in Sponge Cake Here.
In making this sponge cake, I cheated a bit and didn’t heat my eggs over a double broiler. This is a major faux pas, I’m sure, but the cake turned out really good, with a nice rise, and was not as difficult as the traditional Genoise sponge cake method.
Our oldest daughter, Samantha, first made this dessert for my mother-in-law’s 80th birthday several years ago, after seeing it made on the Great British Bake Off. I decided to work on the recipe this past summer for a combined birthday party for Samantha and our youngest daughter, Abigail.
And honestly, while many may see this recipe as too difficult to try, I’m here to say, do not fear. Yes, there are several steps required to make this cake, but when broken down, it becomes quite manageable. If I can do it, you can do it! In the words of Julia Child, “Be Fearless!”
More Strawberry Cakes to Enjoy
- Old-Fashioned Strawberry Shortcake
- Strawberry Gelatin Poke Cake
- Strawberry Cake
- Battenburg Cake with Homemade Marzipan
Ingredients for Strawberry Fraisier Cake
(See the full recipe at the bottom of this post.)
Strawberry Syrup
- fresh strawberries
- granulated sugar
- water
Genoise Sponge Cake
- large eggs
- castor sugar
- almond extract
- cake flour
- butter, melted
Strawberry Compote
- fresh strawberries
- granulated sugar
- lemon juice
- gelatin sheets
Cremè Mousseline
- granulated sugar
- egg yolks
- vanilla bean paste
- corn starch
- Cointreau liquor
- whole milk
- butter
Decoration
- quart of strawberries
- fresh flowers, optional
Equipment and Supplies for this Recipe
To make this recipe, you will need a 9″ round cake pan, a 9″ springform pan, a serrated knife for slicing the cake in half, and an Acetate Cake Collar. While this last item is not absolutely necessary, it will aid in making a neat and smooth cake display.
You may also want to purchase Gelatin Sheets or you may use unflavored gelatin, if desired. I found the gelatin sheets to work wonderfully well, though, and highly recommend them.
Instructions for Making this Recipe
Line two 9″ round cake pans with wax paper (one for the cake, and one for the strawberry compote). Spray side and bottom of one pan with baking spray.
Attach a piece of parchment paper to the bottom of a springform pan, clipping it in place, giving it enough space to touch the bottom of the pan. Set aside until ready to assemble the cake.
For ease of understanding, I’m breaking each portion of this recipe into multiple steps, beginning with the Strawberry Syrup.
Make the Strawberry Syrup
Wash and remove stems for strawberries. Using a paring knife, half or quarter enough strawberries to make 1 cup.
In a small saucepan, combine the granulated sugar, water, and strawberries. Heat on medium low until the sugar has dissolved, stirring frequently. Once dissolved, allow to gently boil for about 2 minutes. Remove from heat and cool to room temperature.
If desired, you may prepare this step up to one or two days, storing in a covered container in the refrigerator.
Prepare the Genoise Sponge Cake
Preheat oven to 350°F. Gather the ingredients so you have everything close at hand on the counter or table.
In a large mixing bowl, beat large eggs, one-at-a-time using a flat beater, on medium speed. Add in the almond extract and castor sugar a little at a time. Raise speed to high and continue whisking until the eggs are pale and creamy, about 7 minutes.
When the eggs have beaten long enough, they will be light pale yellow in color and smooth. The mixture will have also nearly doubled in size.
Using a rubber spatula, fold in the cake flour, a little at a time. Continue folding until fully incorporated, with no flour hiding at the bottom.
Next, drizzle the melted butter into the cake batter, and gently fold in until combined. Continue folding until the batter runs off the spatula in a steady ribbon-like stream.
Pour the cake batter into the prepared round cake pan. Smooth the top with a spatula.
Bake in preheated oven for 25-30 minutes until golden brown and the cake springs back when touched. Remove from oven, and allow to set for 10 minutes before turning out onto a wire rack to cool completely.
Once cooled, trim the cake in half, using a serrated knife. Cover with a clean dish towel and set aside until ready to assemble.
Make the Strawberry Compote
To make the strawberry compote, you will need a cup of sliced strawberries, granulated sugar, lemon juice, and 2 gelatin sheets/leaves.
If you opt to use powdered unflavored gelatin, you will need 2 teaspoons. Follow box instructions for use directions.
Wash and remove stems from the remaining pint of strawberries. Slice into small pieces and place in a blender. Mix until pureed.
Soak 2 gelatin sheets in cold water, according to package directions.
Place strawberry puree in a small saucepan, along with granulated sugar, and lemon juice. Bring to boil over medium heat. Continue cooking for 1-2 minutes, stirring constantly.
Remove excess water from gelatin by squeezing with your hands. Stir gelatin into the strawberry mixture.
Pour mixture into a round cake pan that has been lined with wax paper. Place in freezer to set. Once the compote is nearly set, carefully place one of the halved cakes on top of it. Freeze until ready to assemble.
Make the Cremè Mousseline
Now it is time to make the cremè mousseline. Gather the ingredients so you have everything close at hand on the counter or table.
In a medium-sized mixing bowl, combine the granulated sugar and egg yolks. Whisk by hand until slightly fluffy, about 1-2 minutes.
Add in the corn starch, Cointreau, and vanilla bean paste. Whisk to incorporate.
Cointreau gives the pastry cream a nice hint of orange. You could also use brandy in it’s place, or opt not to use any liquor.
Place whole milk in a medium saucepan over medium heat until it starts to boil with bubbles at the edges. Do not bring to a full boil.
Slowly add milk to the egg mixture, about 1/2 cup at a time, whisking well between additions.
When you have incorporated all of the warm milk, transfer the mixture back to the saucepan and cook over medium heat until it starts to thicken, about 60-90 seconds, stirring constantly. It should now be smooth and silky. Learn more about the differences in pastry cream at Project Pastry Here.
When the pastry cream has thickened, you may opt to strain it through a fine mesh sieve to remove any lumps. This step is optional.
Transfer the pastry cream to a clean bowl, and cover with plastic wrap to prevent a skin from forming. Allow to cool to room temperature.
Once cooled, the cream is ready to finish. Using a large mixing bowl, cream the softened butter for 2-3 minutes until it has turned pale and creamy.
Gradually add the pastry cream to the butter by fourths on medium speed, whipping for 15-20 seconds between each addition. When the pastry cream is fully incorporated, continue beating for another minute until fluffy and stable.
It is important not to overwhip the pastry cream, or it may become runny.
You now have achieved making Cremè Mousseline! Spoon half of the cremè into a pastry bag with an open end. (There is no need for a fitting.)
Assemble the Cake
Step One
To assemble the cake, place the acetate cake collar around the inside of the springform pan.
For ease of removal, I like to have a piece of parchment paper inserted at the bottom of the pan, making sure it has room to form to the bottom.
Place one sponge cake, cut side up in the tin. Brush the cake with strawberry syrup. Using a rubber spatula, gently push the cake to the bottom of the pan.
Step Two
Wash and remove tops of strawberries. Pat dry with a paper towel. Slice approximately 10-12 medium to large strawberries vertically in half. If you have any remaining strawberries, go ahead and slice these into small pieces.
For best visual effect, try to pick out strawberries that match in size and shape.
Arrange the strawberries with pointed end up on top of the sponge cake, with the cut side against the pan. Make sure strawberries are fit snug against each other.
Step Three
Pipe cremè mousseline on top of the sponge cake, carefully filling in the gaps between the strawberry halves. Continue filling until the cremè has covered the strawberries. Use a knife or spatula to smooth the top.
Sprinkle the remaining sliced strawberries on top of the cremè to cover the top.
Step Four
Remove the strawberry compote and remaining sponge cake from the freezer. Brush cake with strawberry syrup.
Carefully turn it out from the pan and arrange with cake-side down on top of the cremè mousseline.
Chill the cake in the refrigerator for at least 4 hours, or overnight. Once the cake has fully set, carefully remove the cake ring and collar.
Place cake on a pretty cake plate or stand. Decorate with sliced strawberries and freshly cut flowers, as desired.
Refrigerate until ready to serve. Serve this show stopper cake with a sparkling rosé wine or champagne, fitting for your occasion. For a loose leaf tea, I highly recommend Organic White Champagne from Tealyra.com.
This cake will serve 10-12 people.
See more Cake Recipes Here. View Tea Party Foods Here. Browse more Recipes with Strawberries Here.
Strawberry Fraisier Cake
Ingredients
Strawberry Syrup
- 1 cup fresh strawberries , diced
- 1/2 cup granulated sugar
- 1/2 cup water
Genoise Sponge Cake
- 4 large eggs
- 1/2 cup castor sugar
- 1/2 teaspoon almond extract
- 1 cup cake flour sifted
- 1/3 cup butter melted
Strawberry Compote
- 1 cup fresh strawberries
- 1/8 cup granulated sugar
- 1 tablespoon lemon juice
- 2 sheets gelatin
Creme Mousseline
- 1/3 cup granulated sugar
- 5 large egg yolks
- 2 teaspoon vanilla bean paste
- 4 tablespoons corn starch
- 1 tablespoon Cointreau liquor or Brandy
- 2 cups whole milk
- 2/3 cup butter room temperature
Decoration
- 1 pint strawberries
- fresh flowers optional
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table.
- Line two 9" round cake pans with wax paper (one for the cake, and one for the strawberry compote). Spray sides and bottom of one pan with baking spray.
- Attach a piece of parchment paper to the bottom of a springform pan, clipping it in place, giving it enough space to touch the bottom of the pan. Set aside until ready to assemble the cake.
- For ease of understanding, I'm breaking each portion of this recipe into multiple steps, beginning with the Strawberry Syrup.
Make the Strawberry Syrup
- Wash and remove stems from strawberries. Using a paring knife, half or quarter enough strawberries to make 1 cup.
- In a small saucepan, combine the granulated sugar, water, and strawberries. Heat on medium low until the sugar has dissolved, stirring frequently. Once dissolved, allow to gently boil for about 2 minutes. Remove from heat and cool to room temperature.
- If desired, you may prepare this step up to one or two days ahead, storing in a covered container in the refrigerator.
Prepare the Genoise Sponge Cake
- Preheat oven to 350°F. In a large mixing bowl, beat large eggs, one-at-a-time using a whisk attachment, on medium speed. Add in the almond extract and castor sugar a little at a time. Raise speed to high and continue whisking until the eggs are pale and creamy, about 7 minutes.
- When the eggs have beaten long enough, they will be light pale yellow in color and smooth. The mixture will have also nearly doubled in size.
- Using a rubber spatula, fold in the cake flour, a little at a time. Continue folding until fully incorporated, with no flour hiding at the bottom.
- Next, drizzle the melted butter into the cake batter, and gently fold in until combined. Continue folding until the batter runs off the spatula in a steady ribbon-like stream.
- Pour the cake batter into the prepared round cake pan. Smooth the top with a spatula.
- Bake in preheated oven for 25-30 minutes until golden brown and the cake springs back when touched. Remove from oven, and allow to set for 10 minutes before turning out onto a wire rack to cool completely.
- Once cooled, trim the cake in half, using a serrated knife. Cover with a clean dish towel and set aside until ready to use.
Make the Strawberry Compote
- Wash and remove stems from the remaining pint of strawberries. Slice into small pieces, enough to make 1 cup. Place in a blender. Mix until pureed.
- Soak 2 gelatin sheets in cold water, according to package directions.
- Place strawberry puree in a small saucepan, along with granulated sugar, and lemon juice. Bring to boil over medium heat. Continue cooking for 1-2 minutes, stirring constantly.
- Remove excess water from gelatin by squeezing with your hands. Stir gelatin into the strawberry mixture.
- Pour mixture into a round cake pan that has been lined with wax paper. Place in freezer to set. Once the compote is nearly set, carefully place one of the halved sponge cakes on top of it. Freeze until ready to assemble.
Make the Creme Mousseline
- In a medium-sized mixing bowl, combine the granulated sugar and egg yolks. Whisk by hand until slightly fluffy, about 1-2 minutes.
- Add in the corn starch, Cointreau, and vanilla bean paste. Whisk to incorporate.
- Place whole milk in a medium saucepan over medium heat until it starts to boil with bubbles at the edges. Do not bring to a full boil.
- Slowly add milk to the egg mixture, about 1/2 cup at a time, whisking well between additions.
- When you have incorporated all of the warm milk, transfer the mixture back to the saucepan and cook over medium heat until it starts to thicken, about 60-90 seconds, stirring constantly. It should now be smooth and silky.
- Once the pastry cream has thickened, you may opt to strain it through a fine mesh sieve to remove any lumps. This step is optional.
- Transfer the pastry cream to a clean bowl, and cover with plastic wrap to prevent a skin from forming. Allow to cool to room temperature.
- Once cooled, the cream is ready to finish. Using a large mixing bowl, cream the softened butter for 2-3 minutes until it has turned pale and creamy.
- Gradually add the pastry cream to the butter by fourths on medium speed, whipping for 15-20 seconds between each addition. When the pastry cream is fully incorporated, continue beating for another minute until fluffy and stable. (It is important not to overwhip the creme, or it may become runny.)
- Spoon half of the creme into a pastry bag with an open end. (There is no need for a fitting.)
Assemble the Cake - Step One
- To assemble the cake, place the acetate cake collar around the inside of the springform pan.
- Place one sponge cake, cut side up in the tin. Brush the cake with strawberry syrup. Using a rubber spatula, gently push the cake to the bottom of the pan.
Step Two
- Wash and remove tops of strawberries. Pat dry with a paper towel. Slice approximately 10-12 medium to large strawberries vertically in half. (For best visual effect, try to pick out strawberries that match in size and shape.)
- Arrange the strawberries with pointed end up on top of the sponge cake, with the cut side against the pan. Make sure strawberries are fit snug against each other.
- If you have any remaining strawberries, go ahead and slice these into small pieces.
Step Three
- Pipe mousseline creme on top of the sponge cake, carefully filling in the gaps between the strawberry halves. Continue filling until the creme has covered the strawberries. Use a knife or spatula to smooth the top.
- Sprinkle the remaining sliced strawberries on top of the creme to cover the top.
Step Four
- Remove the strawberry compote and remaining sponge cake from the freezer. Brush cake with strawberry syrup.
- Carefully turn it out from the pan and arrange with cake-side down on top of the mousseline creme.
- Chill the cake in the refrigerator for at least 4 hours, or overnight. Once the cake has fully set, carefully remove the cake ring and collar.
- Place cake on a pretty cake plate or stand. Decorate with sliced strawberries and freshly cut flowers, as desired.
- Refrigerate until ready to serve. Serves 10-12.
Notes
This is a delicious cake, light and fluffy and creamy and sweet with the fresh strawberries! One of the more difficult recipes I’ve tried, but definitely worth it!
Hi Samantha! Thank you so much for commenting! This was a delightful cake to make and one I will be doing again!