When it’s strawberry season, fraisier cake is always a good idea. This fraisier is inspired from the French chef Jeffrey Cagnes.

The ingredients described below, are for a round fraisier of 18cm diameter.
For the descoration, I wanted to be as close as possible to the fraisier of Jeffrey Cagnes. Unfortunately, I don’t have a spray, so I colored my decoration ganache.
Otherwise, you can also be creative in the way you decorate your fraisier.

Fraisier Cake


The sponge cake (Biscuit Cuillère)
  •  200°C
  •  9min
  • Beat the egg whites until stiff peaks form then add sugar gradually while beating.
  • Add the egg yolks and the vanilla extract and beat until well combined.
  • Add the flour and mix gently using a spatula so that the mixture remains airy.
  • Cover a large tin with baking paper and pour in the batter.
  • The cake shoud be around 1 to 1.5 cm thick.
  • Bake in a preheated oven at 200°C for 8 to 9 minutes.
  • When ready, let the sponge cake cool for some minutes then unmold.

Fraisier Cake

The Whipped Ganache (To be made the day before)
  • Rehydrate the gelatin powder (or 1.5 gelatin leaves).
  • Bring 275g double cream to a boil.
  • Remove the cream from heat and add the gelatin and the vanilla extract.
  • Add the boiled cream to the chopped white chocolate.
  • Mix gently until the chocolate is completely melted.
  • When the chocolate is completely melted, use a hand blender.
  • Add the cold double cream, and mix again with the hand blender.
  • Put the ganache in a large boil, cover with a cling film and leave in the fridge overnight.

The Syrup
  • Put the sugar and water in a pan and heat over medium heat.
  • When the sugar completely melts, remove from heat.
  • Add the vanilla extract and let completely cool.

Fraisier Cake

The Assembly
  • Whip the ganache until firm, but not too much.
  • Put the whipped ganache in a piping bag.
  • Cut the fresh strawberries in halves.
  • Bring a circular cake ring and cover the inner walls with rhodoid ribbon.
  • Cut two circles of the sponge cake, 18cm and 16cm diameter
  • Place the 18cm sponge cake in the bottom and soak with the syrup.
  • Place the strawberry halves stalk side down pressed up against the cake ring walls.
  • Pipe the whipped ganache in between the strawberries and make a layer on the sponge cake.
  • Place diced straberries in the middle of the cake.
  • Put another layer of whipped ganache.
  • Place the second circle of sponge cake and soak with syrup.
  • Top with the remaining whipped ganache and smooth with a palette knife.
  • Decorate with some whipped ganache and strawberries.
  • Remove the cake ring and peel off the rhodoid ribbon before presenting.


  • Calories: 407
  • Carbohydrates: 35.3g
  • Cholesterol: 201mg
  • Fat: 27.2g
  • Fiber: 1.3g
  • Protein: 6.9g
  • Saturated fat: 16g
  • Serving size: 1 slice
  • Sodium: 53mg
  • Sugar: 23g