Fraisier Cake
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Fraisier Cake made with sponge cake, and cream mousseline, loaded with fresh strawberries and topped with strawberries compote. This classic French cake is perfect to start the strawberry season with! The name comes from the French word “fraises” which means strawberries.
Why you’ll love this recipe
- This cake is loaded with fresh strawberries, like my Strawberry Macarons or Strawberry Panna Cotta.
- The texture of this cake is smooth and reminds mousse cake. Check also Raspberry Mousse Cups.
- Parts of the cake can be made a day ahead of assembling the cake.
Ingredients for this recipe
- Eggs.
- Sugar. White granulated sugar.
- Flour. All-purpose flour
- Butter. Unsalted butter melted.
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Equipment needed to make Fraisier cake
- stand mixer or hand mixer
- baking tray
- mousse ring
- cake collar
- pipping bag
How to make this recipe
Preheat oven to 350oF (180oC). Prepare a baking sheet with parchment paper or a baking mat. Melt unsalted butter and set aside. In the mixing bowl of a stand mixer, add eggs and granulated sugar. Whisk eggs until light and fluffy. Add melted butter. Sift flour and fold with a rubber spatula just until combined.
Transfer the cake batter to a baking sheet and smooth with a spatula. Bake for 10-15 minutes or until the skewer inserted comes out clean. Allow the sponge to cool completely on the cooling rack. Once cooled, cut 2 circles 8” or 9”.
How to make Cream Mousseline
In the saucepan, bring milk and vanilla paste over medium heat to a simmer. Do not boil! In a large mixing bowl, mix eggs and granulated sugar. Add all-purpose flour. Mix until all incorporated. Pour the warm milk over the egg yolk mixture slowly while whisking with a hand whisk. Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens. It may get lumpy first, don’t worry, just keep whisking. The cream will get smooth and glossy. Let the cream cool to room temperature. Transfer cream into mixing bowl with whisk attachment. Whisking on low speed, add room temperature butter in 3-4 parts. Mix well after each addition. Transfer cream into a piping bag.
How to assemble Fraisier Cake
Assemble the mousse cake ring and set it the size of your cake sponge. Place the cake collar inside the ring. Wash and cut strawberries. Place one cake sponge into the mousse ring. Arrange strawberry halves on top of the sponge tightly. Pipe cream on top of the sponge carefully and neatly, filling the gaps in between the strawberry halves. It is really important to fill with cream between each strawberry on the edges. Place whole or cut strawberries into cream.
Tip from Marina: you can make this Fraisier cake without a mousse ring. Use a round glass bowl or container.
Place the second sponge cake on top of the cream. Cover with plastic wrap and let cool in the refrigerator for 2-3 hours or overnight.
To make Strawberry Compote, wash and cut strawberries. In the small saucepan, bring strawberries to boil and cook for 3-5 minutes over medium heat. Remove from the heat and let cool to room temperature. In the small bowl, mix granulated sugar and pectin NH. Place saucepan with cooked strawberries over medium heat. Add granulated sugar mixture and cook until boiled, mixing with the spatula or hand whisk. Turn off the oven. Add a pinch of citric acid and mix well. Pour strawberry compote over the chilled cake. Refrigerate the cake for a few hours. Once the cake sets, carefully remove the mousse ring and cake collar. Decorate Fraisier Cake with fresh strawberries.
Recipe FAQs
Store the cake in the fridge for 1-2 days in an air-tight container.
Mousseline crema does not freeze well and might break. I would not recommend freezing this cake.
Mousseline cream is made of basic pastry cream and butter. Check also the Eclair recipe post for more details on how to make basic pastry cream.
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Recipe
Fraisier Cake
Equipment
- 1 stand mixer or electric hand mixer
- 1 mousse ring
- 1 cake collar
- 1 pipping bag
Ingredients
For sponge cake
- 3 eggs
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- 4 Tablespoons unsalted butter (melted and cooled)
For the cream mousseline
- 1 cup milk
- 2 eggs
- ½ cup granulated sugar
- 4 Tablespoons all purpose flour
- 8 Tablespoons unsalted butter (113 gr or 1 stick)
- 1 Tablespoon vanilla paste
For strawberry compote
- 2 cups cut strawberries
- 2 Tablespoons granulated sugar
- 1 Tablespoon pectin NH
- Pinch of citric acid
Instructions
To make Sponge Cake
- Preheat oven to 350oF (180oC). Prepare a baking sheet with parchment paper or baking mat.
- Melt unsalted butter and set aside.
- In the mixing bowl of a stand mixer, add eggs and granulated sugar. Whisk eggs until light and fluffy. Add melted butter. Sift flour and fold with a rubber spatula just until combined.
- Transfer the cake batter to a baking sheet and smooth with a spatula.
- Bake for 10- 15 minutes or until the skewer inserted comes out clean. Allow the sponge to cool completely on the cooling rack. Once cooled, cut two circles 8” or 9”.
- Once cooled, cut two circles 8” or 9”.
To make Mousseline Cream
- In the saucepan, bring milk and vanilla paste over medium heat to a simmer. Do not boil!
- In a large mixing bowl, mix eggs and granulated sugar. Add all-purpose flour. Mix until all incorporated.
- Pour the warm milk over the egg yolk mixture slowly while whisking with a hand whisk.
- Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens. It may get lumpy first; don’t worry, just keep whisking. The cream will get smooth and glossy.
- Let the cream cool to room temperature.
- Transfer cream into mixing bowl with whisk attachment. Whisking on low speed, add room temperature butter in 3-4 parts. Mix well after each addition. Transfer cream into a pipping bag.
To make Strawberry Compote
- Wash and cut strawberries. In the small saucepan, bring strawberries to boil and cook for 3-5 minutes over medium heat. Remove from the heat and let cool to room temperature.
- In the small bowl, mix granulated sugar and pectin NH.
- Place saucepan with cooked strawberries over medium heat. Add granulated sugar mixture and cook until boiled, mixing with the spatula or hand whisk.
- Turn off the oven. Add a pinch of citric acid and mix well. Pour strawberry compote over chilled cake.
To assemble Fraisier Cake
- Assemble the mousse cake ring and set it to the size of your cake sponge.
- Wash and cut strawberries. Place one cake sponge into the mousse ring. Arrange strawberry halves on top of the sponge tightly. Pipe cream on top of the sponge carefully and neatly, filling the gaps in between the strawberry halves. Place whole or cut strawberries into cream.
- Place the second sponge cake on top of the cream. Cover with plastic wrap and let cool in the refrigerator for 2-3 hours or overnight.
- Pour strawberry compote over chilled cake. Refrigerate the cake for a few hours.
- Once the cake sets, carefully remove the mousse ring and cake collar. Decorate Fraisier cake with fresh strawberries.