Fraisier Cake (French Strawberry cake)

Quick Summary: Fraisier cake (gâteau Fraisier) is a classic French strawberry cake built from two thin layers of Genoise sponge soaked in Kirsch syrup, a ring of halved fresh strawberries, and light Diplomat cream (pastry cream folded with whipped cream).

Bake the sponge at 355°F (180°C) for about 25 minutes, then chill the assembled cake for at least 2 hours before serving. It looks like a patisserie centerpiece but comes together in clear steps.

What is Fraisier cake?

Fraisier cake, or simply Fraisier, is a classic French strawberry cake made with fresh strawberries, a vanilla mousseline cream (crème mousseline in French), and a very lightly soaked Genoise sponge. The cake's name, gateau Fraisier, is derived from the French words "fraise," meaning strawberry, and "gateau," meaning cake.

The raspberry version of a similar French cake is called Framboisier cake (from the French word "framboise," meaning raspberry). A matching blackberry cake is called Mûrier (from the French word "la mûre," meaning blackberry).

Each of these summer strawberry cakes is visually impressive and incredibly tasty. As per Chefsimon.com, it is "a pastry of incomparable freshness and delicacy."

What is Diplomat cream?

Diplomat cream (crème diplomate) is pastry cream folded together with whipped cream and set with a little gelatin. It is lighter and airier than plain pastry cream, yet stable enough to hold its shape between cake layers. In a Fraisier cake, it keeps the filling soft while letting the fresh strawberries shine.

What is Genoise sponge?

Genoise is a classic French sponge cake, leavened with whipped whole eggs rather than baking powder. Warm the eggs and sugar, then whisk until the volume triples, then fold in the flour and a little melted butter.

The result is a light, fine-textured sponge that soaks up syrup well, which is why it is the traditional base for a Fraisier.

Why you'll love this recipe

• It is a true showstopper: the ring of halved strawberries around a creamy center looks like it came from a French patisserie.

• The Diplomat cream is light: pastry cream folded with whipped cream stays soft and airy, not heavy.

• It is made in clear stages: the sponge, syrup, and cream can each be prepared ahead, so assembly is simple.

• It is a perfect make-ahead dessert: the cake needs to chill before serving, so you can build it the day before.

• It celebrates strawberries: fresh berries are the star, making it ideal for spring and summer occasions.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Strawberries: choose good-quality fresh strawberries of the same diameter for a lovely finish. The larger the berry, the juicier it is; the smaller the strawberry, the more flavorful it is. Read this guide on types of strawberries and choose those available in your area.

• Large eggs at room temperature.

• Sugar: regular granulated sugar or caster sugar.

• All-purpose flour

• Unsalted butter: high-quality European-style butter with 82% fat content. I always get it on the counter 1 hour before I start.

• Kirsch brings a lovely flavor. Use dark rum or cognac instead.

• Gelatin sheets with a strength of 200 bloom. To substitute sheet gelatin in the recipe, use 8 g of powdered gelatin and ¼ cup (60 ml) of cold water.

• Cornstarch works as a thickening agent.

• Vanilla pod: Use Madagascar vanilla bean. You can also use 1 teaspoon of vanilla bean paste instead.

• Whole milk 3.2 %

• Heavy cream with at least 30% fat content. It must be cold, right from the fridge.

• Freeze-dried strawberries or powdered sugar for decor.

Equipment

Here are the main tools you need to make this Fraisier cake:

• 8-inch (20 cm) round cake pan, to bake the Genoise sponge.
• Stand mixer or electric mixer, to whip the eggs and the cream.
• A mousse cake ring (or springform tin) and an acetate strip to shape and hold the cake.
• Cake leveler or long serrated knife, to split the sponge into even layers.
• Piping bag with a plain tip and a small offset spatula, to fill and smooth the Diplomat cream.
• Pastry or silicone brush, to soak the sponge with Kirsch syrup.

How to make Fraisier cake step-by-step

Step 1. To make a Genoise sponge, preheat the oven to 355°F (180°C). Grease an 8-inch (20 cm) round cake pan with softened butter, sprinkle with all-purpose flour, and tap out the excess.

Pro tip: Consult the Genoise cake recipe for step-by-step photographed explanations, helpful tips, and tricks

Step 2. Melt the butter in the microwave at 30-second intervals, then set aside. Check its temperature: it should be 122-140°F (50-60°C).

Step 3. In the heatproof bowl of a stand mixer, place the room-temperature eggs and sugar. Beat with a hand whisk several times.

Step 4. Place the bowl in a water bath and whisk constantly with a hand whisk until the egg mixture reaches 104°F (40°C). 

Step 5. Remove from the water bath and transfer to a stand mixer fitted with a whisk attachment. Whisk at medium-high speed for 10 minutes until the volume has tripled and the mixture reaches the ribbon stage.

Step 6. Sift the flour over the bowl and gently stir with a rubber spatula until smooth. Add two tablespoons of the cake batter to the melted butter and mix with a spatula. Add the butter mixture back, and mix.

Step 7. Pour the batter into your prepared baking pan and bake for 25 minutes, until golden brown. Check for doneness with a toothpick.

Step 8. Remove the cake from the oven and let it cool in the pan for 5-10 minutes. Flip it over on a wire rack and let it cool for 10 minutes, then flip it back and let it cool completely. 

Step 9. Cut the cake into two layers (a bit over ½ inch or 1.5 cm thick) using a cake leveler or a long serrated knife.

Pro Tip: Remove the crust from the top of the cake to make it a white sponge cake while keeping the bottom intact. The bottom will become the top of your cake. 

Step 10. To make simple syrup with Kirsch, bring the water and sugar to a boil. Remove from the heat, add the Kirsch, and let it cool.

Step 11. To make Diplomat cream, soak gelatin sheets in a bowl of cold water for 10 minutes.

Step 12. For the pastry cream, whisk the egg yolks with sugar and cornstarch until smooth.

Pro tip: Consult the pastry cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 13. Pour the milk with the scraped vanilla seeds into a medium saucepan and bring it to a boil. Remove the pan from the heat. Pour the hot milk over the egg yolk mixture, whisking constantly.

Step 14. Transfer the mixture back into the pot and cook over low heat, whisking constantly until the cream thickens. Check the cream's temperature: it mustn't exceed 179°F (82°C)!

Pro tip: If lumps appear, pass the cream through a fine sieve.

Step 15. Add the gelatin sheets and mix with a hand whisk while the cream is hot. Immediately transfer the pastry cream to a clean, shallow dish. Cover with plastic film in contact and let it cool on the kitchen counter; there's no need to refrigerate.

Step 16. For the whipped cream, whip the cold heavy cream with a stand or electric mixer until soft peaks. Cover the bowl with cling film and refrigerate.

Step 17. To finish the Diplomat cream, place the pastry cream in a large bowl and whisk it several times with a hand whisk to loosen it. Add ⅓ of the whipped cream to the pastry cream, then mix with a rubber spatula or a hand whisk. Add the remaining whipped cream and stir to combine, making a smooth Diplomat cream; don't whip it.

Pro tip: Mix whipped cream with pastry cream at the last moment, just before assembling the cake.

Step 18. To assemble the cake, place a mousse cake ring on the cake board or serving plate, adjust it to 8 inches (20 cm), and line it with an acetate strip.

Step 19. Wash and pat dry strawberries, peel them, and cut about 10-12 berries in half. Reserve a few whole strawberries for garnish, and cut the remaining ones into 1-inch or 2 cm-sized pieces (photo 1).

Step 20. Place the first cake disc (leave the bottom of the cake; this will be the top). Generously soak it with Kirsch syrup using a pastry or silicone brush. 

Step 21. Arrange the strawberry halves around the edges of the cake, cut sides out, and place them together, leaving no space (photo 2).

Step 22. Transfer some Diplomat cream to a piping bag with a tip for simple assembling. Fill the gaps between the strawberries with cream, leaving the center hollow (photo 3). Use a small offset spatula or the back of a spoon to smooth out the cream if needed.

Step 23. Add the sliced strawberries to the remaining Diplomat cream, then stir gently with a spatula, taking care not to crush the fresh fruit. Fill the inside of the cake with cream and freshly cut strawberries.

Step 24. Spread the plain Diplomat cream from the center of the cake to the edges with an offset spatula. Be sure to cover the cake surface without displacing the halved strawberries (photo 4).

Step 25. Place the bottom layer of sponge cake upside down (don't soak it). Cover the cake with plastic wrap and refrigerate for 2 hours or overnight.

To serve, unmold the cake and sprinkle the top with freeze-dried strawberry powder (pulsed in a food processor) or powdered sugar. Decorate with fresh strawberries.

How to assemble a Fraisier cake

Assembly gives a Fraisier its signature look. Here is the process in short:

1. Prepare the ring. Place a mousse cake ring (or springform tin) on a cake board, adjust it to 8 inches (20 cm), and line the inside with an acetate strip for clean edges.
2. Add the first sponge. Set the first Genoise layer inside the ring and soak it generously with Kirsch syrup using a pastry brush.
3. Edge the strawberries. Cut strawberries in half and line them cut-side out around the inside of the ring, placed tightly together with no gaps, so the pattern shows through the acetate.
4. Fill the gaps. Pipe Diplomat cream between the strawberries and up the sides, then add the diced strawberries to the remaining cream and fill the center.
5. Smooth the top. Spread a plain layer of Diplomat cream over the surface with an offset spatula, covering the fruit without displacing the halved berries.
6. Close and chill. Place the second sponge layer on top (unsoaked, cut-side down), cover, and refrigerate for at least 2 hours or overnight before unmolding.
7. Unmold and decorate. Lift off the ring, peel away the acetate, and finish the top with freeze-dried strawberry powder or powdered sugar and fresh strawberries.

Expert tips to make French strawberry cake

• Be organized by preparing and measuring all the ingredients for making and assembling the cake.
• Mix whipped cream with pastry cream at the last moment, just before assembling the cake.
• Respect the cooling and resting time while making Diplomat cream.
• Choose strawberries of the same height (2.5 inches or 3-3.5 cm) for a neat presentation.
• Use a springform cake tin instead of a mousse cake ring.
• Pipe the Diplomat cream neatly between the edged strawberries.
• Keep the cake in the mold (pastry ring) until serving. Decorate the top of the cake at the last minute.

Substitutions and variations

Here are simple swaps and ways to change up this French strawberry cake:

• Framboisier cake: swap the strawberries for fresh raspberries to make the raspberry version, called framboisier (from the French "framboise").

• Mûrier cake: use blackberries instead of strawberries for a blackberry version, known as mûrier (from the French "la mûre").

• Kirsch substitute: replace the Kirsch in the syrup with dark rum or cognac, or leave the alcohol out for an alcohol-free cake.

• Gelatin swap: instead of 2 ½ sheets of gelatin, use 8 g of powdered gelatin bloomed in ¼ cup (60 ml) of cold water.

• Vanilla swap: use 1 teaspoon of vanilla bean paste in place of the vanilla pod.

• Mousseline version: for a more classic fraisier, replace the Diplomat cream with crème mousseline (pastry cream beaten with butter) for a richer, firmer filling.

• Decoration: finish the top with freeze-dried strawberry powder, powdered sugar, a thin layer of marzipan, or fresh strawberry halves.

Storing & freezing

Store the Fraisier cake in a mold covered with plastic wrap in the refrigerator until the moment of serving. The dessert is best eaten the day it's served, but you can keep leftovers in an airtight container for up to 2 days.

Can you freeze Fraisier cake? It is not advisable to freeze Fraisier since strawberries with cream do not freeze well.

Recipe FAQ

Can you make Fraisier cake in advance?
Yes. You can make this strawberry cake up to 1 day in advance. Store it in the mold, covered with plastic film, in the fridge until serving.

What does fraisier mean?
The name comes from the French word for strawberry, "fraise." A gateau fraisier is simply a strawberry cake, built with sponge, cream, and a ring of fresh strawberries.

How do you pronounce fraisier?
It is pronounced roughly "freh-zee-ay." You may also see it spelled frasier, fraiser, or frasier cake, but they all refer to the same French strawberry cake.

What is the difference between fraisier and framboisier?
They are the same style of cake with different fruit. A fraisier uses strawberries (fraises), while a framboisier uses raspberries (framboises). A blackberry version is called a mûrier.

What cream is used in a fraisier?
This recipe uses Diplomat cream, which is pastry cream folded with whipped cream and set with a little gelatin. It is lighter than the classic mousseline cream (pastry cream beaten with butter).

Can you freeze Fraisier cake?
Freezing is not recommended. Fresh strawberries and cream do not hold up well to freezing, so the cake is best made fresh and eaten within a day or two.

Love French desserts? Try these next!

• Classic French madeleines
• French chocolate crepes
• French financiers
• French chocolate cake

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on September 18, 2018. It has been updated and may differ from the initial publication.

For reference, if you made this recipe before and want to replicate it, please get in touch with hello@bakinglikeachef.com. I will be happy to send you the old version of the cake.