This fresh Strawberry Fraisier recipe is a beautiful dessert that is perfect for when you need something fancy and fun. Tender chiffon cake is layered with fresh strawberries and pastry cream to create a beautiful cake!
Looking for other dessert recipes that will surely impress? Try these:
How to make a Strawberry Fraisier Recipe
This cake might seem complicated because there are a lot of steps involved, but all the steps are easy and straightforward. This strawberry fraisier recipe is an easy for any level of baker to achieve a beautiful and show stopping dessert.
- Prepare a springform pan by lining the bottom with parchment paper.
- Mix together the batter for the chiffon cake, and bake for 45-55 minutes.
- Allow it to cool completely on a wire rack and ten untold from the pan.
- Refrigerate the cake while you prepare the rest of the ingredients.
- Make the pastry cream, and then refrigerate to chill.
- When the pastry cream has been chilled, stabilize it with gelatin and then chill again.
- Make the simple syrup and then chill.
- Clean the springform pan and then line the sides (not the bottom) with plastic wrap.
- Cut the cake in half horizontally.
- Place the bottom layer of the cake in the prepared springform pan.
- Moisten the layer evenly with some simple syrup, enough so that is resembles a squishy sponge.
- Hull and slice in half enough strawberries so that you can create a ring around the springform. Place the strawberries so that their points are facing up and the cut sides are along the outside on the pan.
- Pipe some of the pastry cream in between all the strawberries and then a thin layer on top of the cake.
- Hull and quarter the rest of the strawberries, and place them in the middle, on top of the pastry cream.
- Remove about 1 TBSP of the pastry cream and keep for later, and use the remaining pastry cream to cover the cut strawberries.
- Place the second layer of cake on top of the pastry cream.
- Moisten the top layer of cake with simple syrup..
- Roll out the almond paste to a 10" circle.
- Spread the remaining pastry cream on top of the cake.
- Cover the pastry cream with the almond paste.
- Cover with plastic wrap and refrigerate for at least 4 hours.
Notes on preparing a Fresh Frasier:
This cake is easy to prepare because you can make all the parts ahead of time and then assemble when you are ready.
- The cake can be refrigerated for up to 4 days before you assemble the cake.
- The pastry cream can be refrigerated for up to 5 days.
- The simple syrup can be made and stored in the fridge for up to one month.
- The cake needs to sit at least 4 hours in the fridge to firm before you serve it, but can be stored for at least 3 days.
|And this is when the sun went down and I had to turn a light on. Ugh.|
How to Serve Fresh Fraisier
|Our first taste of pastry cream! Don't worry Mom, I took the spoon away before she put it back in her mouth. 🙂|
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- 1 cup + 2 tablespoons (270 ml) (5½ oz/155 gm) all-purpose flour
- 1 teaspoon (5 ml) (4 gm) baking powder
- ¾ cups (180 ml) (6 oz /170 gm) sugar
- ½ teaspoon (2½ ml) (1½ gm) salt, preferably kosher
- ¼ cup (2 fl oz/60 ml) vegetable oil
- 3 large egg yolks
- ⅓ cup + 1 tablespoon (3.17 fl oz/95 ml) water
- 1 teaspoon (5 ml) pure vanilla extract
- ¾ teaspoon (3¾ ml) (3 gm) lemon zest, grated
- 5 large egg whites
- ¼ teaspoon (1¼ ml) (1 gm) cream of tartar
Pastry Cream Filling:
- 1 cup (8 fl oz/250 ml) whole milk
- ½ teaspoon (2½ ml) pure vanilla extract
- ⅛ teaspoon (½ ml) (¼ gm) salt, preferably kosher
- 2 tablespoons (30 ml) (10 gm)cornstarch
- ¼ cup (60 ml) (2 oz/55 gm) sugar
- 1 large egg
- 2 tablespoons (30 ml) (1 oz/30 gm) unsalted butter
- ¾ teaspoon (3¾ ml) (4 gm) gelatin
- ½ tablespoon (7½ ml) water
- 1 cup (8 fl oz/250 ml) heavy cream
- ⅓ cup (2⅔ fl oz/80 ml) (2⅔ oz/75 gm) of sugar
- ⅓ cup (2⅔ fl oz/80 ml) of water
- 2 lbs (900 g) strawberries
- confectioners’ sugar for dusting
- ½ cup (120 ml) (5 oz/140 gm) almond paste
- Preheat the oven to moderate 325°F.
- Line the bottom of an 8-inch (20 cm) spring form pan with parchment paper. Do not grease the sides of the pan.
- In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons of sugar, and all of the salt. Stir to combine.
- In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.
- Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.
- Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.
- Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.
- Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow to cool in the pan on a wire rack.
- To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.
Pastry Cream Filling:
- Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally.
- Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine
- Add the eggs to the sugar and cornstarch and whisk until smooth.
- When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture.
- Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon.
- Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.
- Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth.
- Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days.
- In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften.
- Put two inches (55 mm) of water into a small sauce pan and bring to a simmer over a medium heat.
- Measure ¼ cup (2 oz/60 ml) of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water.
- Heat the cream until it is 120 F (48.8 C). Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.
- In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.
- Combine the water and sugar in a medium saucepan.
- Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup.
- Remove the syrup from the heat and cool slightly.
- Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.
- Line the sides of a 8-inch (20 cm) spring form pan with plastic wrap. Do not line the bottom of the pan.
- Cut the cake in half horizontally to form two layers.
- Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough.
- Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring.
- Pipe cream in-between strawberries and a thin layer across the top of the cake.
- Hull and quarter your remaining strawberries and place them in the middle of the cake. Cover the strawberries and entirely with the all but 1 tbsp. (15 ml) of the pastry cream.
- Place the second cake layer on top and moisten with the simple syrup.
- Lightly dust a work surface with confectioners' sugar and roll out the almond paste to a 10-inch (25 cm) round 1/16 inch (1.5 mm) thick. Spread the remaining 1 tablespoon (15 ml) of pastry cream on the top of the cake and cover with the round of almond paste.
- Cover with plastic wrap and refrigerate for at least 4 hours.
- To serve release the sides of the spring form pan and peel away the plastic wrap.
- Serve immediately or store in the refrigerator for up to 3 days.
Amount Per Serving: Calories: 395Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 134mgSodium: 244mgCarbohydrates: 58gFiber: 1gSugar: 32gProtein: 9g