Fraisier comes from "Fraise," French for strawberry, so it's no surprise that this gorgeous French dessert has this name. The whole cake showcases fresh strawberries and makes a light, strawberry-flavored summer dessert.
I split each component into its own recipe to make this page shorter and provide thorough instructions. Click on each component for the full recipe and instructions.
2
Pre-make Strawberry Simple Syrup.
Make Genoise Sponge Cake. After cooling, remove the top and cut the cake in half for two thin layers.
Prepare and reserve the Creme Mousse queue.
3
Put a genoise cake layer in a pastry ring or loose-bottomed cake pan. Avoid greasing the cake pan.
Slice the box's prettiest strawberries in half. You should find ones that are similar in size.
4
Place strawberries in a ring around the cake, with the inside facing the ring/pan Spread strawberry simple syrup on sponge cake.
5
Cutting a hole in a bag lets you pipe cream mousseline without a nozzle. Fill strawberry gaps with mousseline (photos). To hide any remaining cake layers, pipe a thin layer of creme mousseline in the middle after filling all the gaps.
6
With the tops cut off, fill the cake centre with strawberries standing upright (see pictures) until the cake is covered.
Pipe a thick layer of creme mousseline over the strawberries to hide them. Flatten it with a palette knife.
7
Gently press the second genoise cake half onto the creme mousseline layer.Add strawberry simple syrup to the top cake layer.Cover the genoise cake with the remaining creme mousseline and smooth. Refrigerate Fraisier cake for 4 hours or overnight.
8
Remove the fraisier cake from the fridge and let it sit for 5 minutes Carefully remove the cake from the ring/pan. Using a hair dryer or blow torch to gently heat the outside of the ring should help it slide. If not, try again.