Fraisier Cake

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

A French layer cake of light sponge, vanilla mousseline cream and fresh strawberries, set in a ring so the berries show at the side. Ours is finished with a thin almond-paste lid. Makes 8 slices in about 5 hr 30 min.

Prep 60 min

Cook 30 min

Cooling 4 hr

Total 5 hr 30 min

Yield 8 slices

Ingredients

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slices

4 (200 g)eggs, room temperature
⅔ cup (120 g)granulated sugar, for the sponge
¾ cup (100 g)all-purpose flour
2 tbsp (25 g)unsalted butter, melted and cooled, for the sponge
1 tsp (5 ml)pure vanilla extract, for the sponge
⅓ cup (80 ml)water
3 tbsp (40 g)granulated sugar, for the syrup
1 tbsp (15 ml)kirsch or orange liqueur, optional
1 ¼ cups (300 ml)whole milk
3 (54 g)egg yolks
⅓ cup (70 g)granulated sugar, for the cream
3 tbsp (25 g)cornstarch
1 tsp (5 ml)pure vanilla extract, for the cream
½ cup (100 g)unsalted butter, softened, for the cream
½ cup (120 ml)heavy cream, whipped to soft peaks
1 ¼ lb (600 g)strawberries, hulled, for the filling and side
4 oz (120 g)marzipan (almond paste), rolled thin for the lid
2 tbsp (15 g)powdered sugar, for dusting

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Instructions

Heat the oven to 350 F (175 C). Line the bottom of a 9-inch (23 cm) springform with parchment. Whip the eggs and 120 g sugar over a pan of simmering water to 110 F (43 C), then whip off the heat until pale and tripled, about 7 minutes. Fold in sifted flour, then the butter and vanilla.
Bake 22 to 25 minutes until springy. Cool, then split into two layers.
Make the syrup by simmering water and 40 g sugar 2 minutes; cool and add the liqueur.
Heat the milk. Whisk the yolks, 70 g sugar and cornstarch, whisk in the hot milk, and return to the pan. Cook, whisking, until thick and bubbling, then 1 minute more. Stir in vanilla, press plastic onto the surface and chill completely.
Beat the softened butter until fluffy, add the cold pastry cream a spoonful at a time, then fold in the whipped cream to make the mousseline.
Line a clean 9-inch springform or cake ring with acetate or parchment. Set one sponge layer in the bottom and brush with syrup.
Stand halved strawberries upright against the ring wall, cut sides out. Fill the gaps with cream, then fold in a ring of berries. Cover with a thin layer of cream and berries.
Top with the second sponge, brushed with syrup. Chill at least 4 hours. Roll the marzipan thin, cut a round, lay it on top and dust with powdered sugar. Remove the ring just before serving.

Tips

Cut berries of equal height so the side stays neat.
Cream must be cold before folding or the mousseline breaks.
Pat the berries dry to keep the cream from weeping.
Cook the pastry cream until it bubbles (above 160 F / 71 C) and keep the finished cake refrigerated.

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Recipe FAQ

How long does it take to make fraisier cake?

Plan on 60 minutes of prep and 30 minutes of cooking, plus 4 hours to chill. The recipe makes 8 slices.

How should I store fraisier cake?

Refrigerate, covered, up to 2 days.

Can I make fraisier cake ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp pure vanilla extract, for the sponge (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with champagne.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

510 Calories / serving

27.1g Fat

58.6g Carbs

8.9g Protein

42.8g Sugar

Whole recipe (8 servings): ~4080 cal · 217g fat · 469g carbs · 71g protein · 342g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.