French Strawberry Cream Cake (Fraisier)
Fraisier Say it: freh-ZYAY
The fraisier is the French pâtisserie's homage to the strawberry: two thin discs of génoise sponge enclosing a silky crème mousseline — pastry cream lightened with butter — with whole strawberries packed inside and halved berries pressed against the edge so their red silhouettes ring the cake. It appears in French bakeries from late spring through summer, when strawberries are sweet and plentiful. The taste is cool, creamy and gently vanilla-scented, cut by the tart freshness of the fruit. It looks far more difficult than it is.
French Strawberry Cream Cake (Fraisier)
Fraisier
Pronounced freh-ZYAY
- Serves
- 8
- Prep
- 45 min
- Cook
- 40 min
- Total
- 1 hr 25 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the génoise sponge
For the crème mousseline
For assembly
Method
Heat the oven to 350°F (175°C). Butter and flour an 8-inch (20 cm) round cake pan, line the base with parchment, and set a heatproof bowl over a pan of barely simmering water.
Whisk the eggs, sugar and salt in the bowl over the water until warm to the touch, about 110°F (45°C) and the sugar has dissolved. Beat with an electric mixer on high speed for 5–6 minutes, until the mixture is tripled in volume, pale, and falls from the whisk in a thick ribbon that holds for a second.
Sift the flour over the batter in two additions, folding gently with a spatula after each, then fold in the melted butter. Pour into the prepared pan, smooth the top and bake for 22–25 minutes, until golden, springy to the touch and a skewer comes out clean. Cool in the pan for 5 minutes, turn out onto a rack and cool completely.
For the pastry cream, split the vanilla bean and heat the milk with it until just simmering; take off the heat and steep for 10 minutes. Whisk the yolks, sugar and cornstarch in a bowl, pour the warm milk over in a thin stream while whisking, then return everything to the pan.
Cook over medium heat, whisking constantly, until the cream thickens and one or two large bubbles plop on the surface, about 2 minutes more. Scrape the vanilla seeds into the cream, spread it on a tray, cover with plastic wrap touching the surface and let it cool to lukewarm, about 120°F (50°C).
Beat the soft butter with an electric mixer until creamy and pale, 3–4 minutes. Add the lukewarm pastry cream a spoonful at a time, beating well after each addition, then whip for 3–4 minutes until the mousseline is light, smooth and glossy. If it looks grainy, warm the bowl briefly and keep beating.
For the syrup, boil the sugar and water for 1 minute, then stir in the kirsch off the heat and let cool. Trim the domed top of the sponge flat, cut it horizontally into two thin discs, and trim them so they fit just inside an 8-inch (20 cm) ring or springform lined with acetate or parchment.
Place one sponge disc in the ring and brush it with syrup. Halve the strawberries lengthwise and press them cut side out, points up, tightly around the inside of the ring; fill the centre with half the mousseline, tuck a layer of whole and quartered berries into it, then set the second disc on top, syrup it, and cover with the remaining mousseline, smoothing the surface flat.
Chill for at least 4 hours, preferably overnight, until firm. Run a thin knife around the ring, lift it off, peel away the acetate, and crown the top with the best remaining strawberries before slicing with a hot, wiped knife.
Regional variants
Some pâtissiers replace the génoise with a thin almond biscuit joconde for a lighter crumb, and pistachio mousseline or a splash of Grand Marnier in the syrup is a popular modern touch. Individual verrines layered with the same cream and berries are often made for parties.
Cook's notes
- Pack the strawberry halves tightly against the ring with the cut side facing out — any gap and the cream will seep through and spoil the red border.
- The pastry cream and the butter must be at similar temperatures (lukewarm cream, soft but not melting butter) for the mousseline to emulsify smoothly.
- Cut the cake with a knife dipped in hot water and wiped dry between each slice for clean, sharp edges.
Serve with
Serve well chilled, on its own or with a glass of sparkling wine, Champagne or a small cup of coffee.
Make ahead and storage
The assembled cake keeps covered in the fridge for up to 2 days and slices best after a full night's chilling; add the top strawberries shortly before serving.
