How to Make a Classic French Fraisier with Fresh Strawberries and Crème Mousseline

Simple Summary

A Fraisier is an elegant French strawberry cake featuring layers of light sponge, fresh strawberries, and silky crème mousseline, all topped with a delicate layer of marzipan.

Recipe Details

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Chilling Time: 4 hours
• Total Time: 5 hours 30 minutes (plus overnight chilling if preferred)
• Servings: 8-10
• Difficulty: Intermediate

Ingredients

For the Génoise Sponge:

• 4 large eggs, at room temperature
• 125g (1/2 cup + 2 tbsp) caster sugar
• 125g (1 cup) all-purpose flour
• 30g (2 tbsp) unsalted butter, melted and cooled

For the Crème Mousseline:

• 500ml (2 cups) whole milk
• 1 vanilla pod, split and scraped
• 4 large egg yolks
• 100g (1/2 cup) caster sugar
• 40g (1/3 cup) cornstarch
• 200g (7 oz) unsalted butter, softened

For Assembly:

• 500g (1 lb) fresh strawberries
• 60ml (1/4 cup) kirsch or strawberry syrup
• 200g (7 oz) marzipan
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 180°C (350°F). Grease and line a 20cm (8-inch) springform cake tin.

2. Make the génoise sponge: a) In a heatproof bowl, whisk eggs and sugar over a pan of simmering water until warm to touch. b) Remove from heat and beat with an electric mixer until pale, thick, and tripled in volume (about 5 minutes). c) Gently fold in flour, then melted butter. d) Pour into prepared tin and bake for 25-30 minutes until golden and springy. e) Cool in tin for 5 minutes, then turn out onto a wire rack to cool completely.

3. Prepare the crème mousseline: a) Heat milk with vanilla pod in a saucepan until just boiling. b) Whisk egg yolks, sugar, and cornstarch in a bowl. c) Slowly pour hot milk into egg mixture, whisking constantly. d) Return mixture to pan and cook over medium heat, stirring continuously until thickened. e) Remove from heat, discard vanilla pod, and transfer to a clean bowl. f) Cover surface with plastic wrap and chill until cold (about 2 hours). g) Beat softened butter until creamy, then gradually beat into the cold pastry cream until smooth.

4. Assemble the Fraisier: a) Slice the sponge horizontally into two equal layers. b) Place one layer in the base of a clean 20cm springform tin. c) Brush with half the kirsch or syrup. d) Arrange halved strawberries, cut side out, around the edge of the tin. e) Spread half the crème mousseline over the sponge and strawberries. f) Fill the center with whole strawberries. g) Cover with remaining crème mousseline. h) Place the second sponge layer on top and brush with remaining syrup. i) Chill for at least 4 hours or overnight.

5. Finish the cake: a) Roll out marzipan to a 20cm circle. b) Remove cake from tin and place on a serving plate. c) Carefully place marzipan on top of the cake. d) Dust with powdered sugar and decorate with fresh strawberries if desired.

Chef's Notes

• For best results, use ripe, fragrant strawberries.
• The génoise sponge can be made a day in advance and stored in an airtight container.
• If kirsch is unavailable, use a simple syrup flavored with vanilla or strawberry.
• Ensure all components are completely cool before assembly to prevent melting.
• For a non-alcoholic version, replace kirsch with strawberry syrup or juice.

Nutritional Info

Per serving (based on 10 servings): Approximately 450 calories, 25g fat, 50g carbohydrates, 7g protein. Rich in vitamin C from strawberries and calcium from dairy. Contains healthy fats from eggs and nuts in marzipan.

Serving Suggestions

Serve chilled as an elegant dessert for special occasions or afternoon tea. Pair with a glass of champagne or a light dessert wine like Moscato d'Asti. For a beautiful presentation, garnish the plate with fresh strawberry slices and a dusting of powdered sugar. This cake is best enjoyed within 2-3 days of making, stored in the refrigerator.