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How to Make a Fraisier Cake

How to Make a Fraisier Cake

The fraisier cake derives from the French word “fraise”, meaning strawberry. Traditionally, this classic cake comprises of a thin layer of génoise sponge that’s filled with a layer of strawberries and crème mousseline, then topped with a strawberry jelly. It’s pretty amazing; keep reading our recipe to discover how to create this extremely fancy pudding for a summer dinner party!

Prep & Cooking Time: Approx. 1 hour 30 minutes, plus chilling time

  • Serves: 8 people

Génoise Sponge Ingredients:

  • 80g Caster Sugar
  • 90g Egg Whites
  • 80g Egg Yolks
  • 35g Unsalted Butter
  • 40g Pastry Flour
  • 20g Cornflour

Crème Mousseline Ingredients:

  • 350g of Whole Milk
  • 100g of Caster Sugar
  • 200g of Unsalted Butter
  • 1/2 tsp of Vanilla Bean Paste
  • 35g of Pastry Flour
  • 4 Egg Yolks
  • 1 tbsp of Orange Cointreau

Strawberry Jelly Ingredients:

  • 100g of Strawberry Puree
  • 5g Gelatine Sheet (soaked in ice water to soften)
  • 30g of Caster Sugar




  1. Preheat your oven to 200°C (fan 180°C or gas mark 6) and grease and line a 28cm × 28cm (11” x 11”) flat square cake tin with parchment paper.
  2. Find a large mixing bowl and sift in the flour. Tip it into another bowl and then sift again into the large bowl. Melt the butter in the microwave and set aside.
  3. Using a whisk or an electric hand whisk, beat the egg whites until foamy. At this stage, sprinkle in the sugar between whisking until you have a thick, glossy mixture.
  4. Add in the egg yolks and beat well. Spoon in the flour and fold with a spatula or a large metal spoon, then pour in the butter and mix again.
  5. Pour your cake mixture into the prepared cake tin and bake for about 10-13 minutes, or until lightly golden and springy to the touch. Leave to cool completely on a wire cooling rack
  6. To make the crème mousseline filling, place the milk and vanilla into a saucepan and stir over a medium heat. Bring to the boil, then remove from the heat and set aside.
  7. Whisk up the egg yolks and sugar until they’re pale in colour and double in volume. Add the flour and mix well. Pour the cream into the egg yolk mixture and return to the pan. Set over a high heat and allow to boil whilst stirring continuously, until it becomes smooth and glossy.
  8. Remove from the heat and spoon into a piping bags. Keep in the freezer to cool, but don’t freeze the mixture! While the cream cools, beat the butter in a stand mixture until creamy and then add in the cooled cream. Mix in the Cointreau and spoon into another piping bag fitted with a 1cm round piping tip.
  9. To make the strawberry jelly, place the puree and sugar into a saucepan and bring to the boil. Add in the soaked gelatine and mix well. Set aside ready for assembling.
  10. Place your cooled sponge on a board and use a cake ring of your desired size to cut the sponge. Remove the excess sponge and leave the sponge circle in the ring. Pipe over a thin layer of cream and arrange halved strawberries around the edge of the cake ring with the flat surface against the metal. Sprinkle strawberries over the cream layer and pipe the remaining cream over the top. Use a metal spatula to even it off.
  11. Place the cake into the freezer to set for approximately 20 minutes; this allows the cream to set in place. Pour the jelly over the top of the cake and leave it in the freezer again to set.
  12. Once the jelly has set and the cake has cooled, remove from the freezer and place on a serving plate. Slightly warm the sides with a blow torch to remove the cake ring.
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