Fraisier Cake: a French icon

The Fraisier is an icon of French pastry, a dessert that has spread across the world and become a symbol of refined springtime baking. In May, French pâtisseries windows are filled with this exquisitely delicate cake, which harmoniously balances acidity, sweetness, softness, and creaminess in bites that seem to melt effortlessly on the palate.

In its classic form, the Fraisier consists of two layers of génoise sponge cake lightly soaked in kirsch syrup, filled with mousseline cream and fresh strawberries, and traditionally finished with a thin layer of pink or green marzipan.

PREPARATION TIME: 2 DAYS

DIFFICULTY: HIGH

Origin

The history of the Fraisier dates back to 16th-century France, where it began to take shape as a celebrated culinary creation. Its name derives from the French word fraise, meaning strawberry.

In Le Guide Culinaire, Auguste Escoffier presented a version of a strawberry cake prepared with fresh fruit. This interpretation was later refined in the early 20th century by Pierre Lacam, who developed a strawberry cake composed of sponge cake layers enhanced with kirsch.

The Fraisier as we know it today was created in 1966 by Gaston Lenôtre. He crafted a strawberry cake made with kirsch-soaked génoise sponge, filled with buttercream and fresh strawberries. Originally named Bagatelle, in reference to the Bagatelle Gardens located in the Bois de Boulogne on the outskirts of Paris, the cake gradually evolved into what is now recognized as the modern Fraisier.

Over time, the recipe was refined and perfected, becoming a distinguished specialty of French pâtisserie, celebrated for its elegant presentation and delicate, balanced flavors.

A twist

Renowned French pastry chef Yann Couvreur reimagined this classic dessert, introducing not only a variation in the recipe itself but also a distinctive new presentation. In his 2017 book, La Pâtisserie de Yann Couvreur, he presents a Fraisier with an increased proportion of butter in the mousseline cream and decorates the cake with crosswise slices of strawberries, arranged to resemble open rosettes.

The higher fat content allows the cream to absorb the natural moisture of the strawberries, preserving them in optimal condition while maintaining structural stability. At the same time, the proportions are so carefully balanced that the cream achieves an exceptionally smooth, silk-like texture.

This is the version I will be recreating today, so that you may prepare it at home as well.

Frasier Recipe Step by Step

Watch the recipe video:

English:

https://youtu.be/5Zc3GOkbx7Y

Espańol:

https://youtu.be/wHZlK7j3H8U

Portugués:

https://youtu.be/u0nRTsstKZQ

The Fraisier is a refined and refreshingly light cake composed of two layers of génoise sponge delicately soaked in kirsch syrup, filled with mousseline cream and fresh strawberries.

For optimal results, it is advisable to prepare the cream the day before, incorporating a portion of the butter and allowing it to rest overnight. The sponge cake may also be baked in advance, sliced, and stored in the freezer to preserve its moisture and facilitate clean assembly.

The following day, the cream and the remaining butter must be brought to the same temperature before completing the mousseline. The syrup is then prepared, and the cake is assembled.

Once finished, the cake should be refrigerated—preferably for 24 hours—to allow the flavors to fully develop and harmonize.

This resting period also promotes proper butter crystallization within the mousseline, enhancing its stability and texture. As the fat structure stabilizes, the cream achieves a finer, more cohesive mouthfeel, while the moisture from the strawberries gently integrates into the filling without compromising its structure.

To make it, you need to infuse the milk really well before preparing the custard. Add some citrus zest and a touch of cinnamon to the milk.

Once the milk is well-infused, prepare the custard and let it set in the fridge, preferably overnight.

Then, just sprinkle a bit of sugar (brown sugar works great) on top, and use a torch to create a caramelized layer that contrasts beautifully with the cool custard underneath.

Preparation Time: 3 hours

Cooking Time:  80 min 

Total Time: 2 days

Cost: Medium 

Cuisine: French 

Calories: 530 kcal

Recipe (1 cake about 7’’-18 cm, 2”-5 cm tall, 8-10 pax)

Mousseline Cream

400 ml milk (1 2/3 cups)

1 vanilla bean

120 g sugar (1/2 cup + 1 tbsp)

4 egg yolks

1 egg

150 g butter (10 1/2 tbsp)

32 g cornstarch (1/4 cup)

150 g softened butter (10 1/2 tbsp)

Sponge Cake Génoise

5 eggs

150 g sugar (3/4 cup)

130 g sifted flour (1 cup)

20 g cornstarch (2 1/2 tbsp)

Syrup

200 ml water (3/4 cup + 1 tbsp)

80 g sugar (1/3 cup)

500 g strawberries (1 lb 2 oz)

All ingredients must be at room temperature.

Directions

The mousseline cream

Whisk the egg yolks, whole egg, and sugar together. Add the cornstarch and mix thoroughly. Bring the milk and the seeds of the vanilla bean to a boil. Remove from the heat and gradually pour it over the egg mixture, whisking continuously. Mix well, then return to the heat and cook until thickened. Allow the cream to boil for approximately 30 seconds. Remove from the heat and incorporate 150 g (10 1/2 tbsp) of butter. Mix well. Cover with plastic wrap directly in contact with the surface of the cream. Set aside until completely cold or keep it in the fridge preferably overnight.

The sponge cake génoise

Preheat the oven to 175°C (350°F). Whisk the eggs and sugar together in a bowl set over a bain-marie. Whisk until the mixture doubles in volume and reaches approximately 50°C (122°F). Transfer the bowl to the mixer. Whisk for about 10 minutes, until it doubles in volume again. Remove from the mixer. Sprinkle the sifted flour and cornstarch over the mixture and gently fold to combine. Ensure no flour remains at the bottom of the bowl. Line a baking sheet with a Silpat. Using a spatula, spread the batter into a 1/2-inch (1.3 cm) layer. Transfer to the oven and bake for 15–20 minutes. Remove from the oven and immediately cut out two 16 cm (6 1/4-inch) disks using a ring. Place the génoise in the freezer at least for 20 minutes or overnight.

The syrup

Bring the water and sugar to a boil and cook for about 3 minutes.

Assembly

Remove the mousseline cream from the fridge and make sure gets room temperature.

Remove the génoise from the freezer. Lightly dust the surface with cornstarch to prevent sticking. Turn it over and carefully peel off the Silpat. Remove the two disks.

Using a brush, soak both disks evenly with syrup. Set aside. Whip the mousseline cream until smooth (remember: the cream must be at room temperature). Add the softened butter in three additions. Whip at high speed for about 2 minutes. The cream should become firm and glossy. Wash the strawberries. Slice half into 6 mm (1/4-inch) thick disks. Cut the remaining half into quarters. Place a sheet lined with a Silpat on your work surface. Position an 18 cm (7-inch) ring on the sheet and line it with an acetate collar. Arrange the strawberry slices inside the ring, covering the base and sides. Try to eliminate any gaps. Add a layer of cream. Ensure all spaces between the strawberries are filled with cream. Using the back of a spoon, spread the cream evenly. Carefully place one génoise disk on top. Add another layer of cream and spread evenly. Distribute the quartered strawberries over the cream. Add a final layer of cream, leveling it just below the top of the ring. Place the second génoise disk on top. Smooth the edges with a spatula. Freeze overnight or refrigerate for 24 hours. Carefully remove the ring and the acetate collar.

Hope you enjoy this beautiful and delicious cake!