Homemade Strawberry Fraisier Cake – A French Showstopper You Can Make at Home!

Homemade Strawberry Fraisier Cake – A French Showstopper You Can Make at Home!
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Every now and then, a dessert comes along that doesn’t just satisfy your sweet tooth — it steals the spotlight. That’s exactly what this Elegant Strawberry Fraisier Cake does.

Light, airy sponge meets rich vanilla custard and bursts of fresh strawberries in this French-inspired beauty. The best part? You don’t need a pastry diploma to make it. Whether you’re celebrating a birthday, hosting a tea party, or just baking to impress (yourself counts!), this cake promises drama, elegance, and irresistible flavor.

Strawberry Fraisier Cake – A Stunning French Dessert You Can Make at Home!
Strawberry Fraisier Cake – A Stunning French Dessert You Can Make at Home!

Why You’ll Love This Homemade Strawberry Fraisier Cake Recipe

Looks amazing
It’s super pretty—layers of soft cake, fresh strawberries, and shiny topping. Totally photo-worthy.

Fresh and tasty
Not too sweet! The strawberry and cream flavor is light, fruity, and really special.

You can make it your own
Add some meringue, change the top color, or keep it simple. It’s fun to play around.

Perfect for making ahead
Make it the night before, and it cuts perfectly the next day. Less stress when serving.

Fancy but not hard
It looks like a bakery cake, but it’s actually easy if you take it step by step. Great for showing off at parties or family dinners!

Ingredients (and Why They Work)

For the Sponge:

  • Eggs & Sugar – Whipped to airy perfection for a light, stable base.
  • All-Purpose Flour – Gives the sponge structure while staying tender.

For the Vanilla Custard:

  • Whole Milk – Rich base for the crème.
  • Egg Yolks & Sugar – Essential for the classic pastry cream flavor.
  • Cornstarch – Thickens without heaviness.
  • Butter – Adds creamy, luxurious texture.
  • Vanilla Extract – For warmth and aroma.

Optional Italian Meringue:

  • Egg Whites & Sugar Syrup – Silky, glossy topping with show-stopping flair.

For Assembly:

  • Fresh Strawberries – Use ripe, firm berries to hold their shape.
  • Strawberry Soak – Infuses sponge with fruit flavor and moisture.
  • Pink Food Coloring – Optional for a romantic, whimsical top.
  • Neutral Glaze – Adds a shiny bakery-style finish.

Instructions – Let’s Build a Masterpiece!

1. Make the Sponge Cake

  • Whisk eggs and sugar until foamy.
  • Beat on high speed until light and forms ribbons.
  • Sift and gently fold in flour with a spatula — don’t deflate!
  • Pour into a greased cake ring lined with parchment.
  • Bake at 180°C (350°F) for 20 minutes until golden.
  • Cool, trim dry edges, and slice into 2 even layers.

2. Prepare the Vanilla Custard

  • Heat milk until it just begins to steam.
  • In another bowl, whisk yolks, sugar, then cornstarch.
  • Temper: Slowly add ⅓ of the hot milk into yolk mix while whisking.
  • Return to saucepan, cook until thick and bubbling.
  • Spread onto a tray or silicone mat, cover with wrap to prevent skin.
  • Chill 30 mins, then whisk until smooth.
  • Gradually add softened butter and vanilla for a silky finish.

3. Assemble the Fraisier

  • Line a cake ring with acetate. Place bottom sponge layer inside.
  • Brush sponge with strawberry puree.
  • Arrange halved strawberries around the edge, cut side facing out.
  • Pipe or spoon custard into the gaps and center.
  • Add chopped strawberries inside and top with more custard.
  • Place second sponge layer, brush with puree again.
  • Optional: Tint a small batch of custard pink and smooth over the top.
  • Chill for at least 4 hours, ideally overnight.

4. Optional: Add Italian Meringue

  • Heat sugar and water to 118°C (245°F).
  • Whip egg whites to soft peaks.
  • Slowly pour hot syrup into whites while whipping to stiff peaks.
  • Pipe on top of chilled cake — torch lightly for color if desired.

5. Final Touches

  • Decorate with whole or halved strawberries.
  • Brush with glaze for shine.
  • Gently peel off the acetate for that “WOW” moment.

Recommended Equipment

  • Cake Ring & Acetate Sheets – For Pro-Level Layering
  • Stand Mixer or Hand Mixer – For Custard & Meringue
  • Digital Thermometer – Perfect for Meringue
  • Offset Spatula – Smooth Every Layer
  • Piping Bags – For Custard and Meringue

How to Serve Homemade Strawberry Fraisier Cake

Use a warm, dry knife to slice it cleanly—this helps show off all those pretty layers without making a mess.

Put each slice on a plate and add a little sprinkle of powdered sugar on top or drizzle with some strawberry sauce if you want it extra special.

Keep the cake chilled until serving—it tastes best cold and holds its shape beautifully.

Pair With

Non-Alcoholic Berry Peach Sangria – A refreshing and fruity option to accompany the strawberry flavors of the cake.

Sparkling Blackberry Basil Cocktail – This will provide a hint of herbal freshness, which pairs well with sweet desserts like your strawberry fraisier cake.

Refreshing Watermelon Sharbat – Light and refreshing, this will cleanse the palate and balance the cake’s richness.

Diet-Friendly Options

  • Dairy-Free: Use plant-based butter and almond milk for custard
  • Lower Sugar: Reduce sugar in sponge and custard; use monk fruit sweetener
  • Gluten-Free: Substitute sponge flour with a 1:1 gluten-free baking blend

Best Ways to Store Your Homemade Strawberry Fraisier Cake

Keep your cake in the fridge. Place it in an airtight container so it stays fresh and doesn’t absorb other fridge smells. It’s best to eat the cake within 2 to 3 days while the strawberries and cream are still at their best. Freezing isn’t a good idea for this cake, since the custard filling doesn’t hold up well once thawed—it can get watery or change texture. So enjoy it fresh and chilled!

Recipe Variations

Lemon Fraisier: Add fresh lemon zest to the custard and brush your sponge with lemon syrup instead of plain simple syrup. This gives the cake a fresh, citrusy kick that pairs beautifully with strawberries.

Matcha Twist: Mix a bit of matcha powder into your sponge batter for a subtle green tea flavor and light green color. It creates a unique, slightly earthy base that balances well with the sweet berries and cream.

Berry Mix: Don’t have enough strawberries? Use a mix of raspberries and blueberries for a colorful and slightly tangy twist. It makes each bite a little different—and just as delicious.

No Meringue? No problem. Instead of making a meringue or whipped cream topping, finish the cake with a thin layer of strawberry jam or strawberry jelly. It still gives you a glossy top and adds extra fruitiness with way less effort.

Homemade Strawberry Fraisier Cake – A French Showstopper You Can Make at Home!

Elegant Homemade Strawberry Fraisier Cake

Czarryy
This stunning strawberry Fraisier cake is crafted with layers of soft sponge, rich vanilla custard, and fresh strawberries. Beautifully assembled and optionally topped with a pink custard or Italian meringue, this showstopper is perfect for special occasions or whenever you want to impress.
Prep Time 45 minutes
Cook Time 30 minutes
Chill Time: 4 hours
Course Dessert
Cuisine Europian Inspired, French
Servings 9 slices
Calories 420 kcal

Equipment

  • Stand or hand mixer
  • Mixing bowls
  • Saucepan
  • Spatula & whisk
  • Cake ring & acetate
  • Piping bags (optional)
  • Baking tray or silicone mat
  • Blender (for strawberry soak)

Ingredients
  

For the Sponge Cake:

  • 4 large eggs
  • 125g granulated sugar (approx. 2/3 cup)
  • 125g all-purpose flour (approx. 1 cup)

For the Vanilla Custard:

  • 500g whole milk (approx. 2 2/3 cups)
  • 5 egg yolks
  • 70g granulated sugar (approx. 1/3 cup)
  • 50g cornstarch (approx. 1/3 cup)
  • 350g unsalted butter, softened (approx. 1 3/4 cups)
  • 1 teaspoon vanilla extract

For the Italian Meringue (Optional):

  • 75g egg whites (approx. 1/4 cup)
  • 200g granulated sugar (approx. 1 cup)
  • 50g water (approx. 1/4 cup)

For Assembly & Decoration:

  • Fresh strawberries, sliced or whole
  • Strawberry puree (blended strawberries + water) for soaking the sponge
  • Optional: pink food coloring for colored custard top
  • Optional: neutral glaze for fruit shine

Instructions
 

Make the Sponge Cake:

  • Whisk eggs and sugar together until slightly foamy.
  • Beat the mixture at high speed until light and fluffy with a ribbon-like consistency.
  • Gently fold in the flour in circular motions to maintain the airiness.
  • Pour the batter into a greased cake ring lined with parchment paper.
  • Bake at 180°C (350°F) for about 20 minutes or until golden. Let it cool and remove the paper.
  • Trim and slice into two even layers, removing any dry edges.

Prepare the Vanilla Custard:

  • In a saucepan, heat milk over medium heat until just simmering.
  • In a bowl, whisk egg yolks and sugar, then add cornstarch and combine well.
  • Temper the egg mixture by slowly adding a third of the hot milk while whisking.
  • Return the mix to the saucepan and cook, stirring constantly, until thick and bubbling.
  • Spread the custard onto a baking tray or silicone mat, cover with plastic wrap, and chill for 30 minutes.
  • Once cool, whisk to loosen the texture, then gradually mix in softened butter and vanilla.

Assemble the Cake:

  • Line a cake ring with acetate and place one sponge layer at the bottom
  • Add halved strawberries along the inner ring edge, cut side facing out.
  • Brush sponge with strawberry juice.
  • Pipe or spread a layer of custard, filling all gaps to avoid air bubbles.
  • Add chopped strawberries to the center and cover with more custard.
  • Place the second sponge layer on top, brush with more strawberry juice.
  • Optional: Color some custard with pink food coloring and spread or pipe over the top for decoration.
  • Chill the assembled cake for at least 4 hours.

Optional Italian Meringue Topping:

  • Prepare a sugar syrup by heating sugar and water to 118°C (245°F).
  • While heating, begin whipping egg whites to soft peaks.
  • Slowly pour the syrup into the whites while whipping until stiff peaks form.
  • Pipe onto the chilled cake in desired patterns.

Final Touches:

  • Decorate with fresh strawberries.
  • Brush with neutral glaze for a glossy finish.
  • Remove the acetate sheet before serving.

Notes

Pro Tips & Variations:
  • Use ripe, firm strawberries to hold their shape during layering.
  • Add a few drops of strawberry essence to the soak for deeper flavor.
  • Try flavoring the custard with a touch of lemon zest for a fresh twist.
  • Meringue is optional but adds an elegant touch—perfect for celebrations.
  • Ensure the custard is completely cool before adding butter, or it may melt.
  • For best results, chill the cake overnight for clean, defined layers when slicing.
Keyword Fraisier cake, French strawberry cake, meringue cake, strawberry sponge cake, vanilla custard cake

Common Questions Answered

Can I make it ahead of time?

Yes! In fact, it slices best when chilled overnight.

Do I have to use acetate?

It helps get clean edges, but parchment or plastic cake wrap can work too.

Can I skip the meringue?

Definitely. The cake shines beautifully even without it.

Is it beginner-friendly?

It’s a great project cake — if you follow the steps, it’s very manageable!

Homemade Strawberry Fraisier Cake – Impress with This Elegant Strawberry Cream Delight!
Homemade Strawberry Fraisier Cake – Impress with This Elegant Strawberry Cream Delight!


Wrap Up – The Kind of Cake That Wears Heels

This Elegant Homemade Strawberry Fraisier Cake is like a couture dress in dessert form. It’s luscious, layered, and sophisticated — but completely achievable from your own kitchen.

Try it once, and you’ll keep coming back every berry season.

Also try to check one of our site Snack and Munchies, we provide recipes about snacks from baking dessert and beverages.

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