Fraisier Spéculoos

Some desserts feel like a celebration from the first bite, and this Fraisier Spéculoos is exactly that. Imagine creamy layers, juicy strawberries, and that irresistible spiced crunch of speculoos. It’s not just a pretty cake, it’s one of those desserts that feels like a little moment of magic after dinner. I made it for a friend’s birthday once, and the way everyone hovered around for seconds? Total win. If you love desserts that balance elegance with bold flavor, trust me, this one’s a total game-changer.

Why This Recipe Will Be Your New Favorite

This dessert may look like it belongs in a French patisserie, but it’s absolutely achievable in your own kitchen. Here’s why it’ll earn a permanent spot in your rotation:

Adaptable: Swap in raspberries or add a touch of citrus to the cream for a new twist.

Easy on the Wallet: Basic pantry staples and seasonal strawberries keep costs down.

No-Fuss: Step-by-step layering keeps it organized and stress-free.

Easy to Tweak: You can make it in a large dish or as individual portions for dinner parties.

Always a Hit: The combo of fruit, cream, and speculoos crunch gets rave reviews every time.

Great for Planning Ahead: Make it a day before and let the flavors mingle beautifully overnight.

Leftover-Friendly: Leftovers (if you have any!) hold up well for 2–3 days in the fridge.

Behind the Recipe

This recipe was born out of a craving for something that felt both nostalgic and new. I’ve always loved the traditional fraisier cake with its fresh strawberries and light cream. One day, staring at a jar of speculoos spread and a pack of cookies, I thought… why not combine the two? The result was this rich, spiced take on a French classic, and I haven’t looked back since. It’s now one of my go-to showstoppers.

Ingredients You’ll Need

Let’s talk flavor harmony. You’ve got the fresh brightness of strawberries, the creamy vanilla notes from the diplomat cream, and that deeply spiced, caramelized crunch from speculoos cookies. Here’s everything you’ll need:

1. Fresh Strawberries: 400 grams, hulled. These bring freshness and that iconic juicy burst in every bite.
2. Speculoos Cookies: 200 grams, crushed. They form the base and add spice and crunch.
3. Butter: 80 grams, melted. Used to bind the speculoos base into a solid crust.
4. Whole Milk: 500 ml. The foundation for the pastry cream.
5. Granulated Sugar: 120 grams. Sweetens the cream without overpowering the natural fruit.
6. Egg Yolks: 4 large. Give richness and structure to the pastry cream.
7. Cornstarch: 40 grams. Thickens the pastry cream to silky perfection.
8. Vanilla Bean or Extract: 1 whole bean (or 1 tbsp extract). Infuses the cream with deep, aromatic vanilla notes.
9. Gelatin Sheets: 3 sheets (or 6 grams powdered). Stabilizes the cream for beautiful layering.
10. Heavy Cream: 250 ml, whipped. Folds into the pastry cream for that dreamy, light diplomat texture.
11. Speculoos Spread: 100 grams. Adds a rich, spiced layer on top.

Time Needed to Make This Recipe

Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes plus chilling time

Special Equipment You’ll Need

You won’t need much, but having the right tools makes layering and setting a breeze.

Springform Pan (20cm): Keeps the cake structured and easy to unmold.

Mixing Bowls: For prepping cream, strawberries, and the crust.

Hand Mixer or Stand Mixer: Whips the cream to stiff peaks effortlessly.

Spatula: Helps with smooth layering.

Saucepan: For cooking the pastry cream.

Step-by-Step Instructions

Layer by layer, this beauty comes together like a charm. Take your time and enjoy the process.

1. Crush the Cookies: Crush the speculoos cookies into fine crumbs, then mix with the melted butter.
2. Form the Base: Press the mixture into the bottom of a springform pan and chill while preparing the rest.
3. Make the Pastry Cream: In a saucepan, heat milk with vanilla. In a bowl, whisk egg yolks, sugar, and cornstarch, then slowly whisk in the hot milk. Return to the saucepan and stir until thickened.
4. Bloom the Gelatin: Soak gelatin sheets in cold water for 5 minutes, then dissolve them into the warm pastry cream. Let it cool to room temperature.
5. Whip the Cream: Whip heavy cream to stiff peaks and gently fold into the cooled pastry cream to make diplomat cream.
6. Assemble the Layers: Line strawberries along the inner wall of the pan, flat side out. Pour half of the diplomat cream inside and gently press whole strawberries into the cream. Cover with the remaining cream.
7. Add the Final Touch: Smooth the top and chill for at least 4 hours. Once set, gently spread speculoos spread over the top.
8. Unmold & Decorate: Carefully remove from the pan and decorate with extra strawberries or cookie crumbs.

Serving Suggestions & Presentation Tips

This cake is already a stunner, but with a few thoughtful touches, you can take it to the next level. Try placing fresh strawberry halves on top with a dusting of crushed speculoos cookies for a rustic yet elegant vibe. A dollop of whipped cream or even a tiny mint leaf can add color contrast. Serve chilled on simple white plates to let those vibrant red and creamy tones shine.

Extra Tips for Best Results

Getting that patisserie-perfect finish doesn’t have to be intimidating.

• Let the pastry cream cool fully before folding in the whipped cream.
• Use ripe but firm strawberries for the best shape and flavor.
• Chill overnight if you can. The flavor and texture only get better.
• Use an acetate cake collar if you want ultra-smooth sides.

Variations You Can Try

If you love to experiment, this cake has plenty of room for creative flair.

• Raspberry Fraisier: Swap the strawberries for fresh raspberries for a tart twist.
• Lemon Cream Filling: Add lemon zest to the pastry cream for a citrusy note that cuts through the richness.
• Chocolate Speculoos Base: Add 1 tablespoon cocoa powder to the crust for a hint of chocolate.
• Mini Fraisiers: Make individual servings in small rings or glasses for a party-ready version.
• Almond Whipped Cream: Fold in almond extract for a subtle nutty background flavor.

Make Ahead and Storage

This dessert is tailor-made for planning ahead. You can prepare the full cake a day in advance and let it chill overnight. The cream sets beautifully and the flavors meld together. Store leftovers in the fridge for up to 3 days in an airtight container. Freezing isn’t ideal due to the cream, but if needed, freeze individual slices and thaw overnight in the fridge.

Chef’s Pro Tips for Perfect Results

The secret to this cake’s success is all in the prep and layering. Here’s how to make it shine.

• Use a scale for precision, especially for the cream and crust.
• Trim the bottoms of strawberries to make them sit flat in the filling.
• If using powdered gelatin, dissolve it in 2 tablespoons cold water before adding.
• Smooth out air bubbles in the cream by tapping the pan gently on the counter.

Nutrition Facts

Servings: 10
Calories per serving: 340
Note: These are approximate values.

FAQ’s

1. Can I use frozen strawberries?

Frozen berries can release water and affect the cream’s texture. Fresh is best for both flavor and structure.

2. How long does the cake need to chill?

At least 4 hours, but overnight is even better for clean slices.

3. Can I skip the gelatin?

It’s essential for stability. Without it, the cream may not hold its shape well.

4. What’s the difference between diplomat and pastry cream?

Diplomat cream is pastry cream lightened with whipped cream and stabilized with gelatin, making it perfect for layered desserts.

5. Is there a dairy-free version?

You can try using plant-based milk and cream, though the final texture may vary.

6. Can I use a different cookie for the crust?

Yes. Graham crackers or digestive biscuits work too, though you’ll lose the speculoos spice.

7. How do I store leftovers?

Keep in the fridge in an airtight container. Best eaten within 3 days.

8. What size pan should I use?

A 20 cm springform pan works perfectly for this recipe.

9. How can I prevent the cream from curdling?

Temper the eggs slowly with hot milk and stir constantly over medium heat until thickened.

10. Can I double the recipe?

Yes, just make sure to use a larger pan and adjust chilling time accordingly.

Conclusion

This Fraisier Spéculoos brings a little French bakery magic into your kitchen. It’s stunning to look at, incredibly satisfying to make, and an absolute joy to eat. Let me tell you, it’s worth every bite. Can’t wait for you to try it.

Print