Ann Reardon

Strawberry Fraisier Dessert Recipe

strawberry fraisier recipe how to cook that

This strawberry Fraisier Dessert Recipe is a french classic. The strawberries around the edge make it look elegant and fresh. Traditionally they are topped with a marzipan but I’m not a fan so I’ve swapped that with a strawberry gel.

And yes this week we have a giveaway that is open to people worldwide. Yay! You could win one of 5 Baker’s Secret Prize packs, there are three to giveaway here on the website – you can enter on the form below.


Competition is now CLOSED: Congratulations to the winners: Megan Hattink, Bevan Chik, Katie and on instagram @micabbg and facebook Johnny Diam

To make 12 strawberry Frasier you will need

36 Strawberries to use around the edge of the desserts, washed and hulled.

Base Sponge Cake Recipe:
200g (7.05 ounces) (approx 12) egg yolks
300g (10.58 ounces) (approx 7) egg whites
250g (8.82 ounces) or 1 cup plus 2 Tbsp sugar
250g (8.82 ounces) or 1½ cups plus 1 Tbsp plain or all purpose flour

Preheat oven to 180C (356 degrees Fahrenheit), line a tray with non-stick baking paper.
Add half the sugar to the whites and the other half to the yolks. Whisk the whites until you can turn the bowl upside down without it falling out. Using the same beaters whisk the yolks. Sift the flour over the egg whites then add the yolks and fold it all together until you can’t see any streaks. Pour onto the baking tray spread out. My tray is 38cm (14.96 inches) x 25cm (9.84 inches). Bake for about 5 minutes or until golden brown. Set aside to cool.

Pastry Cream Filling
2 cups or 500millilitres (16.91 fluid ounces) full cream milk (4% fat)
1 tsp vanilla extract
4 Tablespoons or 28g (0.99 ounces) cornflour
1/2 cup or 109g (3.84 ounces) sugar
2 eggs
60g (2.12 ounces) or 1/4 cup plus 1 tsp butter
1½ tsp gelatin powder
2 cups or 500millilitres (16.91 fluid ounces) cream (35% fat)

Add four tablespoons of milk to the gelatin, stir immediately and leave to soften.
Heat the milk and vanilla over the stove top.
Whisk together the eggs, sugar and cornstarch, then add to the hot milk whisking as you do.
Stir over the heat until thickened then continue to stir for a couple of minutes more
Add the softened gelatin and stir until melted. Remove from the heat. Add the butter and stir through. Leave to cool at room temperature, do not refrigerate or it will set.
Whip the cream to soft peaks and fold into the cooled custard mixture.

Strawberry Gel
250g (8.82 ounces) or approx 1 and 2/3 cups of strawberries, washed and hulled.
2g (0.07 ounces) or 1 teaspoon agar agar

Blend the strawberries and strain to remove and seeds. This should leave you with about 150g (5.29 ounces) of strawberry puree. Place puree in a sauce pan and sprinkle over the agar agar. Heat until boiling, continue to stir allowing the agar to dissolve. Pour onto foil and spread thinly. Place in fridge to set.

Assembling the dessert
See the video above for demonstration of assembling the strawberry fraisier dessert.
Decorate with chocolate curls and fresh strawberries

chocolate decorations  reardon

With thanks to Baker’s Secret for supporting How To Cook That by sponsoring this giveaway.

by Ann Reardon How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

128 Comments View Comments

  1. Hello Ann! I would like to make one big fraisier in a 9 inch springform pan. Would the recipe for 12 small ones have to altered to fit it?

    • Hi Neriad13, It will depend on the depth of your spring form pan. If it is similar in depth to the tins I used (2 inches), then the quantity needed will be slightly higher. You would need to increase your ingredients by at least one sixth.

  2. HI Ann please bake a sophia the first cake

  3. I tried it, it was amazing. (I used jello instead of agar agar)

    • tip: just marsh up strawberry then strain spread the liquid on to the put in the fridge

  4. This is amazing but then I have challenge based on the ingredients for Strawberry gel, the “agar agar”. I have never seen it in South Africa, what can I replace it with or what do they call it this side? Thank you.

    • when i tried the recipe i did not use agar agar but i just took an off set spatula and spread on mashed strawberry from my strawberry sause

    • Hi Lerato, Agar Agar is a vegetable gelatin substitute. It is usually available as a powder or flakes. There are manufacturers in South Africa and from what I can see you can purchase it online. If you can’t find it in the supermarket, try a health food store or organic supplier.

  5. Hi Ann you have inspired me to cook so please can you do a simple recipe that doesn’t contain specific ingredients such as gloco sirup and cream of tartar because we don’t have it in are area

  6. Hi Ann I real like strawberry Fraisier but the only thing is I cannot find baking pan with that hole in the middle could you please email me where i could buy them Iam planning a party for my son and this will be the number one because he love pastry cream filling please and we will be talk again thank you very very much.

    • Hi Sylvia, The pans Ann used for this recipe come from Bakers Secret: .

  7. Hi Ann, I was just wondering, I noticed one of the winners is “Katie,” how do I know if that Katie is me or not? I didn’t get an email (unless it got filtered out? Oh no!) so I guess I shouldn’t get my hopes up too much, but I would love if that was me. Either way, it’ll drive me crazy not to know! Thanks 🙂

    • Hi Katie, We have already contacted each of the winners, so if you haven’t heard personally from us, I am sorry but it wasn’t you this time.

      • And they all responded? What a shame (for me. Yay for them! ^_~) Thanks for the reply.

  8. Hi Ann or mod, how long will I be able to keep this in the fridge? Because I want to make this for mothers day, and wont be able to make it on the day itself. Thanks!

  9. hi ann wen will post the winners and how do u enter

    • Hi Mel,
      This competition has closed and the winners names have been posted.

    • where do you find the winners?

      • Hi Hidayah Molok! The Winners are below the video of how to make the strawberry fraisier dessert. The winners in the how to cook that website are: Megan Hattink, Bevan Chik, and Katie. The winners on Instagram is @micabbg, and finally on Facebook is Johnny Diam.

  10. Hi Ann,
    I am from India and piping bags ,piping tips and etc. is not available in India so I really hoped to win

  11. Hi Ann,
    I am Komal.can you please do another giveaway episode please

  12. Where are the winners Li Xuan?

    • Just Below The Video 🙂

      • Thanks Li Xuan!

        • Welcome! 😀

  13. I subscribed too! So choose me and Sairul and someone else. thanks!

  14. Congratulations To The Winners 🙂 Although I didn’t Win ,But Would You Mind If We Can Look At Their Answers? Thank You! (I Am From Singapore 😀 Random Fact About Me)

  15. Choose me as a winner too? Oh and sorry that I wrote the same thing twice. [Don’t mind about it.]

  16. Ann pls choose me as the winner coz I never win one of youre compitition plssss choose me as the winner i eb=ven subscribe youre channel plssss

  17. Ann pls choose me as the winner I wish to win on of your compititionplsss

  18. I am wondering when the winners will be on the website? Thanks? 🙂

  19. When are the winners going to be on the website? Thanks! 🙂

  20. Can’t enter the giveaway, a window, that pops up after pressing the green check mark, says there was an internal server error…

    • Hi Alla, please try again it seems to be working now as I’m getting entries through. 😀

      I’ve temporarily turned off comments on this post because you can only enter on the form above. I will turn them back on once the comp is over for those of you with recipe qu’s.

      • Do you know where the winners for the Baker’s Secret are? Thanks Ann.

      • Hi Ann,

        When will you be posting the winners from this episode?
        I am really exited to find out if I have won or not!

        Thank you 🙂

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