Fraisier Cake: A French Strawberry Showstopper for Your Next Celebration
Let’s talk about those moments in life when you want to pull out all the stops—whether it’s a birthday party, a baby shower, or just a random Tuesday that needs a little magic. You want a dessert that looks like it came straight out of a fancy bakery, but you don’t want to spend all day stressing over it. That’s where the Fraisier Cake comes in, a stunning French strawberry cake that’s as gorgeous as it is delicious. Hi, I’m Sofya Petrova from SofyaRecipes, and I’m here to guide you through this recipe that’s perfect for busy American women like you—moms, professionals, or anyone who wants to impress without losing their mind in the process.
I get it—baking a French dessert might sound like a tall order, especially when you’re juggling a million things. But this Fraisier Cake (sometimes called a frazier cake) is way more approachable than it looks. It’s a light génoise sponge layered with a dreamy vanilla mousseline cream and fresh, juicy strawberries, all assembled into a showstopper that’ll have everyone at the table asking for seconds. Yes, it takes a bit of time to chill, but the active prep is only about an hour, and I’ve broken it down into simple steps that even a beginner can handle. So, let’s roll up our sleeves, channel our inner Parisian baker, and make something truly special!
Why You’ll Love This Fraisier Cake
There’s something undeniably magical about a Fraisier Cake. It’s the kind of dessert that makes you feel like you’re sitting at a quaint café in Paris, sipping coffee and watching the world go by. The fluffy génoise sponge soaks up a sweet syrup, the rich vanilla mousseline cream is like a cloud of deliciousness, and those fresh strawberries add a burst of brightness that ties it all together. It’s elegant, it’s comforting, and it’s the perfect way to treat yourself or your loved ones to something extraordinary.
At SofyaRecipes, I love turning everyday ingredients into something special—like this French strawberry cake. It may take a few hours, but the hands-on time is minimal, and the payoff is pure elegance. With just 350 calories per slice, it’s a showstopping treat that fits right into spring brunches, birthdays, or anytime you’re craving something sweet and stunning.
What You’ll Need: Ingredients
Before we get started, let’s gather everything you’ll need. Don’t worry—these are mostly pantry staples, with a few fresh additions to make this cake shine. Here’s the breakdown:
For the Génoise Sponge:
- 3 large eggs – The foundation of that light, airy sponge.
- ½ cup (90g) caster sugar – Finer than granulated sugar, it blends in smoothly for a better texture. If you don’t have caster sugar, you can pulse granulated sugar in a blender to make it finer.
- ½ cup (60g) all-purpose flour, sifted – Sifting is key to keeping the sponge light and fluffy.
- ¼ cup (30g) cornstarch – This helps create that tender, delicate crumb.
For the Syrup:
- 3 tablespoons (40g) caster sugar – Adds a touch of sweetness to keep the sponge moist.
- ⅓ cup (80 ml) water – To dissolve the sugar into a simple syrup.
For the Mousseline Cream:
- 1¾ cups + 2 tablespoons (450 ml) full-fat milk – The base for a rich, creamy custard.
- 4 egg yolks – These add richness and help thicken the cream.
- ½ cup (100g) caster sugar – Sweetens the cream just right.
- ½ cup (60g) cornstarch – Thickens the custard to the perfect consistency.
- 1 vanilla pod, split lengthwise – For that authentic, fragrant vanilla flavor. If you don’t have a vanilla pod, 1 teaspoon of vanilla extract works too.
- ¾ cup (180g) unsalted butter, softened – This gets whipped into the custard to make the mousseline cream extra fluffy and luxurious.
Additional:
- 1.1 lbs (500g) fresh strawberries, hulled – The star of the show! Look for ripe, medium-sized berries for the best presentation.
- Fresh mint leaves (optional, for garnish) – A little greenery makes the cake look even prettier.
Servings: 10 slices
Calories: Approximately 350 kcal per serving
Total Time: 5–7 hours (1 hour prep, 20 minutes cook, 4–6 hours chilling)
Optional Tips:
- For a traditional French touch, add a thin layer of marzipan on top before serving.
- Make sure to chill the cake overnight if you want super clean slices—it makes cutting a breeze.
How to Make Fraisier Cake: Step-by-Step
Now, let’s get to the fun part—baking! I’ve broken this down into clear, simple steps that anyone can follow, even if you’re new to baking. Let’s make this French strawberry cake together.
Step 1: Make the Génoise Sponge
Start by preheating your oven to 350°F (180°C). Line a flat baking tray with parchment paper, and grease the sides of a 7-inch (18 cm) ring or springform pan. In a large mixing bowl, beat 3 large eggs with ½ cup of caster sugar using an electric mixer. You’ll need to mix for about 10 minutes on medium-high speed until the mixture is pale, fluffy, and has tripled in volume—this is what gives the sponge its airy texture.
Next, gently fold in ½ cup of sifted all-purpose flour and ¼ cup of cornstarch using a spatula. Be careful not to deflate the mixture; fold just until the dry ingredients are incorporated. Pour the batter into your prepared pan, smooth the top with a spatula, and bake for 20 minutes, or until the sponge is lightly golden and springs back when you touch it. Let it cool in the pan for about 5 minutes, then transfer it to a wire rack to cool completely.
Step 2: Prepare the Syrup
While the sponge is cooling, let’s make a simple syrup to keep it moist. In a small saucepan, combine 3 tablespoons of caster sugar with ⅓ cup of water. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely. Let it simmer for about a minute, then remove it from the heat and set it aside to cool. This syrup is going to soak into the sponge, making every bite soft and flavorful.
Step 3: Make the Mousseline Cream
Now for the creamy heart of this cake—the mousseline cream. In a medium saucepan, heat 1¾ cups plus 2 tablespoons of full-fat milk with a split vanilla pod and its seeds (scrape them out with a knife) until it’s just starting to simmer. Remove the vanilla pod once it’s heated.
In a separate bowl, whisk 4 egg yolks with ½ cup of caster sugar until the mixture is pale and creamy. Add ½ cup of cornstarch and whisk until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Once it’s all combined, pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a whisk or spatula. It’ll start to thicken into a custard—keep stirring until it’s nice and thick, about 2-3 minutes.
Transfer the custard to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature—this can take about an hour, so be patient. Once it’s cooled, beat ¾ cup of softened unsalted butter in a separate bowl until it’s creamy. Gradually add the cooled custard to the butter, beating with a mixer until the mousseline cream is smooth, fluffy, and irresistible.
Step 4: Assemble the Cake
Here’s where the magic happens—let’s put this Fraisier Cake together! Start by slicing your cooled génoise sponge horizontally into 2 even layers. Place one layer inside an 8-inch (20 cm) cake ring lined with acetate (or parchment) on a serving plate. Brush the sponge generously with the cooled syrup to keep it moist.
Now, take your hulled strawberries and cut them in half. Line the halved strawberries around the inside of the cake ring, cut-side facing out—they’ll create a beautiful border that shows through the sides of the cake. Spread about half of the mousseline cream over the sponge, making sure to fill in the gaps between the strawberries so they stay in place.
Next, place whole strawberries in the center of the cake, standing them upright. Cover them with more mousseline cream, smoothing it out with a spatula to create an even layer. Top with the second sponge layer, press down gently to secure it, and brush it with more syrup. Spread the remaining mousseline cream over the top, smoothing it out for a polished look. Pop the whole cake in the fridge to chill for 4–6 hours, or until it’s fully set.
Step 5: Decorate & Serve
Once the cake is set, carefully remove the cake ring and acetate. Garnish the top with fresh strawberries—arrange them however you like—and add a few mint leaves for a pop of color. Slice the cake with a sharp knife and serve it chilled. It’s best when it’s nice and cold, so every bite is refreshing and creamy.
Cooking Tips to Make It Foolproof
I’ve made this French strawberry cake more times than I can count, and I’ve picked up a few tricks along the way to make the process as smooth as possible. Here are some tips to help you nail it:
- Temperature Is Everything: When making the mousseline cream, make sure the butter and custard are at the same temperature (room temp) before mixing. If they’re not, the cream might curdle. If it looks a little lumpy, don’t panic—just keep beating, and it’ll come together like magic.
- Strawberry Selection: Choose strawberries that are similar in size for the border—it makes the cake look more uniform and professional. Think of it as giving your cake a little strawberry crown!
- Chill for Success: For the cleanest slices, let the cake chill overnight. If you’re in a rush, you can even pop it in the freezer for 30 minutes before cutting to firm it up.
- No Vanilla Pod? No Problem: If you don’t have a vanilla pod, swap it for 1 teaspoon of vanilla extract—it’ll still taste amazing.
- Cutting Clean Slices: Dip your knife in hot water and wipe it dry between cuts for picture-perfect slices. For more baking tips, check out this guide to learn the basics of baking.
A Slice of My Story
This Fraisier Cake holds a special place in my heart, and I love sharing the story behind it. A few years ago, I was hosting a spring brunch at my home in Chicago, and I wanted to make something that felt elegant but wasn’t too heavy. I’d recently come back from a trip to France, where I’d fallen head over heels for this classic dessert at a little patisserie in Paris. The way the strawberries peeked out from the sides, the creamy mousseline, the light sponge—it was love at first bite. So, I decided to recreate it for my friends.
I’ll never forget the look on their faces when I brought the cake out—they were floored! They couldn’t believe I’d made it myself, and honestly, I felt like a baking rockstar. Since then, this French strawberry cake has become my go-to for special occasions, whether it’s a birthday, a baby shower, or just a day when I want to treat my family to something extra special. I hope it brings a little bit of that same magic to your table!
Why This Cake Fits Your Life
Let’s talk about you, because this recipe is all about making your life easier and more delicious. If you’re a busy mom, this frazier cake is a lifesaver for special occasions like birthdays or school events. You can make it the day before, let it chill overnight, and have it ready to go when you need it—no last-minute stress required. If you’re a professional, it’s the perfect dessert to bring to a dinner party or to enjoy as a little reward after a long week. The fresh strawberries make it feel light and summery, while the mousseline cream adds just the right amount of indulgence.
At 350 calories per slice, it’s a treat you can feel good about sharing—or keeping all to yourself (no judgment here!). Plus, this recipe is super flexible. If strawberries aren’t your thing, you can swap them for raspberries or even mango for a tropical twist. You can also add a splash of orange blossom water to the syrup for a subtle floral note that makes every bite feel extra special. If you love fruity desserts, you might also enjoy our Vanilla Raspberry Pancake Layer Cake—it’s another berry-filled delight that’s perfect for brunch or dessert.
Variations to Keep Things Fresh
One of the things I love most about this recipe is how adaptable it is. Here are some ideas to make it your own:
- Fruity Twist: Swap the strawberries for raspberries, blackberries, or even mango for a different flavor profile. Each fruit brings its own personality to the cake!
- Traditional French Touch: Add a thin layer of marzipan on top before serving—it’s a classic Fraisier Cake finish that adds a subtle almond flavor.
- Flavor Boost: Mix a teaspoon of orange blossom water or a splash of kirsch (a cherry liqueur) into the syrup for an extra layer of aroma.
- Chocolate Lover’s Version: Spread a thin layer of melted white chocolate over the top sponge layer before adding the final layer of cream—it adds a touch of decadence.
If you’re in the mood for more cake inspiration, check out our Lemon Layer Cake—it’s another crowd-pleaser that’s perfect for spring and summer gatherings.
FAQs: Your Questions, Answered
I know baking a cake like this can spark a lot of questions, so let’s tackle some of the most common ones:
Can I make this Fraisier Cake ahead of time?
Absolutely! In fact, it’s better if you make it a day ahead. The flavors meld together beautifully as it chills, and it’ll be much easier to slice. Just keep it in the fridge until you’re ready to serve.
What if I don’t have a cake ring?
No worries! A springform pan works just as well. Just make sure to line it with acetate or parchment paper so you can easily lift the cake out once it’s set.
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for the presentation, especially for the border, but you can use frozen strawberries in the center if you’re in a pinch. Just thaw them completely and pat them dry with a paper towel to avoid extra moisture.
How do I store leftovers of this French strawberry cake?
Store any leftovers in an airtight container in the fridge for up to 3 days. It’s best served cold, straight from the fridge, so the cream stays nice and firm.
Can I freeze this cake?
Yes, you can freeze it! Assemble the cake as directed, then wrap it tightly in plastic wrap and foil before freezing. It’ll keep for up to a month. Thaw it in the fridge overnight before serving.
Pairing Ideas for the Perfect Celebration
This Fraisier Cake is a star on its own, but if you’re hosting a gathering, you might want to pair it with a few other treats to round out the spread. Here are some ideas:
- Drinks: Serve it with a chilled glass of sparkling wine or a fruity iced tea for a refreshing contrast. If you’re feeling extra fancy, a strawberry-infused lemonade would tie in perfectly with the cake’s flavors.
- Side Treats: Pair it with some lighter bites like our Coconut Macaroons or a fresh fruit platter to keep things balanced.
- Savory Balance: If you’re serving this at a brunch, try adding something savory like our Cheesy Sausage Biscuits to complement the sweetness of the cake.
A Little Taste of France
So, the next time you’re looking to impress your friends, celebrate a special moment, or just treat yourself to something extraordinary, give this Fraisier Cake a try. It’s a French strawberry cake that brings a touch of elegance to any occasion, but it’s simple enough for any home cook to master. Whether you’re sharing it with loved ones or savoring a slice with your morning coffee, it’s sure to make your day a little sweeter. For more global dessert ideas to inspire your next baking adventure, explore our recipe collection at SofyaRecipes—I can’t wait to hear what you think of this one!