Fraisier – French Strawberry Cake

Fraisier is one of the most elegant strawberry cakes I have made so far. A decadent French dessert consisting of two layers of almond genoise cake soaked in kirsch liqueur syrup, filled with mousseline cream and fresh strawberries and topped with a flavorful homemade marzipan.

The cake looks quite impressive due to its’ border of strawberries and though it may seem complicated to prepare it is actually quite easy. Enjoy!

Fraisier - French Strawberry Cake

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Fraisier - French Strawberry Cake

5 from 3 votes
Fraisier is one of the most elegant strawberry cakes I have made so far. A decadent French dessert consisting of two layers of almond genoise cake soaked in kirsch liqueur syrup, filled with mousseline cream and fresh strawberries and topped with a flavorful homemade marzipan.
Servings 10 servings
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours


Almond Genoise Cake

  • 4 eggs
  • 1/2 cup (100g) sugar
  • 3/4 cup (100g) all-purpose flour
  • 2 tbsp (30g) butter , melted
  • 1/4 cup (25g) almond flour (ground almonds)

Kirsch Syrup

  • 3.5 fl. oz (100ml) water
  • 1/2 cup (100g) sugar
  • 2 ½ tbsp (40ml) kirsch

Mousseline Cream

  • 2 cups (480 ml) milk
  • 4 egg yolks
  • 1/2 cup (100g) sugar
  • 3 tbsp (30g) flour
  • 1/4 cup (30g) cornstarch
  • 2 tsp (10g) vanilla extract
  • 1 cup + 2 tbsp (250g) butter , room temperature

Almond Paste

  • 1 cup (100g) almond flour (ground almonds)
  • 1/2 cup (60g) powdered sugar
  • 2 tbsp (30g) kirsch syrup
  • Green food coloring

Strawberries border, Filling and Garnish

  • 25 oz (700g) fresh strawberries


  • Prepare the almond genoise cake. Preheat oven to 350F (180C). Grease a 8 ½ inch (21cm) pan and line with parchment paper.
  • In a heatproof bowl add eggs and sugar. Mix to combine. Place over a pan with simmering water and continue mixing for about 10 minutes until thick and tripled in volume. Be careful not to cook the eggs, the mixture temperature should not get higher than 122F (50C).
  • Remove from heat and continue mixing until it cools down.
  • Gradually fold in sifted flour, then the almond flour and melted butter.
  • Pour the batter into the prepared pan and bake for about 18-20 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
  • Remove from oven, let it cool in the pan for 5 minutes and transfer to a cooling rack to cool completely.
  • Meanwhile prepare the kirsch syrup. In a small saucepan bring water and sugar to a boil. Remove from heat, transfer to a clean bowl and cool completely. Pour te kirsch liqueur into the cooled sugar syrup and set aside until ready to use. Reserve 2 tbsp of syrup for preparing the almond paste.
  • Prepare the Mousseline Cream. First prepare the pastry cream. Whisk the egg yolks with sugar until slightly pale.
  • Incorporate the cornstarch and flour. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring until thickens. Keep enough over heat to cook all the cornstarch. Remove from heat, add vanilla and incorporate 2 tablespoons of butter.
  • Pour the cream into a clean bowl, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface and let it cool.
  • When completely chilled mix until smooth. Gradually mix in 1 cup (220g) of butter and continue mixing until creamy and smooth.
  • Assembly. Prepare the strawberries. Hull the strawberries and cut some in half for the edge border.
  • Cut the top of genoise cake and then cut into 2 layers ½ inch (1cm) thick. Use a 8 inch (20cm) cake ring to cut the edges of the cake layers.
  • Line the cake ring with parchment paper and place the ring on the serving platter. Add the first layer of genoise cake. Brush with kirsch syrup.
  • Transfer the mousseline cream into a piping bag fitted with a plain tip. Pipe a thin layer of mousseline cream on top of the cake. Arrange the halved strawberries around the inside of the mold, cut side out. Fill the center with whole strawberries.
  • Pipe the mousseline cream over the strawberries reserving some for topping. Place the second layer of genoise cake and soak with kirsch syrup. Top with the remaining mousseline cream and flatten the surface using a spatula or an offset spatula.
  • Refrigerate for about 2 hours.
  • Prepare the almond paste. Place the almond flour (ground almonds) and powdered sugar into the bowl of a food processor. Grind to combine. Add kirsch syrup that remained from soaking the cake layers and continue grinding until it comes together.
  • Add food coloring of your choice (I’ve used green), grind to combine and then knead a bit into your hands to come together.
  • Use a rolling pin to roll the almond paste between two sheets of parchment paper, into a thin layer.
  • Remove the cake ring around the cake and the parchment paper and use the cake ring to cut the almond paste into a 8 inch (20cm) circle.
  • Top the cake with the almond paste and refrigerate until ready to serve.
  • Before serving decorate the cake with fresh strawberries.



Serving: 1gCalories: 688kcalCarbohydrates: 59.2gProtein: 8.9gFat: 12.2gSaturated Fat: 3.7gCholesterol: 159mgSugar: 42.3g
Calories: 688kcal
Course: Dessert
Cuisine: French
Keyword: fraisier, French dessert, homemade almond paste, homemade marzipan, mousseline cream, strawberry dessert

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. That is gorgeous. Love your desserts!

  2. negar Author says:

    Dear Ella
    The recipe was wonderful. My whole family and I really enjoyed the recipe. Even my 2 year old son loved fraisier. I had finished my almond flour and instead I used hazelnut flour. and that was really really amazing. the combination with strawberry and mousseline Cream was amazing.

  3. Eva Author says:

    Dear Ella. That is beautiful, I really want to bake it! Just would like to replace the kirsch liqueur, with kirsch intense food flavouring, because of my 2 years old son.
    Would it be the same (almost) the same flavour? Thank you for your answer.
    Love your recipes!!!!

    1. Ella-HomeCookingAdventure Author says:

      Hi Eva.

      You can use cherries syrup .

  4. Tia Sierra Author says:

    Hello, can I put the fraisier in the freezer?

    1. Ella-HomeCookingAdventure Author says:

      Hi Tia.

      Yes,you can.

  5. I love those dishes. Where did you get them?

  6. Anjali Author says:

    i have a kitchen aid instead of this hand electric can i whisk the eggs and sugar when i am keeping the bowl on heat while making almond genoise base..and what is the reason to heat sugar and eggs at 50C after mixing it in the kitchen aid..plz reply me asap..i want to bake this at home

  7. Carol Author says:

    Any recommendations as to the best substitution of the almond flour for nut allergies?

  8. Marry Author says:

    Hi , can I make it without using the kirsch syrup?

  9. Veronica Author says:

    Hello Ella! I am a big fan of yours 🙂 I would like to bake this cake, but I have a few questions first 😀 Can I make it in advance and store it in the fridge till next day? If yes, should I leave it with the cake ring around it? Thank you in advance!

  10. Linea Author says:

    Your videos are brilliant.

  11. Jen Author says:

    Instead of strawberry would I be able to use another fruit?

  12. Ana Author says:

    Hello, I would like to make this cake for 28 cm pan, how to measure the right amount of ingredients?

  13. Hi, I’m from Bulgaria. What can I substitute for kirsch and can we make the cake without it if we can’t find a substitute?

    1. Ella - Home Cooking Adventure Author says:

      Hy Petya. You can leave it out and use only the sugar syrup nor substitute with white wine, or champagne, or brandy.

  14. 5 stars
    Amazing Recipe ! my familly loved it !

    1. Ella - Home Cooking Adventure Author says:

      So happy to hear that Julie.

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