Fraisier (French strawberry cake)
This classic French patisserie is a delicious assembly of 2 layers of genoa sponge filled with strawberries and crème mousseline (confectioner's custard with butter). The sponge is soaked in strawberry syrup and the cake is topped with a thin layer of marzipan.
177 K 4.2/5 (22 reviews)
2 hours 45 min.
Average
2 Fraisiers (French strawberry cake)
8 IngredientsLast modified on: September 18th 2011
For 2 Fraisiers (French strawberry cake), you will need:
- 1
3 ¾ cups strawberries - 2
1 cup caster sugar - 3
3 cups confectioner's custard (crème pâtissière, or french pastry cream) - 4
1 1⁄3 cup butter - 5
2 génoises (genoa sponge) - 6 6 cups + 3 tablespoons strawberries
- 7
1 1⁄3 cup marzipan (almond paste) - 8
1⁄3 cup apricot glaze (optional)
Change these quantities to make:
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Times for this recipe
Preparation: 1 hour 45 min.
Cooking: 1 hour
All in all: 2 hours 45 min.
To finish around 7pm, you'll need to have started before: 16:50.Change end time
Step by step recipe
Stage 1 - 1 hour
Begin by preparing the strawberry syrup:
Put 3 ¾ cups strawberries, cut into pieces, in a bowl which can be used in a bain-marie. Add 1 cup caster sugar.
Cover with stretch cooking film to seal the container well and place in a bain-marie over very low heat for one hour.
Put 3 ¾ cups strawberries, cut into pieces, in a bowl which can be used in a bain-marie. Add 1 cup caster sugar.
Cover with stretch cooking film to seal the container well and place in a bain-marie over very low heat for one hour.
Stage 2 - 3 min.
Stage 3 - 30 min.
Prepare 3 cups confectioner's custard (crème pâtissière, or french pastry cream). When it is made and has cooled a little (wait 15 minutes), incorporate 1 1⁄3 cup butter very cold and cut into small pieces, beating thoroughly until the butter is well mixed in.
This cream is a "crème mousseline".
This cream is a "crème mousseline".
Stage 4 - 5 min.
Prepare 2 génoises (genoa sponge). When cooked and cooled, cut this to the shape of your cake, round or square.
You can see that here I have cut it round using a dessert ring. If you do not have one, you can cut round a small plate laid on the sponge.
You can see that here I have cut it round using a dessert ring. If you do not have one, you can cut round a small plate laid on the sponge.
Stage 5 - 5 min.
Split the genoa sponge in two through the middle.
Stage 6 - 2 min.
Place one circle of sponge on the serving plate and place a dessert ring over it.
Stage 7 - 5 min.
Soak the the top of this sponge circle with half the strawberry syrup.
Stage 8 - 5 min.
Spread a thin layer of crème mousseline over the sponge.
Stage 9 - 5 min.
Arrange straberries cut in half around the circle with the cut side towards the outside.
Stage 10 - 10 min.
Then fill the circle with whole strawberries, placed upright.
Stage 11 - 5 min.
Spread the remaining crème mousseline over the strawberries; ideally, they should be completely covered.
Tap the plate gently on the worktop to settle the cream.
Tap the plate gently on the worktop to settle the cream.
Stage 12 - 5 min.
Lay the other circle of genoa sponge on a wire rack and soak with the remaining strawberry syrup, using a brush.
Stage 13 - 5 min.
Then turn this over onto the dessert inside the ring.
This is a tricky operation, so I advise you to turn it over smartly onto a baking sheet to (along with the rack), then slide it onto the top of the cake.
Press gently on the top to make sure it is flat and even.
This is a tricky operation, so I advise you to turn it over smartly onto a baking sheet to (along with the rack), then slide it onto the top of the cake.
Press gently on the top to make sure it is flat and even.
Stage 14 - 10 min.
Roll out 1 1⁄3 cup marzipan (almond paste) thinly (see this page on the subject), then use it to cover the top of the strawberry cake and trim off any excess.
Stage 15 - 5 min.
Decorate with a half strawberry and brush with an apricot glaze. This is not essential, but adds an attractive finish and prevents the marzipan from drying out.
Stage 16 - 3 min.
At the last minute, gently remove the cake from the dessert ring. Your "fraisier" is ready to be served and enjoyed.
Remarks
If you do not have a dessert ring, use a circle of strong card, lined with a piece of stretch plastic film, held in place with a paper clip.
For a quicker finish, you can simply sprinkle the top of the cake with icing sugar in place of the marzipan.
For Gaston Lenôtre, a strawberry cake should be made with butter cream rather than mousseline, and he called it a "Bagatelle".
For a quicker finish, you can simply sprinkle the top of the cake with icing sugar in place of the marzipan.
For Gaston Lenôtre, a strawberry cake should be made with butter cream rather than mousseline, and he called it a "Bagatelle".
Keeping: A day or two in the fridge.
Source: Home made, with Catherine as tester. Her portion is shown in the photo.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 930 RDI=360 % | 4,750 RDI=450 % | 1,940 RDI=290 % | 28,690 RDI=1,440 % | 120,120 RDI: 1,440 % |
| Per 100 g | 20 RDI=9 % | 120 RDI=10 % | 50 RDI=7 % | 700 RDI=40 % | 2,930 RDI: 40 % |
How much will it cost?
- For 2 Fraisiers (French strawberry cake) : 20.75 €
- Per Fraisier (French strawberry cake) : 10.40 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Confectioner's custard (Crème pâtissière, or French pastry cream)
You can get more informations, or check-out other recipes which use it, for example: Strawberries with mint and cream, Pains briochés aux raisins, Pistachio cream, Peach and green tea tart, Pear verbena tarts, ... See them all 19
Strawberries
Like these other recipes: Strawberry, kiwi and mascarpone verrines, Strawberry and kiwi fruit salad, Strawberry brunoise in a dessert-wine sabayon, Strawberry sorbet, Strawberry mousse with mascarpone, ... See them all 19
Butter
Like these other recipes: Chocolate eclairs, Artichoke hearts forestier , Gratin Dauphinois, Sautéed green vegetables, "BN style" chocolate-filled biscuits, ... See them all 468
Marzipan (almond paste)
You can get more informations, or check-out other recipes which use it, for example: Provençal colombier for Pentecost, How to make marzipan decorations, Piped petits-fours, Arizona cupcakes, Agen prune cake, ... See them all 6
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