Fraisier Cake

5 from 2 votes

Fraisier Cake is made with sponge cake, cream mousseline, loaded with fresh strawberries, and topped with strawberry compote.

Prep Time30

Cook Time30

Chilling and cooling3

Total Time4

Course: Dessert

Cuisine: French

Servings: people

Calories: 436kcal

Preheat oven to 350°F (180 °C). 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 the flour and fold it in 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”.

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 is 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 a mixing bowl with the 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.

Wash and cut strawberries. In the small saucepan, bring strawberries to a 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 the granulated sugar and pectin NH.
Place the saucepan with cooked strawberries over medium heat. Add the granulated sugar mixture and cook until it boils, mixing with a spatula or hand whisk.
Turn off the oven. Add a pinch of citric acid and mix well. Pour strawberry compote over chilled 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 the 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 the 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.

You can make this Fraisier cake without a mousse ring. Use a round glass bowl or container.