Fraisier Recipe
French · Dessert · 70 min total
A classic French strawberry cake with layers of light sponge, vanilla pastry cream, and fresh strawberries, topped with almond paste.
45
min prep
min prep
25
min cook
min cook
8
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- For the sponge: 3 large eggs
- For the sponge: 90g (3/4 cup) granulated sugar
- For the sponge: 90g (3/4 cup) all-purpose flour
- For the sponge: 30g (1/4 cup) cornstarch
- For the sponge: 1/2 tsp vanilla extract
- For the syrup: 50ml (1/4 cup) water
- For the syrup: 30g (2 tbsp) granulated sugar
- For the syrup: 1 tbsp strawberry liqueur (optional)
- For the pastry cream: 500ml (2 cups) whole milk
- For the pastry cream: 4 large egg yolks
- For the pastry cream: 100g (1/2 cup) granulated sugar
- For the pastry cream: 40g (1/3 cup) cornstarch
- For the pastry cream: 1 tsp vanilla extract
- For the pastry cream: 30g (2 tbsp) unsalted butter
- For the filling: 500g (1 lb) fresh strawberries, hulled and halved
- For the topping: 200g (7 oz) almond paste or marzipan
- For the decoration: powdered sugar (optional)
Instructions
- Make the sponge: Preheat oven to 180°C (350°F). Grease and line an 8-inch round cake pan. Whisk eggs and sugar until thick and pale, about 5 minutes. Sift flour and cornstarch together, then fold into egg mixture with vanilla. Pour into pan and bake 20-25 minutes until golden. Cool completely, then slice horizontally into two layers.
- Make the syrup: Combine water and sugar in a small saucepan; heat until sugar dissolves. Remove from heat and stir in liqueur if using. Set aside.
- Make the pastry cream: Heat milk in a saucepan until just simmering. In a bowl, whisk yolks, sugar, and cornstarch until smooth. Gradually whisk in hot milk, then return mixture to saucepan. Cook over medium heat, whisking constantly, until thickened (about 2-3 minutes). Remove from heat, stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap touching surface, and chill.
- Assemble: Place one sponge layer on a serving plate. Brush with half the syrup. Spread a thin layer of pastry cream. Arrange strawberry halves cut-side down around the edge, then fill center with more strawberries. Spread remaining pastry cream over strawberries, smoothing top. Place second sponge layer on top, brush with remaining syrup. Press gently.
- Roll out almond paste on a powdered sugar-dusted surface to a circle slightly larger than the cake. Drape over the cake, smoothing sides and trimming excess. Chill for at least 1 hour before serving. Decorate with remaining strawberries and powdered sugar if desired.
Tips
- For best results, use ripe but firm strawberries.
- The cake can be made a day ahead and refrigerated.
- If almond paste is too sticky, dust with powdered sugar.
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