Fraisier Cake (French Strawberry Cake)

A delightful French strawberry cake made with Genoise sponge cake, strawberry syrup, diplomat cream filling, and fresh strawberries.

InformationDetails
Prep Time1 hour
Cook Time40 minutes
Chill Time4 hours
Total Time5 hours 40 minutes
CourseDessert
CuisineFrench
Servings10 slices
Calories per Serving347 kcal

Ingredients

Diplomat Cream

  • 2 cups (480 ml) milk
  • 2 teaspoons vanilla extract
  • 5 egg yolks
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon salt
  • ¼ cup (50g) cornstarch
  • ¼ ounce (7g) unflavored gelatin powder
  • ¾ ounce (21g) water
  • 1 cup (240ml) heavy cream
  • ¼ cup (50g) powdered sugar

(For a detailed Diplomat Cream recipe, click here.)

Genoise Sponge Cake

  • 4 eggs
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup (150g) all-purpose flour
  • ⅛ teaspoon baking powder

Strawberry Syrup

  • 1 cup (80g) chopped strawberries, stems removed
  • ½ cup (80g) granulated sugar
  • ½ cup (80ml) water

Assembly

  • 1 ½ cups (225g) chopped strawberries, stems removed

Instructions

Prepare the Diplomat Cream

  1. In a saucepan over high heat, combine milk and vanilla extract. Bring to a boil, then remove from heat. Set aside ¼ cup (60ml) of the milk.
  2. In a small bowl, whisk together sugar and cornstarch. Add egg yolks and whisk until combined.
  3. Gradually whisk the reserved ¼ cup of milk into the egg yolk mixture.
  4. Return the saucepan with the remaining milk to low heat. Slowly pour in the egg yolk mixture, whisking constantly.
  5. Cook over medium-low heat, whisking constantly, until the mixture thickens. Do not increase the heat; be patient!
  6. Transfer the mixture to a bowl and cover with plastic wrap. Refrigerate for several hours.
  7. In a small bowl, combine water and gelatin powder. Let sit for 10 minutes to bloom.
  8. Melt the gelatin in the microwave in 5-second intervals until completely melted. Do not overheat.
  9. Remove the pastry cream from the refrigerator and whisk until smooth. Add the melted gelatin and whisk until well incorporated.
  10. In a separate bowl, whip heavy cream and powdered sugar until soft peaks form. Gently fold the whipped cream into the pastry cream mixture until smooth and combined.

Prepare the Genoise Sponge Cake

  1. Preheat oven to 350°F (180°C). Line an 8-inch (20cm) cake pan with parchment paper.
  2. In a large bowl, beat eggs, granulated sugar, and vanilla extract with an electric mixer on high speed until light and fluffy (about 10-12 minutes).
  3. In a separate bowl, whisk together flour and baking powder. Sift half of the dry ingredients at a time into the beaten egg mixture, folding gently with a spatula until no streaks of flour remain.
  4. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the cake cool completely. If you baked the cake in one pan, slice it horizontally into two even layers.

Prepare the Strawberry Syrup

  1. In a saucepan, combine chopped strawberries, water, and sugar. Bring to a boil over medium heat.
  2. Cook for 10 minutes, or until the sugar is completely dissolved and the strawberries have softened.
  3. Remove from heat and strain the mixture into a small bowl or jar. Let cool completely.

Assemble the Cake

  1. Place an 8-inch (20cm) cake ring with acetate on a cake board. Place the first layer of Genoise sponge cake in the ring.
  2. Brush the sponge cake with the strawberry syrup.
  3. Cut the strawberries in half (ensure they are the same size and height), remove the stems, and line the cake with the strawberries facing outward.
  4. Transfer the diplomat cream to a large piping bag. Fill the spaces between each strawberry with cream and add a generous layer of cream over the sponge cake (about ⅔ of the cream). Smooth with a spatula.
  5. Add more sliced strawberries and top with the second sponge cake layer.
  6. Cover the cake layer with the remaining diplomat cream and smooth with a spatula. Carefully transfer the cake to the refrigerator to allow the gelatin in the diplomat cream to set for a stable cake.
  7. Refrigerate overnight, or for at least 3-4 hours.
  8. Remove the cake from the refrigerator and gently remove the cake ring and acetate.
  9. Pipe homemade whipped cream around the edges of the cake (optional) using a 1M star piping tip. Fill the center of the cake with more sliced strawberries. Serve and enjoy!

Let me know if you have any other questions.

NutrientAmount per Serving
Calories347
Total Fat14g
Saturated Fat8g
Polyunsaturated Fat1g
Monounsaturated Fat4g
Trans Fat0.01g
Cholesterol195mg
Sodium129mg
Potassium185mg
Total Carbohydrate50g
Dietary Fiber1g
Sugar36g
Protein8g
Vitamin A657IU
Vitamin C16mg
Calcium112mg
Iron1mg