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Fraisier Cake

Fraisier cake: Overhead view

5 from 10 reviews

You will love this French Fraisier cake made with Genoise sponge and generously garnished with fresh strawberries and luscious mousseline cream. The classic French strawberry cake is given a makeover to turn it into a visually stunning masterpiece. 



For the strawberry confit:

For the simple syrup:

  • 7 teaspoons (35 g) water
  • 2 1/2 tablespoons (35 g) granulated sugar
  • 1 teaspoon lime juice

For the sponge cake:

For the mousseline cream:

  • 1 1/4 cup (300 g) milk
  • 1/3 cup + 1 tablespoon (90 g) granulated sugar (2 Tbsp (30 g) + 4 1/2 Tbsp (60 g)
  • 3 egg yolks
  • 3/4 whole large egg
  • 2 1/2 tablespoons (23 g) corn starch
  • 7.9 oz. (224 g) butter, softened (3.9 oz (112 g) + 3.9 oz (112 g)

To assemble the cake:

  • 17.6 oz. (500 g) fresh strawberries
  • 5 toasted hazelnuts

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  1. To make the strawberry confit, cover a 6-inch/15 cm round stainless steel cutter with doubled plastic film, forming a plastic bottom, and set aside. Soak gelatin in cold water for about 10 minutes. Crush strawberries in a food processor for 1 minute.
  2. In a saucepan, place crushed berries and half of the granulated sugar. Heat the mixture over low heat for about 5 to 10 minutes, stirring from time to time. Add the rest of the sugar mixed with corn starch, stirring constantly, and let boil for 1 minute. Remove the saucepan from heat and add the drained gelatin. Pour the confit into the ring and freeze for 3 hours.
  3. To make the sponge cake, preheat the oven to 365 degrees F/180 degrees C. Prepare a bain-marie (water bath) with a bowl where break the eggs and add granulated sugar. Whip the mixture with a hand whisk or electric mixer to obtain a foamy preparation that gradually thickens to a sabayon texture. Remove the bowl from the water bath, then continue whisking until the mixture cools down and becomes doubled.
  4. Then add the sifted flour and gently mix with a rubber spatula. Spread the cake batter on a baking sheet lined with parchment paper, using a bent spatula. Bake the sponge for 10 to 12 minutes. Let the biscuit cool and cut two circles of 6-inch/15 cm in diameter.
  5. To make the imbibing syrup, in a saucepan, bring water and sugar to a boil. Then, out off the heat, add the lime juice, and mix. 
  6. To make the mousseline cream, bring milk, vanilla seeds, and 2 tablespoons (30 g) of sugar to a boil. In a separate bowl, whisk egg yolks and three-fourths of the whole egg with 4 1/2 tablespoons (60 g) of sugar, add the corn starch and mix well. Pour the boiling milk over the eggs/sugar mixture, whisking well. Then pour the mixture back into the saucepan. Cook the cream on low heat, whisking until it thickens (this cream is called pastry cream).
  7. Take the pot out of the heat and add 3.9 oz (112 g) of butter cut in pieces. Mix well so that it incorporates appropriately. Then transfer the cream into a shallow dish, cover with a plastic film in contact and let it cool to room temperature.
  8. Once the cream has cooled, add the remaining 3.9 oz (112 g) of softened butter and whisk with the electric mixer well. Put aside the ready mousseline cream until assembling the cake.
  9. To assemble the cake, cut fresh strawberries into round slices. Line the bottom of a mousse cake mold (17 cm in diameter) with a plastic film and the sides with an acetate cake collar. Then garnish the bottom FIRST and then sides with the strawberry rings, arranging them in two rows.
  10. Use a spatula and cover strawberry rings at the bottom and sides with the cream, filling all the interstices. Then cover the entire surface of fruits (at the bottom) with one-third of the mousseline cream. Place the first sponge disk soaked on both sides with the syrup and slightly press.
  11. Cover the sponge with another one-third of the mousseline cream. Place the frozen strawberry confit disk and slightly press. Cover the fruit disk with the remaining mousseline cream, smooth the surface, place the second disc of the soaked sponge, and then push it slightly. Use a small angled spatula to smooth the excess mousseline cream around the edges of the mold. Cover the cake with plastic and refrigerate for 24 hours.
  12. Before serving, turn the cake on a serving platter, remove the cake mold, acetate cake collar, and food plastic. Arrange halves of toasted hazelnuts on top of the cake.


  1. Use any adjustable mousse cake mold (I used this 7 inches leakproof springform pan lining the bottom with a plastic film and sides with an acetate cake collar).
  2. Make sure the pastry cream and the softened butter are at THE SAME TEMPERATURE so that the emulsion is done well; otherwise, mousseline cream may become grainy (meaning the separation of fat and cream). If this happens, heat the bowl's edges with a blow torch for a few seconds; it will help homogenize the butter. If the cream is too liquid, bring the bowl with cream in the fridge for 30 minutes and whisk again. 
  3. To make the cake look neat, use strawberry rings equal in size and without holes. In this case, you will need to use more strawberries than required in the recipe.
  4. Keep the cake in the mold until the moment of serving. Turn the cake and unmold it at the last minute to ensure the strawberries stay fresh. 
  5. Use a small knife to clean the strawberries' edges from overflowing mousseline cream after unmolding the cake if necessary.
  6. To prevent Fraisier from drying and bring a beautiful shine, brush the cake with a thin layer of a cake glaze or a neutral topping, although this step is optional.


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