Fraisier (French Strawberry Cream Cake)
Slices of fresh strawberries set against the walls of a light custard cream cake, a classic French summer centrepiece.
Made with Victoria sponge base and Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr plus chilling
- LevelHard
- Costabout £1.04 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your Victoria sponge and egg custard first (see the base recipes). Stir the cornflour with 3 tbsp of the cold custard until smooth, then pour into the rest of the custard in a pan.
- 2
Cook over a medium heat for 3 to 4 minutes, stirring constantly, until it is very thick like pastry cream. Pour onto a plate, cover the surface with cling film and chill until cold, about 1 hour.
60 min - 3
Warm the sugar and water until dissolved, cool, and add the kirsch if using. Line the sides of an 18 cm loose bottomed tin with acetate or baking paper.
- 4
Cut the sponge in half horizontally to make two thin discs. Fit one into the base of the tin and brush with syrup.
- 5
Halve some strawberries and stand them cut side out against the paper, tight together. Whip the cream to soft peaks, beat the cold custard until smooth, then fold the two together.
- 6
Spoon half the cream into the tin, pressing it between the strawberries. Pile in the remaining chopped strawberries, cover with the rest of the cream, and top with the second sponge disc brushed with syrup.
- 7
Chill for at least 3 hours. Turn out, glaze the top with warmed redcurrant jelly and decorate with more strawberries.
180 min
Tips
- Choose small, evenly sized strawberries with a good red colour right through, so the cut sides look striking against the cream.
- Fraisier is traditionally topped with a thin layer of marzipan, but that contains almonds. A strawberry glaze keeps this nut free.
- Use a sharp serrated knife dipped in hot water to cut clean slices.
Storing and freezing
Keeps in the fridge for up to 2 days. Keep it covered and cut only what you need. Do not freeze.
Questions
Can I make it without kirsch?
Yes. Leave out the alcohol and use the plain sugar syrup, or add a squeeze of lemon juice instead. The cake tastes fine either way.
Why did my cream filling go runny?
The custard was probably not thick enough or not cold. Make sure it holds a spoon trail after cooking with the cornflour, and chill it fully before folding in the whipped cream.
Can I use frozen strawberries?
Not for the outer ring, as they leak water. Fresh whole berries are needed for that. Frozen fruit that has been thawed and drained can work inside the cream layer.
More made with victoria sponge base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.