The Fraisier

A true symbol of springtime and special occasions, the Fraisier is a staple of French pastry. Instantly recognizable, it blends elegance with indulgence: light sponge cake, silky mousseline cream, and rows of fresh strawberries.

Its origins date back to the 1960s. Inspired by English-style strawberry cakes, it was reimagined by French pastry chefs with refined techniques and presentation. The famous Lenôtre house played a key role in popularizing and elevating it.

Traditionally topped with a thin layer of green marzipan, the Fraisier offers a perfect mix of textures and flavors. While modern versions feature lighter or more creative twists, the classic remains a beloved emblem of French dessert art.

In our gallery, it represents the sweet elegance and rich heritage of French pastry tradition.

Strawberry Fraisier Cake: A Fresh and Delicious Dessert

Ingredients:

For the Sponge Cake:

  • 4 eggs
  • 120g sugar
  • 120g flour
  • A pinch of salt

For the Mousseline Cream:

  • 250ml milk
  • 2 egg yolks
  • 75g sugar
  • 20g cornstarch
  • 200g butter
  • 1 vanilla pod (or vanilla extract)

For Assembly:

  • 500g fresh strawberries
  • 100g sugar
  • 2 tablespoons water

Preparation:

1. Prepare the Sponge Cake:

  1. Preheat the oven to 180°C (350°F).
  2. Beat the eggs and sugar together until light and fluffy.
  3. Gently fold in the sifted flour, ensuring the batter stays airy.
  4. Pour the batter into a buttered and floured cake pan (about 24 cm in diameter).
  5. Bake for 25-30 minutes or until the cake is golden and a knife comes out clean. Let it cool.

2. Prepare the Mousseline Cream:

  1. Heat the milk in a saucepan with the split vanilla pod (or vanilla extract).
  2. Whisk the egg yolks with the sugar, then add the cornstarch.
  3. Gradually incorporate the hot milk into the egg mixture while whisking, then pour it back into the saucepan.
  4. Cook the mixture over medium heat until it thickens, stirring constantly. Let it cook for another 2-3 minutes until smooth.
  5. Cool the cream, then work in the softened butter until the texture is light and creamy.

3. Assemble the Fraisier Cake:

  1. Wash and hull the strawberries, then slice them in half lengthwise.
  2. Lightly soak the cooled sponge cake with a syrup made from water and sugar (heat until dissolved).
  3. Place the strawberries around the edges of the cake ring, cut side facing out for a beautiful presentation.
  4. Spread the mousseline cream over the sponge and smooth it out evenly.
  5. Chop some strawberries into small pieces, add them to the center of the cake, then cover with the remaining cream.
  6. Smooth the top and refrigerate the fraisier for at least 4 hours (overnight is ideal).

4. Finishing Touches:

  1. Decorate with whole strawberries on top before serving.
  2. Carefully remove from the mold and admire the final result before serving!

Tips:

  • For an even lighter mousseline cream, you can fold in some whipped cream before assembling.
  • The sponge cake can be flavored with orange blossom water or rum for added depth.
  • The fraisier keeps well in the fridge for 2-3 days.

Serving:

The fraisier is best served chilled, ideally the same day or the next day. It will delight pastry lovers with its creamy texture and balanced fruity flavor. Perfect for celebrations, family meals, or a refined afternoon treat!

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