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The dessert, French classic

Fraisier (French strawberry cake)

Fraisier is a French layer cake for 6 made of syrup soaked sponge, vanilla mousseline cream and whole strawberries, topped with marzipan. It takes 80 minutes of active work spread over two days, is mostly made the day before, rates as medium difficulty, and costs about €3.10 per serving. Success depends on keeping the butter and pastry cream at the same temperature for a smooth mousseline.

A chic grandmother's fraisier, with whole strawberries lined up perfectly, smells like spring and birthdays.

Fraisier (French strawberry cake)
For
6 people
Work
1 h 20
Total time
4 h 30
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€3.10
Calories per person
540 kcalcalculated by Kiloach, your weight coach

Under its marzipan top, the fraisier hides a soft syrup soaked sponge, a silky vanilla mousseline cream and whole strawberries halved and arranged in a neat ring against the mold. When you slice into it, those clean layers and the bright red strawberries make the impression, even before the first bite. The texture stays light, never heavy, carried by the scent of real vanilla from the pods.

This is the cake for spring birthdays and family gatherings, whenever strawberries are at their best, from spring through summer. It also works as the finish to a dinner party after a simple main course, since it carries the festive mood of the meal on its own. Kids love it just as much as adults, as long as the strawberries are properly sweet.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 40 min
  2. The same day 2 steps, 30 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, make the sponge and the pastry cream, letting both cool overnight. The same day, whip up the mousseline cream and assemble the fraisier with the strawberries, then keep it chilled. Just before guests arrive, add the marzipan and decorative strawberries, and serve it very cold once unmolded for dessert.

The ingredients

6 people

Dairy

  • Eggs 4
  • Butter for the sponge 20 g
  • Milk 50 cl
  • Egg yolks 5
  • Soft butter 150 g

Pantry

  • Sugar for the spongeoften in the pantry 120 g
  • Flouroften in the pantry 120 g
  • Sugar for the creamoften in the pantry 110 g
  • Cornstarchoften in the pantry 45 g
  • Vanilla beans 2
  • Marzipan 120 g
  • Sugar for the syrupoften in the pantry 40 g

Fruits and vegetables

  • Strawberries 900 g

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Whisk the eggs and sugar over a bain-marie until warm, then off the heat until cooled, fold in the sifted flour and melted butter, and bake in a mold at 180°C. 25 min

    The sponge batter is ready when it forms a thick ribbon that falls back slowly without sinking into the mix.

  2. Make a vanilla pastry cream with the milk, egg yolks, sugar and cornstarch, press plastic wrap directly on top and let cool. 15 min

    Boil for a full minute while whisking, the cornstarch needs to be fully cooked.

The same dayDuring the day, whenever you get a moment.

  1. Whip the soft butter, fold in the cold pastry cream a spoonful at a time to make a mousseline, then cut the sponge into two disks and prepare the syrup with water and sugar.

    The butter and cream need to be at the same temperature, otherwise the mousseline splits and turns grainy.

  2. Place one sponge disk in a ring, soak it with syrup, press strawberry halves against the inside wall, fill with cream, add more strawberries, cover with cream, top with the second soaked disk and smooth it out. 30 min

    Tap the ring on the counter to knock out any air bubbles.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Roll out the marzipan very thin, lay it over the cake and decorate with whole strawberries, then chill again.

    Roll the marzipan between two sheets of parchment paper, it won't stick.

When it's time to serveThe final touches, right in front of your guests.

  1. Run a warm knife around the inside of the ring, unmold and serve very cold.

    A quick blast from a hair dryer on the ring is enough to release it cleanly.

Our tips to get it right

  • Pick firm strawberries that are red all the way through, they hold better against the ring and release less juice into the cream.
  • Brush the sponge generously with syrup, a dry sponge is the most common reason a fraisier falls flat.
  • Use an adjustable cake ring and acetate strips for the sides, the cake will unmold cleanly and the strawberries will stay perfectly lined up.

The variations

  • Swap the marzipan for an extra sponge disk dusted with powdered sugar if you prefer a simpler top.
  • For a mixed berry version, combine strawberries, raspberries and currants in the filling for a tangier result.
  • For kids, flavor the mousseline cream with a little lemon zest instead of vanilla, it makes the cake taste fresher.

What to serve it with

  • A light tea or verbena infusion
  • A few extra fresh strawberries on the side
  • Coffee to close the meal

Storage

The fraisier keeps for 2 days in the refrigerator, well wrapped or under a cake dome, since fresh strawberries don't freeze well. Take it out of the fridge only right before serving, it's meant to be eaten cold.

Questions about this recipe

Can you replace the marzipan with something else?

Yes, you can swap it for a red mirror glaze or simply leave the cream exposed with whole strawberries on top. Marzipan mainly gives the cake its classic look and a light almond flavor.

How do you get perfectly even rows of strawberries?

Pick strawberries of similar size and cut them all to the same height before pressing them against the ring, tip up. Keep the ring on a flat surface so the line stays even all the way around.

Can you make individual fraisiers for each guest?

Yes, use individual rings about 7 to 8 cm wide, keeping the same proportions of sponge, cream and strawberries. Assembly takes a bit longer but the result looks very elegant.

The mousseline cream split, what should you do?

This is almost always a temperature issue, warm the cream briefly over a bain-marie while whisking vigorously to smooth it out. If that's not enough, beat it hard with an electric mixer, it usually comes back together.

Can a fraisier be made ahead?

Yes, it's even recommended. The recipe needs 1 h 20 of work in total, split up like this, the day before, 2 steps, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a fraisier?

Allow 4 h 30 in total, including resting and cooking time, of which 1 h 20 is actual work. The recipe is rated "medium".

How many calories are in a fraisier?

About 540 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a fraisier cost?

About €3.10 per person, that's €18.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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