Fraisier cake (step-by-step recipe)

Ingredients

For the mousseline cream:

• 45 cl milk
• 1 vanilla pod
• 4 egg yolks
• 125 g sugar
• 60 g cornstarch
• 90 g butter (for step 3)
• 100 g butter (for step 11)

For the sponge cake:

• 2 eggs
• 60 g flour
• 60 g sugar

For the soaking syrup:

• 60 g sugar
• 50 ml water

For the topping:

• 500 g strawberries
• 150 g jam

Materials

• One 20 cm pastry ring
• One 18 cm cake pan
• Electric mixer

Preparation

• The mousseline cream:
  Put 3/4 cup of butter out of the fridge.
  Put the milk to boil with the sliced vanilla pod and its seeds. Meanwhile, put the yolks in a bowl with the sugar. Beat energetically until the mixture becomes creamy. Add the corn starch and mix well.
• Once the milk has boiled, gradually add it to the previous mixture. Then return everything to the pot and place it back on medium heat.
  
• Stir constantly with a wooden spoon until the cream thickens as desired. This takes about 10 minutes. Remove from heat and add 1/4 cup of butter. Place plastic wrap directly against the cream and let it cool.
• The sponge cake:
  Using the electric whisk, beat the eggs and sugar for 5 minutes. The mixture should swell to twice its size.
  
• Sift the flour over the eggs and gently fold to combine. Pour into the greased cake tin and bake for 20 minutes at 350°F (180°C). Allow to cool.
• The syrup:
  Pour the water and sugar into a pot and bring to a boil. Remove from heat and let cool.
  
• Assembly:
  Place the plastic strip inside the springform pan (or use plastic wrap). Slice the sponge cake in half horizontally.
• Place the top half of the cake upside down in the pan. Brush with half of the syrup.
  
• Clean the strawberries and cut 2/3 of them in half. Arrange them all around the cake, cut side out.
• Meanwhile, your cream should have cooled (it should not be too cold). Whisk to loosen it, then gradually add the softened butter while beating at medium speed. Once all the butter is combined, whisk for 2 minutes at full speed: the whisk should leave marks in the cream.
  
• Spread some cream between the strawberries, then a layer on the cake, and cover the strawberries with cream. Chop the remaining strawberries into small dice and sprinkle them on top of the cream.
• Brush the second layer of cake with syrup and place it upside down on the cream. Apply some pressure so the cream rises up the sides. Cover with cream and smooth the top. Refrigerate for at least 4 hours.
  
• Decoration:
  Heat the jam in the microwave for 30 seconds. Strain it to remove any pieces, then pour the smooth sauce over the fraisier. Tilt it on each side to spread it. Refrigerate for 1 hour.
• Gently unmold the fraisier. If the ring doesn't come off, warm it slightly with a hairdryer. Slice a strawberry and place it on the cake for decoration. If you have leftover cream, use a piping bag to decorate.
  
• There you have it, your fraisier cake is ready!

Observations

Which cream should you use for a fraisier: mousseline or diplomat cream?
Mousseline cream is the traditional cream used in a fraisier. It is smooth and rich, made by combining pastry cream with butter. Diplomat cream is lighter and airier, and is made by combining pastry cream with whipped cream. For a fraisier that stays true to the classic version, choose mousseline cream. For a lighter version, or one suited to summer, diplomat cream is ideal.

How do you make a homemade fraisier?
A fraisier is made up of three elements: a light sponge cake, a cream (usually mousseline), and fresh strawberries. First, prepare the sponge cake, then the mousseline cream. Next, assemble the cake: a layer of sponge cake soaked in syrup, strawberries arranged around the edge, mousseline cream in the middle, then a second layer of sponge cake. The top can be covered with jam or a neutral glaze.

Can you freeze a fraisier?
Freezing a fully assembled fraisier is not recommended, especially if it is filled with mousseline cream, which does not freeze well. The sponge cake, however, can be frozen on its own. If you do want to freeze the fraisier, use diplomat cream, which tolerates the cold better. In any case, fresh strawberries may release water as they thaw, affecting the texture.

How long can you keep a fraisier in the refrigerator?
A fraisier will keep in the refrigerator for 24 to 48 hours, ideally in an airtight container or covered with plastic wrap to prevent it from drying out. Since it contains a cream made with eggs and butter, it is important to keep it well chilled and not to store it for more than two days for food safety reasons.

What kind of pan should you use to make a fraisier?
An adjustable cake ring is ideal for assembling a neat fraisier. If you don't have one, a springform pan or pastry frame will work. The most important thing is to have straight sides to keep the strawberries neatly aligned and create an attractive cross-section.

Can you make a fraisier without gelatin?
Yes, you can absolutely make a fraisier without gelatin by using well-whipped mousseline cream, which is firm enough thanks to the butter. For the best results, allow it to cool and set for the recommended times before unmolding.

What kind of strawberries should you use for a fraisier?
Gariguette or Ciflorette strawberries are especially popular for their fragrance and firmness. Choose medium-sized strawberries that are ripe but firm, so they hold their shape during assembly and provide a good balance of flavor.

Can you make a fraisier the day before?
Yes—and it’s even recommended! A fraisier needs several hours to rest in the refrigerator so the cream can set and the flavors can develop. It’s therefore ideal to make it the day before and let it rest overnight before serving.

Using less butter: If you want to use less butter, you can replace the mousseline cream with diplomat cream, a mixture of pastry cream and whipped cream. You can find the recipe here!

Choosing strawberries: For a more attractive result, it’s best to choose strawberries of a similar size so they form an even ring.

The mousseline cream: It is made with pastry cream. If the pastry cream is too runny, your mousseline cream will not set when you add the butter. The pastry cream and softened butter should also be at the same temperature. If the mixture splits—that is, if the butter forms small lumps—keep beating. As it warms up, the butter will eventually blend into the cream.

Decoration: Here, we’ve chosen a simple decoration using basic ingredients, but you can also make decorations with marzipan or fondant, or cover your cake with strawberries.

No pastry ring? You can use the ring from a springform pan, but bear in mind that changing the size will affect the proportions of the ingredients.

No acetate strips? Cut strips from plastic sheets like those used for overhead projectors or binder sleeves.

Pan size: Note that the quantities for the sponge cake are for an 18 cm cake pan! If you bake your sponge cake in a larger pan, feel free to double the quantities to make sure you have enough.

How many servings for each pan size?
Here are our recommended serving numbers for each pan size:
16 cm round ring = 6 servings
18 cm round ring = 8 servings
20 cm round ring = 10 servings
22 cm round ring = 12 servings
24 cm round ring = 15 servings
20 cm square pan = 12 servings
18 cm square pan = 10 servings
20 x 30 cm rectangular pan = 20 servings
30 x 40 cm rectangular pan = 40 servings

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