How to Make a Delicious Strawberry Cake (Fraisier) at Home

Are you craving a delightful strawberry dessert? This homemade fraisier (strawberry cake) is not only delicious but also surprisingly simple to prepare. It's perfect for any occasion! Follow this step-by-step guide to create a light, airy sponge cake filled with fresh strawberries and creamy mousseline, topped with a glossy strawberry glaze.

Ingredients

For the Sponge Cake:

• 5 eggs
• 125 g sugar (reduce slightly if you prefer less sweetness)
• 65 g all-purpose flour
• 60 g cornstarch
• 1 tsp vanilla powder (optional)
• 1 tbsp oil (optional)

For the Mousseline Cream:

• 500 ml milk
• 1 tsp vanilla powder, 1-2 sachets of vanilla sugar, or 1 vanilla pod
• 4 egg yolks
• 100 g sugar
• 45 g cornstarch
• 140 g unsalted butter (softened)

For the Soaking Syrup:

• 50 ml water
• 50 g sugar

For the Strawberry Glaze:

• 350 g fresh strawberries, diced
• 30 g sugar
• 2 tbsp lemon juice
• 1 tbsp cornstarch mixed with 175 ml cold water
• 3-4 drops red food coloring (optional)

Additional Ingredients:

• 150 g fresh strawberries, chopped (for filling)
• Whole strawberries, halved (for decorating)
• Rhodoid or parchment paper (optional, for easy demolding)

Step-by-Step Instructions

1. Make the Sponge Cake:

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, whisk 5 eggs with 125 g sugar. Gradually increase the speed and whisk for about 8 minutes until the mixture becomes pale, triples in volume, and turns frothy.
3. Sift together 65 g flour, 60 g cornstarch, and 1 tsp vanilla powder (if using).
4. Gently fold the dry ingredients into the egg mixture with a spatula, being careful to retain the air.
5. Add 1 tbsp oil (optional) and mix gently.
6. Pour the batter into a 20 cm (8-inch) springform pan lined with parchment paper. Tap the pan gently to release any air bubbles.
7. Bake for 20-25 minutes, then let the cake cool completely before slicing.

2. Prepare the Mousseline Cream:

1. Heat 500 ml milk with 1 tsp vanilla powder (or your preferred vanilla substitute) in a saucepan until it just begins to boil.
2. In a separate bowl, whisk 4 egg yolks with 100 g sugar for 1-2 minutes until light and fluffy.
3. Add 45 g cornstarch and mix well.
4. Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
5. Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens.
6. Once thickened, remove it from the heat and stir in 140 g butter. Mix until fully incorporated.
7. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool to room temperature.

3. Assemble the Cake:

1. Slice the cooled sponge cake into two even layers.
2. Trim the edges of the bottom layer for a cleaner look and place it inside a 20 cm (8-inch) cake ring.
3. Line the edges of the ring with parchment paper or rhodoid for easy removal.
4. Arrange halved strawberries along the edge of the cake, flat side facing outward.
5. Soak the sponge layer with syrup made by boiling 50 ml water and 50 g sugar.
6. Pipe or spread a layer of mousseline cream over the sponge, ensuring it fills the gaps around the strawberries.
7. Sprinkle 150 g chopped strawberries over the cream and cover with more mousseline cream.
8. Place the second sponge layer on top, press gently, and soak it with syrup.
9. Cover the entire cake with a smooth layer of mousseline cream. Refrigerate while preparing the glaze.

4. Make the Strawberry Glaze:

1. Cook 350 g diced strawberries with 30 g sugar over medium heat until softened.
2. Add 2 tbsp lemon juice and blend the mixture until smooth.
3. Stir in the cornstarch-water mixture and cook until thickened.
4. Optional: Add red food coloring for a vibrant finish.
5. Strain the glaze to remove seeds if desired, and let it cool to room temperature.

5. Final Assembly:

1. Pour the cooled glaze over the cake and spread evenly.
2. Chill the cake in the refrigerator for at least 3 hours.
3. Remove the cake ring and parchment paper. Decorate with fresh strawberries as desired.

Tips for Success

• Use fresh, ripe strawberries for the best flavor and presentation.
• Ensure all ingredients for the mousseline cream are at room temperature for a smooth texture.
• The cake can be prepared a day in advance and stored in the fridge to enhance its flavor.

Enjoy your homemade strawberry fraisier! It’s perfect for birthdays, anniversaries, or any special celebration. Have you tried this recipe? Let us know how it turned out in the comments below!