This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
189 K 4.2/5 (22 reviews)
2 hours 45 min.
Average
10.35 €
1 Fraisier (French strawberry cake)
8 IngredientsLast modified on: September 18th 2011
For 1 Fraisier (French strawberry cake), you will need:
- 1
300 g strawberries - 2
100 g caster sugar - 3
350 g confectioner's custard (crème pâtissière, or french pastry cream) - 4
150 g butter - 5
1 génoise (genoa sponge) - 6 500 g strawberries
- 7
150 g marzipan (almond paste) - 8
30 g apricot glaze (optional) - Total weight: 2,050 grams
Times for this recipe
Preparation: 1 hour 45 min.
Cooking: 1 hour
All in all: 2 hours 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 1 hour
Begin by preparing the strawberry syrup:
Put 300 g strawberries, cut into pieces, in a bowl which can be used in a bain-marie. Add 100 g 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 300 g strawberries, cut into pieces, in a bowl which can be used in a bain-marie. Add 100 g 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 350 g confectioner's custard (crème pâtissière, or french pastry cream). When it is made and has cooled a little (wait 15 minutes), incorporate 150 g 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 1 génoise (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 150 g 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 | 470 RDI=180 % | 2,380 RDI=220 % | 970 RDI=150 % | 14,350 RDI=720 % | 60,060 RDI: 720 % |
| 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 1 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: Peach and green tea tart, Puits d'amour, Pains briochés aux raisins, Yvetot Douillons, Raisin breads (pains aux raisins), ... See them all 19
Butter
Like these other recipes: Creamy polenta with green asparagus, Corsican tarts, Chocolate rolls (petits pains), Crispy rolls with chicken and leek, Roscoff loaf, ... See them all 481
Marzipan (almond paste)
You can get more informations, or check-out other recipes which use it, for example: How to make marzipan decorations, Piped petits-fours, Agen prune cake, Arizona cupcakes, Little Christmas biscuits, ... See them all 6
Other recipes you may also like
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.28 M 64.2 4 days 15 hours 50 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019650 K 24.4 2 hours 35 min.
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries. February 13th 2022554 K4.5 1 hour 4 min.
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way. July 12th 2023815 K 143.5 1 hour 20 min.
How to prepare an onion or shallot
Onions and shallots are widely used in the recipes on this site, generally finely chopped. Here is a method to do it quite easily with a simple knife. February 21th 2011196 K5 10 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.