Fraisier Cake

Get ready to delight your taste buds with this delicious Fraisier cake! This classic French dessert is a perfect combination of fluffy génoise sponge, creamy vanilla mousseline, and fresh strawberries, all encased in a luscious white chocolate shell. It’s a showstopper that will impress your friends and family, yet it’s surprisingly simple to make. Follow this easy recipe, and you’ll have a beautiful and tasty treat that everyone will love. Let’s dive in and create something special!

Fraisier Cake

Fraisier Cake


  • For the Génoise:
  • 4 eggs
  • 1/2 cup sugar
  • 1/2 cup flour
  • For the White Chocolate Shell:
  • 9 oz white chocolate
  • For the Crème Mousseline:
  • 1 vanilla bean
  • 1 1/4 cups milk
  • 3 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup butter, softened (divided)
  • For the Syrup:
  • 1/4 cup water
  • 1/2 cup sugar
  • Strawberry stems
  • For Assembly:
  • Fresh strawberries



  1. Preheat your oven to 350°F.
  2. In a bowl, whisk the eggs and sugar until the mixture turns pale and triples in volume.
  3. Gently fold in the sifted flour with a spatula.
  4. Pour the batter into a greased mold and bake for 20 minutes. Check doneness with a toothpick.
  5. Let the génoise cool and then remove it from the mold.

White Chocolate Shell:

  1. Melt the white chocolate and use a brush to coat the inside of your mold.
  2. Refrigerate for 15-20 minutes until the chocolate hardens.

Crème Mousseline:

  1. In a bowl, whisk the egg yolks, sugar, and cornstarch.
  2. Bring the milk and vanilla bean to a boil.
  3. Gradually add the hot milk to the egg mixture, whisking continuously.
  4. Return the mixture to the heat and cook until it thickens, stirring constantly.
  5. Remove from heat, add half of the butter, and mix well.
  6. Cover with plastic wrap and let it cool to room temperature.
  7. Beat the cooled mixture with the remaining butter until light and fluffy.


  1. Boil the water, sugar, and strawberry stems together.
  2. Strain and let the syrup cool.


  1. Once the chocolate shell has hardened, cut the génoise in half horizontally.
  2. Place one half of the génoise into the mold, brush with syrup.
  3. Spread a layer of crème mousseline over the génoise.
  4. Add fresh strawberries, then top with the second half of the génoise.
  5. Refrigerate for at least 4 hours, or overnight, to set.
  6. Carefully unmold the cake and serve.

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