Fraisier (France)

Fraisier (France)

Fraisier is a quintessential French cake, renowned for its light and refreshing flavor. Traditionally enjoyed in the summer months, Fraisier is a perfect celebration of fresh strawberries and rich pastry cream, all enveloped in a delicate sponge cake.

The cake’s name comes from “fraise,” the French word for strawberry, which is fitting as strawberries are the star of this dessert.

Typically, it’s made as a layered cake, with a buttery sponge, velvety crème pâtissière (pastry cream), and fresh strawberries, finished with a glossy glaze that gives it a sophisticated appearance.

Fraisier is often associated with festive occasions like weddings, birthdays, or holidays. With its vibrant colors, light texture, and sweet-tart strawberry flavor, it’s a perfect dessert to showcase during the summer when strawberries are at their peak.

While it’s not an everyday cake, Fraisier is certainly a showstopper that will elevate any gathering, and with this step-by-step guide, you’ll be able to create this elegant dessert at home.

Ingredients 

This recipe serves approximately 8-10 people. 

For the Genoise Sponge Cake:

• 4 large eggs, at room temperature
• 100g (1/2 cup) granulated sugar
• 1 teaspoon vanilla extract
• 100g (3/4 cup) all-purpose flour, sifted
• 20g (2 tablespoons) unsalted butter, melted
• Pinch of salt

For the Crème Pâtissière (Pastry Cream):

• 500ml (2 cups) whole milk
• 1 vanilla pod (or 1 tablespoon vanilla extract)
• 6 large egg yolks
• 150g (3/4 cup) granulated sugar
• 50g (1/4 cup) cornstarch
• 80g (1/3 cup) unsalted butter

For the Syrup:

• 100ml (1/2 cup) water
• 50g (1/4 cup) granulated sugar
• 1 tablespoon rum (optional, or you can use water for a non-alcoholic version)

For the Strawberry Filling:

• 500g (about 2 cups) fresh strawberries, hulled and sliced
• 1-2 tablespoons powdered sugar (optional, to sweeten the fruit)

For the Glaze:

• 100g (1/2 cup) strawberry jam or jelly (strained to remove solids)
• 1 tablespoon water

For Decoration:

• Fresh strawberries, for topping the cake
• Mint leaves (optional)

How to Make Fraisier Cake 

Step 1: Prepare the Genoise Sponge Cake

Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.

In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed for about 5-7 minutes, or until the mixture is pale, thick, and has tripled in volume. This is an important step to ensure a light and airy sponge.

Add the vanilla extract and a pinch of salt, mixing gently.

Sift the flour over the egg mixture in batches, folding it in carefully with a spatula, making sure not to deflate the batter.

In a small bowl, melt the butter and allow it to cool slightly. Gently fold the melted butter into the batter.

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely on a wire rack.

Step 2: Make the Crème Pâtissière (Pastry Cream)

While the cake is cooling, prepare the pastry cream. Begin by heating the milk in a saucepan over medium heat. Add the vanilla pod or vanilla extract and bring the milk to a simmer. If you are using a vanilla pod, split it open and scrape the seeds into the milk.

In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.

Once the milk has simmered, gradually pour it into the egg yolk mixture while whisking constantly. This step is called tempering, which prevents the eggs from curdling.

Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens to a custard-like consistency. This should take about 3-5 minutes.

Once thickened, remove from the heat and whisk in the butter until smooth and glossy.

Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until fully chilled.

Step 3: Prepare the Syrup

In a small saucepan, combine the water and sugar. Bring to a simmer, stirring occasionally, until the sugar has dissolved completely.

Remove from heat and stir in the rum (if using). Set aside to cool.

Step 4: Assemble the Fraisier Cake

Once the cake has cooled, carefully slice it in half horizontally to create two even layers.

Place one layer of the sponge cake in the bottom of a 9-inch (23 cm) round cake ring or springform pan.

Brush the top of the cake layer with the syrup to moisten it slightly.

Arrange sliced strawberries around the edges of the cake, with the cut sides facing the cake ring. This creates a beautiful decorative border.

Spoon a generous layer of the chilled pastry cream over the cake, spreading it evenly with a spatula.

Add the remaining fresh strawberries on top of the pastry cream, gently pressing them into the cream.

Place the second layer of sponge cake on top, pressing it down gently to compact the layers.

Brush the top layer of sponge cake with the remaining syrup.

Step 5: Glaze the Cake

In a small saucepan, heat the strawberry jam with 1 tablespoon of water over low heat until it becomes liquid. Strain the jam through a fine sieve to remove any solids.

Brush the warm strawberry glaze over the top of the cake to create a glossy finish.

Step 6: Chill and Serve

Place the assembled Fraisier cake in the refrigerator for at least 2 hours to allow the cake to set and the flavors to meld together.

Once chilled, carefully remove the cake ring or springform pan. Top the cake with additional fresh strawberries and mint leaves, if desired, to decorate.

Slice the cake carefully to reveal the beautiful layers of strawberries, pastry cream, and sponge.

Chef’s Notes

Fresh Strawberries: The quality of the strawberries is essential in this cake. Use ripe, sweet strawberries for the best flavor. If strawberries are out of season, you can substitute with other fresh berries, though the cake may not have the same classic Fraisier appearance.

Genoise Sponge: This sponge is light and delicate, so be sure to handle it gently when assembling the cake. You can also use a pre-made sponge or chiffon cake if you’re short on time.

Pastry Cream: The pastry cream should be smooth and thick. If it’s too runny, it may cause the cake to collapse. If you have any issues with lumps, simply strain the cream before using it.

Assembly Tip: Be sure to chill the cake thoroughly before serving to help it set properly and make slicing easier.

Alcohol-Free Option: If you prefer not to use alcohol in the syrup, simply omit the rum and replace it with a few tablespoons of water or fruit juice.

Nutritional Information (Per Serving)

Please note that the nutritional values are approximate and may vary based on the exact ingredients used.

• Calories: ~350 kcal
• Protein: 4g
• Fat: 16g
• Saturated Fat: 8g
• Carbohydrates: 48g
• Sugars: 34g
• Fiber: 2g
• Sodium: 35mg
• Cholesterol: 95mg
• Vitamin A: 8% of Daily Value
• Vitamin C: 45% of Daily Value
• Calcium: 5% of Daily Value
• Iron: 5% of Daily Value

Final Thoughts

The Fraisier cake is a true masterpiece, combining the elegance of French patisserie with the refreshing flavors of summer.

It’s a showstopper at any gathering, offering a perfect balance of light sponge, rich pastry cream, and juicy strawberries. While it requires a bit of time and attention to detail, the result is worth every effort.

Whether you’re celebrating a special occasion or simply indulging in a beautiful dessert, Fraisier is guaranteed to leave a lasting impression. Enjoy this delightful French classic and share it with loved ones for a sweet and memorable experience.

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