Perfect French Fraisier Cake Recipe with Silky Diplomat Cream and Fresh Strawberries
A classic French fraisier cake featuring a light genoise sponge, silky diplomat cream, and fresh strawberries. This elegant yet approachable dessert is perfect for special occasions and easy enough for last-minute celebrations.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 5 hours 8 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
- 4 large eggs (room temperature)
- 120g (½ cup) granulated sugar
- 100g (¾ cup) all-purpose flour, sifted
- 30g (2 tbsp) unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 500ml (2 cups) whole milk
- 100g (½ cup) granulated sugar
- 4 egg yolks (room temperature)
- 40g (3 tbsp) cornstarch
- 30g (2 tbsp) unsalted butter, softened
- 1 tsp vanilla bean paste or extract
- 250ml (1 cup) heavy cream, chilled
- 2 tbsp powdered sugar
- About 500g (1 lb) fresh strawberries, hulled and halved
- Strawberry glaze or apricot jam (optional, for glazing)
- Fresh mint leaves or edible flowers (optional, for decoration)
Instructions
- Prepare the Genoise Sponge: Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper. Beat 4 large eggs with 120g (½ cup) granulated sugar on high speed until thick, pale, and tripled in volume (7-8 minutes). Gently fold in 100g (¾ cup) sifted all-purpose flour in two additions. Fold in 30g (2 tbsp) melted butter and 1 tsp vanilla extract until combined. Pour into pan and bake for 15-18 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- Make the Pastry Cream: Heat 500ml (2 cups) whole milk until just simmering. Whisk 4 egg yolks, 100g (½ cup) sugar, and 40g (3 tbsp) cornstarch until smooth. Temper yolks by slowly adding half the hot milk while whisking. Return mixture to saucepan and cook over medium heat, stirring constantly until thickened and bubbling. Remove from heat, stir in 30g (2 tbsp) softened butter and 1 tsp vanilla bean paste. Strain through fine sieve, cover surface with plastic wrap, and chill until cold.
- Prepare the Diplomat Cream: Whip 250ml (1 cup) heavy cream with 2 tbsp powdered sugar until soft peaks form. Fold one-third of whipped cream into chilled pastry cream to lighten, then gently fold in remaining whipped cream until smooth and airy.
- Assemble the Cake: Slice genoise sponge horizontally into two layers. Place bottom layer inside cake ring on parchment-lined board. Arrange halved strawberries around inside edge, cut side facing out. Fill center with diplomat cream and smooth. Place second sponge layer on top and cover with remaining cream. Refrigerate at least 4 hours or overnight to set.
- Finishing Touches: Before serving, glaze strawberries with warmed apricot jam or strawberry glaze. Garnish with fresh mint leaves or edible flowers if desired. Remove cake ring carefully and transfer cake to serving plate.
Notes
Use room temperature eggs and a clean, grease-free bowl for best genoise sponge results. Temper the pastry cream slowly to avoid scrambling. Strain pastry cream for silky smoothness. Keep cream and utensils cold to help whipping. Line cake ring with acetate sheets to show strawberry edges clearly. Chill assembled cake at least 4 hours or overnight for best slicing. Use a serrated knife dipped in hot water for clean slices. For gluten-free, substitute almond flour for all-purpose flour; for dairy-free, use coconut or oat milk in pastry cream but expect texture differences.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 320
- Fat: 18
- Carbohydrates: 32
- Fiber: 2
- Protein: 6
Keywords: fraisier cake, French dessert, diplomat cream, genoise sponge, strawberry cake, elegant cake, easy French cake, fresh strawberries, pastry cream