French Strawberry Cake
A light, airy cake filled with sponge, pastry cream, and fresh strawberries, perfect for summer desserts.
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.
Notes
The cake slices cleanest when well-chilled; serve from the fridge within 24 hours for the freshest texture.