The first time I made this French Strawberry Cake it felt like a small bakery miracle in my tiny kitchen.
The outside is soft and barely sweet; the inside is a cloud of sponge, pastry cream, and bright strawberries.
This version balances an old-school French approach—genoise and crème pâtissière—with an easy whipped-cream finish that’s perfect for home bakers.
This recipe is forgiving, impressive on the table, and stores well for a day or two without losing its personality.
If you love light, elegant desserts that taste like summer, you’re in the right place.
For a different strawberry sponge idea try my notes on the Japanese strawberry cake for inspiration Japanese strawberry cake.
Why You’ll Love This Recipe
- Light, airy genoise sponge that soaks up a touch of syrup without getting soggy.
- Smooth, lightly sweet pastry cream that melts into whipped cream for a silkier filling.
- Fresh strawberries provide brightness and texture contrast.
- Simple technique that looks restaurant-level without complicated equipment.
The mouthfeel is a study in contrasts: the sponge is tender and springy, the crème pâtissière brings a concentrated vanilla creaminess, and the whipped cream adds air and lift.
Sliced strawberries add a juicy snap on every bite.
The cake never tastes overwhelmingly sweet because the components are balanced—sponge, cream, fruit, and a whisper of syrup.
“Five stars — my family thought I bought this at a patisserie. Light, fresh, and perfectly balanced.” — reader review
Key Ingredients
Eggs (for the genoise):
The eggs are the lift in a genoise; you whisk them with sugar to incorporate air. Use large, room-temperature eggs for best volume. If your kitchen is cool, warm the bowl over a saucepan of simmering water while whisking to help the eggs reach height.
Fresh strawberries:
They are the star of this cake, so pick ripe, fragrant berries. Look for evenly red strawberries without greenish centers. If out of season, surge them with a little sugar and let them macerate briefly to pull out their flavor.
Whole milk and egg yolks (for crème pâtissière):
The pastry cream is the flavor anchor. Full-fat milk and fresh yolks give it richness and a silky texture. Brands with consistent quality make the cream shine—if you can, use whole milk rather than low-fat.
Heavy cream (for whipped cream):
Whipping cream lightens the dense pastry cream when folded together. Use cold heavy cream and, if you want stability for longer display, add a teaspoon of powdered gelatin or a stabilizer.
Full Ingredients List:
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For the genoise:
- 4 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- 1 cup (125 g) all-purpose flour, sifted
- 2 tbsp (15 g) unsalted butter, melted and cooled
- 1 tsp vanilla extract
- pinch of salt
-
For the simple syrup:
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) water
- 1 tbsp light liqueur or lemon juice (optional)
-
For the crème pâtissière (pastry cream):
- 2 cups (480 ml) whole milk
- ½ cup (100 g) granulated sugar
- 4 large egg yolks
- ¼ cup (30 g) cornstarch
- 2 tbsp (30 g) unsalted butter
- 1½ tsp pure vanilla extract
-
For whipped cream:
- 1½ cups (360 ml) heavy cream, cold
- 2–3 tbsp (25–35 g) powdered sugar
- 1 tsp vanilla extract
- 1 tsp powdered gelatin or 1 tbsp cornstarch (optional, for stability)
-
For assembly:
- 3 cups fresh strawberries, hulled and sliced
- Extra strawberries for the top
- Powdered sugar for dusting (optional)
Step-by-Step Instructions
Step 1: Prep the strawberries and pans
Wash and hull the strawberries, then slice larger berries and leave some small berries whole for decoration.
Line an 8-inch (20 cm) round cake pan with parchment and preheat the oven to 350°F (175°C).
Pro tip: Choose berries that are fragrant and firm; macerate larger pieces with a teaspoon of sugar if they lack aroma.
Step 2: Make the genoise sponge
Whisk the eggs and granulated sugar together in a heatproof bowl set over barely simmering water until the mixture reaches about 110°F (43°C) and is warm to the touch.
Remove from heat and whisk with an electric mixer until tripled in volume and pale, thick ribbons form when the whisk is lifted, about 5–7 minutes.
Fold in the sifted flour gently in three additions to keep the batter airy. Fold in melted butter and vanilla gently until incorporated.
Pour into the prepared pan and bake 20–25 minutes, or until the top springs back lightly and a toothpick comes out clean.
Pro tip: You’ll know the genoise is ready when the center springs back and the cake feels slightly springy under your fingertip.
Step 3: Make the crème pâtissière (pastry cream)
Heat the milk and half the sugar in a saucepan until just simmering. Whisk the egg yolks with the remaining sugar and cornstarch until pale.
Temper the yolk mixture by whisking in a ladle of hot milk, then pour everything back into the saucepan and cook over medium heat, whisking constantly, until it thickens and bubbles. Remove from heat and stir in butter and vanilla. Cover with plastic touching the surface and chill until cold.
Pro tip: The cream should be thick enough to coat the back of a spoon; if it still tastes starchy, cook a little longer but avoid overcooking which can curdle it.
Step 4: Whip and fold
Whip the cold heavy cream to soft peaks with powdered sugar and vanilla. If using gelatin for stability, bloom it in cold water and gently warm before adding.
Fold one-third of the whipped cream into the chilled pastry cream to lighten it, then fold in the rest gently to create a mousse-like crème mousseline.
Pro tip: Stop folding as soon as the mixture is homogeneous to keep air in the cream.
Step 5: Slice the cake and assemble
Slice the cooled genoise horizontally into two or three layers using a long serrated knife. Brush each layer lightly with simple syrup.
Spread a thin layer of crème mousseline, arrange sliced strawberries in a ring, add another layer of cream, repeat, and top with whole berries. Finish by lightly frosting the sides with remaining whipped cream or piping dollops.
Pro tip: Use chilled cake layers and chilled cream—the assembly is easier and cleaner when everything is cool.
Step 6: Chill and finish
Chill the assembled cake for at least 2 hours so flavors meld and the cream firms. Dust with powdered sugar just before serving.
Pro tip: The cake slices cleanest when well-chilled; serve from the fridge within 24 hours for the freshest texture.
Expert Tips for Success
- Temperature matters: Room-temperature eggs whisk into volume more easily for the genoise. If you forgot to warm eggs, place them in warm water for a few minutes.
- Whisking technique: Use a balloon whisk or electric mixer to reach ribbon stage for the egg-sugar mixture; the structure of the cake depends on this.
- Avoid overmixing flour: Fold in flour gently with a spatula to maintain the air you worked into the batter. Overmixing knocks out the lift and yields a dense layer.
- Make pastry cream the day before: Pastry cream benefits from chilling overnight; flavors meld and it’s easier to fold into whipped cream cold.
- Stabilize the whipped cream for hot days: If you’ll display the cake or serve it outdoors, bloom 1 tsp gelatin and add it to the whipped cream to prevent weeping. For a vegetarian stabilizer, use a tablespoon of cornstarch.
- Knife technique for clean slices: Dip a sharp serrated knife in hot water and wipe between cuts for tidy layers and neat plating.
- Balance the sweetness: Taste the strawberries first; if they’re very sweet, reduce sugar in the whipped cream to avoid a cloying dessert.
- Equipment note: A 8-inch springform pan or cake ring works best for even layers and easy removal. If you prefer a lighter sponge with fewer eggs, this cake pairs well with a chilled chocolate-strawberry cupcakes dessert table item for variety.
- Timing: You can bake the genoise and make the pastry cream the same day; allow adequate cooling time before assembly for the best texture.
- Troubleshooting soggy cake: If your layers become soggy, reduce the syrup amount or brush just with a bit of liqueur or water to keep texture intact.
Storage & Freezing
Fridge storage:
Store the assembled cake in the refrigerator, loosely covered with a cake dome or plastic wrap, for up to 48 hours.
The whipped cream and fresh strawberries are best within the first day; by day two the strawberries soften and the whipped cream can weep slightly.
Freezer method (best for unassembled components):
Freeze the genoise layers separately, wrapped tightly in plastic and foil, for up to 2 months. Thaw overnight in the fridge before assembling.
Freeze pastry cream in an airtight container for up to one month; thaw in the refrigerator and whisk briefly to restore texture before folding into whipped cream.
Avoid freezing a fully assembled cake with fresh strawberries—the texture of the berries will collapse and release water when thawed.
How to reheat or revive:
For a thawed genoise, revive slightly by warming in a 300°F oven for 5–8 minutes to refresh the crumb before assembly.
If whipped cream becomes loose after thawing, gently whip a small extra batch and fold it back in to stabilize the texture.
For an elegant make-ahead option, assemble the cake the morning of serving after chilling components overnight and layering it shortly before guests arrive.
For a richer frozen dessert idea that pairs well at parties, think of serving alongside a frozen slice of chocolate-dipped strawberry cheesecake for contrast.
Variations & Substitutions
Almond-strawberry:
Replace 2 tbsp of flour with almond flour and add ¼ tsp almond extract to the cream for a nutty lift.
Lemon-scented:
Add 1 tbsp finely grated lemon zest to the simple syrup and ½ tsp lemon zest to the pastry cream for a bright, citrusy cake.
Gluten-free option:
Use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your blend lacks it. Bake and monitor as gluten-free flours brown differently.
Vegan swap (advanced):
Make a chickpea-flour or aquafaba-based sponge and use a coconut milk pastry cream thickened with cornstarch and vegan butter; stabilize with agar for structure. This requires more testing but is possible.
Frequently Asked Questions
Q: Can I make the genoise in a sheet pan instead of rounds?
A: Yes. Bake the batter in a half-sheet pan and, once cooled, use a cake ring or round cutter for perfect layers. Adjust bake time; thinner sponges will take less time, so watch closely and test with a toothpick.
Q: How far in advance can I make the components?
A: Genoise keeps for two days wrapped in the fridge or up to two months frozen. Pastry cream keeps up to 48 hours refrigerated. Whipped cream is best the day it’s made; stabilize with gelatin if you need it to hold for longer.
Q: My pastry cream is lumpy — can I fix it?
A: Strain the hot pastry cream through a fine-mesh sieve into a clean bowl to remove any cooked lumps. If it’s still grainy, a quick blitz with an immersion blender smooths it out.
Q: Why did my genoise collapse after cooling?
A: Overbeating after adding flour, opening the oven too early, or underbaking can cause collapse. Ensure the eggs reached ribbon stage, fold gently, and bake fully until the center is set.
Q: Can I use frozen strawberries?
A: Frozen strawberries release a lot of water and become mushy when thawed; they can be used in cooked fillings like a compote but are not ideal fresh between layers unless you reduce the liquid and macerate them properly.
Final Thoughts
This French Strawberry Cake is a beautiful balance of technique and approachability: a simple genoise, classic pastry cream, and seasonal strawberries.
Make components ahead for an easy assembly day and enjoy the compliments when you slice into those perfect layers.
Please leave a star rating in the recipe card below and pin this cake to Pinterest if you enjoyed it.
Conclusion
For another home-baker friendly take on this classic, I referenced the texture notes from Foodtastic Mom’s French Strawberry Cake while developing the pastry-cream method.
If you want an alternative assembly or decoration idea, see the practical tips at Michelle Sips and Savors’ French Strawberry Cake.
French Strawberry Cake
Ingredients
For the genoise
- 4 large eggs, room temperature Use large, room-temperature eggs for best volume.
- ¾ cup granulated sugar
- 1 cup all-purpose flour, sifted
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- pinch of salt
For the simple syrup
- ¼ cup granulated sugar
- ¼ cup water
- 1 tbsp light liqueur or lemon juice (optional) Optional for flavor.
For the crème pâtissière
- 2 cups whole milk Use whole milk for richness.
- ½ cup granulated sugar
- 4 large egg yolks Use fresh yolks for silkiness.
- ¼ cup cornstarch
- 2 tbsp unsalted butter
- 1½ tsp pure vanilla extract Use pure vanilla for best flavor.
For whipped cream
- 1½ cups heavy cream, cold
- 2–3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tsp powdered gelatin or 1 tbsp cornstarch (optional) For stability in warmer conditions.
For assembly
- 3 cups fresh strawberries, hulled and sliced Fresh, ripe strawberries are essential.
- Extra strawberries for the top
- Powdered sugar for dusting (optional) Optional for presentation.
Instructions
Prep the strawberries and pans
- Wash and hull the strawberries, then slice larger berries and leave some small berries whole for decoration.
- Line an 8-inch round cake pan with parchment and preheat the oven to 350°F (175°C).
- Choose berries that are fragrant and firm; macerate larger pieces with a teaspoon of sugar if they lack aroma.
Make the genoise sponge
- Whisk the eggs and granulated sugar together in a heatproof bowl set over barely simmering water until the mixture reaches about 110°F (43°C) and is warm to the touch.
- Remove from heat and whisk with an electric mixer until tripled in volume and pale, thick ribbons form when the whisk is lifted, about 5–7 minutes.
- Fold in the sifted flour gently in three additions to keep the batter airy. Fold in melted butter and vanilla gently until incorporated.
- Pour into the prepared pan and bake 20–25 minutes, or until the top springs back lightly and a toothpick comes out clean.
Make the crème pâtissière
- Heat the milk and half the sugar in a saucepan until just simmering.
- Whisk the egg yolks with the remaining sugar and cornstarch until pale.
- Temper the yolk mixture by whisking in a ladle of hot milk, then pour everything back into the saucepan and cook over medium heat, whisking constantly, until it thickens and bubbles.
- Remove from heat and stir in butter and vanilla. Cover with plastic touching the surface and chill until cold.
Whip and fold
- Whip the cold heavy cream to soft peaks with powdered sugar and vanilla.
- If using gelatin for stability, bloom it in cold water and gently warm before adding.
- Fold one-third of the whipped cream into the chilled pastry cream to lighten it, then fold in the rest gently to create a mousse-like crème mousseline.
Slice the cake and assemble
- Slice the cooled genoise horizontally into two or three layers using a long serrated knife.
- Brush each layer lightly with simple syrup.
- Spread a thin layer of crème mousseline, arrange sliced strawberries in a ring, add another layer of cream, repeat, and top with whole berries.
- Finish by lightly frosting the sides with remaining whipped cream or piping dollops.
Chill and finish
- Chill the assembled cake for at least 2 hours so flavors meld and the cream firms.
- Dust with powdered sugar just before serving.
