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Perfect Fraisier Cake Recipe with Mousseline Cream Easy for Mother’s Day Celebration

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A classic French fraisier cake featuring layers of light genoise sponge, silky mousseline cream, and fresh strawberries, perfect for Mother’s Day or any special occasion.

Ingredients

Scale
  • 4 large eggs (room temperature)
  • 120g granulated sugar (½ cup)
  • 120g all-purpose flour (1 cup, sifted)
  • 30g unsalted butter (2 tablespoons, melted and cooled)
  • 1 teaspoon vanilla extract
  • 500ml whole milk (2 cups)
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 5 large egg yolks
  • 120g granulated sugar (½ cup)
  • 40g all-purpose flour (3 tablespoons)
  • 200g unsalted butter (7 ounces, softened)
  • 600g fresh strawberries (1.3 lbs, hulled and sliced)
  • 2 tablespoons kirsch or strawberry liqueur (optional)
  • Powdered sugar (for dusting)

Instructions

  1. Prepare the Genoise Sponge:
  2. Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper.
  3. Beat 4 large eggs with 120g sugar on high speed until pale, thick, and tripled in volume (6-8 minutes).
  4. Gently fold in 120g sifted flour in three additions without deflating the batter.
  5. Fold in 30g melted butter and 1 teaspoon vanilla extract gently.
  6. Pour batter into pan, smooth top, and bake for 20-25 minutes until golden and springy to touch.
  7. Cool completely on a wire rack, then slice horizontally into two even layers.
  8. Make the Mousseline Cream:
  9. Heat 500ml milk with vanilla bean or extract until just boiling, then remove from heat.
  10. Whisk 5 egg yolks with 120g sugar until pale, add 40g flour and whisk smooth.
  11. Slowly temper egg mixture by whisking in hot milk gradually.
  12. Return mixture to saucepan and cook over medium heat, stirring constantly until thickened (3-5 minutes).
  13. Strain if lumpy, cover surface with plastic wrap, and chill for 30 minutes.
  14. Beat 200g softened butter until creamy, then gradually beat in chilled pastry cream until smooth and fluffy.
  15. Assemble the Cake:
  16. Brush bottom genoise layer with kirsch or strawberry liqueur if using.
  17. Spread a thin layer of mousseline cream over bottom sponge.
  18. Arrange sliced strawberries around the edge of the pan, cut side facing out.
  19. Fill center with mousseline cream and scatter sliced strawberries on top.
  20. Place second sponge layer on top and press gently.
  21. Cover entire cake with remaining mousseline cream, smoothing sides and top.
  22. Chill in refrigerator for at least 4 hours or overnight.
  23. Before serving, dust top with powdered sugar.

Notes

Use fresh, in-season strawberries for best flavor. Be patient when beating eggs for the genoise to achieve a light texture. Temper eggs slowly with hot milk to avoid curdling the pastry cream. Chill the cake for at least 4 hours or overnight for best slicing and flavor melding. For dairy-free or gluten-free versions, substitute butter and flour accordingly but expect texture changes.

Nutrition

Keywords: fraisier cake, mousseline cream, strawberry cake, French dessert, Mother's Day cake, genoise sponge, classic French cake

Find it online: https://cheerycrisp.com/perfect-fraisier-cake-recipe-with-mousseline-cream-easy-for-mothers-day-celebration/