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Juicy sponge cake, delicate muslin cream and fresh strawberries are combined in the Fraisier cake. The three components make an unforgettable combination of flavors that no one is guaranteed to be able to resist. Here I’ll show you how to make the French strawberry cake with sponge cake base yourself. Apart from the fact that it tastes incredibly delicious, it is an eye-catcher on the dining table. You can find a detailed recipe for the French strawberry cake with exact quantities and step-by-step instructions here at the very bottom.
What is Fraisier cake?
Fraisier cake is a popular French strawberry cake. It consists of two sponge cake layers, muslin cream and fresh strawberries. The sponge cake is not a classic one, but is baked with butter and hot milk. This makes it taste very moist and fluffy. The muslin cream is a delicate custard cream, which is additionally refined with butter. The classic Fraisier cake is covered with marzipan paste on top. To do this, you roll the raw marzipan paste as large as the cake is in diameter and place it as the top layer on the cake. By the way, the word “fraisiers” translated from French means “strawberries”.
Perfect strawberry cake for strawberry season
Thanks to strawberries, Fraisier cake tastes fruity, light and summery. The combination of fruits with the fluffy, moist sponge cake and the delicate butter custard gives a unique taste. You should use good quality fresh strawberries for the cake, so that the Fraisier cake tastes really delicious. So, the strawberry season is an ideal time to make the Fraisier cake. Since you can buy local free-range strawberries for the recipe or even pick some yourself from the field.
Decorate Fraisier cake
My Fraisier cake looks like strawberry halves painted on a white background. For this, I cut the strawberries in half each, placed them with the cut facing outward and “glued” them with the cream, so to speak. If you want to decorate the strawberry cake the same way, you’ll need firm strawberries. They should not be overripe or mushy. They should also be about the same size. Of course, you can shape and decorate your strawberry cake any way you like. There are no limits to your imagination. For example, you can cover it classically with marzipan.
Serve French strawberry cake
It’s best to get the strawberry tart out of the refrigerator about 15 minutes before serving and let it sit at room temperature. This will soften the cream a bit and the strawberries won’t be as cold.
The Fraisier cake is an eye-catcher on the dining table and is therefore perfect for any celebration. In addition, you can give it as a gift. But also on a summer weekend or a summer evening during the week you can serve the strawberry cake for dessert and spoil your loved ones with it. In France, by the way, Fraisier cake is a favorite served at summer weddings.
Storing Fraisier cake
Since the Fraisier cake is made of fresh strawberries, you should not store it for too long. Otherwise, the fruit will lose its freshness and thus the cake will lose its flavor. Store the Fraisier cake in the refrigerator and consume it within 1 – 2 days. Prepare the strawberry cake a day in advance so that it can set overnight in the refrigerator. If you make it the same day it is served, you should chill it for at least 4 hours beforehand. A day before, you can bake the sponge cake if you don’t want to make it all in one day. After baking, let the sponge cool well and wrap it in plastic wrap to prevent it from drying out. The next day you would only have to make the cream and “assemble” the cake.
This strawberry cake is
- incredibly delicious,
- with fresh strawberries,
- an eye-catcher on the dining table,
- a classic of French cuisine,
- perfect for a party,
- ideal summer dessert.
French strawberry cake: the recipe
You can find the exact quantities and step-by-step instructions to make the Fraisier cake yourself here below in the box recipe.
Even though the cake looks elaborate, it’s not hard at all to make it yourself. You also don’t need any extraordinary ingredients for the strawberry cake recipe. For the sponge cake base you need
- baking powder
- and vanilla sugar.
For the cream you need
- some cornstarch and flour
- and of course fresh strawberries.
- Alternatively, you can prepare a sugar syrup and soak the sponge cake. I find the sponge cake tastes moist enough as it is, and didn’t make any syrup. You can do it however you like.
How to make French strawberry cake: this is how it works
- For the sponge cake base, beat eggs, sugar and vanilla sugar until fluffy. Fold in flour with baking powder to make a fluffy, thick batter. Bring the milk and butter to the boil and stir into the dough in small portions. Bake the sponge cake at 180 °C for about 30 minutes, let it cool and cut it lengthwise into two cake layers.
- For the cream, mix eggs and sugar. Add flour with cornstarch and mix again. Bring milk to a boil and stir in batches to the egg-sugar-flour mixture. Boil the mixture for a few minutes until it gets a pudding like consistency and let it cool to room temperature. Now add softened butter and whip to a creamy consistency.
- Spread strawberry halves on the bottom of the baking springform pan and spread with the cream. Place one of the two sponge cake layers on top and place more strawberry halves around the edge. Spread the sponge cake base with the remaining cream, spread strawberries cut into small cubes on top and place the second sponge cake base on top. Chill the strawberry tart in the springform pan for about 8 hours. After that, your Fraisier cake is ready!
Tips & tricks: how to make your Fraisier cake perfect
- Use fresh, aromatic strawberries of good quality for the Fraisier cake.
- Gently fold the flour and baking powder into the egg and sugar mixture. The sponge dough should be very airy.
To bake the sponge cake you need a Ø 24 cm baking pan. To “assemble” the strawberry cake, you will need a Ø 26 cm baking springform pan.
- When baking the sponge cake, you should not open the oven for the first 20 minutes or so so that the sponge cake base does not collapse.
- To check if the sponge cake base is done baking, do a chopstick test. To do this, insert a toothpick briefly into the center of the sponge and see if it stays clean after coming out. Alternatively, you can still test whether the sponge cake is done baking as follows: briefly press gently on the surface of the sponge cake about in the middle with a finger. If it springs back after pressing and no traces remain visible, it is ready.
- When boiling milk, use a saucepan with a thick bottom so that the milk does not burn.
- Be sure to add the hot milk to the egg-sugar-flour mixture in small portions, stirring constantly, so you don’t end up with boiled eggs in the custard.
- You should stir the custard for the cream occasionally as it cools so that there is no film on the surface.
- You can also shape the Fraisier cake differently, as far as strawberries are concerned, and decorate as you like.
Did you make the French strawberry cake yourself using this recipe? I look forward to your result, your star rating and your comment on the recipe below, how you succeeded and tasted the Fraisier cake.
Fraisier cake / French strawberry cake
- Ø 24 cm large baking pan
- Ø 26 cm large baking pan
for the dough
- 120 ml milk
- 60 g butter
- 160 g sugar
- 3 eggs
- 8 g vanilla sugar
- 1 pinch of salt
- 5 g baking powder
- 165 g flour
- butter or margarine to grease the baking pan
for the cream
- approx. 900 g fresh strawberries
- 500 ml milk
- 350 g butter (room temperature)
- 100 g sugar
- 3 eggs
- 20 g cornstarch
- 20 g flour
- fresh peppermint leaves
Preparation of the dough
- Beat eggs, sugar, salt and vanilla sugar to a fluffy white mixture.
- Fold in flour with baking powder to make a thick, fluffy batter.
- Put milk and butter in a saucepan and bring to a boil, stirring. The butter must be melted in the milk before it boils.
- Add the hot milk-butter mixture to the sponge dough in small portions, a little at a time, stirring the dough gently each time until it has a homogeneous consistency.
- Line the bottom of the Ø 24 cm baking springform pan with baking paper, pour the batter into the baking pan and bake in the preheated oven at 180 °C for about 30 minutes. Allow the sponge cake to cool and then cut it lengthwise into two equally thick cake layers.
Preparation of the cream
- Mix eggs and sugar briefly with a whisk to a somewhat fluffy mixture.
- Add flour and cornstarch and mix until homogeneous without lumps.
- Boil milk in a saucepan and then add it in small portions (e.g. with a ladle) to the egg-sugar-flour mixture, stirring constantly.
- Now transfer the milk-egg-sugar-flour mixture to a saucepan and cook it for a few minutes, stirring constantly, until it thickens and becomes about the consistency of pudding. Then let the pudding mixture cool to room temperature, stirring occasionally.
- Add vanilla as well as softened butter in small portions a little at a time and whip it into a homogeneous cream.
"Assembling" the strawberry cake
- Line the bottom of the Ø 26 cm baking springform pan with baking paper and grease the rim with butter or margarine. Cut each strawberry lengthwise into two halves and spread the halves with the cut facing down on the bottom of the baking pan (see the pictures at the top of the article for this).
- Fill the holes between the strawberry halves on the bottom of the springform pan with the cream, e.g. using a piping bag, and then generously spread the top of the strawberries with the cream.
- Place one of the two sponge cake layers on top of the cream in the springform pan and place more strawberry halves around the sponge cake layer with the cut facing the edge of the springform pan and the top down.
- Spread the remaining cream on the sponge cake layer in the springform pan.
- Cut the remaining strawberries into small cubes, spread them on the cream and press them, e.g. with a tablespoon, carefully into the cream.
- Place the second sponge cake layer on top and chill the cake for about 8 hours.
- Then turn the cake over with the upper sponge cake layer facing down, remove the edge and the bottom of the springform pan and pull the baking paper off the top of the cake. Decorate the edge of the strawberry cake as desired with fresh mint leaves.
- Use fresh, aromatic strawberries of good quality.
- Gently fold the flour with baking powder into the egg-sugar mixture. The sponge mixture should be very airy.
- When baking the sponge, do not open the oven for the first 20 minutes or so, so that the sponge does not collapse.
- To check if the sponge cake base is done baking, do a chopstick test. Alternatively, use a finger to gently press briefly on the surface of the sponge cake about halfway down. If it springs back after pressing and no marks remain, it is done.
- To boil milk, use a saucepan with a thick bottom to prevent the milk from scorching.
- Be sure to add the hot milk to the egg-sugar-flour mixture in small portions, stirring constantly.
- Decorate the fraisier cake to taste.
- The time to cool the sponge cake base and the custard for the cream is not included in the preparation time.
- Note the detailed tips and tricks for preparing the French strawberry tart at the top of the post.