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

Strawberries
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

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

128 Comments View Comments

  1. Thanks Ann been watching your videos and are very inspiring…I made strawberry Frasier and my guest loved it…. thank you Ann

    • Your dessert looks so yummy Maria. Well done!

      • I just want to ask, don’t mind me. So what’s the recipe for half of the sponge cake?( I’m bad at measuring )

  2. Hi! I am wondering what size cake pan this recipe would convert to, rather than 12 individual pans?

    • Hi Heather, it would be about an 8 or 9 inch round.

  3. How long does this Frasier last in the fridge

    • Hi Emily, These are best fresh and used within a day of making.

  4. I made This big one for my dads birthday and he was overwalmed how Great it turned out. Once again thanks for everything.
    With Love

    • Beautiful Jon Mimi. Looks so yummy!

  5. This looks delicious ☺

  6. Hi Ann,
    I made your dessert and it was really nice, but I didn’t have time to upload the picture. Today, some of my friends are coming over and I am going to try and make your recipe using a different fruit, hope it still works.

    Thanks
    Teesh

  7. I love to cook . So I♥ur recipes

    • That is great to hear Tahera.

  8. Hey Ann,

    I really want to make these but I am vegetarian so do we have to add the gelatin could we replace it with agar and how much would we need?

    Kind regards,
    Jazzy

    • Hi Jazzy, Ann hasn’t tested that so you would need to experiment. Generally agar, agar does not hold as well. As a vegetarian alternative try Halal gelatin which goes by a number of brand names but is made from a bean plant.

  9. Dear Ann,
    I was wandering where you could get acetate here in el campo tx

    • Hi Mere, As we are a long way in Australia it is really difficult for us to know who your local supplier might be. In Australia you can get acetate from a stationary store.

  10. Hi Ann, I was wondering. I’m from Melbourne, where can I but gelatine powder?

    • Hi Tayla, You should be able to get it in the supermarket with ease.

  11. Hi Ann
    I’m just curious to how long this recipe too you, including preparation and cooling
    Thankyou
    Kind regards
    Kaleigh

    • Hi Kaleigh, as this recipe requires the dessert to set overnight, you need to allow 2 hours for the making prior, plus time to decorate and serve when the dessert is to be served.

  12. Hi Ann,
    Me again, on you video you used 6 egg yokes but in the written recipe you have 12 egg yokes written down. did you half the recipe on the video? 🙂

    • Hi Daniela, She uses 12 eggs for the recipe, you just see 6 in the bowl on the video.

  13. Hi Ann, I am so eager to make this recipe but I am not able to find the pans you used. I went on Bakers Secret website and didn’t find it anywhere. Can you tell me where I can get one please? Thank you 🙂

    • Hi Daniela, Bakers Secret doesn’t currenty have them available, but you can get something similar on Amazon . If you are in Australia, the major Department stores have recently stocked a suitable tin. Do an online search for loose bottom pans. You could use tart tins or similar.

  14. Dear Ann,
    Thank you so much! I’ve made this frasier for my birthday, it was of a great success, everybody liked it very much)

    Yours
    Yullia

    • that looks DELICIOUS! Well done 🙂

  15. Hi Miss.Ann,
    I was wondering if it was possible to make this recipie without the removable bottom pan? I was going to make this for my mother for Mother’s Day, and I do not have a removable bottom pan. Thank you!!

    • Hi Grace, You may struggle to get the dessert out of a normal baking tray.

  16. I liked ur recipe it was clear step by step ur English need to be little more clear very nice videos all the best for future videos

  17. Hi Ann. Did you have any extra Pastry Cream filling left over? In the video it seemed you had some left over? If so, how much? Much obliged. Lucy.

    • Hi Lucy, Yes Ann had a little left over bon the video but that is because you only saw 6 being made. The recipe makes 12.

  18. Hi!! Im a big fan. I really want to make this but i need to know what gelatine powder should i use where should i get it from
    thanks

    • Hi Asia, Gelatine powder is readily available in supermarkets here. Just enquire at your local supermarket and choose a reputable brand.

  19. Erm…can I get the recipe for 1 strawberry shortcake because i need it for my cooking exams

  20. Miss ann .. What fo you mean of full cream milk? Is it whipping cream or milk?

    Thank you ❤️

    • Hi Maryam, It is milk with 4% fat, not skim milk or reduced fat milk. It isn’t cream.

      • 4%fat milk, not skim not reduced fat, I don’t think we have those in the USA.

        • Hi Kati, the USA has the same types of mil but uses different names. Look at the side of the container for the the milk that has approximately 4% fat per 100ml. It usually is called something like whole milk.

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