Elegant Homemade Strawberry Fraisier Cake
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.
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.