Fraisier Cake

Fresh strawberries, creamy vanilla pastry cream and light whipped cream sandwiched between fluffy sponge cake layers. This take on the classic fraisier cake is creamy and refreshing!

As a strawberry lover Fraisier cakes are so beautiful. The ring of strawberries around the cake makes for an elegant and pretty dessert, so I knew I had to share my Fraisier cake recipe!

A slight adaptation from the original cake! My version incorporates a softer and lighter sponge than the traditional genoise and a vanilla pastry cream surrounded by light whipped cream and strawberries. Rather than a layer of marzipan ontop of the cake I use a thin layer of whipped cream as an easy substitute! The resulting cake is creamy, fresh and delicious, not to mention absolutely stunning.

What is a Fraisier Cake?

A fraisier cake is a classic French cake traditionally made from layers of genoise, mousseline cream, strawberries and almond paste (also known as marizipan). The name comes from the French word for strawberries “fraise”. The resulting cake is a stunning little cake lined with the halved strawberries.

This cake is a great introduction to baking basics because it incorporates all the building blocks of baking. From a basic sponge cake (genoise) to lightened pastry creme (mousseline cream). If you want to get your head around the basics of French baking this would be it!

At-a-Glance Specs – What You’ll Need Before We Start Rolling

Yield	Prep Time	Cook Time	Difficulty	Storage
7-inch cake	60 minutes	75 minutes	Intermediate	Refrigerate up to 3 days

Main Ingredients

• Eggs – Create structure and lift, giving the sponge its soft but stable crumb.
• Plain flour – Forms the base of the sponge while keeping the texture light.
• White sugar – Sweetens and helps the sponge bake evenly with a fine crumb.
• Milk – Adds moisture and softness to the cooked-dough sponge.
• Vegetable oil – Keeps the sponge tender even after chilling.
• Unsalted butter – Adds richness and flavour without weighing the cake down.
• Fresh strawberries – Provide freshness, sweetness, and the signature fraisier look.
• Heavy cream – Creates smooth, airy whipped layers that balance the sponge.
• Cornstarch – Thickens the pastry cream while keeping it silky and smooth.
• Vanilla paste – Adds warmth and depth without overpowering the fruit.

---

Optional – My Favourite Extras That Add a Little Magic

• Vanilla bean pod – Enhances aroma and gives a more rounded vanilla flavour.
• Citrus zest – Brightens the sponge and cuts through the creaminess.
• Light sugar syrup – Keeps the sponge moist and flavourful after chilling.
• Gelatin – Stabilises whipped cream for clean layers and neat slices.
• Berry coulis – Adds colour and a fresh, tangy contrast when serving.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

• Cornstarch instead of flour in pastry cream – Gives a smoother, less grainy texture.
• Neutral oil instead of butter – Keeps the sponge soft for longer in the fridge.
• Raspberries or mango instead of strawberries – Offer the same structure with a new flavour profile.
• Whipping cream instead of thickened cream – Works well if whipped slightly firmer.
• Springform pan instead of cake ring – Provides support if a ring isn’t available.

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Problem	What’s Happening	How to Fix It
Sponge feels dense	The meringue was overmixed or folded too roughly	Fold gently and stop as soon as the batter looks uniform
Pastry cream is lumpy	Heat was too high or stirring wasn’t constant	Cook low and slow, then strain if needed
Cream won’t hold shape	Cream or bowl was too warm	Chill everything before whipping
Strawberries slide down	Cream was too soft during assembly	Use colder cream or add a small amount of gelatin
Cake collapses when unmoulded	Not enough chill time	Refrigerate at least 4 hours, overnight is best

Comparison – How This Recipe Stacks Up Against Other Desserts

Dessert	Texture	When I’d Choose It
Fraisier Cake	Light sponge, creamy layers, fresh fruit	When I want something elegant but refreshing
Classic Genoise Strawberry Cake	Drier sponge, simple cream	When I need something fast and traditional
Strawberry Shortcake	Soft biscuit, loose cream	Casual gatherings and last-minute desserts

Tips on the Sponge Cake

The traditional sponge used in fraisier cakes is a genoise. A genoise is a very basic sponge made from eggs, flour, and sugar. It is then soaked in syrups and alcohol to take on moisture and flavor as the sponge itself is quite dry and flavorless.

I wanted to change the sponge so that it was light and fluffy with more flavor. This sponge cake uses the cooked dough method to create a super soft melt-in-your-mouth cake. I’ve mentioned this method in my Japanese-style strawberry cake recipe, and it’s a game changer.

Keep these tips in mind when making the sponge cake:

Heat the milk, oil, butter and sugar (I) together

Heating all the oils and milk with the sugar allows it to dissolve. I have found that dissolved sugar helps to create a more even sponge!

Whisk the flour well

The flour is added to the milk and oil mixture without sieving. There isn’t a need to sieve as it is being incorporated with heavier ingredients. However, it is important that you mix well so there are no clumps of flour. If there are clumps it could result in pockets of flour in your cake.

Incorporate one-third of the meringue first

The meringue should be folded into the batter for a super light sponge cake. By lightening the batter first it makes it easier to fold the remaining meringue without losing too much air. When incorporating the first third of meringue I like to use a whisk and really incorporate it, before folding in the rest of the meringue.

Transfer the lightened batter to the meringue

Most recipes will transfer the remaining meringue to the batter. However, by doing this it is easy to miss heavy bits of batter at the bottom of your bowl. By doing the reverse there’s a lower chance of missing batter, resulting in an even sponge cake.

Tips on the Pastry Cream

The pastry cream gives this cake cake by adding extra sweetness and creaminess. The classic pastry cream uses flour to thicken the milk. However, I find that cornstarch has the ability to thicken without becoming too clumpy.

Here are a couple of tips to ensure you have a silky smooth pastry cream:

Heat the mixture on low heat

Low and slow heat is the trick to a super creamy pastry cream. The higher the heat the easier it is for the pastry cream to become lumpy. Constant stirring over low heat will create the best result

Pass the mixture through a sieve

If you find there are a couple of small clumps you can pass your mixture through a fine meshed sieve. This will remove any hidden clumps of flour.

Give the pastry cream a good whisk before piping into your cake

Because pastry cream is thickened with starch it can set into a gelatinous lump once cooled. It is important to give your cream a good whisk before transferring it to a piping bag.

Equipment Needed For Assembly

Cake ring

A cake ring provides the support for the assembly of your cake. If you don’t have a cake ring you can also use the ring of a springform pan

Acetate

Acetate is a thin piece of plastic that wraps around the cake. By lining the cake ring with acetate it makes it a lot easier to unmould the cake once set. If you don’t have acetate you can line the cake ring with baking paper as well, however the finish won’t be as smooth

Spatula

A cake decorating spatula is perfect for smoothening off the top of the cake with whipped cream. This gives you a clean and professional look. If you don’t have one a long knife with a flat edge will give you the same effect

Piping bags

Piping bags are not essential when making this recipe, but it will help with the filling of the sponge layers. As the strawberries are lined around the cake ring there are a lot of little gaps between each of the strawberry halves. The piping bag helps to get into the gaps and fill them up!

Tips for Perfect Frasier Cake

Layer Your Flavors

Infuse your sponge syrup with subtle notes of vanilla bean or citrus zest. This enhances the depth of flavor without overwhelming the delicate strawberry and cream layers.

If you love light sponge paired with fresh strawberries, my Japanese Strawberry Shortcake uses the same gentle, cloud-soft balance.

Temperature Control Matters

Ensure your whipped cream and pastry cream are properly chilled before assembly. A cool filling creates cleaner layers and prevents the cake from collapsing during setup.

Stable Cream Magic

For a more stable filling, lightly fold in a teaspoon of softened gelatin to your whipped cream. This keeps the texture silky but firm, perfect for clean slices.

Precision Pays Off

Use a kitchen scale to measure ingredients. Precision creates a consistent sponge texture and helps balance the sweetness and structure of the cake.

Color Coordination

Choose berries of similar size and color. Uniformity not only makes assembly easier but also gives the finished cake that elegant patisserie-like appearance.

Cooling for Clean Cuts

Refrigerate the cake for at least four hours, or overnight if possible, to allow the cream and sponge to set. This results in neater, professional-looking slices.

Variations

Chocolate Infusion

Brush your sponge layers with a light cocoa syrup and fold a touch of dark chocolate into the pastry cream for a decadent twist on the classic fraisier.

Tropical Escape

Swap strawberries for mango or passionfruit, pairing them with a coconut-infused sponge for a bright and refreshing tropical dessert.

Matcha Elegance

Blend matcha powder into the sponge or the cream for an earthy balance to the sweetness of the strawberries. This variation offers a sophisticated, modern touch.

For another layered strawberry dessert with a modern twist, try my Strawberry Crepe Cake — delicate, dramatic, and beautifully sliceable.

Nutty Delight

Incorporate crushed pistachios or hazelnuts between the cream layers. The added crunch provides texture while enhancing the overall nutty depth of the cake.

Mini Fraisier Parfaits

Assemble individual portions in dessert cups. Layer sponge cubes, cream, and berries for a portable, party-ready take on the traditional cake.

Seasonal Swap

In cooler months, try raspberries, blackberries, or even poached pears for a seasonal twist while keeping the same base components of the cake.

Serving Suggestions

Afternoon Tea Star

Serve thin slices alongside a selection of teas, such as Earl Grey or jasmine. The floral notes elevate the light sweetness of the cake.

Summer Celebration Centerpiece

Pair the cake with a crisp glass of sparkling wine or a delicate rosé for summer gatherings. This combination highlights the fruitiness of the strawberries.

Elegant Plating

Slice evenly and place each piece on a clean white plate, with a small drizzle of berry coulis for a professional finish.

Seasonal Garnishes

Top the cake with fresh mint leaves or a thin dusting of powdered sugar just before serving for a bright, fresh appearance.

Decadent Pairing

Add a small scoop of vanilla bean ice cream or lemon sorbet on the side for a contrasting texture and temperature.

If you prefer strawberries wrapped in sponge instead of layered, my Strawberry Roll Cake is light, nostalgic, and perfect for slicing.

Buffet-Ready Bites

Cut the cake into neat, small squares for a finger-food dessert that fits seamlessly on buffet tables during parties or receptions.

Common Mistakes to Avoid

Rushing the Set Time

Assembling the cake without allowing proper chilling will cause the cream to shift and the layers to lose their clean edges.

Uneven Sponge Thickness

Uneven slicing of the sponge layers can create imbalance in the structure of the cake. Use a serrated knife and a steady hand for even cuts.

Overmixing the Batter

Mixing the sponge batter too much after folding in the meringue deflates the air, resulting in a dense cake rather than a light, airy texture.

Using Overripe Berries

Strawberries that are too soft or watery will make the layers soggy. Choose firm, ripe berries for the best balance of sweetness and structure.

Skipping Syrup Soak

Neglecting to soak the sponge in syrup will lead to a dry, crumbly texture. Always brush the syrup generously onto each layer for moisture.

Warm Work Environment

Assembling the cake in a warm kitchen can make the cream layers too soft to hold their shape. Work in a cool area for optimal results.

Print