This classic French fraisier cake is the perfect way to welcome strawberry season. It features a light genoise sponge layered with silky crème mousseline flavoured with vanilla and a touch of kirsch, packed with fresh strawberries and finished with a thin marzipan disc. Elegant, refreshing and ideal for special occasions or a delightful dessert any time.
Light in texture and bursting with summery strawberry and vanilla flavour, this fraisier looks impressive yet is achievable with some planning and straightforward steps. Prepare components ahead and assembly becomes quick and satisfying.
What is a fraisier cake?
Fraisier is a classic French cake built around fresh strawberries — the name derives from the French word fraises (strawberries). The cake is made from genoise sponge split horizontally, filled with vanilla-and-kirsch-scented crème mousseline (a butter-enriched pastry cream), arranged with fresh strawberries around the edge and across the filling, and topped with a thin marzipan disc.
Crème mousseline is essentially a rich pastry cream (crème pâtissière) that’s lightened and enriched with butter. A small amount of kirsch or another fruit brandy is often added for depth, but it’s optional.
The cake has several components, which can feel intimidating at first, but when tackled step by step it’s very manageable. Read through the instructions, prepare what you can in advance and you’ll be rewarded with a stunning centrepiece.
Equipment
Below are recommended tools to make the process easier. Some are optional but helpful for neat results.
- 23 cm springform or loose-bottom deep round tin – this shape and type make assembling and removing the cake much easier.
- Wire cake slicer or large serrated knife – for splitting the genoise evenly.
- Small sieve – useful to remove any skin from the milk before making pastry cream.
- Acetate strip – creates a clean inner wall for the cake; clingfilm or baking paper can be a substitute but is less neat.
- Piping bag and large round nozzle – for piping the crème mousseline; a zip-top bag with a corner cut off also works.
- Cake lifter – optional but useful for transferring the cake to a plate or stand.
Key ingredients and substitutes
The ingredients are straightforward pantry staples. Here are the main items and alternatives if needed.
- Eggs – this recipe uses a lot of eggs (genoise and mousseline), so have them on hand at room temperature.
- Caster sugar – fine texture helps incorporation; granulated is fine if that’s what you have.
- Butter – unsalted preferred; a small amount in the sponge, more in the mousseline.
- Self-raising flour – you can substitute plain flour plus 1 heaped teaspoon baking powder for the same weight, or use cake flour.
- Milk – full-fat milk gives the best richness but any milk will work.
- Vanilla – a good-quality vanilla pod or vanilla bean paste gives the most flavour.
- Kirsch – optional; substitute another fruit brandy or omit entirely if preferred.
- Cornflour – used to thicken the mousseline; cornstarch or arrowroot can be used instead.
- Fresh strawberries – essential to the fraisier. Choose 10–12 similarly sized berries for the outer ring and more for chopping into the filling.
Timings and planning ahead
Break the work into three components: sponge, filling and topping. Each can be made ahead so assembly is quick.
- Sponge: Genoise takes about 40 minutes start to finish. Bake a day ahead, wrap tightly and store at room temperature, or freeze for up to a week.
- Crème mousseline: Takes roughly 15 minutes to cook but must cool completely and chill until firm (at least 1 hour, preferably longer). Make up to a day ahead and cover the surface to prevent a skin.
- Syrup: Prepared in about 5 minutes and can be stored in the fridge a day ahead.
- Assembly: With components ready, assembling the cake takes around 10 minutes, followed by at least 2 hours of chilling for a clean slice.
How to make this cake
Begin with the genoise sponge. Whisk eggs, sugar and lemon zest over a bowl set on simmering water until thick, pale and ribbon-like when dropped from the beaters. Sift in two-thirds of the flour and fold gently to retain air, then fold in the remaining flour and melted butter. Pour into the prepared tin and bake until pale golden and pulling away slightly from the tin. Cool completely before slicing in half horizontally; genoise is delicate, so handle carefully.
For the crème mousseline: heat milk with the split vanilla pod and let it infuse briefly. Whisk eggs, extra yolks, sugar, kirsch (if using) and cornflour until smooth, then gradually whisk in the hot milk. Return to the pan over low heat, stirring constantly until it thickens and boils; add butter, mix and remove from the heat. Cool slightly, cover the surface to prevent a skin, then chill until cold and firm.
Make the syrup by boiling water, sugar and lemon juice for a couple of minutes; cool. Roll out marzipan on a lightly dusted surface into a 23 cm disc and chill until assembly.
Assembling the cake
Line the tin base with baking paper and place an acetate strip around the inside. Place one sponge disc cut side up in the tin and brush lightly with syrup. Select 10–12 similarly sized strawberries, halve them vertically and arrange cut side against the acetate, pointed end up so they form a neat ring.
Pipe or spoon most of the chilled mousseline over the sponge, filling gaps between the strawberries. Chop remaining strawberries and spread them into the filling, then cover with more mousseline and smooth level. Place the top sponge disc on, brush with syrup, press gently so the filling sits flush against the acetate, and lay the chilled marzipan disc on top. Chill for at least 2 hours or overnight.
When chilled, remove the cake from the tin, peel away the acetate and decorate the top with reserved strawberries. Slice and serve.
Storing
Fraisier is best eaten the day it’s made. Leftovers can be stored in an airtight container in the fridge for up to two days. Be aware that sliced strawberries on top may bleed into the marzipan and cause slight discoloration. This assembled cake does not freeze well.
Top tips and things to avoid
- Read the full recipe before you start so you can plan the timing of each component.
- Bring ingredients to room temperature an hour before beginning; accurate weighing with digital scales helps deliver consistent results.
- Don’t over-syrup the bottom sponge—too much syrup makes it soggy and hard to handle.
- When cooking the mousseline, stir constantly to avoid lumps and prevent it catching on the pan.
- If the filling becomes lumpy or splits, pushing it through a fine sieve may rescue the texture.
- If preferred, you can use classic pastry cream or crème diplomate instead of mousseline.
- Use the base of the cake tin as a guide to cut the marzipan disc for a perfect fit.
Other strawberry recipes from the blog
- Classic Strawberry Galette
- Fresh Strawberry Yogurt Cake
- Strawberry Crepe Cake
If you try this recipe, tag me on Instagram or leave a comment and rating — I love seeing your versions and feedback.
📖 Recipe
Fraisier Cake
A French classic: light genoise sponge filled with vanilla- and kirsch-flavoured crème mousseline and fresh strawberries, topped with marzipan.
Equipment
- 23 cm springform or loose-bottom deep round tin
- Baking paper
- Small sieve
- Acetate strip
- Whisk
- Pastry brush (optional)
- Piping bag and large plain nozzle
Ingredients
For the sponge:
- 4 medium eggs
- 125 g caster sugar (or granulated)
- 2 medium unwaxed lemons, zest only (reserve juice from one for syrup)
- 125 g self-raising flour (see notes for alternatives)
- 50 g unsalted butter, melted and cooled
For the crème mousseline:
- 600 ml milk
- 1 large vanilla pod, split
- 4 medium eggs + 2 egg yolks
- 180 g caster sugar (or granulated)
- 1 tbsp kirsch (optional)
- 100 g cornflour (see notes for alternatives)
- 150 g unsalted butter, diced and at room temperature
For the syrup:
- 50 ml water
- 50 g caster sugar (or granulated)
- Juice of 1 medium lemon
To assemble:
- 600 g fresh strawberries (medium sized preferred)
- 200 g marzipan
Instructions
To make the genoise sponge:
- Preheat oven to 180°C (160°C fan). Grease a 23 cm tin, line the base with baking paper and flour the inside.
- Whisk eggs, sugar and lemon zest over simmering water until very thick, pale and doubled in volume (about 5–7 minutes). The mixture should fall in a ribbon from the beaters.
- Sift two-thirds of the flour onto the mixture and fold gently with a metal spoon. Fold in the remaining flour, then the melted butter, keeping as much air as possible.
- Pour into the tin and bake 25–30 minutes until pale golden and the sides pull away slightly. Cool in the tin 5 minutes, then turn out and cool completely.
To make crème mousseline:
- Heat milk and vanilla until just boiling. Remove from heat and infuse for 10 minutes. Remove the pod and scrape out the seeds.
- Whisk eggs, yolks, sugar, kirsch and cornflour until smooth. Gradually whisk in the milk, then return to the pan over medium heat, stirring constantly until it boils and thickens (4–8 minutes).
- Stir in the butter, cool slightly, then press clingfilm onto the surface and chill until cold and firm (at least 1 hour).
To make syrup and marzipan:
- Combine sugar, water and lemon juice, bring to a boil and cook 2 minutes. Cool.
- Roll marzipan on a lightly dusted surface to a 23 cm disc and chill.
To assemble the cake:
- Slice the cooled sponge in half horizontally. Line the tin with acetate and place one sponge disc cut side up in the tin. Brush lightly with syrup and press edges down to fit.
- Choose 10–12 similarly sized strawberries, halve them vertically and arrange cut side against the acetate, pointed end up.
- Fill a piping bag with about two-thirds of the mousseline. Pipe a spiral over the sponge and between the strawberries. Chop remaining strawberries and spread over the filling, then pipe more mousseline and level.
- Place the top sponge disc cut side up, brush with remaining syrup and press gently so the filling sits flush with the acetate. Lay the marzipan disc on top and chill at least 2 hours or overnight.
- Decorate with reserved strawberries, slice and serve.
Notes
- This recipe is adapted from Mary Berry’s fraisier.
- If no self-raising flour, use cake flour or plain flour plus 1 heaped teaspoon baking powder.
- Cornflour can be replaced with cornstarch or arrowroot powder.
- Use good-quality vanilla for the best flavour.
- Keep stirring the mousseline while cooking to prevent lumps.
- Make components a day ahead if desired: sponge, mousseline and syrup all keep well refrigerated; sponge can be frozen for up to a week.
- Leftovers keep in an airtight container in the fridge up to two days; assembled cake does not freeze well.
Nutrition
Serving size: 180 g — Calories: 589 kcal; Carbohydrates: 91 g; Protein: 12 g; Fat: 20 g; Saturated fat: 7 g; Sugar: 63 g.