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. Hi Ann,
    I have to make a 8 inch version of this and I don’t have time on the day except for 4 hours. So what can I do the day before so I can make sure that I have enough to time for it to set! Also can you please tell me what texture it is after it has set?

    • Hi Amanda, You can make the whole dessert the day prior, just leave the fraisier in the setting container, covered with plastic to ensure the strawberries don’t dry out.Just do the final assembling when you need to serve. The set texture is similar to a cheesecake.

  2. Hey
    I was wondering how many fraisiers does this recipe make

    • Hi Kiran, Ann made 12.

  3. Hi! Was wondering if I could use agar agar for the cream part too instead of the gelatin powder??

  4. Hi Ann, I was wondering would this recipe be too much for a 8in cake?

    • Hi Kel, Are you thinking of doing one large dessert? If yes, then yes the quantities would be too large.

  5. Hi Ann,
    I really love your videos. I have learned a lot from your baking videos. Thanks a lot.

  6. I love the way you bake and all your baking videos. Please don’t stop making new videos.

  7. Hello there!
    I tried making the sponge cake, the mixture turned beautiful and soft, full of air. But when I baked it it just tasted like raw eggs. Did I do something wrong?

    • Hi Vicky, if it is cooked through it shouldn’t taste like raw egg. It is a style of sponge that is more eggy in flavour, so you cold add a little vanilla if the flavour is not to your taste.

      • For base of sponge why does it say 200 g when it dosent telk you what for or maybe I didnt understand plz reply quickly coz im making this tommorow for new years eve and Happy new year 🙂

        • hi Angel, 200g egg yolks

  8. She is amazing cooker. I wish I cold cook those cakes like she dose. Who eats these cakes do you just make them for fun your do you make the cakes and eat them.

  9. which one is the full cream milk? i googled it and it comes out to powder and none of the ones i have seen on the pictures are actually a brand from where i live here in California. Can i use Heavy whipped cream instead?

    • Hi Heineken, Use milk with 4 percent fat.

  10. Hello, thanks so much for this. But i have a question. In the measurements it said to use 12 egg yolks but it looked like you only used 6?

    • Hi Tiffany, Ann used 12 egg yolks.

  11. Ann – can I use regular gelatin for Agar Agar or do I need to go hunt for it?
    ((forgive me if this question as already been asked)

    • Hi Suraiyag1, Ann explains towards the end of the video tutorial why it s better to use agar agar for the strawberry gel. If you use gelatine, you will find it will need to be refridgerated to set and it will be less stable and more difficult to handle.

  12. Hey, my name is miriam and i come from germany. i love your videos 😀
    I looked in the internet for de baker´s Secrets, but i can´t find the baking pan for making this Strawberry Fraisier Dessert Recipe…
    Can you send me a link from this baking pan?
    I will be happy.
    Thank you so much. have a nice day, bye miriam

    • Hi Miriam, Baker’s Secret may not have that product available to your area. There are some similar products available. Here is one you might to look at. It is a tray rather than an individual pan but would work in a similar way:

  13. I watched your chocolate decorations video, but when I tried making the decorations for these, I had trouble creating that shape. I used a silpat and an icing comb, but please tell us how you shaped the silpat to achieve that shape. It’s just beautiful.

    • Hi Jill, Ann ususally just bends the acetate or sheet into the shape she wants and devises a way to hold it or peg it into position till it cools. She is very creative isn’t she.

  14. In the sponge cake recipe it says “250g (8.82 ounces) or 2 cups plus 2 tablespoons sugar,” but 250g is a little over 1 cup, not 2. Also, the video mentions vanilla but it is not in the recipe ingredients list.

    • Hi Jill, You will see vanilla is listed in the ingredients on the blog page under the filling heading. The other issue is a typographical error which I have corrected. It should read 1 cup and 2 tablespoons of sugar. Thanks.

  15. Love your videos

    • Thanks for the feedback Jennifer.

  16. Hi, where can I get the muffin mould for strawberry fraisier dessert? Please reply. Thanks very much.

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

  17. Can I substitute the agar agar for the same amount of cornstarch?

  18. Who won the prizes?

  19. Can yu plz tell me how to do the gel with gelatin by spoon and how many piece of strawberry ?

  20. Hi ann,
    How long does it take for them to set? I am doing these for a hospitality assignment and i need to know!

    • Hi Teanna, there are a couple of elements that need to set . If you are referring to the strawberry gel, the refrigerator you use and the type of container or tray you are using will influence how long it takes. If we suggested an exact time, it may be inaccurate for your circumstances. You would need to allow at least an hour.

      • Thank you so much, what would happen if you gave it say half hour or just over half hour? would it just fall apart?

        • Hi Teanna, We couldn’t make any guarantees on this because there are too many variables at play. It would be best to trial it at home and see if you could do it in the time available to you.

      • Im not going to be doing the jell on top i would not have enough time to do that as well.

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