Few desserts capture the essence of elegance and simplicity quite like the Strawberry Fraisier cake. Originating from French patisserie tradition, this timeless creation brings together layers of light sponge, fresh strawberries, and delicate pastry cream, resulting in a harmonious blend of flavors and textures. As we unveil the story and secrets behind the Fraisier, readers are invited to explore the artistry that transforms humble ingredients into a refined, classic delight cherished across generations.
Strawberry Fraisier Cake is a timeless French pastry that embodies elegance, freshness, and indulgence in every bite.Originating in mid-20th century France,this exquisite dessert is a masterclass in balancing delicate sponge cake,velvety cream,and luscious strawberries. The cake’s creator, renowned pastry chef Pierre Lacam, refined it to highlight the natural sweetness of fresh strawberries surrounded by light mousseline cream, making it a seasonal party coveted in French patisseries worldwide.
Prep and Cook Time
- Readiness: 45 minutes
- Cooking: 20 minutes
- Chilling and Assembly: 3 hours (minimum)
Yield
- Serves 8-10 generous slices
Difficulty Level
- Advanced – requires precision but rewarding
Ingredients
- For the Sponge Cake:
- 4 large eggs, at room temperature
- 120g (1 cup) granulated sugar
- 100g (3/4 cup) all-purpose flour, sifted
- 25g (2 tbsp) unsalted butter, melted and cooled
- 1 tsp vanilla extract
- For the Mousseline Cream:
- 250ml (1 cup) whole milk
- 3 large egg yolks
- 75g (1/3 cup) sugar
- 25g (3 tbsp) cornstarch
- 125g (1/2 cup) unsalted butter, softened
- 1 tsp vanilla bean paste or extract
- For the Assembly:
- 500g (1 lb) fresh strawberries, hulled and halved lengthwise
- Simple syrup (optional): 50ml water mixed with 30g sugar, warmed
- Almond gelée or thin layer of apricot glaze (optional)
Instructions
- Prepare the Sponge Cake: Preheat your oven to 180°C (350°F). In a large bowl, whisk the eggs with sugar over a double boiler until the mixture reaches 40°C and triples in volume. Remove from heat and continue whisking until cool, light, and fluffy.
- Gently fold the sifted flour into the egg mixture using a spatula, keeping as much air as possible. Drizzle in the melted butter and vanilla extract, folding until smooth.
- Spread the batter evenly into a lined 20cm (8-inch) cake pan and bake for 15-20 minutes, or until golden and springy to touch. Let cool entirely on a wire rack.
- Make the Mousseline Cream: Heat milk until just below boiling. In a separate bowl, whisk egg yolks with sugar and cornstarch until pale. Slowly add warm milk to yolks, whisking constantly, then return mixture to pan.
- Cook over medium-low heat, whisking continuously until thickened (about 2-3 minutes). Remove from heat and transfer to a bowl. Cover with plastic wrap touching the surface to prevent a skin from forming. Cool to room temperature.
- Once cool, beat in softened butter and vanilla until the cream is smooth, silky, and spreadable. This is your mousseline cream.
- Select and prepare strawberries: Choose ripe, firm strawberries without blemishes for the freshest flavor and firm texture. Hull and halve lengthwise – this shape outlines the cake beautifully, revealing their luminous red interiors. Keep some smaller berries whole for garnish.
- Assembly: Slice the sponge cake horizontally into two even layers. Line a 20cm cake ring with acetate or parchment paper for clean edges.
- Place the bottom sponge layer inside the ring. Lightly brush with simple syrup for moisture.
- Arrange strawberry halves around the inner edge of the ring, flat side against the acetate, cut side facing out.
- Spread a generous layer of mousseline cream on the sponge, filling gaps between strawberries as you go. Press gently so the cream envelopes the berries securely.
- Add the remaining sponge layer on top, pressing lightly.
- Cover the top with the remaining mousseline cream, then smooth with a spatula. Chill for at least 3 hours to set – overnight is ideal.
- Optional: Before serving, glaze the top of the cake with almond gelée or a thin apricot glaze to add shine and subtle sweetness.
- Carefully remove the ring and acetate before slicing with a sharp knife warmed in hot water to ensure clean cuts.
Chef’s Notes
- Use ripe, fragrant strawberries for authentic flavor; the cake shines when the fruit is at its peak.
- Practice folding techniques to maintain the sponge’s airiness-this yields a lighter base that balances the rich cream elegantly.
- Make the mousseline cream ahead of time and chill; cold cream whips and spreads better.
- Substitute pastry cream with softened butter only when its completely cool to avoid curdling.
- For easier slicing, chill the cake overnight. A warm knife ensures smooth,flawless slices without dragging.
- Try adding a splash of crème de cassis in the syrup for a subtle blackcurrant nuance.
Serving Suggestions
Present your masterpiece with a dusting of powdered sugar or delicate edible flowers for a romantic touch. Fresh mint leaves add vibrancy and contrast. Pair slices with a scoop of vanilla bean ice cream or a glass of chilled Champagne to elevate the experience. The visual ruby-red strawberries against the pale cream create a stunning centerpiece perfect for celebrations.
| Nutrient | Per Serving |
|---|---|
| Calories | 360 kcal |
| Protein | 6 g |
| Carbohydrates | 45 g |
| Fat | 15 g |
For a deeper dive into classic French patisserie techniques, explore our comprehensive guide to French sponge cakes and creams.
Q&A
Q&A: Strawberry Fraisier Cake – A Classic French Delight Unveiled
Q1: What is a Fraisier cake?
A1: The Fraisier cake is a quintessential French dessert that beautifully showcases fresh strawberries nestled between layers of light sponge cake and smooth, creamy mousseline. Its name derives from “fraise,” the French word for strawberry, highlighting the fruit as the star ingredient.
Q2: How did the Fraisier originate?
A2: The Fraisier cake traces its roots back to mid-20th-century France. It was popularized by famed pastry chef Pierre Lacam, who drew inspiration from classic berry tarts and evolved them into a refined layered cake. Today, it stands as a symbol of French patisserie elegance.
Q3: What makes the Fraisier unique compared to other strawberry cakes?
A3: Unlike typical strawberry shortcakes or mousses, the Fraisier combines delicate genoise or sponge cake with a rich pastry cream called crème mousseline, made by blending pastry cream with butter for an ultra-smooth texture. The strawberries are often halved and arranged upright around the edges, creating a striking visual effect.
Q4: What are the key components of a traditional fraisier?
A4: Traditionally, it includes a light sponge cake base and top layer, a generous filling of crème mousseline infused with vanilla, fresh, ripe strawberries, and sometimes a thin layer of jelly or glaze on top to give it a glossy finish.
Q5: is Fraisier cake arduous to make at home?
A5: While the fraisier requires some pastry skills-mastering the mousseline cream and assembling the layers carefully-it’s approachable for avid bakers willing to dedicate time and patience. Attention to detail in the arrangement of strawberries and the smoothness of cream is key.
Q6: When is the best time to enjoy a Fraisier cake?
A6: Fraisier cakes are at their best in late spring and early summer, when strawberries are naturally in season, at peak sweetness and freshness. It’s a perfect celebratory dessert for occasions embracing seasonal flavors.
Q7: Can the Fraisier be adapted to other fruits or dietary preferences?
A7: Absolutely. Although strawberries are central to the traditional fraisier, variations with raspberries, mangoes, or other berries exist.For dietary adaptations,some substitute gluten-free sponge or vegan pastry creams,allowing this classic to be enjoyed by a broad audience.
Q8: Why has the Fraisier maintained its popularity over decades?
A8: The Fraisier’s timeless appeal lies in its harmonious balance of textures and flavors-airy cake, luscious cream, and juicy fruit-paired with its elegant presentation. It embodies French pastry artistry, making it both a feast for the eyes and the palate.
Q9: Where can one find an authentic Fraisier cake outside France?
A9: Many high-end patisseries worldwide, especially those with French influences, offer Fraisier cakes during strawberry season. Additionally, specialty baking classes and recipes enable enthusiasts to recreate this classic in their own kitchens.
Q10: What’s the best way to serve and enjoy the Fraisier?
A10: serve the Fraisier slightly chilled to maintain the cream’s texture and let the fresh strawberry flavors shine.Pair it with a delicate tea, a glass of chilled rosé, or simply enjoy it on its own as a sublime treat.
Concluding Remarks
As the final slice is savored and the delicate layers of sponge, cream, and fresh strawberries melt away, the allure of the Strawberry Fraisier Cake lingers-an edible ode to French patisserie artistry. This timeless dessert, with its harmonious balance of textures and flavors, invites both novice bakers and seasoned enthusiasts to explore a piece of culinary history. Whether enjoyed at a special celebration or as a simple indulgence, the Fraisier remains a testament to the elegance found in classic simplicity, forever enchanting those who experience its sweet embrace.
