Blanc Fraisier – Year 4

By Connie
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A couple hours after the relaunch, I did something I never thought I would do. I finally opened up about my blog on my personal Facebook page. I had always avoided mentioning anything about my blog because I was afraid of criticism and what others would think. Food blogging is a pretty small community and other than me, I didn’t know of anyone else who was also into it. I was afraid that people would think that it’s totally lame so I kept quiet about it. What happened when I announced it was super unexpected. My friends, and even people who were just acquaintances, encouraged me.

I still can’t believe the response I received for my blog relaunch! I have to ask… did my mom pay you all to be my friends?

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All joking aside, I want to say thank you. I can’t believe I’ve come to my 4th year of blogging. Thank you for sticking by me even during my long absences and thank you for enduring my terrible grammar. A lot has happened in the past 4 years. I’ve reached many milestones and through it all I’ve grown into someone completely different (for the better). Thank you for being a part of that and letting me share my life with you.

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Blanc Fraisier

French version of a strawberry shortcake, but done my way... with extra chocolate


Biscuit Cuillere

  • 100 g yolks
  • 150 g egg whites
  • 124 g sugar
  • 124 g - sifted flour

Ganache montée vanille

  • 200 g white chocolate best quality you can find
  • 100 g and 300g heavy cream
  • 1 tbsp honey
  • 1 tsp vanilla bean paste

Filling and Decor

  • 400 g strawberries chopped
  • reserve 6 for decoration


Biscuilt Cuillere

  • Preheat your oven to 180C, if you have a convection, turn on the fan too
  • Line a baking try with parchment paper, spray with cooking spray and set aside
  • In a standing mixer, cream the yolks until pale and fluffy
  • In a second clean bowl of a standing mixer, whisk the eggs whites until soft peaks
  • Gradually add the sugar in in thirds
  • Add some meringue into the fluffy yolk mixture and fold to combine until well blended
  • Pour entire airy yolk mixture into the meringue and gently fold to combine well
  • Fold in the flour gently until well mixed
  • Spread the mixture evenly over the baking tray using an angled spatula and bake for 5 minutes

For the ganache montée vanille

  • Boil 100g heavy cream with honey
  • Pour hot cream over white chocolate in a bowl
  • Let stand for 1 minute then stir until all chocolate is melted
  • Pour in the 300g of heavy cream, stir until well combined
  • Put into fridge overnight
  • When you need to use it, take the bowl out of the refrigerator and whip it in a standmixer


  • Cut out layers of cake from the baking tray, I used a 6" cutter and got 3 layers
  • Place one layer down on a plate/stand, spread with 1/3 of the ganache, sprinkle and even layer of chopped strawberries
  • Place a second layer on top, repeat with 1/2 of the ganache and the rest of the chopped strawberries
  • Place final layer of cake on top, spread the rest of the ganache on top and garnish with whole strawberries
Author: chocolate + connie
Course: Dessert

Did you make this recipe?

Leave a comment below and tag @chocolateandconnie on Instagram.

Join the Conversation

  1. Yayyyyy! Happy 4 years!!!! I’m so happy you’ve gotten so much recognition and support-you deserve it *hugs* And this cake? GIRRRRL it. is. STUNNNNING

    1. thanks so much for your support over the years, couldn’t have done it without you 🙂

  2. hi connie! what a cute cake! congrats on 4 years of blogging, too! ^__^

    1. thank you! and happy 4 years to you!

  3. Happy 4 year blogiversary, Connie! You’re a total pro – everything you make, including this gorgeous cake, is simply stunning. I could bake ‘n blog for a hundred years and I don’t think I could make this. I’ll just have to order it from you! I’m a late blog reader but I’m totally looking forward to following you for the next four+ years!

    1. oh you’re too modest! i’m honestly such a noob at baking, the pictures are all a lie 😉

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