The Best Strawberry Cake Recipe Ever: Le Fraisier

Right, I know it’s a strong statement to say this is the ‘best strawberry cake recipe,’ and I don’t normally use words like ‘best’ or ‘most wonderful’ when describing my recipes, but this really is the BEST strawberry cake recipe ever! It’s a bit of a showstopper too, and although it requires a bit of assembly to look this pretty, it’s also really easy to make!

This is the best strawberry cake recipe you'll ever come across! There are a few steps to make the perfect grainier, but it's all nice and simple!

I know, I know, this cake has strawberries as the star ingredient but the strawberry season is over… Sacrilege! Although I normally try to go for fruit that is in season, le fraisier always used to be the cake I requested for my birthday (January!) when I was growing up in France, so I went for it when I decided to bake my birthday cake this year. I have made it again a couple of times since, and British strawberries are cheap at the moment, so I had to buy some and make a strawberry cake again, didn’t I?

This is the best strawberry cake recipe you'll ever come across! There are a few steps to make the perfect grainier, but it's all nice and simple!

I did ponder for a moment whether to keep my best strawberry cake recipe for myself and just share my photos, but it was just too good to keep to myself. I went for organic strawberries as they taste so good.

This is the best strawberry cake recipe you'll ever come across! There are a few steps to make the perfect grainier, but it's all nice and simple!

Since Organic September is in full swing, I also started using organic milk and eggs and I kid you not: there is a difference between organic and non-organic products. Just try for yourself! The better the ingredients you start with, the better your cake! Make sure you use full fat cream as it won’t turn into whipped cream if you use reduced fat cream.

This is the best strawberry cake recipe you'll ever come across! There are a few steps to make the perfect grainier, but it's all nice and simple!

Picture this: lots and lots of sweet, juicy strawberries delicately placed between two thin slices of light sponge and held together with a fluffy vanilla cream. Top this with a thin layer of marzipan and you’ll end up with heaven on a plate. Seriously, I kid you not. This cake is sweet, but not overly so, refreshing with its cold cream and strawberries and the sponge is so light and fluffy it’s like a cloud that melts in your mouth.

This is the best strawberry cake recipe you'll ever come across! There are a few steps to make the perfect grainier, but it's all nice and simple!

Although there are a few steps in my strawberry cake recipe to create the perfect fraisier, don’t be put off by it. The recipe doesn’t require any particular skills. It’s also perfect if you like to plan ahead as it needs to be made the day before you intend to eat it. As it sets in the fridge the flavour of the strawberries and the vanilla infuse the whole cake.

This is the best strawberry cake recipe you'll ever come across! There are a few steps to make the perfect grainier, but it's all nice and simple!

Just make sure you read all steps before you get started and I promise you it will not disappoint! You have to see it like a construction project. You will start by making the various components separately (syrup, sponge, whipped cream, crème patissière, etc.) and you will then put together those elements before you build the best strawberry cake ever!

This is the best strawberry cake recipe you'll ever come across! There are a few steps to make the perfect grainier, but it's all nice and simple!

If you are not a fan of marzipan, you can go for sugar paste or royal icing. You can also swap strawberries for raspberries, kiwi, apricot or any other fruit that takes your fancy. It won’t be a fraisier (it literally means ‘strawberry cake’) but it will be a gorgeous fruit cake nonetheless.

This is the best strawberry cake recipe you'll ever come across! There are a few steps to make the perfect grainier, but it's all nice and simple!
5 from 2 votes
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The Best Strawberry Cake Recipe: Le Fraisier

Course Dessert, treat
Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings 8 people

Ingredients

  • 500 g fresh strawberries
  • Marzipan
  • Optional: extra strawberries crushed pistachios, mini meringues and macarons to decorate

For the syrup

  • 150 g caster sugar
  • 150 ml water
  • 1/2 teaspoon vanilla bean paste
  • optional: 20ml Kirsch

For the vanilla cream

  • 250 ml semi-skimmed milk
  • 1 vanilla pod
  • 2 medium free range egg yolks at room temperature
  • 50 g caster sugar
  • 40 g potato flour or corn flour
  • 2 gelatine leaves or 1g agar agar if vegetarian
  • 200 ml full fat double cream

For the génoise (cake layers)

  • 4 medium free range eggs at room temperature
  • 120 g caster sugar
  • 50 g unsalted butter
  • 1/2 teaspoon vanilla bean paste
  • 100 g plain flour

Instructions

Start by making the syrup.

  1. Placing the water, sugar and vanilla in a small pan over a medium heat.
  2. Leave to boil for 3 minutes then set aside to cool. If using Kirsch, add it in when the mixture has reached room temperature.

Next, make the crème patissière.

  1. Gently warm the milk with the split vanilla pod in a large pan.
  2. In the meantime, beat the egg yolks with the sugar in a large bowl until fluffy and light in colour.
  3. Add the potato flour or corn flour in increments and mix until smooth.
  4. Add the gelatine or agar agar to the milk and leave over a warm heat for a minute, mixing to dissolve it.
  5. Slowly pour the milk mixture over the beaten sugar and eggs, mixing constantly. Transfer the mixture back to the pan and place over a medium heat, whisking constantly until the crème patissière reaches the consistency of custard. Leave to cool at room temperature in a clean bowl and cover with cling film (directly in contact with the crème patissière to avoid a ‘skin’ forming on top.
  6. Whisk the double cream until it turns into thick whipped cream (works best if the cream is really cold).
  7. Fold the whipped cream into the cold crème patissière and decant into a piping bag before placing in the fridge.

Make the génoise (cake layers)

  1. Preheat the oven at 190°C (gas mark 5 / 375°F).
  2. Separate the eggs and whisk the whites in a large bowl until firm.
  3. Add a third of the sugar and whisk to incorporate.
  4. Beat the eggs with the vanilla and the rest of the sugar.
  5. Add in the melted butter and half the flour (sifted).
  6. Add a third of the whisked eggs and fold gently. Repeat until all whisked egg whites have been incorporated.
  7. Transfer to a baking tray lined with baking paper and place in the oven for 10 minutes. To check the génoise is cooked, gently press the middle with a finger. If it ‘bounces’ back and has a nice, golden colour, it is ready. If your finger sinks in and leaves a big mark, give it another two minutes in the oven.
  8. As soon as you take the génoise out of the oven, pour the syrup all over the cake.

Finally, ‘build’ your fraisier

  1. Cut two circles of génoise using the base of your springform cake tin as a guide.
  2. Place the first circle of génoise at the bottom of the cake tin.
  3. But the strawberries in half lengthways and place them over the génoise against the cake tin and in concentric circles until you reach the middle.
    This is the best strawberry cake recipe you'll ever come across! There are a few steps to make the perfect grainier, but it's all nice and simple!
  4. Fill the rest of the space with crème patissière.
    This is the best strawberry cake recipe you'll ever come across! There are a few steps to make the perfect grainier, but it's all nice and simple!
  5. Cover with the second génoise circle and add a thin layer of marzipan (make it as thin as you can with a rolling pin).
  6. Place in the fridge to set for at least 2 hours or overnight.
  7. Enjoy!

Do you love strawberries as much as I do? Check these:

3-ingredient Strawberry Ice Cream

Rainbow Fruit Skewers

Check these vibrant, quick & easy vegan rainbow snacks. Who doesn't love Fruit & Veg Skewers with Dips #GlutenFreeVeganuary

Vegan Pavlovas

4-ingredient Strawberry Ice Cream

Trio of Smoothies

Strawberry Sundaes

Auricchio, Negroni,  Fabbri, Valsoia and many other Ciao Gusto Italian brands are available from the Ciao Gusto Italian Shop on Ocado.

Fizzy Sherbet

My kids love Fizzy Sherbet! This homemade Dip Dab recipe will put a smile on their little faces. It's vegan, 'free from' and so tasty! We went for strawberry flavour, but you could use any freeze dried fruit you like. Oh, and there are only 4 ingredients! Recipe by 'Le Coin de Mel'

 

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10 Comments

  1. 28/09/2017 / 6:02 pm

    I am definitely going to have to try your strawberry cake recipe. Looks delicious

    • 28/09/2017 / 10:21 pm

      Thanks Stacey! It really is just as good (if not better, he he!) than a grainier you’d get in a French patisserie.

  2. 29/09/2017 / 2:25 am

    Oh wow, looks amazing!! I need this in my life.

    • 29/09/2017 / 10:56 am

      Thanks sweetie. Prettiest cake I’ve ever made. Fact!

  3. 01/10/2017 / 4:50 pm

    I never realised Le Frasier had marzipan on it.
    There is something quite fun about cake construction projects….. when they come together there is a real sense of satisfaction! This cake looks so pretty and sounds absolutely delicious. Just need to remove the gluten now…. x

    • 01/10/2017 / 10:49 pm

      My village patissier always topped my childhood ones with marzipan, but I’ve seen recipes where they use sugar paste too. xx

  4. 02/10/2017 / 10:56 pm

    Oh my goodness Mel, this is so pretty, what a feast for the eyes, maybe I’ll treat myself for my birthday..with a few tweaks of course so I don’t look 8mths preggers!!

    • 04/10/2017 / 1:03 am

      Oh, I’d love to see your ‘free from’ version!!

  5. 14/10/2017 / 8:58 am

    Wow Mel,
    this cake looks absolutely wonderful, the photos are stunning as well.

    • 16/10/2017 / 1:59 pm

      Thanks Eva. It’s my childhood favourite and I was really pleased with myself for making it 🙂

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