Mastering the Classic French Fraisier Cake: Your Ultimate Guide to a Perfect Strawberry Dessert

Welcome to the delightful world of French patisserie! As strawberry season bursts forth with its vibrant colors and sweet aromas, there’s no better way to celebrate than with a stunning **Fraisier cake**. This iconic French strawberry cake is a true masterpiece, combining layers of light-as-air Genoise sponge, velvety smooth crème mousseline infused with vanilla and a hint of Kirsch, and an abundance of fresh, juicy strawberries, all crowned with a delicate marzipan topping. Elegant, utterly delicious, and surprisingly achievable, the Fraisier cake is more than just a dessert—it’s a showstopper perfect for any special occasion, from garden parties to intimate family gatherings.

Imagine a cake that is both rich in flavour and wonderfully light in texture, bursting with the sweet essence of summer strawberries and warm vanilla. This guide will walk you through every step, demystifying the process and equipping you with the confidence to create a dessert that will undoubtedly impress all your guests. With a bit of careful preparation and planning, you’ll discover that this sophisticated French classic is well within your reach.

What is a Fraisier Cake? The Epitome of French Strawberry Desserts

The Fraisier cake is a traditional French dessert, a celebration of fresh strawberries. Its name, “Fraisier,” directly translates from the French word “fraises,” meaning strawberries, highlighting the star ingredient of this exquisite creation. This beautiful cake is meticulously constructed, typically featuring two delicate layers of Genoise sponge, a generous filling of luxurious crème mousseline (a rich, butter-enriched pastry cream often flavored with vanilla and a touch of Kirsch, a cherry brandy), and a vibrant arrangement of fresh strawberries. The entire confection is elegantly finished with a smooth disc of sweet marzipan.

At its heart, the Fraisier represents the artistry of French baking. Unlike a typical American layer cake, the Fraisier emphasizes freshness and refined textures. The Genoise sponge is famously light and airy, providing a subtle foundation that doesn’t overpower the delicate strawberries or the rich cream. Crème mousseline, a more luxurious version of crème pâtissière, sets this cake apart. It’s essentially a pastry cream enriched with a substantial amount of butter, which gives it an incredibly smooth, stable, and melt-in-your-mouth texture that holds its shape beautifully while remaining incredibly creamy. The addition of Kirsch, while optional, adds a nuanced fruity depth that complements the strawberries perfectly.

While the various components might suggest a complex baking endeavor, rest assured that this Fraisier cake is far less intimidating than it appears. By following our clear, step-by-step instructions and incorporating the expert tips provided, you’ll master this French classic in no time. Prepare to make this stunning dessert a regular centerpiece for all your special occasions and gatherings, showcasing your newfound patisserie skills.

Essential Equipment for Fraisier Cake Success

Before you embark on your Fraisier cake journey, it’s helpful to gather all the necessary equipment. While some items are optional, they can significantly streamline the process and help you achieve that professional, polished finish characteristic of a true French patisserie. Here’s a detailed list:

Springform or Loose-Bottom Cake Tin (23 cm / 9-inch): This is arguably the most crucial piece of equipment. A 23 cm (9-inch) round springform or loose-bottom deep cake tin is ideal for this recipe. The ability to easily release the sides or bottom of the tin is essential for maintaining the cake’s delicate structure, especially with the precise strawberry arrangement and cream filling. If your tin is a different size, you may need to adjust baking times, but the springform or loose-bottom design is non-negotiable for achieving the signature Fraisier shape.

Wire Cake Slicer: While optional, a wire cake slicer is a game-changer for effortlessly achieving perfectly even, horizontal slices of your Genoise sponge. Precision is key in Fraisier assembly. If you don’t have one, a large serrated knife and a steady hand can be used, but take extra care to ensure a level cut.

Small Sieve: This is an optional but highly recommended tool for making the crème mousseline. When heating milk, a thin skin can sometimes form on the surface. Pouring the warmed milk through a small sieve before combining it with the egg mixture will prevent any unsightly bits from making their way into your smooth, silky cream.

Acetate Strip: Often used in professional patisserie, an acetate strip (also known as a cake collar) is incredibly helpful for creating clean, defined sides for your Fraisier. It helps hold the crème mousseline and strawberries securely in place during chilling, resulting in a beautifully structured cake when the tin is removed. Acetate strips are widely available online or in specialty baking supply stores. Ensure you have a strip long enough to line the inside perimeter of your cake tin. As an alternative, you can carefully line the tin with cling film or parchment paper, though the final finish may not be as flawlessly neat.

Piping Bag and Large Round Nozzle: A piping bag fitted with a large (approximately 2 cm / 0.8-inch) plain round nozzle is perfect for neatly piping the crème mousseline. This allows for precise filling between the strawberries and creates an even layer of cream. If you don’t own a piping bag, a large zip-lock bag with one of its bottom corners snipped off can serve as a functional substitute.

Cake Lifter: Another optional but highly convenient tool. A cake lifter makes transferring your assembled Fraisier from the cake tin to your serving plate or cake stand much easier and safer, minimizing the risk of damage to your beautiful creation.

Hand-held Electric Mixer (or Stand Mixer): Essential for whipping the eggs and sugar for the Genoise sponge to achieve the crucial “ribbon stage.” This process requires consistent and vigorous whisking, making an electric mixer indispensable.

Saucepans and Heatproof Bowls: You’ll need a saucepan for simmering water (for the Genoise bain-marie) and another for heating milk for the crème mousseline, as well as several heatproof bowls for mixing ingredients.

Metal Spoon or Spatula: For gently folding ingredients into the Genoise sponge, preserving as much air as possible. A palette knife or offset spatula will also be useful for smoothing the crème mousseline.

Key Ingredients for a Flawless Fraisier and Smart Substitutions

While the ingredient list for this Fraisier cake might seem extensive, most are common pantry staples. The key to an exceptional Fraisier lies in using fresh, high-quality ingredients. Here’s a closer look at the essential components and useful substitution suggestions:

Eggs: Eggs are central to both the Genoise sponge and the crème mousseline, providing structure, richness, and emulsification. You’ll need a total of 10 medium or large eggs for this recipe. Ensure they are at room temperature, as this significantly aids in achieving maximum volume when whisking.

Caster Sugar (Superfine Sugar): Its fine texture dissolves quickly, making it ideal for incorporating into the egg mixtures without over-mixing. Granulated sugar can be used as a direct substitute, but ensure you whisk a little longer to ensure it fully dissolves, preventing a gritty texture.

Butter (Unsalted): Unsalted butter is preferred as it gives you control over the overall salt content of your cake. A small amount is used in the sponge for moisture, but a significant amount is incorporated into the crème mousseline, enriching it and contributing to its luxurious, stable texture. If using salted butter, reduce any additional salt in the recipe (though this recipe doesn’t typically call for extra salt).

Self-Raising Flour: This flour contains a leavening agent already mixed in, contributing to the sponge’s light and airy texture. If self-raising flour is unavailable, you can create your own by combining 125 grams of plain (all-purpose) flour with 1 heaped teaspoon of baking powder, sifting them together thoroughly. Cake flour is another excellent alternative, used in the same quantity, as its lower protein content yields an even tenderer crumb.

Milk (Full-Fat): Full-fat milk is recommended for the crème mousseline as its higher fat content contributes to a richer, creamier end product. However, any type of milk will work if that’s what you have on hand.

Vanilla: For the crème mousseline, investing in a good quality vanilla pod makes a noticeable difference. The intense, complex flavor and the beautiful visual appeal of tiny black vanilla seeds are unparalleled. Don’t skimp on this! Alternatively, high-quality vanilla bean paste can be used to achieve a similar depth of flavor and speckled appearance.

Kirsch (Cherry Brandy): A small amount of Kirsch is traditionally added to the crème mousseline to enhance its flavor profile with a subtle fruity note. This addition is entirely optional. If you prefer to avoid alcohol, simply omit it or substitute with a non-alcoholic fruit extract. Other fruit brandies could also be used for a different flavor twist.

Cornflour (Cornstarch): Used as a thickening agent for the crème mousseline, ensuring it sets to a firm, pipeable consistency. If cornflour is unavailable, cornstarch or arrowroot powder can be used interchangeably in the same quantities.

Strawberries: The undisputed star of the Fraisier cake! Only fresh, ripe strawberries will do. When selecting, look for about 10-12 strawberries of similar height and uniform size to line the edges of your cake. The remaining strawberries can be sliced and chopped for the interior filling, so their exact size is less critical.

Marzipan: This sweet almond paste forms the elegant top layer of the Fraisier. It adds another layer of flavor and a smooth finish. Ensure your marzipan is soft and pliable for easy rolling.

Timings and Planning Ahead: Your Fraisier Cake Strategy

The beauty of making a Fraisier cake is that many of its components can be prepared in advance, breaking down the overall process into manageable steps. This strategic planning ensures a much smoother and less stressful assembly day. Think of it in three main phases: the sponge, the filling, and the syrup/topping.

Genoise Sponge Cake: The Genoise sponge is the foundation of your Fraisier. From start to finish, baking it typically takes about 40 minutes. You can bake the sponge a day or two before assembly. Once completely cooled, wrap it tightly in clingfilm to prevent it from drying out, and store it at room temperature. For longer storage, the sponge can be frozen for up to a week; simply thaw it completely before slicing and using.

Crème Mousseline: This luxurious filling is best made ahead of time. Preparing the crème mousseline takes roughly 15-20 minutes of active cooking. However, the most critical step is allowing it to cool and chill completely until it’s firm and set. This setting process requires at least an hour in the refrigerator, but ideally, you should make it a day in advance and let it chill overnight. To prevent a skin from forming on the surface during chilling, cover the cream with clingfilm pressed directly onto its surface, or use a disc of dampened baking paper. Alternatively, you can fill your piping bags with the cooled cream and refrigerate them overnight, ready for immediate assembly.

Syrup: The simple syrup, used to moisten the Genoise sponge, is incredibly quick to prepare, taking only about 5 minutes. Like the crème mousseline, it can also be made a day in advance and stored in the refrigerator until needed.

Marzipan: The marzipan disc for the top of the cake can be rolled out a day ahead and kept chilled, lightly dusted with icing sugar to prevent sticking.

Assembling the Cake: With all your components prepped and chilled, the actual assembly of the Fraisier cake is surprisingly fast, typically taking only about 10-15 minutes. This involves slicing the sponge, arranging the strawberries, piping the cream, and placing the top marzipan layer. The pre-preparation truly makes assembly a breeze.

Final Chilling: Once assembled, the Fraisier cake needs a crucial period to chill in the refrigerator. This allows the crème mousseline to firm up around the strawberries and sponge, ensuring the cake holds its perfect structure when sliced. Aim for at least 2 hours of chilling, but overnight is even better for optimal results and stability.

How to Make This Fraisier Cake: A Step-by-Step Guide

Creating this magnificent Fraisier cake involves three main components: the Genoise sponge, the luscious crème mousseline, and a simple syrup. Follow these detailed steps to build your masterpiece.

Making the Light Genoise Sponge

The Genoise sponge is the backbone of your Fraisier, renowned for its delicate, airy texture. Start by preheating your oven to 180°C (160°C fan/350°F). Grease a 23 cm (9-inch) springform or loose-bottom round cake tin, line the base with baking paper, and lightly flour the inside, tapping off any excess. This ensures easy release.

In a large heatproof bowl, combine the eggs, caster sugar, and lemon zest. Set this bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Using a hand-held electric mixer, whisk the mixture continuously. This gentle heat helps the eggs and sugar to combine and aerate more effectively. Continue whisking for 5-7 minutes until the mixture becomes very thick, pale, and has more than doubled in volume, taking on a mousse-like consistency.

You’ll know the mixture is ready when you lift the beaters and the batter that falls back into the bowl forms a distinct “ribbon” pattern on the surface that holds its shape for a few seconds before slowly disappearing. This is known as the “ribbon stage” and is crucial for a light Genoise.

Carefully remove the bowl from the heat. Sift two-thirds of the self-raising flour evenly over the egg mixture. Using a large metal spoon or a flexible spatula, very gently fold the flour into the batter. The goal is to incorporate the flour thoroughly without deflating the precious air you’ve whisked in. Add the remaining flour and the cooled melted butter, then continue to fold gently until just combined. The batter should still be light and airy.

Pour the delicate batter into your prepared cake tin. Bake for 25-30 minutes, or until the sponge is pale golden-brown, springs back when lightly touched, and its sides begin to gently pull away from the tin. Allow the sponge to cool in the tin for about 5 minutes before carefully inverting it onto a wire rack to cool completely. The Genoise sponge is very delicate, so handle it with extra care.

Crafting the Silky Crème Mousseline

The crème mousseline is what gives the Fraisier its signature creamy richness. Begin by pouring the milk into a wide saucepan. Split the vanilla pod lengthwise and scrape out the tiny seeds into the milk, then add the pod itself. Heat the milk mixture over medium heat until it just begins to boil. Remove it from the heat and let it infuse for about 10 minutes, allowing the vanilla flavor to deepen. Before proceeding, remove the vanilla pod.

In a separate medium bowl, whisk together the whole eggs, egg yolks, caster sugar, Kirsch (if using), and cornflour until the mixture is smooth, thick, and creamy. Gradually pour the warm vanilla-infused milk into this egg mixture, whisking constantly to temper the eggs and prevent them from scrambling. If any skin formed on the milk, discard it by pouring the milk through your small sieve.

Return the entire mixture to the saucepan and place it over low to medium heat. Here’s a crucial tip: you must stir and whisk this mixture continuously. Constant agitation prevents lumps from forming and stops the cream from sticking to the bottom of the pan and burning. Continue cooking and stirring until the mixture comes to a boil and thickens considerably—this usually takes between 4-8 minutes. It should be thick enough to pipe. Once thickened, remove it from the heat and vigorously stir in the diced, room-temperature unsalted butter until it’s fully melted and incorporated, creating a perfectly smooth and rich cream.

Transfer the slightly cooled crème mousseline to a shallow dish (this helps it cool faster) or directly into piping bags. Press clingfilm directly onto the surface of the cream to prevent a skin from forming, then chill in the refrigerator for at least 1 hour, or ideally longer, until it is completely cold, firm, and set.

Preparing the Simple Syrup and Marzipan Topping

For the syrup, combine cold water, caster sugar, and fresh lemon juice in a small saucepan. Heat gently, stirring until the sugar has completely dissolved. Bring the mixture to a boil and cook for just 2 minutes. Remove from the heat and set aside to cool completely. This syrup will be used to moisten the Genoise sponge, adding flavor and preventing it from being too dry.

On a lightly dusted work surface (with icing sugar to prevent sticking), roll out the marzipan into a thin, even disc, approximately 23 cm (9-inch) in diameter, to match the size of your cake. A helpful tip is to use the base of your cake tin as a guide; simply place it on the rolled marzipan and cut around it. Keep the marzipan disc chilled until you are ready to assemble the cake.

Assembling Your Exquisite Fraisier Cake

With all your components prepared and chilled, the final assembly is a delightful and relatively quick process. This is where your Fraisier truly comes to life, layer by beautiful layer.

First, prepare your cake tin. Line the base of the 23 cm (9-inch) springform or loose-bottom cake tin with baking paper. Then, place your acetate strip around the inside perimeter of the tin, ensuring it fits snugly against the sides. The acetate will help create those perfectly smooth, straight edges typical of a Fraisier. If you don’t have acetate, line the base and sides of the tin with cling film or parchment-lined foil, though the result may not be as pristine.

Now, prepare your strawberries. Choose 10-12 strawberries that are roughly the same height and visually appealing. Slice them vertically in half. Reserve 3-5 perfect whole strawberries for decoration on top of the finished cake, then cut the remaining strawberries into quarters or smaller pieces for the internal filling.

Carefully slice your cooled Genoise sponge horizontally into two even discs using a wire cake slicer or a serrated knife. Place one sponge disc, cut-side up, into the prepared cake tin. Using a pastry brush or a spoon, generously brush the sponge with the cooled simple syrup. Don’t oversaturate, but ensure it’s moist. Then, use the back of a spoon to gently press the edges of the sponge down, ensuring they are pushed firmly against the sides of the tin and the acetate strip. This creates a tight seal and a clean edge.

Next, arrange the halved strawberries. Place them upright, cut-side facing outwards, all around the inside edge of the cake tin, directly against the acetate. They should fit snugly side-by-side, creating a beautiful strawberry border.

Take your chilled crème mousseline. If it’s not already in a piping bag, spoon about two-thirds of it into one fitted with a large round nozzle. Pipe a spiral of the cream over the sponge base, covering it completely, and importantly, pipe carefully between the upright strawberries to fill any gaps and secure them in place. This forms the first layer of filling.

Now, scatter the quartered or smaller strawberry pieces evenly over this first layer of crème mousseline. This will create a delightful burst of fresh fruit inside the cake. Pipe another ring or spiral of the remaining crème mousseline on top of the chopped strawberries, then gently smooth it out with a spatula or palette knife to create an even surface.

Finally, carefully place the second Genoise sponge disc on top, cut-side up. Brush this top layer generously with the remaining simple syrup. Gently press the top sponge layer down onto the crème mousseline. This action will gently push the cream and strawberries against the acetate, ensuring the sides of your Fraisier cake are perfectly smooth and defined.

Carefully lay the rolled marzipan disc on top of the second sponge layer, ensuring it covers the entire surface. Refrigerate the assembled cake for at least 2 hours, or preferably overnight, to allow the cream to fully set and the flavors to meld beautifully. Once thoroughly chilled, remove the springform ring and carefully peel away the acetate strip. Decorate your stunning Fraisier cake with the reserved fresh strawberries and any other embellishments you desire. Slice, serve, and savor this magnificent French dessert!

Storing Your Fraisier Cake

A Fraisier cake is truly at its best when enjoyed fresh, ideally on the day it’s assembled. The crispness of the sponge, the vibrant freshness of the strawberries, and the perfect consistency of the crème mousseline are most pronounced shortly after chilling. If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to two days. To best preserve its quality, avoid adding decorative sliced strawberries to the very top until just before serving, as their juices can “bleed” into the marzipan and cause slight discoloration.

Due to the delicate nature of its components, particularly the fresh strawberries and the butter-rich crème mousseline, this cake is not suitable for freezing once assembled. Freezing can alter the texture of the cream and cause the strawberries to become watery and soft upon thawing, diminishing the cake’s overall quality and appeal. For make-ahead options, refer to the “Timings and Planning Ahead” section for instructions on freezing the sponge only.

Top Tips and Troubleshooting for Fraisier Cake Perfection

Making a Fraisier cake is a rewarding experience, but as it’s a slightly more involved bake, a few key tips can ensure your success and help you avoid common pitfalls:

• Read the Entire Recipe First: This may seem obvious, but for a multi-component cake like the Fraisier, reading through the entire recipe and instructions before you start is invaluable. It helps you visualize each step, plan your timing, and ensure you have all ingredients and equipment ready.
• Room Temperature Ingredients: For both the Genoise sponge and the crème mousseline, ensure all cold ingredients (eggs, butter, milk) are brought to room temperature at least an hour before you begin. This allows for better emulsification, aeration, and a smoother consistency in your mixtures.
• Precision with Measurements: Baking is a science, and for delicate cakes like the Fraisier, accuracy is paramount. Always use digital kitchen scales for the most precise measurements of ingredients, especially flour and sugar.
• Embrace Make-Ahead Components: As detailed in the “Timings and Planning Ahead” section, leverage the ability to prepare the sponge, crème mousseline, and syrup a day or two in advance. This significantly reduces stress on assembly day and allows flavors to develop.

• Syrup Application for the Bottom Sponge: Be mindful not to oversaturate the bottom sponge layer with syrup. While moistening is good, excessive syrup can make the base soggy, delicate, and challenging to lift or slice later. Brush the syrup evenly, but avoid soaking it too much.
• Constant Stirring for Crème Mousseline: This is critical! When cooking the crème mousseline, do not stop stirring or whisking constantly. This prevents lumps from forming and ensures the cream cooks evenly without sticking to the bottom of the pan and burning. Persistence here guarantees a silky-smooth filling.
• Troubleshooting Lumpy Cream: If, despite your best efforts, your crème mousseline develops lumps or appears to split, don’t despair! You can often rescue it by pushing the warm mixture through a fine-mesh sieve or strainer to achieve a smoother consistency. If it splits, a quick vigorous whisk (sometimes with a tiny bit more butter) can often bring it back together once it’s cooled a little.
• Crème Mousseline Alternatives: While crème mousseline is traditional, you could experiment with other fillings. A classic pastry cream (crème pâtissière) or a lighter crème diplomate (pastry cream folded with whipped cream) could be used if you prefer a different texture, though the stability for a structured Fraisier is best achieved with mousseline.
• Marzipan Disc Precision: For a perfectly sized marzipan disc, use the base of your baking tin as a template. Simply place the tin on your rolled marzipan and cut around it. This ensures a neat fit for the top of your cake.
• Serving Temperature: For the best experience, allow the Fraisier cake to sit at room temperature for about 15-20 minutes before serving, especially if it has been thoroughly chilled. This slightly softens the crème mousseline, enhancing its creamy texture and allowing the flavors to fully bloom.

Other Delightful Strawberry Recipes from the Blog

If you’re as passionate about strawberries as we are, you’ll love exploring these other delicious strawberry recipes:

• Classic Strawberry Galette: A rustic and charming dessert that lets the natural sweetness of strawberries shine.
• Fresh Strawberry Yogurt Cake: A lighter, moist cake bursting with fresh strawberry flavor and a hint of tang from yogurt.
• Strawberry Crepe Cake: An elegant no-bake dessert featuring delicate crepes layered with cream and fresh strawberries.

We absolutely love seeing your culinary creations! If you try this Fraisier cake recipe, or any of our other delicious bakes, please make sure to tag us on Instagram. Don’t hesitate to leave a comment or a rating below to share your experience and feedback. Happy baking!

To easily save this recipe for future use, you can utilize the pin button available on the recipe card or any of the beautiful photos throughout this post.

📖 Recipe: Classic Fraisier Cake

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Fraisier Cake

This beautiful French classic is made of light genoise sponge filled with silky-smooth crème mousseline flavoured with vanilla and kirsch and fresh strawberries.

Prep Time
40 mins

Cook Time
35 mins

Chilling and cooling
3 hrs

Total Time
4 hrs 15 mins

Course: Dessert

Cuisine: French

Keyword: fraisier cake, Mary Berry fraisier, strawberry cake, strawberry fraisier

Servings: 8 people

Calories: 589kcal

Author: Anna Wierzbinska

Equipment

• 23 cm springform cake tin or loose-bottom, deep round cake tin
• baking paper
• small sieve
• acetate strip for the inside of the cake tin
• whisk
• pastry brush (optional)
• Piping bag
• 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 lemon for the syrup
• 125 g self-raising flour see notes for the alternatives
• 50 g unsalted butter melted and cooled

For the crème mousseline:

• 600 ml milk
• 1 large vanilla pod split open
• 4 medium eggs plus 2 egg yolks
• 180 g caster sugar or granulated
• 1 tablespoon kirsch optional
• 100 g cornflour see notes for the alternatives
• 150 g unsalted butter, diced room temperature

For the syrup:

• 50 ml water
• 50 g caster sugar or granulated
• 1 medium lemon, juice only

To assemble:

• 600 g fresh strawberries medium in size will be best
• 200 g marzipan

Metric – US Customary

Instructions

To make the genoise sponge:

• Preheat the oven to 180C (160C fan). Grease the 23cm springclip cake tin (or loose-based, deep round cake tin), line the base of it with baking paper, then flour the inside of the tin, tapping off any excess flour.
• Place the eggs, sugar and lemon zest in the large, heatproof bowl set over a pan of simmering water. Using hand-held electric mixer, whisk them together until the mixture becomes very thick, pale and more than doubled in volume. This will take about 5-7 minutes. To check that your mixture is at the right stage, lift the beaters from the bowl- the mixture that falls off should leave a ribbon-like trail on the surface.
• Sift ⅔ of the flour onto the mixture, and gently fold it in with metal spoon. Add the remaining flour and again fold in gently, retaining as much air as possible, but making sure that all the flour is incorporated. Gently fold in the melted butter.
• Pour the mixture into prepared tin and bake it for 25-30 minutes until pale golden brown and the sides of the cake shrink away from the tin. Cool the sponge in the tin for about 5 minutes, then carefully turn it out onto a wire rack. Leave to cool, while you wash the tin.

To make créme mousseline:

• Place the milk and vanilla in a wide saucepan and bring just to the boil. Remove from the heat and set aside to infuse for 10 minutes. Remove the vanilla pod, scraping all of the seeds. In a medium bowl, whisk together the eggs, egg yolks, sugar, kirsch and cornflour until smooth. Pour the milk and vanilla mixture onto the egg mixture (make sure to discard any skin that formed over milk, if there is any), and whisk well.
• Pour the mixture back into the saucepan set over a medium heat and stir it constantly until the mixture boils and thickens (it will take anywhere between 4-8 minutes). Do not be tempted to stop stirring, as you will end up with a lumpy mixture. Keep stirring over the heat to make sure the mixture is thick enough to pipe, but take extra care that it doesn’t catch on the bottom of the pan. Stir in the butter, combine and remove from the heat.
• Allow the mixture to cool slightly, then pour it into a shallow dish (will help to cool it quicker) or a bowl. Press some clingfilm or a disc of dampened baking paper onto the surface, to prevent a skin from forming, then chill for at least 1 hour until cold, firm and set.

To make syrup:

• Place the sugar, water and lemon juice into a small pan and heat gently until the sugar dissolved completely, then boil it for 2 minutes. Remove from the heat and cool.
• On a worksurface lightly dusted with some icing sugar, roll out the marzipan to make a thin disc, 23cm across. Keep chilled until needed.

To assemble the cake:

• When ready to assemble the cake, slice the cooled sponge in half horizontally to make 2 thin, even discs. Place the strip of acetate around the inside of the tin so it fit snugly between the side of the tin and the sponge. Alternatively, you can line the tin with clingfilm or parchment-lined foil. Set one sponge disc, cut side up in the tin and brush it with syrup. Using the back of the spoon, gently squash the edges of the cake down so that they are pushed directly against the sides of the tin.
• Choose 12 strawberries that are of the same height and cut them vertically in half. Arrange pointed end up on top of the sponge layer, cut side against the acetate, making sure they are fitting snugly next to each other.
• Spoon about ⅔ of créme mousseline into the piping bag, then pipe a spiral over the sponge base in the tin to cover completely. Pipe between the strawberries to fill all the gaps. Add more créme mousseline into the piping bag. Set about 3-5 strawberries aside for decoration, then cut the rest into quarters or smaller pieces. Spread these over the créme so it makes the filling. Pipe another spiral of créme on top of the berries and smooth level with the back of the spoon or palette knife.
• Set the other disc of sponge on top, cut side up, and brush with remaining syrup. Gently press the top sponge layer down onto the créme so the assembled cake is firmly pressed against the acetate all round. Lay the marzipan disc on top, then chill the cake for at least 2 hours or overnight.
• Top the chilled cake with fresh strawberries and any other decorations you may want to add. Slice and enjoy!

Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

Notes

• This recipe is adapted from Mary Berry’s Fraisier Cake recipe.
• Read the recipe and instructions is full before attempting to make it.
• If no self-raising flour is available, you can use the same amount of cake flour. You can also use a mix of plain flour (same amount) wit 1 heaped teaspoon of baking powder instead.
• Cornflour can be replaced with cornstarch or arrowroot powder.
• Use good quality vanilla. Vanilla pod will produce the best and most intense flavour, but you can also use vanilla bean paste.
• Make sure to keep stirring/ whisking the mousseline cream constantly, while cooking it. It is crucial, as otherwise it will become lumpy.

Make ahead and storing instructions:

You can prepare the sponge, mousseline filling and syrup a day or two ahead.

Wrap the sponge tightly in clingfilm and store at room temperature. You can also freeze the sponge for up to a week.

Crème mousseline can be stored in the fridge overnight, same with the syrup.

Any leftovers can be stored in the airtight container and kept in the fridge for up to two days. This cake is not suitable for freezing.

 

Nutrition

Serving: 180g |
Calories: 589kcal |
Carbohydrates: 91g |
Protein: 12g |
Fat: 20g |
Saturated Fat: 7g |
Trans Fat: 1g |
Cholesterol: 202mg |
Sodium: 100mg |
Potassium: 371mg |
Fiber: 3g |
Sugar: 63g |
Vitamin A: 571IU |
Vitamin C: 47mg |
Calcium: 164mg |
Iron: 2mg

Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!