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.
191 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: Saint Honoré cake, Strawberry Verveine Tart , Pear and lime meringue pie, Pear verbena tarts, Yvetot Douillons, ... See them all 19
Strawberries
Like these other recipes: Pear and strawberry verrine with tiramisu cream, You should not soak strawberries in water, Chouquettes, Strawberry mousse with mascarpone, Strawberry and rhubarb crumble, ... See them all 19
Marzipan (almond paste)
You can get more informations, or check-out other recipes which use it, for example: Arizona cupcakes, Little Christmas biscuits, Agen prune cake, Provençal colombier for Pentecost, Piped petits-fours, ... See them all 6
Butter
Like these other recipes: How to butter a dish or a mould easily , Chard and potato gratin, Kouign-amann brioche, Hazelnut and orange cake, Brioche dough, ... See them all 483
Other recipes you may also like
Multicoloured cucumber-tomato salad
This salad is a good way to enjoy tomatoes at the height of their season, and all the different varieties available with their different flavours and colours. September 16th 2012121 K4.3 1 hour 3 min.
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded, then layered with butter and folded over several times (in... June 9th 2019177 K 4 3 hours 60 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need". March 17th 2011379 K4.3 1 hour 15 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples). February 21th 2011261 K 24.2 1 hour 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
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.