Understanding the Fraisier Cake

The Fraisier cake stands out as one of the most exquisite cakes in the repertoire of pastry chefs. Its roots trace back to traditional French patisserie, where it has been an iconic dessert, celebrated for its beauty and flavor. When I first delved into creating a Fraisier, I took inspiration from the modern rendition by renowned pastry chef Yann Couvreur. His adaptation incorporated fresh strawberries sliced into rings, resulting in a breathtaking presentation.

However, my exploration led me back to the classic version of this cake, which features a light Diplomat cream—this cream is a delightful blend of pastry cream, whipped cream, and gelatin, creating a consistently airy texture. The Fraisier cake isn’t just a dessert; it’s a canvas for creative expression, and even mini versions can be crafted for charming servings perfect for events like Valentine’s Day.

What Exactly Is a Fraisier Cake?

At its core, the Fraisier cake is a traditional French strawberry dessert made predominantly with fresh strawberries, a vanilla mousseline cream (known as crème mousseline), and layers of Genoise sponge cake that are gently soaked in syrup. The term “gâteau Fraisier” derives from “fraise,” the French word for strawberry, emphasizing the key ingredient that defines this refreshing cake. In addition to the strawberry variant, similar cakes featuring raspberries and blackberries exist, with “Framboisier” for the raspberry version and “Mûrier” for the blackberry version.

These fruit-forward cakes are not only visually appealing but are also a culinary delight, boasting a unique freshness and delicacy. A renowned French chef once described it as “a pastry of incomparable freshness and delicacy,” making it worthy of any festive table.

Ingredients Needed for a Fraisier Cake

For precise measurements and instructions, please refer to the recipe card below. Below is a list of ingredients you will need:

• Strawberries: Select high-quality, fresh strawberries of uniform size for an aesthetically pleasing finish. Larger strawberries are usually juicier, while smaller ones tend to be more flavorful. Explore options by reading up on types of strawberries.
• Large eggs: Ensure they are at room temperature.
• Sugar: Use granulated or caster sugar.
• All-purpose flour: A must for the sponge cake.
• Unsalted butter: Opt for high-quality European-style butter with 82% fat content.
• Kirsch: This cherry brandy adds a beautiful flavor; dark rum or cognac can serve as alternatives.
• Gelatin sheets: Use sheets with 200 bloom strength, or replace with 8g powdered gelatin mixed with ¼ cup cold water.
• Cornstarch: This acts as a thickening agent for the pastry cream.
• Vanilla pod: Fresh Madagascar vanilla is recommended; vanilla bean paste can substitute.
• Whole milk: Ideally, use milk with at least 3.2% fat content.
• Heavy cream: Use cream with at least 30% fat content, kept cold from the fridge.
• Freeze-dried strawberries or powdered sugar: For decoration.

Step-by-Step Guide: Making a Fraisier Cake

Step 1: To prepare the Genoise sponge, preheat your oven to 355°F (180°C). Grease an 8-inch round cake pan with softened butter, sprinkle with flour, and remove any excess.

Pro Tip: Consult the Genoise cake recipe for detailed instructions and useful tips.

Step 2: Melt the butter in the microwave at 30-second intervals and set aside. Ensure its temperature is between 122°F and 140°F (50°C-60°C).

Step 3: In the heatproof bowl of a stand mixer, combine the room-temperature eggs and sugar. Beat together briefly with a hand whisk.

Step 4: Place the bowl in a water bath and whisk continually until the mixture hits 104°F (40°C).

Step 5: After removing from the heat, transfer to the stand mixer with a whisk attachment. Whisk on medium-high speed for about 10 minutes until the mixture triples in volume and reaches the ribbon stage.

Step 6: Sift the flour into the bowl and gently fold it in using a rubber spatula until smooth. Take two tablespoons of the batter and mix it with the melted butter before incorporating it back into the full batter.

Step 7: Pour the batter into your prepared cake pan and bake for approximately 25 minutes until golden. Check if it’s fully baked with a toothpick.

Step 8: Once out of the oven, cool the cake in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Step 9: Cut the cake into two layers, each a little over ½ inch thick, using a cake leveler or long serrated knife. Remove any crust from the top to create a white sponge layer.

Pro Tip: Keep the intact bottom layer for the top of your assembled cake.

Step 10: To make a Kirsch syrup for soaking, bring water and sugar to a boil, remove from heat, and stir in Kirsch. Let cool.

Step 11: For the Diplomat cream, soak the gelatin sheets in cold water for about 10 minutes.

Step 12: Prepare the pastry cream by mixing egg yolks with sugar and cornstarch until smooth.

Pro Tip: Refer to the pastry cream recipe for detailed guidance.

Step 13: Boil milk with scraped vanilla seeds, then pour over the yolk mixture while whisking continually.

Step 14: Return the mixture to the heat and whisk until thickened. The temperature should not exceed 179°F (82°C). If lumps form, sieve the mixture.

Pro Tip: Use a fine sieve to ensure a smooth cream texture.

Step 15: Mix in the gelatin sheets while the pastry cream is still warm. Pour into a shallow dish, cover directly with plastic film, and let cool.

Step 16: Whip cold heavy cream until soft peaks form, then refrigerate.

Step 17: To finish the Diplomat cream, lighten the cooled pastry cream with a whisk. Gently fold in a third of the whipped cream, mixing well, and then fold in the remaining whipped cream without over-whipping.

Pro Tip: Assemble the cake right after completing the Diplomat cream.

Step 18: For assembly, position a mousse cake ring on your serving plate and line it with acetate strips.

Step 19: Prepare strawberries: wash, dry, peel, and cut around 10-12 in half. Reserve some whole ones for decoration, and chop the others into 1-inch pieces.

Step 20: Place the first layer of sponge in the ring, ensuring the bottom remains on top, and generously soak it with Kirsch syrup.

Step 21: Arrange strawberry half around the edges of the cake, cut sides out, and place them closely together.

Step 22: Use a piping bag filled with Diplomat cream to fill the gaps around the strawberries, leaving the center hollow. Smooth the cream with an offset spatula if necessary.

Step 23: Gently fold diced strawberries into the remaining Diplomat cream and fill the inside of the cake.

Step 24: Spread a layer of plain Diplomat cream across the top, ensuring coverage without disturbing the strawberries.

Step 25: Place the second layer of sponge on top, upside down, and cover the cake with plastic wrap. Refrigerate for a minimum of 2 hours, or overnight if possible.

To Serve: Carefully unmold the cake, then dust the top with freeze-dried strawberry powder or powdered sugar. Garnish with the reserved whole strawberries.

Expert Tips for a Perfect Fraisier Cake

1. Stay organized by pre-measuring all your ingredients before you begin.
2. Mix the whipped cream with the pastry cream at the last moment to maintain texture.
3. Follow the cooling and resting times indicated in the recipe for optimal results.
4. Select strawberries of uniform height (around 2.5 inches or 3-3.5 cm) for a cohesive appearance.
5. Consider using a springform cake tin in place of a mousse ring for easier removal.
6. Pipe the Diplomat cream carefully between the strawberries for a polished look.
7. Keep the cake in its mold until just before serving, and decorate the top at the last moment to keep it looking fresh.

Storage Instructions for Your Fraisier Cake

Store your Fraisier cake in its mold, covered with plastic wrap, in the refrigerator until you’re ready to serve. This cake is best enjoyed on the day it is made, but if you have leftovers, they can be stored for up to two days in an airtight container.

Important: Freezing Fraisier cake is not recommended, as the texture of the strawberries and cream does not hold up well after being frozen.

Frequently Asked Questions