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Strawberry Cake (Fraisier)

Course: Dessert
Cuisine: French
Keyword: Strawberry


  • Stand mixer, whisk attachment
  • Whisk
  • Spatula
  • Baking ring 8" x 2"
  • Acetate Liner
  • Offset spatula
  • Pipping bag + star tip


Sponge Cake

  • 125 g flour
  • 100 g egg yolk
  • 1 vanilla bean
  • 150 g egg white room temp
  • 125 g sugar

Diplomat Cream

  • 6 g gelatin sheets
  • 350 g whole milk
  • 1 vanilla bean
  • 50 g sugar
  • 60 g egg yolk
  • 35 g corn starch
  • 380 g whipping cream

Strawberry syrup

  • 30 g water
  • 30 g sugar
  • 60 g strawberry purée


  • fresh strawberries


Sponge Cake

  • Sift the flour, whisk together the egg yolks and grated vanilla bean.
  • Whipped the white eggs until it gets frothy. Slowly add the sugar and beat until you get a stiff peak.
  • Add the egg yolks and gently incorporate with a spatula.
  • Gently add the flour in three time with the spatula. Mix delicately to not break the egg white.

Diplomat Cream

  • Place the gelatin in a bowl with cold water. Set aside.
  • Prepare the pastry cream. Bring to boil the milk with half sugar and grated vanilla bean.
  • In a bowl, whisk well the yolks, remaining sugar and corn starch.
  • Pour one third of the milk on top of the yolk mixture. Mix well and pour back to the saucepan.
  • Cook stirring all the time, until it thickens. Make sure to whisk all the time so it doesn’t stick to the bottom of the pan.
  • Remove from heat, add the gelatin and mix well. Transfer into a clean dish and refrigerate (make sure to place a plastic wrap directly on top of it).

Strawberry Sirup

  • Bring water and sugar to a boil. Pour on top of the strawberry puree, mix well. Set aside.


  • Once the pastry cream is cold, whip the whipping cream until you reach a soft peak.
  • Whisk the pastry cream to loosen it, then gently fold in the whipped cream in three times.
  • Surround the interior of your ring with acetate liner.
  • Pick strawberries that have the same height, cut them in half and place them all around the ring, sliced side facing out.
  • Add the cream on top of the strawberry going all the way to the top of the pastry ring. Using a spatula, push the cream well in between all around the strawberries to make sure you don’t have air bubble.
  • Brush the first sponge cake with your strawberry sirup and place it in the center of your ring.
  • Cover with cream. Cut in 4 strawberries and fill the cake with it. Add another layer of cream, use the offset spatula to spread evenly.
  • Brush the second disk of cake with strawberry sirop and cover the cream with it.
  • Add a last layer of cream. Smooth it off with the offset spatula.
  • Use the rest of cream to pipe some decoration on top of the cake with a star tip.
  • Refrigerate for an hour and decorate the way you want, adding fresh strawberries, flowers etc.