![Classic Strawberry Fraisier](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/no-image-empty-table.png)
Recipe
Classic Strawberry Fraisier
Strawberry Delight: A French Pastry Masterpiece
4.8 out of 5
Indulge in the exquisite flavors of French cuisine with this Classic Strawberry Fraisier. This elegant dessert showcases layers of delicate sponge cake, luscious strawberry filling, and a velvety crème mousseline. Perfect for special occasions or when you want to impress your guests with a taste of France.
Metadata
Preparation time
30 minutes
Cooking time
30 minutes
Total time
3 hours
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Kosher, Halal
Allergens
Eggs, Milk, Wheat (gluten)
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
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For the sponge cake: For the sponge cake:
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4 large eggs 4 large eggs
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1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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1 teaspoon baking powder 1 teaspoon baking powder
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1/4 teaspoon salt 1/4 teaspoon salt
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For the syrup: For the syrup:
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1/2 cup (120ml) water 1/2 cup (120ml) water
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1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
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1 tablespoon lemon juice 1 tablespoon lemon juice
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1 tablespoon orange liqueur (optional) 1 tablespoon orange liqueur (optional)
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For the crème mousseline: For the crème mousseline:
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2 cups (480ml) whole milk 2 cups (480ml) whole milk
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4 large egg yolks 4 large egg yolks
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1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
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1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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1 cup (230g) unsalted butter, softened 1 cup (230g) unsalted butter, softened
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For the strawberry filling: For the strawberry filling:
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2 cups (300g) fresh strawberries, hulled and sliced 2 cups (300g) fresh strawberries, hulled and sliced
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1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
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For decoration: For decoration:
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Marzipan or almond paste Marzipan or almond paste
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Fresh strawberries Fresh strawberries
Nutrition
- Calories (kcal / KJ): 420 kcal / 1760 KJ
- Fat (total, saturated): 24g, 14g
- Carbohydrates (total, sugars): 47g, 32g
- Protein: 6g
- Fiber: 2g
- Salt: 0.2g
Preparation
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1.Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
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2.In a mixing bowl, beat the eggs and sugar together until pale and fluffy.
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3.In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently until well combined.
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4.Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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5.While the cake is baking, prepare the syrup. In a small saucepan, combine the water, sugar, lemon juice, and orange liqueur (if using). Bring to a boil, stirring until the sugar has dissolved. Remove from heat and let it cool.
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6.Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
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7.While the cake is cooling, prepare the crème mousseline. In a saucepan, heat the milk until it reaches a simmer.
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8.In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined. Slowly pour the hot milk into the egg mixture, whisking constantly.
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9.Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the vanilla extract.
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10.Transfer the pastry cream to a clean bowl and let it cool to room temperature. Once cooled, gradually beat in the softened butter until smooth and creamy.
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11.In a bowl, combine the sliced strawberries and sugar. Let them macerate for 10 minutes to release their juices.
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12.To assemble the Fraisier, cut the cooled sponge cake in half horizontally. Place one layer of cake on a serving plate and brush it generously with the syrup.
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13.Spread a layer of crème mousseline over the soaked cake layer. Arrange the macerated strawberries on top of the cream.
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14.Place the second layer of cake on top and press gently. Brush the top with the syrup.
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15.Cover the entire cake with a thin layer of crème mousseline, smoothing it with a spatula.
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16.Roll out the marzipan or almond paste and cover the sides of the cake, leaving the top exposed.
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17.Decorate the top with fresh strawberries and refrigerate for at least 2 hours before serving.
Treat your ingredients with care...
- Strawberries — Choose ripe and fragrant strawberries for the best flavor. Make sure to hull and slice them just before assembling the Fraisier to maintain their freshness.
Tips & Tricks
- For a non-alcoholic version, omit the orange liqueur from the syrup.
- To save time, you can prepare the sponge cake and crème mousseline a day in advance and assemble the Fraisier on the day of serving.
- If marzipan or almond paste is not available, you can use a thin layer of whipped cream to cover the sides of the cake.
- Garnish the Fraisier with mint leaves or edible flowers for an extra touch of elegance.
- Serve the Fraisier chilled for the best taste and texture.
Serving advice
Slice the Fraisier into generous portions and serve on dessert plates. Accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful combination of flavors and textures.
Presentation advice
Present the Fraisier on a beautiful cake stand or platter to showcase its elegant layers and vibrant colors. Dust the top with powdered sugar just before serving for an added touch of sophistication.
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