A Summer Classic: The Fraisier Cake
If you’re looking for a dessert that’s fresh, fruity, and deeply rooted in French pastry tradition, the Fraisier Cake is a must-try. Named after fraise, the French word for strawberry, this elegant cake is a staple in French bakeries—especially in spring and summer when strawberries are at their peak.
What makes the Fraisier special is its stunning layers:
- A soft, light Genoise sponge
- A rich and silky Diplomat cream
- Sweet, juicy fresh strawberries
- Topped with a thin almond marzipan layer or a shiny glaze
The combination is both visually impressive and absolutely delicious—making it the perfect centerpiece for celebrations, birthdays, or elegant dinner parties.
Servings
8
Prep time:
1h30
Cook time:
20min
Resting time:
3h
Why You’ll Love This Fraisier Cake Recipe
- ✅ Classic French pastry with a modern touch
- ✅ Perfect balance of sweetness, fruitiness, and creaminess
- ✅ Uses seasonal, fresh strawberries – that you can easily replace by other fruits like Kiwi, Mango, etc
- ✅ A beautiful showstopper for birthdays and special occasions
Whether you’re a passionate baker or just getting started with French pastry, this recipe is broken down step by step to guide you through every element with ease.
Ingredients
Sponge cake
- 3 eggs
- 95g of granulated sugar
- 95g of all-purpose flour
Diplomate cream (pastry cream + whipped cream)
- 250g of milk
- 1 egg
- 75g of granulated sugar
- 1 tbsp of vanilla sugar
- 20g of cornflour
- 2 sheet (5g) of gelatin
- 1 vanilla pod (or vanilla extract)
- 250g of liquid cream (30% fat at least)
Soak syrup
- 150g of granulated sugar
- 115g of water
Setup / Decor
- 500g of strawberries
- 250g of marzipan
- 25g of white chocolate
- Powdered sugar
Step by Step Instructions
Bake the Génoise Cake
Preheat the oven to 190 °C. Prepare a cake ring—slightly smaller than your final ring—by greasing and flouring it.
In a clean bowl, whisk together eggs and sugar until light, pale, and doubled in volume (about 10 minutes with a mixer)—this creates an airy base for your fraisier cake.
Gently fold in the flour in two additions, using a spatula to preserve the batter’s volume.
Pour the batter into the ring and bake for approximately 15 minutes, until a skewer comes out clean.
Cool fully before slicing.
Make the Soak Syrup
Combine sugar and water over medium heat until fully dissolved and large bubbles form.
Remove from heat and allow to cool—the syrup will thicken as it does.
Prepare the Vanilla Diplomate Cream
Chill the heavy cream in the fridge. Soak gelatin sheets in cold water.
In a saucepan, warm milk with the vanilla seed and pod for 20–30 minutes. Remove the pod before proceeding.
Meanwhile, whisk egg, sugar, and cornflour until pale. Gradually whisk in warm milk, then return to the saucepan. Cook over medium heat, whisking constantly until thick.
Remove from heat, whisk in drained gelatin, then cool with plastic wrap touching the surface.
Whip the heavy cream to firm peaks. When the pastry cream is cool, fold in the whipped cream gently to create a smooth diplomate cream.
Assemble Your Fraisier
Slice the cooled sponge cake in half horizontally. Set the larger cake ring on your serving plate. Protect the inside of the ring with rhodoïd to get perfect outside look.
Place the first sponge layer in the ring and lightly brush with cooled syrup.
Hull and halve the strawberries. Arrange the largest halves around the inner ring edge, cut-side facing out.
Pipe or spoon half of the diplomate cream over the cake and strawberries, spreading evenly.
Add the remaining strawberries chopped in pieces to fill the center.
Soak and layer the second sponge, brush with syrup, then gently press into the cream.
Top with the remaining cream, filling the ring. Chill for at least 2 hours to set.
Decorate & Finish
When chilled, carefully roll out marzipan—dust the board with icing sugar for ease—place over the ring and press the edges with your rolling pin tocut to ring size.
Melt white chocolate and drizzle over the marzipan.
Arrange a few strawberry quarters on top. Take off the ring and the plastic.
Serve and enjoy your classic French strawberry cake!
💡 Pro Tips for the Perfect Fraisier Cake
- Use ripe, sweet strawberries: The quality of your fruit is key. Choose strawberries that are fragrant and fully ripe for maximum flavor.
- Whip cream to soft peaks: For a light Diplomat cream, avoid overwhipping. Soft peaks ensure a mousse-like texture.
- Acetate strips for cleaner assembly: Line your cake ring with acetate for clean edges and easier removal.
- Chill thoroughly: Let the cake rest in the fridge for at least 4 hours (ideally overnight) to set properly before slicing.
- Don’t skip the soaking syrup: Brush your sponge with a simple syrup to prevent dryness and add flavor.
- ♻️ Add strawberry tops to your syrup: When making the soaking syrup, toss in the heads/tops of the strawberries and simmer for 10–15 minutes. This adds a delicate, all-natural strawberry flavor.
- You can strain and save this syrup to use in cocktails, fruit salads, or other desserts.
- It’s a great zero-waste trick that adds aroma and depth to your recipes.
Frequently Asked Questions
Can I make the Fraisier Cake ahead of time?
Yes! It’s best made a day ahead so the cream can set properly.
Can I freeze the Fraisier Cake?
Freezing is not recommended as the cream texture may suffer when thawed.
What can I use instead of marzipan?
Try a thin layer of mirror glaze or just dust with icing sugar and top with berries.
Can I use frozen strawberries?
Fresh strawberries are ideal for taste, texture, and structure.
Want More French Pastry Classics?
Now that you’ve mastered this iconis dessert, try one of these delicious recipes next:
Apricot & Rosemary Rustic Tart
Where sweet summer fruit meets aromatic herbs in a beautifully imperfect French tart.
Raspberry & Chocolate Entremet (GF)
A light and elegant summer treat.
French Madeleines
The soft, shell-shaped classic every home baker should master.
And if you’re ready to take your pastry skills to the next level, explore our Online Pastry Courses – designed to help you dive deeper into French classics, all from the comfort of your home.
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