This classic French Fraisier cake features two layers of light Genoise sponge, a fragrant Diplomat cream, strawberry syrup and fresh strawberries — a perfect summer dessert bursting with berry flavor.
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Why we love this recipe
Among French strawberry desserts, the fraisier stands out. Its delicate Genoise layers, the abundance of fresh strawberries and the silky Diplomat cream flavored with vanilla and a hint of orange blossom make it uniquely satisfying. The combination of textures and fresh fruit is what makes this cake so special.
What is a Fraisier
A fraisier is a classic French summer cake built around fresh strawberries (from the French word fraise, meaning strawberry). It typically combines sponge cake soaked with strawberry syrup, a rich cream filling (traditionally mousseline, though this version uses a lighter diplomat cream), and fresh strawberries arranged around the edges and inside the cake. Variations using raspberries are known as framboisier.
French Strawberry Cake Layers
This fraisier is composed of four main elements:
- Two layers of Genoise sponge (a light French sponge cake)
- Diplomat cream filling (a pastry cream combined with whipped cream and gelatine)
- Strawberry soaking syrup to keep the sponge moist
- Fresh strawberries — halved to form the outer ring and diced to fill the interior
Some recipes top the cake with marzipan, but this version finishes simply with fresh strawberries, mint leaves and toasted flaked almonds for a fresh, clean presentation.
Equipment needed to make this cake
- Stand mixer or hand mixer with a whisk attachment
- Flat baking tray large enough to cut two sponge circles (or two round pans)
- Offset spatula for spreading
- Large round pastry ring (mousse ring) about 20 x 5 cm (8 x 2 in) or a springform pan
- Piping bag with a large round piping tip
- Optional: acetate cake collar for a cleaner finish
Easy Genoise Sponge
Genoise is an airy French sponge made primarily by incorporating air into whole eggs and sugar. While traditional recipes use a bain-marie, this method whips the eggs and sugar directly for a quicker approach. The sponge uses just four ingredients: eggs, caster sugar, plain flour and cornstarch (cornstarch lightens the crumb).
Basic steps:
- Whisk eggs and sugar in a mixer for 5–10 minutes until pale, thick and doubled in volume.
- Sift flour and cornstarch over the whipped eggs and fold gently with a spatula until just combined to avoid deflating the batter.
- Pour into a lined flat baking tray, spread evenly with an offset spatula and bake until puffed and golden (about 10–12 minutes).
- Cool completely, then cut two 20 cm (8 in) circles using the pastry ring.
Quick Strawberry Syrup
The strawberry syrup moistens the genoise and adds subtle fruit flavor. Make it by blending strawberries, straining the juice, then simmering the juice with water and sugar until the sugar dissolves and the liquid slightly thickens. Cool completely before brushing on the sponge.
Diplomat Cream (Crème Diplomate)
Diplomat cream is a classic French filling made by combining pastry cream (crème pâtissière) with hydrated gelatine and whipped cream. The gelatine stabilizes the cream, giving structure while keeping it light and silky — ideal for the fraisier.
Key ingredients include whole milk, vanilla, optional orange blossom water for aroma, egg yolks, caster sugar, cornstarch, gelatine and heavy cream (35% fat or higher).
Overview of the method:
- Heat milk with vanilla and optional orange blossom water. Whisk egg yolks with sugar, add cornstarch, then temper with hot milk and return to the pan. Cook until thickened and briefly boiling to cook the yolks.
- Hydrate gelatine in cold water, add it to the hot pastry cream and whisk until dissolved. Chill the pastry cream until it reaches about room temperature (around 20°C / 70°F).
- Whip the cold cream to stiff peaks and fold it gently into the cooled pastry cream in several additions. Transfer to a piping bag for assembly. Timing matters: the pastry cream should be cool enough not to melt the whipped cream but not so cold that the gelatine has fully set.
How to assemble a Fraisier step by step
Prepare every component before assembling: cooled sponge circles, cooled syrup, room-temperature diplomat cream, and prepared strawberries (halved for the outer ring and diced for the filling).
Steps 1–4
- Place one genoise circle at the bottom of the pastry ring (line the ring with acetate if using).
- Brush the sponge with strawberry syrup.
- Arrange halved strawberries around the inside edge of the ring, sliced side facing out and placed tightly together.
- Pipe about half the diplomat cream between and behind the edge strawberries, then fill the center by piping in a spiral. Smooth with an offset spatula as needed.
Steps 5–8
- Cover the cream with diced strawberries and press gently to eliminate air pockets.
- Optionally sprinkle toasted flaked almonds or coconut flakes over the fruit.
- Pipe the remaining diplomat cream to level the filling and reach the edges of the ring.
- Brush the second genoise circle with strawberry syrup on the side that will face the cream, place it on top and press gently to level. Chill for at least 3–4 hours or overnight to set.
Finish by dusting icing sugar over the top and decorating with halved strawberries, small rounds of leftover genoise, flaked almonds and fresh mint. Remove the ring and acetate before serving.
Top tips
- Respect cooling and setting times for the diplomat cream — it should be near room temperature before folding with whipped cream.
- Spread the genoise batter evenly to avoid thin, overbaked edges that may crack.
- Assemble the cake on the serving plate to avoid moving it once set.
- Choose strawberries of similar height for a uniform outer edge and pipe cream between each half to achieve a smooth finish.
- Save excess genoise to cut decorative rounds for the top.
- Add delicate toppings just before serving to keep strawberries and mint fresh.
Recipe FAQs
Store the assembled fraisier in the refrigerator, covered to prevent odors and drying. Remove the pastry ring and acetate carefully when ready to serve. Keep leftovers refrigerated in an airtight container for up to 2 days.
The fraisier is delightful on its own. If desired, serve with extra fresh strawberries, a scoop of vanilla ice cream, or a light berry coulis for extra fruit intensity.
More Classic French Desserts
- Choux à la Crème (French cream puffs)
- Classic profiteroles
- Buckwheat French crêpes
- Triple chocolate tart
- French apple tart
- Sablé Breton cookies
- Pear frangipane tarts
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Recipe
Fraisier Cake with Diplomat Cream
Ingredients
Genoise Sponge
- 4 large eggs
- 80 g caster sugar
- 100 g plain / all-purpose flour
- 20 g cornstarch
Strawberry Syrup
- 60 g strawberries (fresh or frozen)
- 90 ml water
- 50 g caster sugar
Diplomat Cream
- 500 ml whole milk
- 1½ tsp vanilla paste or 1 vanilla bean
- 1 tsp orange blossom water (optional)
- 4 large egg yolks, room temperature
- 40 g caster sugar
- 40 g cornstarch
- 1½ tsp gelatine powder + ~2 tbsp cold water
- 250 ml heavy cream (35% fat min.)
Cake Filling
- 500 g fresh strawberries (or more to taste)
- 20 g flaked almonds (optional)
Cake Toppings
- Icing sugar, to taste
- Fresh strawberries, to taste
- Flaked almonds, to taste
- Mint leaves, to taste
Instructions
Genoise Sponge
- Preheat oven to 160°C / 325°F. Line a 30 x 45 cm (12 x 18 in) baking tray with baking paper.
- Whisk eggs and caster sugar in a mixer on medium-high speed for about 10 minutes until very pale, thick and frothy.
- Sift flour and cornstarch over the egg mixture and fold in gently until fully incorporated. Pour into the lined tray and spread evenly with an offset spatula.
- Bake 10–12 minutes until puffed and golden. Cool completely, then cut two 20 cm (8 in) circles with a pastry ring.
Strawberry Syrup
- Blend strawberries (thawed if frozen) and strain through a fine mesh to collect the juice.
- Simmer the strawberry juice with water and sugar for about 5 minutes until the sugar dissolves and the liquid slightly thickens. Cool.
Diplomat Cream
- Heat milk with vanilla and orange blossom water on low. If using a vanilla bean, infuse for 5–10 minutes and add the scraped seeds to the milk.
- Whisk egg yolks with sugar, add cornstarch and combine. When the milk simmers, temper the yolks with half the hot milk, whisk and return to the pan. Cook on low until thickened and just boiling; remove from heat.
- Hydrate gelatine in cold water, then stir into the hot pastry cream until dissolved. Transfer to a clean bowl, cover the surface with plastic wrap and chill until the cream reaches room temperature (around 20°C / 70°F).
- Whip the cold heavy cream to stiff peaks. Loosen the pastry cream and fold in the whipped cream in 3–4 additions. Transfer the diplomat cream to a piping bag.
Assembling the Cake
- Choose strawberries of similar height. Slice enough in half for the outer ring and dice the remainder for the filling.
- Place a 20 x 5 cm (8 x 2 in) pastry ring on the serving plate and line the inside with acetate if using.
- Set the first genoise circle in the ring and brush with strawberry syrup.
- Arrange halved strawberries around the ring with the cut side facing out, placing them tightly together.
- Pipe diplomat cream between the edge strawberries up to the height of the ring. Add roughly half the cream across the base and smooth.
- Fill the center with diced strawberries and flaked almonds if using, pressing gently to remove air pockets.
- Pipe the remaining diplomat cream to level the filling and reach the edges. Brush the second genoise circle on one side with strawberry syrup and place it on top, brushed side facing the cream. Press gently to level.
- Refrigerate for at least 3–4 hours, preferably overnight, to set. Remove the ring and acetate before serving.
Cake Toppings
- Dust the top with icing sugar and decorate with sliced strawberries, leftover genoise rounds, flaked almonds and mint leaves. Remove the ring and acetate carefully and serve chilled.
Notes
- Use a tray large enough to cut two 20 cm discs of sponge or bake in two round pans.
- If using a whole vanilla bean, infuse it in warm milk for 5–10 minutes and add the seeds to the milk.
- Follow gelatine package instructions for hydration ratios; about 2 tbsp water for 1½ tsp gelatine is typical.
- Chill pastry cream on a shallow tray to cool it evenly and quickly.
- Ideal pastry cream temperature before folding with whipped cream is around room temperature (≈20°C / 70°F).
- Pipe the cream starting at the center and spiral outward for even coverage.
- Assemble on the serving plate to avoid transferring the finished cake.
- An acetate strip gives a cleaner finish and makes ring removal easier.
- If the ring sticks, briefly warming the outside of the ring can loosen the cream for easier removal.
Nutrition (per serving)
| Carbohydrates: 39 g
| Protein: 8 g
| Fat: 16 g
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