Fraisier Cake Recipe | French Strawberry Buttercream Cake 1

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A Slice of Parisian Romance

My first bite of Fraisier cake happened at a friend’s wedding in a charming Parisian garden, and I honestly almost cried. The delicate layers – pillowy sponge cake, silky vanilla buttercream studded with the brightest, juiciest strawberries, all wrapped in pale green marzipan – looked like something from a fairy tale. Every forkful was pure magic: light, fresh, and not-too-sweet perfection. I couldn’t believe something so beautiful could taste this incredible. Now, whenever I want to celebrate something special (or just pretend I’m back in Paris!), this is the cake I make.

Why This French Strawberry Cake is Pure Celebration

This classic Fraisier cake recipe is the ultimate French celebration cake that combines elegance with the fresh, vibrant flavor of strawberries. What makes this French strawberry buttercream cake so incredibly special? It’s the perfect balance of textures and flavors: a light, airy sponge cake brushed with vanilla syrup, rich and velvety mousseline cream (basically buttercream’s sophisticated French cousin), fresh strawberries arranged like little jewels, and a delicate marzipan covering that makes it look absolutely stunning.

This is hands-down one of the most beautiful special occasion cake recipes you can make – perfect for weddings, birthdays, Mother’s Day, or any celebration that deserves something extraordinary. Despite its fancy appearance, it’s actually more approachable than you’d think, especially if you break it down into steps. The result is a fresh and fruity dessert that tastes like springtime in Paris, with that perfect balance of sweet creaminess and bright berry flavor that’ll have everyone asking for seconds!

Ingredients

For the Génoise (Sponge Cake):

4 large eggs (room temperature)
⅔ cup granulated sugar
1 cup all-purpose flour
3 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
Pinch of salt

For the Simple Syrup:

¼ cup water
3 tablespoons granulated sugar
1 teaspoon vanilla extract (or 1 tbsp kirsch liqueur for authentic French flair)

For the Mousseline Cream:

1 cup whole milk
1 vanilla bean (or 2 tsp vanilla extract)
4 large egg yolks
½ cup granulated sugar
¼ cup cornstarch
1 cup unsalted butter, softened to room temperature
Pinch of salt

For Assembly:

1 lb fresh strawberries (about 16-20 medium strawberries), hulled
7-8 oz marzipan (green or white)
Powdered sugar (for rolling marzipan)
Fresh strawberry slices (for top decoration, optional)

Step-by-Step Instructions

Step 1: Bake the Génoise

Preheat oven to 350°F (175°C). Butter and flour a 9-inch round cake pan, or line with parchment. In a large heatproof bowl, whisk eggs and sugar together. Place the bowl over a pot of simmering water (double boiler style) and whisk constantly for about 3-4 minutes until the mixture is warm to touch and sugar dissolves. Remove from heat and beat with an electric mixer on high speed for 5-7 minutes until thick, pale, and tripled in volume – it should fall in ribbons!

Sift flour and salt over the mixture and gently fold in with a spatula. Add melted butter and vanilla, folding carefully to keep all that air you just created. Pour into prepared pan and bake for 25-30 minutes until golden and a toothpick comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Step 2: Make the Simple Syrup

Heat water and sugar in a small saucepan until sugar dissolves. Remove from heat, stir in vanilla (or kirsch), and let cool. This keeps your cake layers moist and adds flavor!

Step 3: Prepare the Mousseline Cream

Split vanilla bean lengthwise and scrape seeds into milk in a saucepan. Heat until steaming (don’t boil!). In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth. Slowly pour hot milk into egg mixture while whisking. Return to saucepan and cook over medium heat, whisking constantly, until thick and bubbling (2-3 minutes). Transfer to a bowl, press plastic wrap directly on surface, and refrigerate until completely cold (at least 2 hours).

Once cold, beat softened butter until fluffy. Gradually add the cold pastry cream, beating until smooth and creamy. If it looks curdled at first, keep beating – it’ll come together beautifully! Refrigerate until ready to use.

Step 4: Prep the Strawberries

Choose strawberries that are similar in size. Cut them in half lengthwise. Set aside the prettiest ones for the outer ring, and dice the rest for the filling.

Step 5: Assemble the Cake

Slice the génoise horizontally into two equal layers. Place the bottom layer in a 9-inch springform pan or cake ring. Brush generously with simple syrup. Spread about ⅓ of the mousseline cream on the cake. Arrange halved strawberries cut-side-out around the edge of the cake, standing upright. Fill the center with diced strawberries. Spread another ⅓ of the cream over the strawberries, smoothing the top. Place the second cake layer on top and brush with remaining syrup. Spread the final layer of cream on top, making it as smooth as possible. Refrigerate for at least 2 hours (or overnight).

Step 6: Add the Marzipan

Roll out marzipan between two sheets of parchment dusted with powdered sugar until it’s about ⅛ inch thick and slightly larger than your cake. Carefully lift it onto the chilled cake. Smooth gently with your hands, trimming excess around the edges. Remove the springform ring.

Step 7: Decorate and Serve

Decorate the top with fresh strawberry slices, or keep it classic with just the elegant marzipan. Dust lightly with powdered sugar if desired. Refrigerate until serving time. Cut with a sharp knife, wiping it clean between slices for that professional look!

Pro Tips & Chef’s Notes 💡

Secret #1: Room temperature eggs whip up much better and create more volume for that airy génoise. Let them sit out for 30 minutes before baking!

Secret #2: When making mousseline cream, both the pastry cream and butter MUST be at similar cool room temperature. Too cold and it’ll be lumpy; too warm and it’ll be soupy.

Secret #3: Choose firm, fresh strawberries without bruises. They’re the star of the show, so quality matters!

Secret #4: If you can’t find marzipan, you can make a simple version by kneading together 1 cup almond flour, 1 cup powdered sugar, 1 egg white, and ½ tsp almond extract.

Secret #5: Add a drop of green food coloring to white marzipan for that classic pale green Fraisier look!

Secret #6: Make this cake one day ahead – it actually tastes better after the flavors meld overnight in the fridge!

Secret #7: No springform pan? Use a cake ring, or just frost the sides with extra mousseline cream instead of using marzipan for a simpler (but equally delicious!) version.

Nutrition Facts (Per Slice – Makes 12 Slices)

Calories: 385
Protein: 6g
Carbohydrates: 42g
Fat: 22g
Saturated Fat: 13g
Sugar: 28g
Fiber: 2g
Cholesterol: 185mg
Sodium: 65mg

Note: Nutrition information is approximate and includes marzipan covering.

Time to Celebrate with Cake! 🎉

Congratulations! You’ve just mastered one of the most elegant French celebration cakes in the pastry world. This Fraisier strawberry cake is a true showstopper that looks like it came straight from a Parisian pâtisserie window, but you made it with your own two hands. How amazing is that?

This fresh strawberry dessert recipe is perfect for spring and summer celebrations, Mother’s Day brunches, bridal showers, or any time you want to make someone feel truly special. The combination of light cake, silky cream, and fresh berries creates something magical that tastes as beautiful as it looks.

Have you made Fraisier cake before? What’s your favorite celebration cake to bake at home? Would you stick with classic strawberries or try raspberries or mixed berries? Drop a comment below and share your baking stories! And when you create this gorgeous masterpiece, please share a photo – I absolutely love seeing those beautiful strawberry layers!

Happy baking, celebration chef! Now go create something beautiful and delicious. 🍓✨

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