I’ll never forget my first encounter with a proper Fraisier cake during my training in Normandy. My mentor, a third-generation pâtissier, sliced into what appeared to be a simple sponge cake, revealing an architectural marvel of precisely arranged strawberries that formed a vibrant red border around a cloud-like mousseline cream. “This,” he said with unmistakable pride, “is how you capture spring in a dessert.” Twenty years later, I still make this classic French celebration cake whenever strawberry season hits its peak, and I’ve refined the technique to make it accessible for home kitchens without sacrificing its elegant essence.
The Story
The Fraisier (from “fraise,” the French word for strawberry) represents the pinnacle of French patisserie craftsmanship. Unlike many fussy French desserts, this one doesn’t hide its star ingredient—it celebrates strawberries by displaying them in all their ruby-red glory along the cake’s perimeter. What truly separates a proper Fraisier from ordinary strawberry cakes is this architectural presentation combined with the ethereal lightness of proper mousseline cream and a delicate genoise sponge.
Ingredients Spotlight
For the genoise sponge:
• 6 large eggs, room temperature
• 1 cup (200g) granulated sugar
• 1¼ cups (150g) cake flour, sifted
• 2 tbsp (30g) unsalted butter, melted and cooled
• 1 tsp vanilla extract
For the syrup:
• ¼ cup (60ml) water
• ¼ cup (50g) sugar
• 1 tbsp kirsch or Grand Marnier (optional)
For the mousseline cream:
• 2 cups (500ml) whole milk
• 1 vanilla bean, split and scraped (or 2 tsp extract)
• 4 large egg yolks
• ⅔ cup (130g) granulated sugar
• ⅓ cup (40g) cornstarch
• 1 cup (226g) unsalted butter, softened
• Pinch of salt
For assembly:
• 1½ pounds (680g) fresh strawberries, uniform in size
• 2 tbsp sliced pistachios or small strawberries (for garnish)
• Optional: 7-inch (18cm) circle of marzipan or fondant
Step-by-Step Guide
1. Prepare the genoise: Whip eggs and sugar in a stand mixer over a bain-marie until warm (110°F/43°C). Transfer to the mixer and beat on high for 5-7 minutes until tripled in volume and forming ribbons.
2. Fold in flour: Using a large spatula, fold the sifted flour in three additions, maintaining as much air as possible. Fold in the cooled melted butter and vanilla.
3. Bake: Pour into a greased and parchment-lined 8-inch (20cm) springform pan. Bake at 350°F (175°C) for 25-30 minutes until a toothpick comes out clean. Cool upside down on a damp kitchen towel.
4. Make the syrup: Combine water and sugar in a small saucepan, bring to a boil, and simmer for 1 minute. Cool and add liqueur if using.
5. Prepare mousseline: Heat milk with vanilla bean until steaming. Meanwhile, whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk hot milk into egg mixture, then return to pan. Cook, constantly whisking, until thickened. Transfer to a bowl, cover with plastic wrap directly on surface, and cool completely.
6. Finish mousseline: Beat cooled pastry cream until smooth. Add butter in small pieces while mixing until incorporated and silky. Refrigerate for 20 minutes.
7. Prepare strawberries: Hull and halve about 1 pound of similar-sized strawberries. Reserve the prettiest ones for the border.
8. Assemble: Slice genoise horizontally into two equal layers. Place one layer in the bottom of a springform pan lined with acetate or parchment. Brush with syrup. Arrange halved strawberries cut-side facing outward along the edge of the cake. Spread half the mousseline cream, add some diced strawberries, then spread remaining cream. Place the second cake layer on top and brush with syrup.
Expert Techniques
The key to a perfect Fraisier lies in temperature control. For the genoise, warming the eggs and sugar creates a stable foam that won’t deflate during baking. When making the mousseline, both components must be at the same temperature (around 70°F/21°C) when combined to prevent separation.
Chef’s Note: Unlike many recipes that suggest using a cake ring, I recommend using the same springform pan you baked the genoise in, lined with acetate. This creates the perfect-sized cavity for assembly and ensures your cake maintains its shape while chilling.
To achieve that signature clean finish, chill the assembled cake for at least 4 hours (preferably overnight) before carefully removing the springform and acetate. This resting period allows the mousseline to set properly and the flavors to meld.
Presentation & Pairing Ideas
For the traditional finish, top your Fraisier with a thin circle of marzipan or fondant. For a lighter approach, try a cloud-like dusting of powdered sugar or a strawberry glaze.
Serve your Fraisier with a glass of Champagne or a sweet Muscat. For a complete dessert experience, pair with a small scoop of vanilla bean ice cream or, as they do in Provence, with a jewel-toned pâte de fruit.
For a modern twist, consider transforming this concept into individual pistachio éclairs with the same strawberry-mousseline filling, or explore how this technique could elevate a chocolate charlotte with layers of berries.
Remember, the true magic of a Fraisier isn’t just in following the recipe—it’s in understanding how each component works together to create something greater than the sum of its parts. Master this, and you’ve unlocked the secret to creating your own signature versions that will become the centerpiece of celebrations for years to come.